Open pie with pumpkin and apples
6 servings
45 minutes
Open pumpkin and apple pie is a delicate and fragrant treat that embodies the warmth of home baking. This dish has roots in Russian cuisine, where pumpkin and apples have always been valued for their sweetness and juiciness. The combination of soft pumpkin, refreshing apple, and light kefir dough gives the pie a harmonious flavor, balancing the sweetness of the fruits with the tartness of lemon juice. The pie is perfect for tea in a cozy family setting or as a dessert for festive gatherings. A special feature of the recipe is the use of grated frozen butter, which creates a tender, crispy crust when baked, making each serving truly delightful.
1
Beat the eggs with sugar and kefir.
- Chicken egg: 2 pieces
- Sugar: 0.5 glass
- Kefir: 0.5 glass
2
Add flour and baking powder, mix, add vegetable oil and mix again. The dough should not be too stiff, it should have the consistency of thick sour cream.
- Wheat flour: 1.5 glass
- Baking powder: 2 teaspoons
- Vegetable oil: 2 tablespoons
3
Peel the apples and pumpkin, then cut them into small cubes.
- Apple: 2 pieces
- Pumpkin: 300 g
4
Add sugar and lemon juice, mix.
- Brown sugar: 2 tablespoons
- Lemon juice: 1 tablespoon
5
Grease the baking pan with vegetable oil (I have a silicone one, 26 cm in diameter, and I don't grease it) and pour the batter in.
- Vegetable oil: 2 tablespoons
6
Place the filling on top, gently pressing it into the dough.
7
Grate the pre-frozen butter on a coarse grater and spread it over the filling.
- Butter: 20 g
8
Send to the oven at 180 degrees for 35-40 minutes.