Treacle Pie
12 servings
30 minutes
Molasses pie is a true embodiment of Russian culinary tradition, filled with warmth and coziness. Its roots go back to ancient recipes where molasses served not only as a sweet ingredient but also as a symbol of abundance. The pie's flavor is rich and deep, with caramel and nutty notes thanks to the combination of molasses, almonds, and cream. The delicate shortcrust pastry creates the perfect texture contrasting with the velvety filling. This pie is perfect for a leisurely tea time with family and can be served warm or chilled while enjoying its rich taste. Ideal for festive tables or quiet evenings when you want to feel cozy and warm.
1
Mix all the filling ingredients well in a large bowl. Cover with a lid and refrigerate overnight. During mixing, the mixture will look liquid, but it will thicken to the desired consistency after cooling.
- Syrup: 454 g
- Almond: 75 g
- Breadcrumbs: 115 g
- Cream 48%: 165 ml
- Chicken egg: 2 pieces
- Egg yolk: 2 pieces
2
Place a sheet of baking paper (parchment) at the bottom of the baking tray. Put a greased baking ring (25 by 3.5 cm) in the center. Roll out the dough on a surface generously sprinkled with flour to make a disk 8 cm larger than the baking ring. Place the dough between two sheets of greaseproof paper and chill for half an hour. Place the dough in the baking ring, gently pressing the edges and allowing excess dough to hang over the edges of the ring. Chill for another half hour.
- Shortcrust pastry: 1 piece
3
Preheat the oven to 170 degrees.
4
Place a sheet of greaseproof paper on the dough, fill the form with rice, and put it in the oven for 10 minutes to shape the dough. The dough should turn golden-brown. Remove the paper and rice, brush the pie inside with egg yolk, and return it to the oven for another 5 minutes. Take it out and let it cool. Do not change the oven temperature.
- Egg yolk: 2 pieces
5
Mix the filling, then pour it into the cooled pie. Let it settle for a few minutes, then place the pie in the center of the oven and bake for 10 minutes.
- Syrup: 454 g
6
Lower the oven temperature to 150 degrees and cook for another 35 minutes until the filling is a rich caramel brown and firm.
7
Let the pie rest for 10-15 minutes, then cut off the parts that stick out of the baking ring. Carefully remove the ring. The pie can be served warm or cold.