All Easy Recipes. Easy to find and easy to cook.
       •   Total recipes count: 5549  • Home | Glossary & Cooking Tips | Utensils & Appliances |    

Translate this page

Browse Recipes
Recipes by Cuisine
Recipes by Main Ingredient
Recipes by Dish
Drinks and Coctails Recipes

  Added: Apr 26, 2006  •  Visited (1421)  •  Print version Print this recipe (48)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Berry Jam And Sour-cream Pie
(Smetanik)
What You Need:
PASTRY DOUGH
  • 8 tablespoons (¼-pound stick) unsalted butter, cut into ¼-inch bits and chilled
  • 3 tablespoons chilled vegetable shortening
  • 2¼ cups all-purpose flour
  • ¼ teaspoon salt
  • 5 to 7 tablespoons ice water

    FILLING
  • 2 cups finely ground almonds, lightly toasted
  • 4 teaspoons milk
  • 6 tablespoons raspberry jam
  • 6 tablespoons cherry jam
  • 2 egg yolks
  • 1/3 cup sour cream
  • 2 teaspoons cinnamon
  • 1 tablespoon unsalted butter, softened

  • How To Cook:
    PASTRY:
    1. In a large mixing bowl, combine the butter, vegetable shortening, flour and salt. Working quickly, use your fingertips to rub the flour and fat together until they blend and look like flakes of coarse meal.

    2. Pour 5 tablespoons of ice water over the mixture all at once, toss together lightly and gather the dough into a ball. If the dough crumbles, add up to 2 more tablespoons of ice water by drops until the particles adhere.

    3. Divide the dough in half, dust each half lightly with flour and wrap separately in sheets of wax paper. Refrigerate for at least 3 hours, or until firm.

    FILLING:
    1. Soak the almonds in the milk for 5 to 10 minutes. With the back of a large spoon, rub the raspberry and cherry jams through a fine sieve set over a large bowl. Then beat in it the egg yolks, sour cream, cinnamon, the nuts and their soaking milk.

    2. On a lightly floured surface, roll the dough into a 12-inch circle about ½ inch thick. With a pastry brush, coat the bottom and sides of a 9-inch false-bottomed tart pan with the tablespoon of softened butter. Drape the pastry over the rolling pin, lift it up and unfold it slackly over the pan.

    3. Gently press the pastry into the bottom and around the sides of the pan, being careful not to stretch it. Roll the pin over the rim of the pan, pressing down hard to trim off the excess pastry.

    4. Preheat the oven to 425°F. Pour the filling into the pastry shell and roll out the other half of dough into a 12-inch circle. Drape it over the rolling pin, lift it up and unfold it over the filling. Press the edges of the pastry layers together.

    5. Then crimp them with your fingers or press them firmly around the rim with the prongs of a fork. With a sharp knife, cut three I-inch slits about 1 inch apart in the top of the pastry. Bake in the center of the oven for 30 minutes, or until the pastry is golden brown.

    6. Then set the pan on a large jar or coffee can and carefully slip off the outside rim. Let the pie cool to room temperature before serving.

    To Serve: 8
    This recipe is also available in:
    Cuisine » Europe » Russian
    Main Ingredient » Berry » Cherry
    Main Ingredient » Nuts » Almond
    Main Ingredient » Dairy » Sour Cream
    Dish » Pie & Tart

     

    Advanced Search Advanced Search

    All-Fish-Seafood-Recipes.com
     
    Free counters!
    All Easy Recipes Copyright© 2005 - 2017 All Easy Recipes, Inc. All rights reserved. Contact Us | Terms of Use | Privacy