American Fruit Pie

A simple but delicious cake recipe:

Fill the flour in a wide pan. Sprinkle the cold clarified butter in flakes. Add salt. Quickly knead everything into a firm dough. Sprinkle 6 tbsp ice cold water over it and form into a dough ball. Leave to cool, wrapped in plastic, for about half an hour.

In the meantime, put the dried plums and the apricots in a saucepan and cover with water. Cook for about four minutes, then drain and rub dry. Cut the fruit into quarters, coarsely chop the nuts and mix with the sugar, vanilla powder, melted butter and lemon zest.

Roll out two-thirds of the dough thinly between cling film and use it to line a pie dish (diameter 24 cm). Pour in the filling and spread smoothly. Roll out the remaining dough, then cut into finger-width strips.

Cover the pie dish in a grid pattern, pressing firmly to smooth the edges. Bake the pie in a hot oven at 175 °C for about 60 minutes.

The pie can be served lukewarm, hot or cooled. It can be kept covered and cooled for about two weeks.

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