Fruit pie

Category: Bakery products
Fruit pie

Ingredients

Dough recipe:
Flour 640 g
(4 st.)
Salt pinch
Sugar 300 g
Butter
or margarine
200 g
Eggs 2 pcs.
Sour cream 200 g
Vanilla sugar 1 sachet
10 g
baking powder 1 sachet
10 g

Cooking method

  • Soften butter or margarine (butter is better). It is better to remove it from the refrigerator beforehand.
  • Knead the dough. It can be done in an ordinary home harvester, or with your hands. The dough is soft, not sticky, it is very pleasant to work with it.
  • Cover the dough and leave to stand for half an hour, you can leave it in the refrigerator until tomorrow, you can freeze it until better times. It's not moody. This is a large portion, for two pies.
  • And now about the filling. It's actually cherry pie. And you can make it with cherries - fresh or canned. And that's great. ... But I like the plum filling more. It is necessary to take fresh plums, best of all, of course, eel, long ones, and boil them - without sugar at all - to a state of almost jam. Such a plum puree. Very delicious. It can stand in the refrigerator for a long time (but not worth it, it disappears instantly). If you have other fruits at home - apricots, peaches. apples - they can also be added to plums. Now there are no plums, not in season. So I took pitted prunes, steamed them and added fresh sour apples to it, then just chopped. The filling should be tender.
  • Now we take half of the dough (the rest is in the refrigerator for the next pie) and a round dish with a diameter of 24 cm. Separate about a third from the dough, knead the rest along the bottom of the greased form. We spread the filling, and on top of the deferred dough - such flat pieces - the grandmother said "petals".
  • Sprinkle with powdered sugar.
  • Fruit pie

Cooking program:

Oven at 180 * until golden brown.

Note

This is our homemade cake, which my grandmother used to bake. I was not going to exhibit it, but after talking with Lisss's(hello, Luda!), decided: why not? The pie is wonderful, time-tested, such family recipes always have something of their own.

kisuri
Hello Lyudochka! I put out the recipe late last night and haven't had time to send you a message yet. And today I came in and saw that you yourself found me. I am very pleased . I'm sure that with your pens you will succeed SUPER. I'll wait for the report. By the way, I nadybala on your lazy dumplings, and how could I forget about such a dish !!! I will definitely do it.
julia-bor! You will definitely like it. This dough is versatile, very convenient. You can make various shortbreads, pies with any fillings from it. For example, a curd-apple filling with cinnamon and a layer of whipped protein on top. But in my opinion, plums, especially such a sugar-free plum puree, are simply out of competition, like a pie filling. Especially in the season of eel, and any other plums are good, you just get tortured to peel them. In my experience, fresh fruit is not very good for pie filling (except for cherries). They have a lot of juice, when baking, they get such a wet layer, I don't like it. When you start to boil the plum, it lets out the juice - just like a compote is obtained at first. And when the juice evaporates, the puree thickens - half remains. And this is the filling !!! Well, if not in season, then steamed prunes are suitable, and mixed with apples (a little). Like here:Fruit pie
Good luck girls
ghost2010
Thank you! This is my first cake and it turned out right away. Only flour had to be added, the dough was too soft (twice baked). And sprinkled with starch before putting the cherry, and a mesh on top of flagella instead of petals. I liked the pie!
P.S. with jam for the filling will also be super
kisuri
Hi, ghost2010!
I am very glad that you liked it. And it's good that you are not afraid to change something in the recipe here and there, I have been baking this cake for a hundred years, and every time it turns out a little differently.
But try it with sugar-free plum puree, as I wrote above. Just take out the seeds and cook a light jam until thick. It can be stored in the refrigerator for a couple of months (but does not survive, it is eaten). This is an incomparable pie filling. You have it in Dneprodzerzhinsk, but in season ... and even when the ugorka will go! ... I know for sure, my husband is from Dnepropetrovsk.

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