Of course, to work with yeast dough needs a good mood and inspiration... so I waited the weekend... And even though the calendar it is autumn, and we in Hungary still Sunny and hot in summer. So in my photos You can feel the warmth and joy that I want to share with all..:-) However, let's start with the sour Lemon... my hot water and gently RUB the peel on a small grater, careful not to disturb the white rind as it usually gives the bitterness. You can also cook the orange peel, but I have it always ready to eat, peel no lemons, no oranges never throw, and land. Hereinafter, almonds, I grind up in a coffee grinder. And leave all aside.

Getting to the test and prepare the dough. Fresh yeast breed in 50 ml of warm milk, a little sprinkle the top with flour, as taught by my mother-in-law, cover with a cloth and leave in a warm, draft-free place until bubbles form. And begin to prepare the dough. You need to mix 2 large (I have 3 small) eggs, sugar, salt and remaining milk, add the yeast mixture and flour. And then, as usual, stirred, kneaded... in General, love working with the dough. Divide it into 2 parts: 2/3 for the future foundations and 1/3 for top of cake. However, I next time for the top of the pie, leave dough a little more. Laid out in a separate container and cover each part with a towel or wrap and also put in a warm, draft-free place for about 45 minutes.

While suitable dough, prepare the filling. Mix applesauce, I have it homemade, almonds, cinnamon, ground cloves, 100 g of brown sugar... and what is it fragrant, and the taste-have-just... m-m-m... now, thanks to the competition, at least know his taste, and even thought about it, and to be honest, sorry... still we pour the raisins, zest of lemon and orange and chopped candied fruit. And yet the Bavarians according to the original recipe recommended to pour about 20 ml of Apple schnapps or Apple vodka. And I have such a culinary force majeure cases in store a special pastry rum. The resulting mixture very thoroughly mixed.

The stuffing is ready. Take a big part of the test, and begin to roll out the circle, turn periodically and each time, sprinkle the dough with flour and grind it over the whole area of the circle. Then cut out a circle to the end and then get the correct pie. But since he is a peasant and large, I think he may not be very regular shape. Spread the filling and distribute it evenly on the dough. Then a smaller part of the dough is also rolled so that it was more lower. The thickness of the dough should be, I think, not less than 5 mm, then it was easy to do pattern. Transferred with rolling pin, cover with her the filling and carefully seal the edges of the upper and lower parts. Then the most crucial part of the recipe - making pattern. You need scissors to make incisions, taking care not to cut through the dough, and then your fingers to lift these cuts. The incisions must be small, not large - approximately 6-8 mm. If less - will not be revealed and will stick together during the baking process, if more - it is not aesthetically pleasing. Traditional rural figure - heads, but you can use, of course, and at will. Lubricate the entire surface of the top yolk and put in a preheated 175 deg. the oven.

Recipe pie needs to bake for 45 minutes. I have exactly happened. You need to let it cool down and cut into serving the special ribbed knife, taking care not to damage the thin upper crust.

And here's the first tasters... photograph the cake, it can be said with life-threatening...

Pie, by the way, turned out delicious. And, as in a large Bavarian family, I divided it into many parts and gave our friends.

Help yourselves, all of you... our Bavarian peasant-Magyar pie Riesen.