Pie with dried fruit

Description

A lot of filling and not enough dough. Very often I accumulate balances of dried fruit, you can cook compote, to make a filling for pies or yeast nekozawa can grind and mix with honey, in General, a lot of things they can prepare, today I have a pie with pastry and stuffed with dried fruit. Once met in the Internet recipe such cakes, I liked the idea of a sand body to the pie, the filling in these pies any make as sweet and savory, I'm experimenting with sweet.

Ingredients

Water

5 Tbsp
Butter

150 g
Vanilla
Flour

300 g
Dried apricots

350 g
Raisins

200 g
Cards

100 g
Candied

100 g
Flour almond

100 g
Couscous

100 g
Brown sugar

3 Tbsp
Chicken egg

2 piece
Sour cream

4 Tbsp
Cinnamon

1 tsp
Cognac

50 ml
Lemon juice

3 Tbsp
Powdered sugar

70 g

Cooking

First make the dough. To do this, sift the flour in flour cut pieces of butter from the fridge, and grind into crumbs, I do it by hand, you can chop with a knife.

Add ice water, knead the dough, knead it strongly is not necessary, as gathered into a ball, is enough, wrap it in cling film and leave for 30 minutes.

Washed and dried the dried fruit to cut, except the raisins, I have the candied fruit was a little thick, I also cut. Dried apricots and raisins pre-steamed in boiling water for 15 minutes and dried. Pour the dried fruits with the brandy and set aside.

Grind the couscous in a coffee grinder into flour

Mix ground couscous, almond flour (almond flour can not be added), cinnamon and mix with dried fruits to pieces of fruit covered with a dry mixture.

Beat the eggs, sour cream and sugar TM "Mistral" in a homogeneous mixture and mix with the dried fruit. Add sugar to taste, adding sugar will depend on the sweetness Suhorukov.

Now we need to form a "wall" of cake. This cake pan size on top 26/12 height of 6 cm to lay a piece of parchment (you can not do this if you are sure that Your form nothing sticks). Take approximately 230 g of dough, roll size 26/23 cm and put in the form

To leave 160 g of dough for the top and the rest to make the sides of the cake, carefully connecting with the main piece of dough in the form.

Put the stuffing in the form, flatten it, cover it with the rolled out layer of dough to seal the edges well, to make a puncture with a fork or toothpick.

Bake in a preheated 160 degree oven for about two hours, to check the readiness I don't know how the pot pie, it is very voluminous and dense work, so two hours is enough for its preparation, nothing burns, it does not. Cool the cake in the form, but you can pull it out of shape.

Put the cooled cake on a wire rack. Mix lemon juice and powdered sugar until smooth and put on cake, allow to dry glaze you can just sprinkle with powdered sugar. can cocoa powder...

Nice!!!

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