November 20, 2013

Fruit pie a la "Julebakst"

I am submitting this recipe on fruit pie into the amazing monthly blogging event called "Tea Time Treats" being managed  Karen from Lavender and Lovage and Kate from What Kate Baked. And for November Karen has selected dried fruit as the theme as a start up for the Christmas season.

During a recent business trip to Norway I brought a cooking book having focus on Christmas called "Allers Aller beste Julebakst", where I found this recipe on a fruit pie containing plenty of dried fruit with yet some more dried fruit, which are typical for the upcoming Christmas season in form of raisins, figs, dates, apricot and almonds.

I have made two changes. The first modification is addition of vanilla sugar into the pie dough as an extra Christmas touch. The second modification was, that I using mandarins instead of orange, as I only had organic mandarins coming in my weekly vegetable box.

Fruit pie a la "Julebakst":

Pie dough:
  • 150 g butter
  • 100 g sugar
  • 170 g (cake) wheat flour
  • ½ teaspoon vanilla sugar
Fruit filling:
  • 100 g date - diced
  • 90 g dried figs - diced
  • 90 g dried apricot - diced
  • 70 g raisins
  • 50 g dried cranberries
  • 70 g almonds - diced
  • 3 organic mandarins - zest and juice
  1. Add all the dried fruit and almonds into a small mixing bowl. Add mandarin zest and juice up top of the dried fruit. 
  2. Close the mixing bowl and store night over in the refrigerator.
  3. Add the pie dough ingredients into a mixer and turn into a dough.
  4. Store the pie dough cold night over in the refrigerator.
  5. Heat up the (conventional) oven to 200'C.
  6. Use 3/4 part of the pie dough to cover a round pie form with a diameter of 24 cm.
  7. Place the fruit filling into the pie dough.
  8. Grate the remaining pie dough on top of the fruit filling.
  9. Bake the fruit pie in the lower part of the oven at 200'C for 25-30 minutes.
  10. Let the fruit pie cold down.
  11. Sprinkle the fruit pie with icing sugar, before serving it.


  1. LOVE this recipe Kirsten as it has dates in it,and I LOVE dates on cakes, tarts and puddings! Also LOVE your addition of vanilla sugar to the pastry too, what a great way to tweak the flavours! Karen

    1. Dear Karen,
      thank you for your comment :-) I can tell, that the cake more or less disappeared after it being baked. The taste is just so lovely.


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