Czech fruit pie

Category: Bakery products
Kitchen: Czech
Czech fruit pie

Ingredients

Warm milk 150 ml
Homemade sour cream 300 ml
Eggs 3 pcs.
Sugar 150 g
Salt pinch
Instant Baking Dry Yeast Sachet (11 g)
Vanillin 1.0 g
Ground cinnamon 2 tsp
Frozen strawberries or other berries Approx. 600 g
Cane brown sugar in large crystals 1-2 tbsp. l.
Wheat flour 1 kg
For sprinkling:
Wheat flour 150 g
Sugar 100 g
Softened butter 100 g

Cooking method

  • Take the sour cream and eggs out of the refrigerator in advance so that when kneading the dough they become room temperature. Pour the yeast over with warm milk and set aside. Whisk together eggs, sugar and salt, add sour cream, stir. Add vanillin, about half the flour, knead with a whisk. Pour the yeast diluted in milk into the mixture, stir, then add the rest of the flour. Knead the dough. It should turn out soft but elastic. Cover the dough with a napkin and leave for 20 minutes in a warm place. Prepare a baking sheet. Grease it with butter or cover with baking paper. Put the dough on a baking sheet and smooth it with your hands, lightly sprinkle with cinnamon.
  • Czech fruit pie
  • Leave for 30 minutes in a warm place without drafts. After this time, you will see that the dough has become fluffy, ready to rise, do not wait for it to settle! Put the filling on top - any berries, fresh or frozen, you can even canned ones. (The intervals between the berries can be covered with crushed nuts.) I DO NOT defrost the frozen berries beforehand, put them on the dough, cover them with a sprinkling (drobenkou), a mixture of 150 g of flour, 100 g of sugar, 100 g of softened butter, and immediately heated to 180 * With oven.
  • Czech fruit pie
  • I reduce the fire in the oven to 170 * C and bake for about 1 hour. After about 7 minutes, a wonderful smell of vanilla spread through the kitchen, by the end of baking strawberries were soloing!
  • Czech fruit pie
  • Czech fruit pie
  • Oh, here's the pieces!)
  • Czech fruit pie

Time for preparing:

2 hours

Note

Whoever loves fruit baked goods will understand me!

heleru
Tell me, what size of the baking sheet is the pie?
heleru
And for sprinkling flour is taken from 1 kg or separately?
barbariscka
Merri
I love fruit baked goods ... I can imagine how delicious it will be ...
Twist
Merri, very tasty cake! Everyone in my family loves fruit baked goods, we will love to try this cake.
MariS
Irish, And again, many thanks for the nostalgic memories - it turns out that this Czech pie was baked by our mother !!!
Of course, sugar was not brown then ... but everything else
And where is the piece of pie that was promised to us? We are looking forward to treats!

Merri
Quote: heleru

Tell me, what size of the baking sheet is the pie?
Lena, I use the largest baking sheet I have for this pie because I love the thin crust of pies with filling. My baking sheet is 61 x 65 cm, 2 cm high. The dough was laid out in a 1 cm layer, during baking its thickness increased by about 4 times. If you make a pie without berries, only with sprinkles, then it is better to take a smaller form in order to lay out the dough in a thicker layer (2-3 cm). In this case, it should be given a good distance, until it doubles, and only then sprinkle with drobenkou and put in the oven.
Flour for sprinkling is indicated separately, not per kilogram. But be careful with the kilogram. The dough should not be tough, so you may need less flour, depending on its moisture content.
Good luck and pleasant time in the kitchen!
Merri
Girls, heleru, barbariscka, Twist, MariS, thank you very much for your attention to the recipe! It's a pity I can't treat you, you live far away. Well, all of you with skillful hands, will do it even better!
By the way, you can make the dough with your favorite pastry, and then according to the recipe. Go for it!
Twist
Irisha, I bring you a report and a huge thank you for this wonderful recipe! Very delicate and incredibly aromatic cake!

🔗
The portion was reduced, because for my eaters a full portion is too much.
heleru
Irina, here's my pie. With cherries.
Czech fruit pie, Czech fruit pie, Czech fruit pie
Just a couple of questions.
Baked in an oven with top and bottom heating. It seemed that an hour was too much. Maybe you need to turn it off when there is still juice on top or wait until it evaporates?

How much fresh yeast to take. I slowed down and poured 18g fresh flour into 500 g of flour. Maybe 10 g is enough?

Juicy only near cherries, and the bottom is like an Easter bun (a bit dry for my rose, but tasty). Can the dough be divided into 2 layers. Lay the layer - filling - plastic filling, then the sprinkling or won't it rise? Cherries were pushed into the dough.
heleru
Maybe my dough turned out cool? What consistency should be?
Merri
Oh, girls, you baked pies here, but I don't see! What clever girls are Marinochka and Lenochka!
Quote: heleru

It seemed that an hour was too much. Maybe you need to turn it off when there is still juice on top or wait until it evaporates?

How much fresh yeast to take. I slowed down and poured 18g fresh flour into 500 g of flour. Maybe 10 g is enough?

Juicy only near cherries, and the bottom is like an Easter bun (a bit dry for my rose, but tasty). Can the dough be divided into 2 layers. Lay the layer - filling - plastic filling, then the sprinkling or won't it rise? Cherries were pushed into the dough.

Lena, baking time, of course, depends on the oven, and in this case, on the size of the pie. You have reduced it by half, which means that the baking time should have been reduced by 10-15, and maybe 20 minutes. It also depends on how the dough is laid out, how much filling is not in it. That is, baking times are approximate. It seems to me that there is not a lot of yeast, well, if only a couple of grams less, I think that this is not important. It is not necessary to lay the dough in layers, it will already be a closed pie, and other fillings are needed for it. You do not need to push the berries into the dough, they will drown themselves during baking. And do not feel sorry for them, put more, it will be more fun for them and for you, the bottom will be saturated with juice, it will not seem dry. Do not knead the dough steeply, make such a consistency so that it does not need to be rolled out, but it almost spreads itself, but at the same time it is not liquid. (I did it!). All the best!
Merri
Marina, do you have a platter? I see strawberries. Cherries? Something else?
Twist
IrishaI have some gooseberry ice cream. The prepared portion of strawberries was quietly reduced by a third (I have such partisans). I had to save the situation.
Merri
Quote: Twist

IrishaI have some gooseberry ice cream. The prepared portion of strawberries was quietly reduced by a third (I have such partisans). I had to save the situation.

Marina, the assorted is even tastier! Gooseberries are also fragrant. I'm going to bake a pie like this on Saturday and keep cleaning the freezer. I still have raspberries and cherries from the berries (not counting the cranberries, because this is a special topic), I think they will get along well!

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers