By: Pastry Chef Benedict Baladad


For filling:
50 g Harvestime frozen ripe mangoes
50 g peaches
50 g Harvestime frozen plums
50 g Harvestime frozen black/sweet cherries
50 g Harvestime frozen strawberries
50 g Harvestime frozen raspberries
½ cup brown sugar
1 tsp vanilla extract
½ tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground cloves
2 pcs star anise
1 tbsp cornstarch
½ cup water

For pie crust:
1 cup all purpose flour
¼ cup margarine
¼ cup shortening
1 tsp salt
¼ cup cold water
1 tbsp sugar

For crumb mixture:
6 pcs amaretti biscuits “crushed”
1 tbsp peach syrup


1.) Put all the ingredients for the filling (not including cornstarch and water) in the pot then cook it for 15 minutes.
2.) Mix water and cornstarch together then pour over the fruit mixture and wait until the fruits thicken in consistency
3.) For the pie crust, crush the butter and shortening into the flour along with salt and sugar then pour cold water and knead until the dough has formed.
4.) In a non stick muffin pan mold each dough to form a pie crust then add 2 tbsp each of fruit mixture
5.) Combine the mixture of amaretti biscuits and peach syrup then mix together till formed
6.) Put the biscuit mixture on the top of the uncooked pies
7.) Bake them at 180 F for 25 minutes.


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