Fruit Sponge Pie
Prep time
Cook time
Total time
Terry finds this recipe works well with firmer fruits like strawberries, blueberries and black raspberries. When you mash the berries you only want to break the skin – do not mash as if you are making a jam. Use a serving spoon, cup or potato masher; do not use a blender or food processor.
: dessert
Serves: 8-10
  • 1 9-inch pie crust
  • 4 cups fresh fruit
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 3 eggs, separated
  • ½ cup milk
  1. Prepare a 9-inch pie dish with the crust. Preheat the oven to 375ºF.
  2. In a large bowl, gently mash the fruit, then mix in the sugar and flour. Set aside.
  3. In a small bowl, beat the egg yolks until bright and lemon in color. Mix the beaten yolks with the milk. Set aside.
  4. In a small bowl, beat the egg whites until stiff.
  5. Add the milk mixture to the fruit, stirring until thoroughly combined. Fold in the egg whites. Spoon into the crust.
  6. Bake for 10 minutes at 375ºF. Reduce the heat to 350ºF and bake for 30-35 minutes. Allow to thoroughly cool before serving. Keep refrigerated.
Recipe by phoebe's pure food at