Pie with raisins
80 120 минут 6 порции
I made beet molasses and his hands itched to try it out. Poryskav on the Internet, came across this simple and delicious pie. The author was not specified, but my immense gratitude to him for tastiness!
Ingredients for Pie with raisins
- Flour - 2.5 stack.
- Butter - 220 g
- Salt - 1 tsp.
- Sugar - 1 tsp.
- Water - 8 tbsp.
- Raisins - 2.5 stack.
- Water - 2.5 stack.
- Molasses - 1/2 stack.
- Salt - 1/2 tsp.
- Carnation - 1/4 tsp
- Cinnamon - 1 tsp.
- Corn starch - 3 tbsp.
- Lemon peel - 1 tsp.
- Lemon juice - 1 tbsp
Step by step instruction of cooking Pie with raisins
Firstly, we will test. This is a popular scenario here in the West provovogo test "pie crust".
Chop the butter into cubes and put into the freezer for 20-30 minutes.
Meanwhile, sift the flour, add salt, sugar and stir.
Pour flour mixture into blender. Take out the frozen butter and spread half of the flour in a blender and punched several times.
Spread rest of the butter and break up until the dough will not turn into crumbs.
Add to the mixture 3 tablespoons of ice water, again punched. Then add 1 tablespoon of water, each time punching the dough until it becomes homogeneous.
Our dough is ready. It is universal - the taste is not sweet, can be used for quiche, pies both sweet and not. Can be frozen for future use.
Now gently spread our dough on podpylenny flour a Board and a couple of times obtinem. But just a couple of times, otherwise the dough will be tough.
The dough is divided into two parts (one part doing more - for the bottom, the second a little less, the top of the cake), wrap in plastic wrap and refrigerate for 1-2 hours. So the dough can be stored up to 2 days, so it can be prepared in advance the night before.
While the dough comes to mind, are taken for the filling.
Raisins, if required, clean from the stalks, wash.
In a saucepan pour the water, put the raisins, add the molasses (I used beet), salt and spices. Put on the fire.
Mix cornstarch with 3 tablespoons cold water. When raisin mixture is boiling, add to it the diluted starch and cook, stirring, until thick. Cooking time depends on what consistency You want to obtain the stuffing. If watery - simmer for a few minutes, if thick, caramelized, 10-15. I like the watery - succulent it turns out.
Once the mixture thickens, add the grated lemon zest and lemon juice. Stir and remove from heat. Allow to cool.
Take out the dough, let it warm up for 5 minutes. Then a couple of times obtinem and roll out each part on the size of Your form, given the bumpers. (form 25*16 cm skirting 7 cm). The thickness of the dough should be 3 mm.
Form grease with oil. Lay out the first portion of rolled dough, well spread with, primina gently to the bottom and sides.
On the dough spread the filling. Toppings get a lot. I have a form with a height of 5 cm, the filling turned out 3/4 of the height of the form. If You do a lot, can safely reduce by half or a third. I love raisins, so I at the time.
Close the filling with the other pastry sheet and zasiyaet region. Do the test punctures or cuts to come out pairs. Heat the oven to 200 degrees C and bake the cake 40 minutes.
The cake is ready allow to cool for half an hour and served to the table.