Grated Pie with Berry Filling
Baking and Desserts • European
Description
This pie perfectly combines the tenderness of shortcrust pastry with the vibrant taste of berries. It is light, delicate, and not overly sweet, making it enjoyable both on a summer day during the abundance of fresh berries and on a winter evening with a cup of tea.
Ingredients
- Margarine 10 oz
- Sugar 10 oz
- Chicken Egg 1 piece
- Wheat Flour 15 oz
- Activated Baking Soda ½ teaspoon
- Salt a pinch
- Vanillin a knife tip
- Cherry 20 oz
- Meyer Lemon Juice 1 teaspoon
- Amaretto Liqueur 1 tablespoon
- Dried Rosemary 1 teaspoon
- Starch film 1 tablespoon
Step-by-Step Guide
Step 1
Beat the egg until light and frothy, adding salt.
Step 2
Gradually add half of the sugar, continuing to beat until it is fully dissolved (until a light, airy mixture is obtained).
Step 3
Add the baking soda and vanillin. Set the egg-sugar mixture aside.
Step 4
On a table, mound 300 g of sifted flour, then grate the cold margarine into it.
Step 5
Make a well in the center and gradually pour in the egg-sugar mixture, kneading the dough. If necessary, add the remaining flour. Knead a firm dough.
Step 6
Divide into 2 parts and refrigerate the dough for about 30 minutes. During this time, you can prepare the filling.
Step 7
Pour fresh or frozen berries into a pan, simmering while gradually adding the remaining sugar. The amount of sugar in the filling can vary depending on the acidity of the berries and your taste. The filling should not be too sweet (with a slight tartness).
Step 8
Then add a couple of drops of lemon juice, the liqueur, and mint. The Amaretto will give the pie a light almond note, while the fresh aroma of mint will enhance the taste of the berries.
Step 9
Finally, add the starch (you can substitute with 1-2 tablespoons of flour). Stir the jam over low heat until thickened. Remove the pan and let the filling cool.
Step 10
Next, take one part of the dough out of the refrigerator, roll it out into a sheet about 0.5 cm thick. Place the filling on top, and grate the second part of the dough over it. Place in an oven preheated to 180-390°F for 20-25 minutes. Allow the pie to cool before cutting.
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