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Wet blueberry pie with currants and peaches

Author
Cookinero 3 Jan 2023
17270
Wet blueberry pie with currants and peaches

There are pies that some love, some don't. But EVERYONE loves this Pie: my relatives, friends, colleagues. It's simple, but incredibly delicious!

How to cook Wet blueberry pie with currants and peaches

Step 1

Wet blueberry pie with currants and peaches

Whisk room temperature butter and 1/2 tbsp. sugar until the mixture becomes fluffy. Add salt and vanilla. Separate the yolks from the whites and set the whites aside. Add the egg yolks to the sugar mixture and beat until creamy.

Step 2

Wet blueberry pie with currants and peaches

Separately mix flour and baking powder. Add flour with baking powder and milk alternately to the dough, in parts. Then add the berries to the batter and stir.

Step 3

Wet blueberry pie with currants and peaches

In a separate bowl, beat egg whites until soft foam. Add 1 tbsp. l. 1/4 st. sugar and beat until stiff.

Step 4

Wet blueberry pie with currants and peaches

Gently fold the egg whites into the batter. The dough is ready!

Step 5

Grease a baking dish with oil and bake in a preheated oven at 180 degrees. Bake for about 40 minutes, checking for doneness with a wooden toothpick.

Step 6

Wet blueberry pie with currants and peaches

Ready let stand for 20 minutes to cool and slightly lower. Then mix sour cream and 2 tbsp. l. sugar and spread on top. Beautifully arrange chopped peaches, currants and strawberries on a sour cream base. Bon appetit!!!

Wet blueberry pie with currants and peaches - FAQ About Ingredients, Baking Time and Storage

Yes, you can use frozen berries, but make sure to thaw and drain them well to avoid excess moisture in the batter.
Store the pie in the refrigerator for up to 3 days. Cover it with plastic wrap or store in an airtight container to maintain freshness.
Yes, substitute the regular flour with a gluten-free flour blend and ensure your baking powder is gluten-free.
Greek yogurt or crème fraîche are great alternatives to sour cream for the topping.
Yes, you can freeze the pie before adding the sour cream topping. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge before serving.
Reduce the sugar in the batter and topping, or use a natural sweetener like stevia or monk fruit.
Absolutely! Feel free to mix and match fruits like raspberries, blackberries, or apples based on your preference.
Serve chilled or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Yes, you can bake the pie a day ahead and add the sour cream topping just before serving to keep it fresh.
You can use a pie tin or a springform pan as an alternative to a baking dish for this recipe.

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