Pai is an English pie, the word “pie” is translated as “pie”. But the traditional English pie has a number of characteristics. Firstly, it is baked on a thin and dense layered dough so that it does not get wet from the filling and retains its shape. The top of the solder can be open, closed or partially closed with a dough grate. You can also make small portions. Secondly, there must be a lot of filling in the pie, while during the baking process it must become a "monolith" so as not to spread and fall apart when cutting the cake. The dough thus serves as a "container" for the filling. And the filling for the share is room for the hostess's imagination: meat, fish, mushroom, vegetable, fruit, etc. Sweet pie is most often prepared with cherries, lemon, and also with an apple.
Cherry pie
You will need:
- 300 grams (packing) of frozen pitted cherries or 500 grams of fresh;
- 450 grams of flour;
- 200 grams of butter;
- 2 eggs;
- 400 grams of granulated sugar;
- 600 grams of sour cream 15-20% fat;
- 1/4 teaspoon of soda and salt;
- 1 tablespoon of potato starch.
Beat eggs, softened butter, 200 grams of sour cream and 200 grams of sugar with a mixer. Pour in a mixture of flour, soda and salt, knead the dough, put it in a mold with a side and palm moistened with water, distribute evenly over the bottom and walls of the mold. Put the cherries on the dough (if the cherries are fresh, remove the seeds). Prepare the cream: beat 400 grams of sour cream, gradually adding 200 grams of sugar until it is completely dissolved, and then, without ceasing to beat, add the potato starch. Pour the cherries with the resulting mixture, put in an oven preheated to 200 degrees and bake for 25-30 minutes. Take out the finished pie, cover with foil and cool slightly.
Lemon pie
You will need:
- 1 large lemon;
- 250 grams of flour;
- 100 grams of butter;
- 50 grams of sour cream 15-20% fat;
- 3 eggs;
- 1/4 teaspoon of soda and salt;
- 250 grams of granulated sugar;
- 100 grams of powdered sugar;
- 3 teaspoons of potato starch;
- 2 glasses of water.
Chop butter and flour, add sour cream, salt, soda, 50 grams of sugar and knead the dough. Distribute it in a shape with high sides, prick with a fork in several places and bake at 200 degrees until golden brown (10 minutes).
Pass the lemon together with the zest through a meat grinder or grind in a food processor, leave 1 tablespoon of juice for the glaze. Separate the yolks from the whites, grind the yolks with 200 grams of sugar, add chopped lemon, potato starch and mix thoroughly. Continuously stirring, pour in water, put on the stove and cook the mixture until it thickens. Fill the baked dough mold with the resulting cream. Cover the filling with glaze: beat the whites with powdered sugar and a tablespoon of lemon juice. Put the pie in a non-hot oven (150-180 degrees) to brown the glaze. Cool the finished pie.
