Simplicity well executed is one of the guiding principles that Swiss Chef Andi Furrer and his wife Nancy, of the First Street Bistro follow. Simple things like hot food on hot plates... impeccable table service and fantastic food. Andi shares his recipe for a traditional Swiss fruit pie that spans the entire summer and beyond.
This amazing pie... is really quite simple. The best thing about it is that it can be made any time of year, taking advantage of any fruit that it is in season and is so easy to make.
- 5-6 cups of prepared fruit
- 1 cup of 35% cream (whipping cream)
- 5 extra large eggs
- 1 cup of sugar
- 2 teaspoons vanilla
- 1 piecrust (store bought or home made or try using puff pastry... that’s my favourite)
Start with 5 – 6 cups of fruit that has been prepared. Prepared in this case simply (there’s that word again) means washed and chopped into small pieces. If you are using Rhubarb, mix with a handful of sugar... this will help draw out some of the water. You will want to mop up any excess liquid off the fruit before pouring into piecrust so you don’t end up with soggy pie.
Prick the bottom of the pie crust with a fork to prevent over puffing, pour in your fruit and pop it into the oven for about 15 – 20 minutes at 375 degrees until the crust starts to brown around the edges.
In the meantime, prepare your custard filling. Beat 5 extra-large eggs with 35% cream until well mixed. This can be done by hand. Add in about 1 cup of sugar and 2 teaspoons of vanilla.
Pour the custard into the piecrust filled with fruit and continue baking for about 20 – 30 more minutes. You will see the custard start to brown slightly. Keep your eye on it.
Once the pie has finished baking... place in a cool place for about 3 – 4 hours before serving. This is important so that the custard has the chance to set properly.
This pie works very well with any fruit with the exception of peaches – too much water content. Apricots, apples, pears, blueberries are some of Andi’s favourite fruits to use. He also suggests grating apples as a simple way of preparing the fruit or using a dusting of ground nuts on top of the pie crust before adding the fruit. This will act as a sponge to absorb excess moisture from the fruit and also gives your pie a whole new flavour.
If you have any questions at all regarding this recipe, Andi would be happy to help. Feel free to give him a call at 705.446.3337.
The First Street Bistro is located at 188 First Street and is nestled in the old world charm of a century brick, the First Street Bistro offers a warm & inviting atmosphere to relax and enjoy the wonderful tastes of fresh, flavourful cuisine, created in Swiss Chef Andi Furrer’s signature style. Sample from the menu or experience the epicurean range of this kitchen with one of the remarkable feature dishes. Visit this simple little Bistro, where the dining is fine, for inspired local hospitality – hot food, great service & good value!