Grated pie with raspberries and meringue
Источник фото: https://ru.123rf.com/profile_gabrielhrech
I made this pie for the first time and I can say that it turned out delicious, tender, large - enough for a large company, but as if something was missing... the result is not what was expected, although there was enough fuss with the pie.
The author of the recipe promised that we would forget all other pies of this kind, but this did not happen in our family. Which doesn't mean you and your family won't love this pie! On my own, I would advise adding lemon juice and zest to the meringue layer. It seems to me that this will result in a brighter and more balanced taste.
By the way, the dough here is tasty, tender and crumbly - made from yolks, and the filling is a delicate meringue of whipped whites, which is very convenient, because either whites or yolks are often used, and then what to do with one or the other is a big question.
Ингредиенты
Dough:
Wheat flour - 400 g
Butter - 250 g
Powdered sugar - 100 g
Chicken egg (yolk) - 5 pcs.
Baking powder - 1 tsp.
Salt - a pinch
Filling:
Chicken egg (white) 5 pcs.
Powdered sugar - 100 g
Salt - a pinch
Refined sunflower oil - 50 ml
Corn starch - 30 g
Vanillin - on the tip of a knife
Raspberries - 250 g
Рецепт
1. Mix baking powder, salt, powdered sugar. Grind either with a knife or in a food processor. Add the yolks and knead into a soft and tender dough. This number of yolks was enough for me to knead the dough. If it's not enough, add some water. Place the whites in a bowl that will be convenient for whipping.
2. Divide the dough into two unequal parts: 1/3 and 2/3. Place the smaller part in the freezer..... and place the larger part in a pan covered with parchment.
3. Spread over the bottom of the pan. Place in the refrigerator for 30 minutes. After the allotted time, place the pan in an oven preheated to 180 degrees and bake for 15-20 minutes, after which the base of the pie is completely cooled.
4. Beat the whites with powdered sugar and salt until stiff peaks form, then add starch and beat again. Then, without ceasing to beat, pour in the oil in a thin stream and beat for another 30-40 seconds. The filling is ready.
5. Place meringue on the cooled base. Place the raspberries on the meringue, lightly pressing them into the meringue.
6. Take out a smaller part of the dough and grate it on a coarse grater on top of the meringue.
7. Bake the grated pie with raspberries and meringue in an oven preheated to 180 degrees for 30-40 minutes.
8. Shortbread pie with meringue and raspberries is ready.
9. Cool it completely in the pan, then serve.
10. Enjoy your tea!