Recipe: Colorful Filling Pie step by step with pictures | Handy.Recipes

Colorful Filling Pie

Cooked pie with multicolored filling

Time to cook: 30 minutes

Total Servings: 8

Nutritional Value

A delicious, flavorful pie with 4 different fillings. The filling is not only tasty but also beautiful. You can make this cake as a closed pie or open it a little as I did and decorate it with snowflakes on top. You don't have to make the sourdough for the pie, you don't have to wait long for it to rise, the pie grows on its own before our eyes while we are busy shaping it.

Author of the recipe

Ingredients for multicolored pie:


For the pastry

  • Yeast (quick) - 2 teaspoon
  • Butter (50g butter+50g margarine is fine) - 100 g
  • Milk (warm, 1 cup = 210 ml) - 0,5 glass
  • Wheat flour / Flour (+1 tablespoon on the dust) - 2.5 glass
  • chickpea flour (of "Chickpea flour" TM "Mistral", If not available, substitute with wheat flour, but it is better to try) - 2 tablespoon
  • Cane sugar (TM "Mistral") - 2 tablespoon
  • Salt - 0.5 teaspoon
  • Chicken egg (medium) - 1 pc
  • Vanilla (on the tip of a knife)

For the filling

  • Lemon (dried) - 0.5 glass
  • Tangerine (dried) - 0,5 glass
  • Lime (dried) - 0,5 glass
  • Raisins - 0,5 glass
  • Jam (or marmalade - to match the color of fruit) - 8 teaspoon
  • Cane sugar (TM "Mistral") - 4 tablespoon
  • Sour cream - 4 tablespoon
  • clarified butter - 4 tablespoon

Grease the pie

  • Egg yolk - 1 pc
  • Sour cream - 1 tablespoon

How to cook multicolored filling pie step by step with photos


Make pie dough. Dissolve salt and sugar in warm milk. Add butter and egg and beat the mixture with a whisk.

Mix wheat flour with 2 tablespoon of chickpea flour, yeast and vanilla. Combine milk and flour mixture and knead into a soft dough.

The dough is soft and does not stick to your hands, it is not sticky even on a cutting board. We put the dough in a bowl, cover it with a dry towel and leave it in a warm place for about 30 minutes to slightly rise. If you don't have time to do the dough, you can put it in a sachet and put it in the fridge and cook it the next day.

While the dough is resting, let's prepare the filling. For the filling I took dried fruit. I washed and dried them with a paper towel. I poured hot water over the raisins, set them aside for 2-3 minutes, then poured the water off and dried them.

Then finely chopped all the fruit, added 1 tablespoon of melted butter and 1 tablespoon of sugar to each bowl and stirred. You can vary the sugar to your liking.

Divide lightly risen dough into 9 parts. One part is not in the photo, it is already rolled out.

Layer the baking dish with a silicone baking mat or baking paper. The diameter of my form is 24 cm, my cake was too small in it, so take the form F = 26 cm. We roll out the thickest piece of dough and cut out a circle about 3 cm smaller in diameter than the diameter of the cake tin.

Roll out each piece of dough to make a 12 cm circle. Spread 1 teaspoon of jam in the middle of the circle and put 1/2 of one filling on it.

Then put the dough together, make a sack, fasten it, turn it upside down

and put it in the mold

in a circle.

Cut middle of pie into 8 triangles. Make incisions in triangles.

Grease round pieces with sour cream and raise triangles up to the middle of bun.

Using a sharp knife carve snowflakes on the bun.

We cover the pie dish with a wet well wrung towel and put it in oven heated up to 40 C for 2 times rising ~ for 20-30 minutes. While I was busy shaping the pie, the buns had already grown.

And here they are after rising from the oven. It's a little tight, but it can't be helped. Next time I will use a bigger tin. Turn on the oven to 180 C and bake the cake for 25 minutes. Then grease the cake with beaten up egg yolk and a pinch of sugar and finish baking until it is golden at 190 C.

Then take out the pie, brush it with melted butter or splash it with water, cover with a towel and let it cool. The cake is soft and has that incredible fruity flavor. P.S. Our cooking time is 30 minutes - that's how long it takes for the pie to bake. A little tip: while you are making the pies, don't forget to cover the dough, and the pieces in the mold, with a dry towel, so that the dough doesn't become chunky.

Nutritional Value:

Whole Dish:
Calories
4085.8 Calories
Protein
64.5 g
Fat
209.8 g
Carbohydrates
508.8 g
Per Serving:
Calories
510.7 Calories
Protein
8.1 g
Fat
26.2 g
Carbohydrates
63.6 g
100g:
Calories
400.6 Calories
Protein
6.3 g
Fat
20.6 g
Carbohydrates
49.9 g

Salt, Lemon, Flour, Wheat Flour, Butter, Buttermilk, Sweet, Eggs, Sour Cream, Milk, Raisins, Fruity, Vanilla, Egg Yolk, Baking, Jam, Soft, Cane Sugar, Lime, Cakes, Tangerine, Dough, Chickpea flour

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