Natalia K.
Nadyukha, where is the quarter of the pie?
Vichka
Quote: natalisha_31

Nadyukha, where is the quarter of the pie?
She ate and is silent.
lunova-moskalenko
Be patient, now my husband will eat, I will crawl into the hiding place, pull it out and show everyone.
Vichka
Quote: nvk

Be patient, now my husband will eat, I will crawl into the hiding place, pull it out and show everyone.
Feed your husband then properly, otherwise you will not have time to reach the border.
lunova-moskalenko
Quote: VS NIKA

Feed your husband then properly, otherwise you will not have time to reach the border.
Now he will eat the soup, and then I will put it to my chest and my whole quarter ...
Natalia K.
Quote: nvk

I'll take it out and show it to everyone.
What and from whom will you pull out, and what will you show everyone?
lunova-moskalenko
Quote: natalisha_31

What and from whom will you pull out, and what will you show everyone?
A quarter of the pie .. you Natakha provocateur ...
lunova-moskalenko
Yes, I'm not an ice photographer ... But I couldn't ask my husband, he's in the bathroom. Well, what happened, then keep it. Here is my remaining quarter.
🔗Tyrolean pie
Where the black streaks are, it's the blueberries that stained like this in the dough.
Vichka
Quote: nvk

Yes, I'm not an ice photographer ... But I couldn't ask my husband, he's in the bathroom. Well, what happened, then keep it. Here is my remaining quarter.
🔗
Where the black streaks are, it's the blueberries that stained like this in the dough.
Now I believe that you don't need oil, you will go without jeans.
Natalia K.
Well, here I am with my pie. Victoria, the pie is sooo delicious. I will definitely bake more than once. I really added maple syrup and a little coffee with cinnamon to the dough (I was willful, so to speak). Baked in SV, everything was baked for 30 minutes. Yes, more fruit (cherries, currants, raspberries), poured more than 500 grams on top.
Tyrolean pie Tyrolean pie
Vichka
Natasha, a beautiful pie! Not dry?
I have one question, dry, not dry. I like it when it's still thin and that's it!
Natalia K.
Quote: VS NIKA

Natasha, a beautiful pie! Not dry?
I have one question, dry, not dry. I like it when it's still thin and that's it!
Victoria, the pie is not dry. Next time I will make 0.5 portions of dough to make it thinner
Vichka
Quote: natalisha_31

Victoria, the pie is not dry. Next time I will make 0.5 portions of dough to make it thinner
To the canal ...
valushka-s
VS NIKA
Yesterday morning I baked it with raspberries, made half a portion, it turned out delicious !!!
Thank you for such a simple, and most importantly tasty and natural pie !!!
I will definitely repeat it! and with different fillings!
Dasha_K
Girls, hello!
Just yesterday I became the happy owner of a pressure cooker I have never used such a miracle before)
I managed to make rice with chicken, boil rice for salad (thanks for the advice in other forum threads, it turned out crumbly) And for dessert I decided to try this wonderful pie! It's just yummy yayak !! Thank you very much for the recipe!

Here, I share a photo (sorry, only my phone was at hand)

Tyrolean pie

Tyrolean pie

I ran to drink tea!

Vika, thanks again for the recipe!

Dasha_K
And, I forgot to write, there were no berries at hand, I used currant jam)) And I took the proportions as in the recipe, did not share. The pie is juicy and thin!
Vichka
Quote: Dasha_K

And, I forgot to write, there were no berries at hand, I used currant jam)) And I took the proportions as in the recipe, did not share. The pie is juicy and thin!
Dasha, Congratulations on a great purchase and a successful first bake!
Thanks for the photo of the pie, we didn't bake it with jam.
Dasha_K
Quote: VS NIKA

Dasha, Congratulations on a great purchase and a successful first bake!
Thanks for the photo of the pie, we didn't bake it with jam.


Thank you!
I will try further
CurlySue
I just baked this cake and am already chewing.
Easy to prepare and delicious homemade pie - for tea.
I was afraid that it would not be baked, put less fruit (cherries)
And according to the advice, I made a portion of the dough less (by 3 eggs).
I will put more cherries next time. It turned out a little dry.
And yes, I beat the eggs with a mixer. To make it more luxurious. My husband likes fluffier pies rather than thick ones.
Vichka
Quote: CurlySue

I just baked this cake and am already chewing.
Easy to prepare and delicious homemade pie - for tea.
I was afraid that it would not be baked, put less fruit (cherries)
And according to the advice, I made a portion of the dough less (by 3 eggs).
Next time I will put more cherries. It turned out a little dry.
And yes, I beat the eggs with a mixer. To make it more luxurious. My husband likes fluffier pies rather than thick ones.
Elena, did you still have a dry pie?
Yes, you should not regret the berries in it.
Thank you .
lunova-moskalenko
Vikusya, you know what I did to him for today as a gift. I increased all the components by 100%! And she did so. I put a layer of dough, then sprinkled with starch cranberries, then the second layer and on top a pack of frozen fruits and the remains of cranberries but without starch. He came out so cool. Again, everything is soaked, maybe because my berries are a compote mixture like. There are strawberries, cherries, blueberries. This is the mixture. 🔗
Well, I set the time to 1 hour and 30 minutes. Everything was baked perfectly and he is so ... so ... so. I have no words.
Thanks again.
Vichka
Quote: nvk

Vikusya, you know what I did to him for today as a gift. I increased all the components by 100%! And she did so. I put a layer of dough, then sprinkled with starch cranberries, then the second layer and on top a pack of frozen fruits and the remains of cranberries but without starch. He came out so cool. Again, everything is soaked, maybe because my berries are a compote mixture like. There are strawberries, cherries, blueberries. This is the mixture. 🔗
Well, I set the time to 1 hour and 30 minutes. Everything was baked perfectly and he is so ... so ... so. I have no words.
Thanks again.
All this is good, but you don't mind the fruit mixture?
I definitely do from such naliyivochka.
lunova-moskalenko
Quote: VS NIKA

All this is good, but you don't mind the fruit mixture?
I definitely do from such naliyivochka.
Well, what to regret, it costs only 19 UAH.
Vichka
Quote: nvk

Well, what to regret, it costs only 19 UAH.
so I say, liqueur for 19 UAH
CurlySue
Yes, the pie came out dry. It looks more like a classic biscuit, with a little cherries on top. Well, and powdered after baking.
Galleon-6
🔗]Tyrolean pie

Here's a cake I baked today with fresh cherries, thanks for the recipe
Galleon-6
I apologize for the big photo, the small one didn't work
lunova-moskalenko
Quote: Goleon-6

Tyrolean pie
Here's a cake I baked with fresh cherries today, thanks for the recipe
Show the cut!
Galleon-6
When it cools down, I'll take a picture and show it, I just pulled it out with a multi and run to show off
lunova-moskalenko
Quote: Goleon-6

As it cools down, I'll take a picture and show it, I just pulled it out with a multi and run to show off
We are waiting, sir! Tyrolean pie
Galleon-6
/]Tyrolean pie
Well, here's another lukewarm, beauty: flowers: Help yourself
Vichka
Quote: Goleon-6

/]Tyrolean pie
Well, here's another lukewarm, beauty: flowers: Help yourself
Lena! I salivated at the cut of the pie! He's so, so ... berry !!! Thanks for the wonderful photos !!!
Galleon-6
You are welcome. And how delicious, the piece that is cut off, I've already eaten. Thanks to the author for the miracle recipe.
Vichka
Quote: Goleon-6

You are welcome. And how delicious, the piece that is cut off, I've already eaten. Thanks to the author for the miracle recipe.
You are welcome . I am very glad that I liked it.
Svettika
Vichka, a very beautiful and temptingly delicious cake! I want to taste!
I have a question: if you bake in the oven, then
1. how long and at what t?
2. What's the size?
3. put in a cold or preheated oven?
lunova-moskalenko
Quote: Goleon-6

Tyrolean pie
Well, here's another lukewarm, beauty: flowers: Help yourself
I hope Vichka hasn't eaten everything? I'm running for a piece ...Tyrolean pie
Galleon-6
I can't answer all these questions, because I baked it for the first time and in a slow cooker, I did everything according to the recipe, only I took fresh berries and more, poured the dough into the cartoon, poured the mixed cherries with sugar on top, crossed it and waited, I thought nothing would work, because that there were a lot of cherries. And when the cartoon sounded, I opened it, and there was beauty.
Galleon-6
Oh, sorry, but the question was not for me, but I did my best here
lunova-moskalenko
Quote: Goleon-6

I can't answer all these questions, because I baked it for the first time and in a slow cooker, I did everything according to the recipe, only I took fresh berries and more, poured the dough into the cartoon, poured the mixed cherries with sugar on top, crossed it and waited, I thought nothing would work, because that there were a lot of cherries. And when the cartoon sounded, I opened it, and there was beauty.
Was the cherry hop rough?
Galleon-6
I bought 1kg, put my granddaughter in a bowl a little, waste-tails, bones, I think somewhere 700-750g
Svettika
Vichka, I apologize for the second appeal to you, but I ask, if not difficult, to answer my question in post # 134. I'd like to bake a pie!
Vichka
Quote: Svettika

Vichka, a very beautiful and temptingly delicious cake! I want to taste!
I have a question: if you bake in the oven, then
1. how long and at what t?
2. What's the size?
3. put in a cold or preheated oven?
Quote: Goleon-6

I apologize for the big photo, the small one didn't work
Sveta, baked in a split form 28cm, it turns out lower, I like it better; temperature 180-200g; but I never timed it, looked at its appearance; put it in a preheated oven.
Svettika
Vika, thanks for the answer. I read the whole Temka and noticed that when baking in the oven, the pie is lower, that is, less dough and a lot of berries. I also like these more, so I pestered with my questions. Thank you very much again!
2882
Thanks for the great recipe!
Just bravo!

Couldn't insert picture from iPad
But believe me, this is very attractive and, most importantly, delicious.
I did it in mv Polaris 0517 ad, multi-cook mode 60 minutes 150 degrees
The dough was kneaded in half a portion, there is a lot of fruit) the dough practically did not rise, which is very good, not dry and just in time.
thanks again

Vichka
Quote: 2882

Thanks for the great recipe!
Just bravo!

Couldn't insert picture from iPad
But believe me, this is very attractive and, most importantly, delicious.
I did it in mv Polaris 0517 ad, multi-cook mode 60 minutes 150 degrees
The dough was kneaded in half a portion, there is a lot of fruit) the dough practically did not rise, which is very good, not dry and just in time.
thanks again
You are welcome. It is very pleasant that it turned out attractive and tasty.
Thank you for your feedback.
barabashka
Vichka, thanks for the recipe! I baked a pie on NG, I thought it wouldn’t work, because I put a lot of berries and the dough “overflowed the banks”, covering the berries on top. besides, it was not baked in 40 minutes because of this, I put it again for 30 minutes. as a result, the pie turned out to be closed. But he was so ... so ... fanatically delicious. Served with whipped cream. Everyone praised the pie sooo. The cake is very light and tender. Made with strawberries and blackberries.
The dough turned out to be thin and soaked, although the ingredients were not reduced. The photo still cannot be downloaded.
By the way, now bakes again. Om-Nom-nom:-)
Vichka
Sveta!
Please for the recipe!
And I also like when there are a lot of berries, the pie is then juicy, not dry.
And bakes again?
Vichka
Quote: 2882

Thanks for the great recipe!
Alyona!
I am very glad that everything turned out great !!!
So I like it from half a portion of the multitvarka dough.
barabashka
Quote: Vichka

Sveta!
And bakes again?

Aha !. is already cooling down. The husband even woke up from stupefying aromas
Galleon-6
Tyrolean pieTyrolean pie
Here's a cake I baked with fresh cherries today, thanks for the recipe
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