Sorrel and strawberry pie

Category: Confectionery
Sorrel and strawberry pie

Ingredients

Dough
Flour 2.5 tbsp.
Butter 250 g
Sugar 0.5 tbsp.
Baking powder "Dr. Etker" 1 pack
Egg yolk 3 pcs.
Filling
Sorrel 650-700 g
Sugar 2 tbsp. l.
Registration
Protein 3 pcs.
Sugar 1 tbsp.
Strawberry 10-15 pcs.

Cooking method

  • Mix flour with baking powder, add chopped chilled butter, sugar, yolks and knead the dough. Wrap in plastic wrap or cellophane and refrigerate for 2-3 hours.
  • Chop the sorrel, mix with sugar, crush, so that it would decrease in volume.
  • Sprinkle the table with flour, roll out the dough and try to put it on the mold. I usually do not succeed, I roll out the dough, wrap it on a rolling pin, try to put it in a mold, it breaks in places and begins cutting and sewing. That is, I lay the bottom, and then I refill the sides with my hands and level the whole thing. Then I lay out the sorrel, and on top, if available, lay out the strawberries. This time I had frozen strawberries, but still very tasty.
  • I bake in the oven at 200 degrees for 40 minutes. While the cake is baking, I beat the whites with sugar. Then I take out the cake, decorate it as I can, and put it in the oven. At the same time, I reduce the temperature to 120 degrees and I have a pie in the oven until the protein is slightly browned.
  • Sorrel and strawberry pie


celfh
Quote: Luysia

Both the first and the second! Rhubarb is another matter.

It will be necessary to try, we will push the horizons.
In our house, sorrel was also used only for soup. But then someone told me that it is delicious to add sorrel to pies. I made curd donuts with sweet sorrel filling, I really liked it. But at some point, the taste of strawberries seemed to me in these pies ... I don't even know why. Since then, I have made sure to put strawberries. At such an early morning we, of course, have no strawberries yet, and we gathered wonderful sorrel in the forest when we walked with the dog. Smooth, clean. So I baked a pie, only frozen strawberries, but still very tasty! Yes, when there are no strawberries, I can add a couple of spoons of thick strawberry jam
Frau
Sorrel, like a sweet filling, is very tasty.
I will never forget my grandmother's sorrel pies. Very, very tasty !!!
And the husband and children don't even want to try sorrel pies.
Crumb
Quote: Frau

Sorrel, like a sweet filling, is very tasty.
Yeah, they adore mine ... I always harvest sweet sorrel for pies for the winter ... and it is stored excellently, and always at hand.

celfh
Tanya, awesome pie !!! I'll get hold of sorrel, I'll try! Thank you very much for the recipe!
Twist
celfh, Hello! Do you just put sorrel, chopped and mixed with sugar, on the dough, or is the mass pureed?
And yet - is it possible to replace sorrel with spinach? They have almost the same acidity.

I would be grateful for clarifications. And the idea of ​​the filling is superb. I wanted to try.
Giraffe
Quote: Krosh

I always harvest sweet sorrel for pies for the winter ... and it is stored excellently, and always at hand.

/ quote]
Oh, share a secret. I know the magic word: please. : rose: Sorrel grows in my garden, but I don't know this way.
celfh
Quote: Twist

Do you just put sorrel, chopped and mixed with sugar, on the dough, or is the mass pureed?
And yet - is it possible to replace sorrel with spinach? They have almost the same acidity.
Twist, I do not mashed sorrel. Mine, I dry it, otherwise, if there is a lot of water, the cake will flow. Then I cut into strips, and not necessarily beautiful
If I did it with spinach, then probably not sweet, but maybe with cheese.I do not feel the taste of spinach, rather I do this taste with some additives and spices. Maybe try this: spinach, some fresh lemon juice, sugar and strawberries, just more strawberries than in the recipe?
Twist
celfh, Hello! Thanks for the clarification. Quiche with cheese and spinach filling is certainly a favorite classic. And you have a very original version of the sweet and sour filling.
A thought-provoking question about replacing sorrel with spinach came to me for one simple reason - my husband absolutely must not oxalic acid.
You, as the author of the recipe, will not mind if I experiment and try to bake this option: slightly warm the puréed spinach with lime juice, add a little Zhelfix, bring it to a boil and turn it off. Add strawberries and cool. I will decompose on a pre-baked base, then the proteins - in the oven (until the proteins are browned). During this time, the filling will "grab" and the dough will not have time to get wet. Do you think the taste will be similar to the original?
You will forgive me for being impudent, but the idea really hit my heart, but I can't bake it in the author's version.
celfh
Quote: Twist

You, as the author of the recipe, will not mind if I experiment and try to bake this option: slightly warm the puréed spinach with lime juice, add a little Zhelfix, bring it to a boil and turn it off. Add strawberries and cool. I will decompose on a pre-baked base, then the proteins - in the oven (until the proteins are browned). During this time, the filling will "grab" and the dough will not have time to get wet. Do you think the taste will be similar to the original?
Why should I be against it? Very much even for. Just before baking the base, go over it with a fork. Honestly, I can't imagine how this shortbread dough will behave, how smoothly it will be baked. By the way, the dough is sooooo delicious. Of course, it is ideal to lay out the base with baking paper, add the beans and bake.
Will the taste be similar to the original one? It is unlikely that I think so. Worse or better - I can't imagine. The best comparison is to make two small, half-serving pies, one from the original recipe, the other with spinach.
Why do you want to add gelatin? It seems to me that you will get something like marmalade, but in fact, sorrel turns out to be soft and tender without preliminary puréing. And if the leaves are dry, the cake shouldn't flow
Twist

celfh, I have adapted with the help of zhelfix to make quick fruit and berry fillings specifically for open shortbread pies. This technique is especially helpful with frozen berries. The marmalade doesn't work, and I don't even make the consistency of the jam. In addition, zhelfix retains the color of the berries well when heated and adds sourness.
Thanks for the recommendations and kindness to experiment. I will definitely make two options and, if you do not mind, I will share the result.
celfh
Quote: Twist

Thanks for the recommendations and kindness to experiment. I will definitely make two options and, if you do not mind, I will share the result.
What do you mean against, I will very much wait
Thanks for the advice with zhelfix
Alexandra
celfh, I am grateful from myself and from my family for a wonderful recipe!
Well, of course, I could not help but make some changes. The dough is different - whole grain without eggs and butter on kefir and white chocolate with the addition of cheese, instead of a protein layer - cream of white chocolate and soft cottage cheese, sugar, as always, replaced with stevia
But the most important thing remained, the combination of sorrel and strawberries! The smell was during baking and while the cake for decorating with cream was cooling down such that the spouse began to make assumptions that they were probably deliberately teasing with smells, did not treat and did not offer a piece in the heat of the heat The next morning I tried it - said that the cake came out "divine! !

thanks again
Sorrel and strawberry pie
🔗
Crumb
Quote: giraffe

Oh, share a secret.
giraffe
The recipe is nowhere simpler:

Sorrel for pies


1 kg. sorrel
200 gr. Sahara

Rinse sorrel, cut, put in jars and sprinkle with sugar. Close the jars with lids.Keep refrigerated.

I have stored such a blank since last year in the refrigerator, it has not deteriorated in a year. I close the jars with screw caps.

P.S.Tanya, I will edit this post later so that it does not clog your topic.
Kokoschka
Quote: Krosh
Yeah, they adore mine ... I always harvest sweet sorrel for pies for the winter ... and it is stored excellently, and always at hand.
Innochka, how do you procure it?
While I was asking, I already wrote and then another question, how much is needed for one pie? And how much can fit in the jar, probably a little ...
Crumb
Lilechka, I can't even name the amount of sorrel per pie ...

It depends on how big the cake is ...

I make small pies more often ...

In the bank again, looking at which one ...

But in general, even a small one enters a lot), the sorrel fits quite tightly ...
Crumb
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