Holiday pie

8 servings
1 hour 30 min

How do you make a beautiful pie for the festive table? Prepare all the ingredients first. Take any fruit or berries, fresh or frozen: oranges, apples, pears, blueberries, etc. I have tangerines, sweet and fragrant. If you also take them, make sure that the skin fits tightly to the pulp, this is very important. In general, it is better to choose those fruits that do not fall apart, keep in shape.

Rinse and dry the fruit thoroughly. Cut one of them in half and squeeze the juice. Apples, pears and similar fruits can simply be cut into circles without squeezing the juice.

Cut the rest of the fruit directly with the skin into not very thin circles. Berries may not be chopped unless they are large strawberries. If you take bananas, remove the skin from them.

In a frying pan over a medium heat, melt the butter.

Pour in the sugar.

Lay out the fruit circles, pour in the previously squeezed juice and simmer everything together, stirring, for about 2-5 minutes. You can fry without juice. Or you can skip the extinguishing process altogether and put fresh circles of fruit in the mold. But when stewed, some fruits are softer and tastier.

Transfer the fruit circles to a parchment-lined and butter-greased baking dish. The diameter of my shape is 18 cm, but you can also take the shape of 20-22 cm. But keep in mind: the thinner the dough layer, the more likely it is that it will quickly brown on top, and remain unheated inside, especially in places of contact with fruits. The juice remaining in the pan can be used as a sauce for pancakes, pancakes. Or add to the dough.

Now make the fragrant dough. Butter should be at room temperature, so take it out of the fridge beforehand. Take sour cream with a fat content of 20-25%.

In a bowl, combine the soft butter and sugar. Beat with a mixer at high speed until the sugar dissolves. At this stage, if desired, you can interfere with the cooled aromatic fruit mixture left after stewing the fruit.

Enter the eggs one at a time, whipping the mass after each.

Pour in the sifted flour, baking powder, ground cinnamon and stir with a mixer at a low speed. When adding juice from the pan, increase the amount of flour by 1-2 tbsp. Pay attention to the consistency of the dough - the flour may leave you more or less than mine.

Add the sour cream and stir again.

You get a viscous, fragrant and delicate dough. It's worth noting that this is a cake dough with a decent amount of butter, so the finished pie will turn out slightly wet, with a delicate velvet structure.

Spread the dough equally over the fruit and flatten with a spatula. Bake the cake in the oven preheated to about 180 ° C for about 30-45 minutes until ruddy. To prevent juice from dripping to the bottom of the oven, put a piece of foil or parchment under the mold. Depending on the diameter of your shape, the dough layer will be thicker or thinner. Plus, the baking time will change: the thinner the layer of dough, the faster it will be baked. Therefore, do not throw the pie in the oven unattended.

The pie can be held in the cooling oven for another 10 minutes. Cool the finished pie slightly and turn into a dish so that the fruit is on top.

Before serving, you can decorate the pie as you like. I decorated with extra fresh tangerine records, pomegranate grains, mint leaves and some icing sugar.

This is how birthday party pie looks in the cut. The dough next to the fruits can be slightly wetter, and it is necessary, because the fruits secrete juice during baking. When cutting the pie, juice is released from some fruits, which also slightly soaks the dough. This will make your pie very delicate in taste and texture. Enjoy your meal!