Fruit Pie

Fruit Pie

1. Function of Ingredients

   • Apples, blackberries and cherries - the function of the fruit is to give the product a sweet, fruity flavour. It adds colour to make it visually appealing to the customer and also increases the fibre content.
   • Butter - the function of butter is to shorten the flour mixture which creates a crisp and crumbly texture. It helps to extend the shelf life of the pastry.
   • Wholemeal plain flour - the flour is used to bulk out the pastry casing. It also adds fibre as it is wholemeal.
   • Icing sugar - the sugar sweetens and develops the flavour of the pastry.
   • Eggs - the eggs are brushed on top of the pastry to produce a glazed finish.

2. Customer Comments

   • "I thought that the pastry was made to a high quality and was well presented, especially due to the heart cut out"
   • "I thought that the heart cut out on top of the pie added a really unique aspect to the product and made it perfect for females of this age range"
   • "I really liked the fruits that were used as I haven't seen this combination before in supermarket pies and the flavours complimented each other well"

3. Nutritional Information

   • It contains a medium amount of sugar but is high in saturated fats due to the use of the butter. A lower fat butter could be used to decrease the amount of saturated fat in the pie.
   • There is 3.19g of fibre per 100g in this product and 5.7g per portion. This is quite a high amount for a dessert product so would be a good contribution to the amount of fibre that is recommended daily.

4. Skills

   • Using the rubbing in method
   • Pastry Making
   • Cutting shapes into the pastry

5. Star Diagram

   • Both texture and appearance scored really highly for this product. This shows that my pastry had a crisp, crumbly texture which was complimented by the sweet flavours and soft texture of the fruit.
   • The aroma scored quite low for this product so it is an area for improvement. I could introduce citrus fruits to the pie to develop the aroma.
   • The overall score was quite high meaning there aren't many sensory aspects of this product that could be improved.

6. Development Ideas

   • Experimenting with other unique fruit combinations.
   • Adding colours, flavourings and ingredients like dried fruit or nuts into the pastry.
   • Cutting different shapes or making patterns on the pie lid.
   • Trialling different types of flour to see how this alters the taste, texture and appearance.

7. Overall Conclusion

   • Overall the manufacture of this pie went really well and a high quality product was produced. My target customer scored many aspects of my pie highly and gave positive feedback, showing that this is a suitable product for them.