Ingredients
Main Ingredients
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
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


Fruits
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

Instructions
Step 1
Start by beating *4 large eggs* with *100 grams (0.5 cup) sugar* until you achieve a thick and fluffy foam. This should take about *7-8 minutes*.
Step 2
*Sift 150 grams (1 cup) of all-purpose flour* through a sieve to remove any lumps. **Gently** fold the flour into the egg-sugar mixture, ensuring it's evenly distributed but not over-mixed.
Step 3
If you're using a baking dish with high edges, coat the *100 grams (0.5 cup) of blueberries* and *150 grams (1 cup) of peaches* with 1 tablespoon of cornstarch. **Carefully** mix to prevent the fruits from sinking during baking.
Step 4
Add the prepared fruits into the batter. Mix them in with a *gentle hand* to spread them evenly without breaking.
Step 5
*Grease* your desired baking dish with *any cooking oil* to prevent sticking.
Step 6
Pour the batter into the prepared dish. Place it in an oven preheated to *180°C (356°F)*. Bake for *30-40 minutes*, or until a toothpick inserted in the center comes out clean. Keep an eye on your oven, as baking times may vary.
Servings
🍽️ Serve it warm and let the aroma waft through the air, inviting everyone to the table. Pair this warm pie with a scoop of vanilla ice cream. The *melty* cream creates a delightful contrast with the sweet and tart berries.
For a sophisticated touch, drizzle with a homemade berry compote or a light berry coulis. The added berry sauce will accentuate the fresh fruit flavors in the pie, inviting a burst of color and taste in each bite.
**Hosting a brunch?** Serve this pie alongside freshly brewed coffee or iced tea. It's a wonderful centerpiece that complements a light meal.
**Kids' Party Hack:** 🕺🥳 Cut the pie into smaller squares and insert a popsicle stick in each piece. Voilà! You've got berry pie pops, easy for little hands to hold and appetites to enjoy.
Equipment
You'll need a large enough bowl to whisk the eggs and sugar until fluffy. A glass or stainless steel bowl works best for an even whip.
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An electric mixer will save you time and effort when whipping the eggs and sugar into a light, airy texture. Don't have one? A hand whisk will do the trick—just elbow grease required!
Ensure a smooth batter by sifting the flour. A fine-mesh sieve will help incorporate air, giving your pie a tender crumb.
Choose a dish that will allow for even heat distribution. If it has high edges, remember to coat your berries in a bit of cornstarch to keep them from sinking.
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Ideal for greasing your baking dish with precision. This tool ensures that all areas are evenly coated with oil or butter.
Variations
🌾 Gluten-Free Option: Swap out the all-purpose flour for a gluten-free blend that measures cup-for-cup. Make sure your sieve is clean and free from flour dust to avoid cross-contamination.
🌱 Vegan Variation: Replace the eggs with a mix of flax seeds and water (1 tbsp ground flaxseed + 3 tbsp water for each egg). Also, use coconut sugar instead of refined sugar for added depth in sweetness.
**Tip:** Choose coconut oil or a vegan butter substitute when greasing your baking dish to keep the pie completely plant-based!
Faq
- How do I know when my pie is done baking?
Check for doneness with a toothpick or skewer; it should come out clean or with just a few moist crumbs attached.
- Can I use frozen berries instead of fresh?
Yes, you can! Just make sure to thaw them and pat them dry to avoid excess moisture in your batter.
- What can I add to make my pie extra special?
Consider adding a hint of vanilla extract or lemon zest to the batter for a flavorful twist.
- How can I prevent the berries from sinking to the bottom?
Lightly dust the berries with flour or cornstarch before adding them to the batter; this helps them to suspend in the mix.
- Can this recipe be doubled for larger crowds?
Absolutely! Just make sure to use a bigger baking dish or two smaller ones so that the batter cooks evenly.
- How do I store leftovers?
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze and rewarm before serving.