Preparation Time: 1 hour 30 minutes
Baking Time: 40 minutes
Ingredients
Pastry (for 9″ / 22cm loose base non-stick pie dish)
- 200g plain flour, sifted
- 100g butter
- 60g icing sugar, sifted
- 1 egg yolk
Cheese Filling
- 125g Philadelphia cream cheese
- 60g icing sugar, sifted
- 1 egg
Fruits
- 10 strawberries, halved OR 10 red grapes, halved and deseeded
- 2 peaches, sliced
- 1 kiwi, sliced
Topping
- 250ml water
- 1 tsp agar-agar powder
- 50g sugar
Method
Pastry
- Preheat the oven to 180°C
- Cream the butter and icing sugar until light. Add in the egg yolk and cream and mix well. Add flour and mix into a soft dough. Wrap the dough in a plastic sheet and set aside for 30 minutes.
- Roll the dough between 2 sheets of plastic to shape it into a ball. Remove the top plastic sheet, invert it and use it to line the pie dish.
- Press the dough into the dish, making sure the sides are even. Trim the edges and remove the remaining plastic sheet.
- Prick the pastry base with a fork. This will ensure a flat base after baking.
- Bake for 20 minutes, then remove and set aside.
Filling
- Cream the cheese and icing sugar until light. Add in the egg and mix well.
- Pour the mixture on to the half-baked pie shell and spread it evenly. Pop the pastry back into the oven for another 20 minutes or until it turns golden brown.
- Remove the pie and let it cool before decorating it with the fruits.
Topping
- Boil water with sugar and instant agar-agar powder, and stir until the sugar has dissolved.
- Let the mixture cool a little before pouring it over the fruits (which should already be on the pie).
- Chill pie before serving.