A very satisfying and, importantly, healthy open pie with seasonal berries, you will surely like it!
It is necessary
- The foundation:
- - 115 g flour;
- - 75 g of hazelnuts;
- - 40 g of oatmeal;
- - 1 small egg;
- - 1, 5 tbsp. vegetable oil;
- - 1, 5 tbsp. liquid honey;
- - 75 g sour cream.
- Filling:
- - 380 g of red currant;
- - 2 large squirrels;
- - a pinch of salt;
- - 0.25 tsp cinnamon;
- - 0.75 tbsp vanilla sugar;
- - 75 g granulated sugar;
- - 75 g of hazelnuts;
- - 1, 5 tbsp. oatmeal.
Instructions
Step 1
Grind hazelnut kernels using a special mill or processor. Mix them in a large bowl with flour and oatmeal. The latter can also be crushed for greater tenderness of the dough.
Step 2
Put the oven to warm up to a temperature of 200 degrees. Prepare a mold with a diameter of 20 cm, lightly greasing it with melted butter or vegetable oil.
Step 3
Using an electric whisk, mix the eggs with vegetable oil, liquid honey and sour cream until smooth. Pour the mixture to the dry ingredients and knead until you get a dough that can be rolled out.
Step 4
Lightly dust the work surface with flour and place the workpiece on it. Roll it into a layer and move it into a mold, forming sides about 3.5 cm high. Place in the cold for 30 minutes.
Step 5
To prepare the filling, put the squirrels in a small saucepan, put it in a slightly boiling water bath, add cinnamon, both types of sugar and a pinch of salt and beat. Remove from heat, with a spatula, being careful not to precipitate the protein mass, stir in berries, flakes and chopped hazelnuts.
Step 6
Put the filling on a chilled base and send to the oven for 40-45 minutes.
