Shhhhhhh! An American Classic…………Bottomless.

“This bottomless fruit pie is simply indulgent”.


Make life easy, bake and serve straight from the oven to the table. The beauty of this pie is that you can bake it in a fry pan or your favourite oven proof individual serving bowls, I have even baked it in colourful tea cups.  Yes its a little rustic and homely looking but thats its charm!


“A lovely pastry thats easy to make, quick to bake”

The filling is entirely up to you, use your own poached fruit or use caned fruit it all works a treat. My personal favourite Apple & Rhubarb or Pear & Raspberry, oh let me not forget Peaches! Ok I think you understand me now when I say I love fruit but this pastry is a perfect marriage! Its become my favourite quick dessert and everyone always thinks I’ve been working on it for hours! “Lets keep that a secret”.  




1 cup SelfRaising Flour

2 Tablespoons Icing-sugar

1 Tablespoon Custard Powder

1 Teaspoon Vanilla Bean Paste

Zest of 1 Lime

100g Butter (cold and cubed)

1 Egg

1/4 cup Sour Cream                                                                                                                  *************************************************

4 cups of your favourite poached fruit ( discard extra liquid)                                                          *************************************************                                                                                                                 

1 Egg lightly whisked to brush pastry

1 Tablespoon Demerara or Raw sugar to sprinkle over pastry                                                             ************************************************

Double cream or Ice-cream to serve



1: Place cold poached fruit into the baking dish (remove excess liquid only fill 3/4 of the pan)

2: Pre Heat Oven 180 Degrees

3: Process the flour, icing sugar, custard powder and butter till it resembles a course crumb. Add the egg, sour cream vanilla and zest and process until the dough almost comes together.

4: Turn the pastry onto a lightly floured surface and push together to form a round disk (don’t kneed). Cover with plastic and allow to rest for 10 minutes in the fridge.

5: Roll out the pastry slightly larger than the dish you are using. Place pastry over the fruit mixture. Its ok if the pastry overlaps the dish. Brush the pastry with the whisked egg and sprinkle over with the Demerara sugar. Bake for 30-40 minutes till the pastry is golden and crisp. Allow to cool and serve with a light sprinkle of icing sugar.

6: Serve with Cream or Ice-cream………….Enjoy!      

I first saw this pastry published in The Australian Good Taste magazine and its been a favourite ever since. Yes, I have changed it a little but it never lets me down nor those that enjoy it.

*Just a note if you are rolling out the pastry and its a little soft place it back in the fridge for 5-10 minutes then continue again.   


One thought on “Shhhhhhh! An American Classic…………Bottomless.

  1. frank Vella

    This has got to be one of my favourite deserts of all time.
    The pastry is delicious, and the fruit means it is good for me!

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