fruit sponge pie

There is something fun in the air …. Yes, there are berries! Yes, there is pool time and perhaps the sand between your toes … but it was the Kutztown Folk Festival that was on my mind! And there is no better person to share a seasonal Folk Festival-inspired recipe than Terry Berger. His Fruit Sponge Pie was a hit with my family, and is so simple to prepare. With a richly studded custard-like filling, it’s a perfect summer treat.

Terry is a volunteer with the Kutztown Folk Festival Summer Kitchen, organized by the Albany Township Historical Society. The Summer Kitchen, a demonstration kitchen that uses an old-fashioned wood-burning stove, is open during the hours of the Festival. Next year, be sure to stop by to see how food is prepared and served, and ask questions about the recipes.

I had asked Terry if he might share a recipe that is regionally and seasonally inspired. He always has a few baked-treat recipes in his back pocket, and some will be prepared in the Summer Kitchen at the Festival – including this pie.

I worked at the Festival alongside my husband, a woodworking vendor. But I always make time to visit the Summer Kitchen and, just next door, the fruit butter demonstration where you can find a variety of fruit butter for sale, plus recipe inspiration!

{PA Dutch Summer Kitchen Podcast with Terry Berger}

I interviewed Steve Sharadin, director of the Folk Festival, for the 2 Weird Hungry Girls podcast. He shared his memories of attending and working the Festival over 20 years ago, plus all new things you’ll see at this year’s event! Be sure to check it out.

When I made the Fruit Sponge Pie, I used the last of my garden strawberries and the first of the local blueberries – everyone enjoyed the blend. I encourage you to use your favorite seasonal fruit for your pie (peaches would be perfect). And if you use a prepared pie crust, you may want to roll it a bit thinner before lining your pie dish.

I enjoyed seeing some of you at the Folk Festival!

Fruit Sponge Pie

 

Print

Prep time

15 mins

Cook time

45 mins

Total time

1 hour

 

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.

: Terry Berger for phoebe's pure food

: dessert

Serves: 8-10

Ingredients

• 1 9-inch pie crust
• 4 cups fresh fruit
• 1 cup sugar
• 2 tablespoons all-purpose flour
• 3 eggs, separated
• ½ cup milk

Instructions

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.

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