Lemon Filling Pie
Baking and Desserts | Russian cuisine
⏳ Time
1 hour 45 minutes
🥕 Ingredients
7
🍽️ Servings
10
Description
You can use either dry yeast (1 packet) or fresh yeast (1/2 stick). Before placing the pie in the oven, you can break an egg into a cup, whisk it, and brush the pie with it for a more golden color. The dough can also be used with other fillings.
Ingredients
- Margarine - 10.6 oz
- Wheat Flour - 4 cups
- Milk - 8 fl oz
- Sugar - 2 teaspoons
- Dry yeast - 0.4 oz
- Salt - ½ teaspoon
- Lemon - 4 pieces
Step by Step guide
Step 1
Melt 300 grams of margarine in a pan and combine it in a separate bowl with 4 cups of flour.
Step 2
Pour the yeast into a cup with warm milk, add 2 teaspoons of sugar and ½ teaspoon of salt. Let it sit for a bit (5-10 minutes) and then pour it into the flour.
Step 3
Mix everything together, shape it into a ball, place it in the refrigerator for 30 minutes, and cover it with a thick towel.
Step 4
Grind the lemons in a meat grinder or blender until you get a puree, adding sugar to taste.
Step 5
Preheat the oven and grease a baking sheet with sunflower oil to prevent the pie from burning.
Step 6
Divide the dough ball into 2 pieces - one larger and one smaller. Roll out the larger piece into a layer (not too thin, so the filling doesn't leak, but not too thick either). Place it on the baking sheet and cover it with filling, leaving 3-4 centimeters from the edges.
Step 7
Roll out the smaller piece and cover the filling. Pinch the edges of the top layer to the bottom. Then crimp the edges of the bottom layer on the pie.
Step 8
Place it in the oven and bake for 40 minutes at 320°F until the pie is golden brown and the edges become firm.
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