Recipes

Red berry Pie

Ingredients

400g Berries
400 g ready-made shortcrust dough
Lemon custard:
500 g of milk
240 g of sugar
1 lemon zest
8 egg yolks
40 g of rice starch
100 g of lemon juice
extra: apricot jam
Preparation
40 minutes
+
20 for baking
Servings
8 - 10
Difficulty
Medium

Try our recipe for the red berry pie: a shortcrust base, with a layer of berries inside a lemon custard filling. Decorated with a load of sweet berries.


Berries Melinda

Trentino freshness

Required

400g

Inside all the natural freshness of the wonderful territory where they are grown.


Ingredients

400g Berries
400 g ready-made shortcrust dough
Lemon custard:
500 g of milk
240 g of sugar
1 lemon zest
8 egg yolks
40 g of rice starch
100 g of lemon juice
extra: apricot jam
Preparation
40 minutes
+
20 for baking
Servings
8 - 10
Difficulty
Medium

STEP 1

Lemon custard: beat the egg yolks with the sugar and the rice starch. Beat in the warm milk, a little at a time.

STEP 2

Keep on mixing while cooking the custard. 

STEP 3

Take away from the heat, add the lemon juice and lemon zest. Pour the custard in a bowl and wrap tightly with plastic wrap.

STEP 4

Blind baking: roll the dough and line a Ø 24 cm pie pan, previously buttered and sprinkled with flour.

STEP 5

Trim the borders, prick the dough with a fork, protect it with sheet of parchment paper and fill the pie shell with blind cooking weights. Bake at 180° C for 15 minutes then eliminate the paper and the weights, and bake for further 5/8 minutes. Let cool down before filling.

STEP 6

Assembly: spread the pastry with the jam.

STEP 7

Lay part of berries and halved strawberries over the pie shell.

Beat the custard and spread over the berry mix.

Decorate with the remaining berries and strawberries and a sprinkle of icing sugar.

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