Best Fruit Pie Recipe

Elena Butuc

This recipe was automatically translated from Romanian. View original here

I called it more generic because you can vary the fruits as you like and what you have in the fridge - lemon, cherries, berry mixture - the main mandatory feature is that these fruits are sour. In the last step I will specify the quantities for lemon, you put the others as in the recipe below.

PS. You should know that you can use with great confidence in this recipe frozen fruits (cherries, cranberries, berries, etc.) - I had in the freezer a kg of fruit mixture - currants, blueberries, raspberries and cherries - I have them put in the pie and I made place for the new fruit season to come.

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Ingredients

Metric US

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Butter

200 g

butter to be soft at room temperature

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Sour cream

450 g

sour cream must be fat - 24-35% fat

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White flour

500 g

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Salt

0.5 tsp

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Baking soda

0.5 tsp

also works with baking powder

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Fruits(cherries, cranberries, lemons, other berries)

1 kg

drained of juice

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Sugar

1 cup

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Egg

1 piece

Step by step

Step 1

Cut the butter into smaller pieces - I didn't heat it and let it cut for about an hour until it softened a little.

Step 2

Add sour cream and salt to the butter.

Step 3

With a whisk or mixer, mix the composition - to loosen the larger cocoons - you can leave the small ones, it will be even better.

Step 4

Add flour mixed with baking soda to the above composition - mix everything with a spoon until the dough binds.

Step 5

Then take it out on a surface sprinkled with more flour and knead a little - to even it out and have a smoother texture.

Step 6

Put the dough in a bag and leave it in the fridge for about 30 minutes.

Step 7

During this time, prepare the fruits - if they are frozen, be careful to thaw them in advance.

Put them in a sieve and let the juice drain from them.

Step 8

Then put them in a bowl, add 1 egg and 1 glass of sugar - mix well.

Step 9

Take the dough out of the fridge, and divide it into 2 parts - one smaller and one larger.

Step 10

Spread the larger piece of dough nicely with the foil, to be about 5 mm thick - do not forget to sprinkle flour to spread the sheet without problems. Carefully place it in a simple oven tray - for me it was the 4-burner stove. Correct it a little more with your hands if it doesn't cover the tray perfectly and leave a small border up so that the filling doesn't run out when baking.

Step 11

Distribute the fruit evenly over the entire surface of the pie.

Step 12

Spread the second sheet of dough and cover the filling with it, glue the edges well and make a few cuts with the knife in the pie.

Put the pie in the oven at 200 degrees for 45 minutes - until well browned.

Step 13

When it is brown, take it out and let it cool well.

Step 14

Then portion it and powder it with powdered sugar (optional).

It can be served hot and cold - just know that when you cut it hot it will not have the perfect section - it is softer and tender.

Step 15

You can serve it individually on each plate.

Step 16

Or cut it into smaller pieces and present a larger plate.

I also made cherries - it's a shame I can't put the picture - 1kg cherries + 1 glass of sugar + 1 egg.

Lemon variant: 2 whole lemons given through a mincer or blender +1 eggs + 1 glass of sugar

It was perfectly delicious and with kliukva (cranberries) - a kind of cranberries, found in the Russian frozen store.

Extra-super delicious and my combination of blueberries, currants, raspberries and cherries - I ended up making this pie like dwarfs in Snow White "Blueberry pie !!!?"

So I recommend it with confidence.

Good appetite!