Mirabelle pie with cookie crust

AUTHOR
Shirley Vincent
DIFFICULTY
easy
RATING
3 4
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 12
  • 400 g Flour
  • 150 g + 3 tablespoons sugar
  • 1 pinch Salt
  • 1 egg (size M)
  • 250 g Butter
  • 75 g crushed almonds
  • 500 g Mirabelle plums
  • 1 package Pudding powder "Vanilla Flavor"
  • 300 ml Orange juice
  • 1/2 TEASPOON Cinnamon
  • 1 Egg Yolk
  • 2 TABLESPOONS Milk
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Grease

Directions

  1. 1

    Knead the flour, 125 g sugar, salt, egg and butter in pieces first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Cover and let rest for about 30 minutes. Roast almonds and 1 tablespoon of sugar in a pan without fat. Take out and let it cool down. Wash, clean, halve and stone the mirabelles. Stir pudding powder with 100 ml juice until smooth. Bring 200 ml juice and 25 g sugar to the boil, remove from heat.

  2. 2

    Stir in the pudding powder. Simmer for about 1 minute while stirring. Mix in the mirabelles, bring to the boil and remove from the heat. Leave to cool. Roll out half of the dough on a floured work surface until round (approx. 26 cm Ø). Grease a tart tin (bottom 20 cm Ø; top 24 cm ). Line it with the dough, press it down, cut off any protruding edges. Spread the roasted almonds on the base, chill. Roll out the remaining dough. Cut out round biscuits (approx. 3 cm). Mix 2 tablespoons sugar and cinnamon. Whisk egg yolk and milk. Spread the biscuits with it.

  3. 3

    Line it with the dough, press it down, cut off any protruding edges. Spread the roasted almonds on the base, chill. Roll out the remaining dough. Cut out round biscuits (approx. 3 cm). Mix 2 tablespoons sugar and cinnamon. Whisk egg yolk and milk. Spread the biscuits with it. Sprinkle about 3/4 of the cookies with cinnamon sugar. Spread the mirabelle plum compote evenly in the tin. Cover with the cinnamon biscuits. Place unspread cookies on top. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-40 minutes on the bottom shelf. Let them cool down on a cake rack

  4. 4

    Sprinkle about 3/4 of the cookies with cinnamon sugar. Spread the mirabelle plum compote evenly in the tin. Cover with the cinnamon biscuits. Place unspread cookies on top. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-40 minutes on the bottom shelf. Let them cool down on a cake rack

  5. 5

    2 hours waiting time

Nutrition Facts

KCAL
430 kcal
CARBS
50 g
FATS
22 g
PROTEINS
6 g