The amount given below should be about right.
The recipe for the dough is loosely based on a recipe that I found in my Grandmother’s finishing school cookery book, a fascinating document about how eligible young women were meant to cook for their future husbands and family. Interesting reading, to say the least.
- 150 g soft butter
- 150 g sugar (brown)
- 1-2 eggs
- a pinch of salt
- 1 tsp clove powder
- 1 tsp cinnamon
- 1 tblsp cocoa poweder
- zest of half a lemon
- 200 g ground almonds
- 250 g flour
- 400-500 gr mixed berries (raspberries, blue berries, gooseberries, red or black currants)
- sugar to taste
- juice of half a lemon
- 1 small glass of fruit schnapps
- 16 g (about) Agar Agar
- optionally some of the egg from above for glazing
What you do
- To make the dough, stir the sugar and soft butter into a creamy mixture, fold in all the other ingredients (eggs to almonds in the list above) and lastly sift the flower in. The dough will probably be a little sticky.
- Put in the fridge to cool down for at least 30 minutes
- Soak the Agar Agar in water, about a finger deep and allow to stand for about 20 minutes. Then simmer it gently for about 2 minutes until it clears.
- In the meantime, place the berries into a pan with some sugar and heat gently. Once the mixture becomes juicy add more sugar, the lemon juice and the schnapps.
- Simmer gently until the fruit is pretty soft, then blend. (If you like, but through a sieve to remove pips.)
- Allow to cool down, then stir in the agar agar. The mixture should have a consistency like fairly solid jam. The alternative is, of course, to use jam or to add sugar at about 75% of the weight and cook until it is like jam. However the problem is that the filling loses the fruity sharpness that is special to this pie.
- Butter a round cake dish, divide the dough into three roughly equal pieces, two of which are rolled out between two sheets of greaseproof paper to a round of about 4 mm; the third is to be formed into a long sausage. If the dough gets too soft or sticky, refrigerate again.
- Place the first round into the bottom of the cake form (28 cm diameter) then create a rim with the sausage.
- Pour in the berry mixture and close with the second round. Glaze with leftover egg if you like.
- Bake in a preheated oven at about 200° for 30 to 40 minutes.