Sweet summer pies

Pies – easy to bake and easy to like. And better still, almost all types of fruit and berries taste great in pies. Delight your friends and family with delicious pies made with plums, raspberries, redcurrants or blackcurrants from your garden. Serve with vanilla ice cream, whipped cream or vanilla sauce and success is guaranteed!

Below you’ll find recipes for Tartlets with vanilla cream and fresh berries, Simple berry crisp, Crispy apple pie, Individual blackberry cobblers, Summer tart, Small blackberry tarts, Strawberry pie, Berry pie with chocolate filling, Blueberry pie, Dessert tart with fresh berries/fruits, Redcurrant crumble pie and Plum tart.


Tartlets with vanilla cream and fresh berries

Tartlets with vanilla cream and fresh berries

Makes 12 2 hours
Ingredients

Pie crust
300 g plain flour or almond flour
120 g Dansukker Icing Sugar
125 g butter, chopped into pieces
Zest of 1 untreated lemon
1 egg yolk
4-6 tbsp ice cold water

Vanilla cream
500 ml milk
3 tbsp Dansukker Vanilla Sugar
1 tsp vanilla powder
90 g Dansukker Granulated Sugar
6 egg yolks
3 tbsp cornflour
50 g softened butter

Fresh berries and Dansukker Icing Sugar for decoration


Pie crust
Work the flour, sugar and butter into a crumbly dough. Add the lemon zest.
Fold in the egg yolk.
Add the water a tablespoon at a time until the mixture turns into a smooth dough.
Roll into a ball and leave to rest in the refrigerator for at least one hour.
Pre-heat the oven to 200 °C.
Roll or press the pie dough into moulds with a removable base or almond moulds.
Bake them in the oven for 10-12 minutes.
Leave to cool and then carefully remove the pie crusts from the moulds. NB: The crust will be more brittle if you used almond flour.
Fill the tartlets with vanilla cream and decorate with berries and icing sugar.

Vanilla cream
Bring the milk to the boil and fold in the vanilla sugar and vanilla powder.
Beat the granulated sugar, egg yolks and cornflour until fluffy. Continue beating the mixture as you pour in the hot milk.
Pour the mixture back into the pan and heat gently, continuing to stir until it starts to thicken. Take the vanilla cream off the heat and pour into a bowl. Add the butter and stir until completely melted.
Cover and refrigerate until chilled.

The recipe was made by

Dansukker

Simple berry crisp

Simple berry crisp

1 pie dish 40 minutes
Ingredients

1 ml mixed berries
90 g Dansukker Cane Sugar Granulated
1 tbsp Dansukker Vanilla Sugar
150 g Dansukker Dark Muscovado Sugar
90 g plain flour
1 tsp ground cinnamon
80 g porridge oats
100 g butter, softened at room temperature


Pre-heat the oven to 200 °C.
Combine the berries, cane sugar and vanilla sugar and place in a pie dish.
For the topping, mix the Muscovado sugar, flour, cinnamon and oats.
Add the butter and mix into a crumbly mixture.
Spread evenly over the berries and bake in the oven for 15–20 minutes or until it is golden brown.
Serve hot with home-made vanilla cream, see recipe.

The recipe was made by

Dansukker

Crispy apple pie

Crispy apple pie

1 pie dish, 24-26 cm 1 hour
Ingredients

4–6 apples (600 g)
150 g raspberries
1-2 tsp cinnamon
200 g butter
180 g Dansukker Cane Sugar
75 g Dansukker Organic Light Syrup
50 ml whipping cream
120 g plain flour
90 g rolled oats
2 tsp baking powder
3 tsp Dansukker Vanilla Sugar
50 ml desiccated coconut
1 tsp kosher salt


Pre-heat the oven to 175 °C.

Peel, core and slice the apples. Place them in a pie dish together with the raspberries and cinnamon.

Melt the butter in a saucepan together with the sugar, syrup and whipping cream.

Remove from the heat and add flour, oats, baking powder, vanilla sugar, coconut and salt.

Spread the mixture over the apples and bake for 25–30 minutes.

Leave to cool, then serve with cream, ice cream or vanilla sauce.


Tip
Try replacing the Light Syrup with Muscovado Syrup.

The recipe was made by

Dansukker

Individual blackberry cobblers

Individual blackberry cobblers

Serves 6-8
Ingredients

Topping
200 ml flour
250 ml Dansukker Organic Cane Sugar Fairtrade
1 tsp baking powder
1 tsp Dansukker Vanilla Sugar
2 eggs, lightly beaten

Berry filling
500 g - 1 kg blackberries or berries of your choice
2 tbsp potato starch
100 ml Dansukker Organic Cane Sugar Fairtrade

125 g butter, melted


Preheat the oven to 190 °C.

Topping: Mix together the flour, sugar, baking powder and half of the egg. Using your fingers combine to a crumbly dough. Add more egg if necessary.

Filling: Carefully blend the berries with the potato starch and sugar until evenly mixed.

Place the berries in the forms, add the topping and pour over the melted butter.

Bake in the oven for about 30-35 min until golden brown.

Leave to cool slightly and serve with vanilla ice cream or thick yoghurt.

The recipe was made by

Dansukker

Summer tart

Summer tart

serves 6-8
Ingredients

Pastry
180 g plain flour
50 g Dansukker Icing Sugar
125 g butter or margarine
1 egg yolk

Filling
500 ml whipping cream
100 ml freshly squeezed lemon or lime juice
90 g Dansukker Icing Sugar
25-35 g potato starch

Decoration
500 g berries of your choice

To serve
Lightly whipped cream


Work together the pastry ingredients and press the dough into a springform tin. Stand the tin in the freezer for 30 minutes.
Bake the flan case in the centre of the oven at 175 °C for about 20 minutes. Allow to cool.

Combine the filling ingredients in a saucepan and boil until the mixture has thickened. Allow to cool, then pour the mixture into the flan case. Remove the edge of the tin. Decorate with berries of your choice (one type or a mixture) and serve with the cream.

You can also make small tarts in individual tins.

The recipe was made by

Dansukker

Small blackberry tarts

Small blackberry tarts

makes 4-6
Ingredients

Pastry
50 g quark
50 g Dansukker Superfine Sugar
15 g Dansukker Vanilla Sugar
1 g salt
20 ml oil
15 ml milk
120 g plain flour
4 g baking powder

Filling
3-400 g blackberries
2 eggs
50 g Dansukker Superfine Sugar
15 g Dansukker Vanilla Sugar
100 g crème fraiche
50 g hazelnuts, ground or chopped
12 g potato starch

Decoration
10 g Dansukker Icing Sugar


Quickly work together the pastry ingredients into a dough. Press the dough into individual tart tins and refrigerate for 30 minutes. Put the blackberries in the tins. Beat together all the remaining ingredients for the filling and pour over the berries. Bake in the lower part of the oven at 175 °C for about 20 minutes. Leave to cool slightly before serving. Dust with icing sugar just before serving. Serve with crème fraiche, whipped cream or vanilla ice cream.

The recipe was made by

Dansukker

Strawberry pie

Strawberry pie

10-12 pieces
Ingredients

Pie crust
100 g butter or margarine
3 dl plain flour
150 g almond paste
1 tbsp water

Filling
1 1/2 dl whipping cream
3 sheets of gelatine
2 egg yolks
1 dl Dansukker White Syrup
250 g quark
1 tsp Dansukker Vanilla Sugar
1/2-1 l strawberries

Decoration
Lemon balm


Chop the fat, flour and almond paste finely to a breadcrumb consistency. Add the water and quickly work together to make a dough. Chill for 15 minutes. Turn the oven to 175 °C.

Press the dough into a springform tin about 27 cm in diameter. Bake the pie crust in the centre of the oven for about 20 minutes. Leave to cool.

Soak the gelatine sheets in plenty of cold water. Whip the cream until it forms soft peaks.

Simmer the egg yolks and syrup over a low heat until the mixture thickens. Press the water out of the gelatine sheets and stir them into the egg mixture along with the quark and vanilla sugar. Leave to cool. Gently fold in the whipped cream.

Put the filling into the cooled pie crust. Wash and trim the strawberries and arrange them on top of the filling. Decorate the pie with a sprig of lemon balm.

The recipe was made by

Dansukker

Berry pie with chocolate filling

Berry pie with chocolate filling

12 pieces
Ingredients

Chocolate cream
150 g white chocolate
250 ml double cream
20 ml Cointreau (optional)

Pastry
400 ml plain flour
2 tbsp Dansukker Icing Sugar
Pinch salt
150 g butter or margarine, at room temperature

To decorate
Berries
White chocolate


Break the chocolate into pieces and put it in a saucepan with the cream and liqueur. Melt over a low heat, making sure the chocolate doesn’t catch or burn on the base of the pan. Put in the refrigerator to cool.

Combine the ingredients for the pastry. If it’s too crumbly to hold its shape, add a few drops of water. Roll the pastry into a ball, put it in a plastic bag and refrigerate for at least 30 minutes. Press the pastry into a greased pie dish about 25 cm in diameter. Prick the base with a fork. Bake in the centre of the oven for about 25 minutes at 175 °C. Remove the pastry case from the oven and set aside to cool.

Remove the chocolate cream from the refrigerator and beat it with an electric whisk. Rinse the strawberries and trim off the stalks. Put half of them in the pastry case and cover with the chocolate cream. Arrange the rest of the berries on top. Sprinkle with flakes of white chocolate.

The recipe was made by

Dansukker

Blueberry pie

Blueberry pie

6-8 portions
Ingredients

270 g plain flour
150 g butter
15 g Dansukker Granulated Sugar
2 g Dansukker Vanilla Sugar
1/2 g salt
3 egg yolks
15 ml water

Filling
3 egg whites
100 g Dansukker Granulated Sugar
5 g Dansukker Vanilla Sugar
500 g blueberries

Decoration
Dansukker Icing Sugar


Quickly work together the pastry ingredients into a dough. Press the dough into a 24 cm springform tin. Beat the egg whites until stiff. Add the sugar and blueberries. Pour the mixture into the pie crust and bake in the centre of the oven for about 45 minutes at 175 °C. Dust with icing sugar to serve. If desired, serve with lightly whipped cream.

The recipe was made by

Dansukker

Dessert tart with fresh berries/fruits

Dessert tart with fresh berries/fruits

About 6 servings
Ingredients

Crust
150 g Digestive biscuits, crushed
50 g Dansukker Brown Sugar Dry
50 g chopped hazelnuts
100 g melted butter or margarine

Filling
400 g Philadelphia cream cheese light
140 g Dansukker Cane Syrup
200 ml crème fraîche
50 g chopped hazelnuts

To decorate
Fruit or berries
Dansukker Icing Sugar


Mix together the ingredients for the crust. Press the mixture into a pie dish about 24 cm in diameter, or 6 individual ramequins. Bake in the lower part of the oven at 175 °C for 10 minutes. Beat the cream cheese until smooth. Add the remaining ingredients. Pour the filling into the crust and bake for a further 30 minutes. Set aside to cool. Decorate with your favourite fruits and/or berries. Dust lightly with icing sugar just before serving.

If preferred, allow the crust to cool without filling it, then pour in the filling without baking it. Decorate with fruit and/or berries.

The recipe was made by

Dansukker

Redcurrant crumble pie

Redcurrant crumble pie

6 servings 40 minutes
Ingredients

500 g redcurrants
100 g Dansukker Jam Sugar
5 g potato starch

Crumble topping
60 g porridge oats
60 g plain flour
75-100 g Dansukker Cane Sugar Granulated
5 g Dansukker Vanilla Sugar
125 g butter or margarine
Butter or margarine for greasing the dish


Rinse and pick over the berries. Leave them to drain on a towel. Put the dry ingredients for the pastry in a bowl. Add the butter/margarine and mix together to a crumbly consistency. Grease an ovenproof dish. Mix the berries with the sugar and potato starch and put in the dish. Sprinkle with the crumble topping. Bake in the centre of the oven at 225 °C for approx. 20 minutes. Serve the pie lukewarm with custard, vanilla ice cream or lightly whipped cream.

The recipe was made by

Dansukker

Plum tart

Plum tart

About 10 servings
Ingredients

Pastry
125 g butter or margarine, softened
180 g plain flour
25 g Dansukker Cane Sugar Granulated
30 ml water

Filling
150 g blanched almonds
140 g Dansukker Granulated Sugar
2 eggs
300 ml crème fraîche
Grated zest of half an untreated lemon
500 g fresh plums

To decorate
Dansukker Icing Sugar


Quickly work together the butter/margarine, sugar and water into a smooth dough. Press the dough into a greased pie dish roughly 28 cm in diameter. Prick with a fork. Chill for 30 minutes.

Grind the almonds finely. Mix together all the ingredients for the filling and pour into the crust. Halve the plums and remove the stones. Press the plum halves into the filling. Bake in the lower part of the oven at 225 °C for about 30 minutes. Serve the pie lukewarm with custard, ice cream or lightly whipped cream. Dust lightly with icing sugar just before serving.

The plums can be replaced with other fruits or berries.

The recipe was made by

Dansukker