Sugar Pie
6 servings
120 minutes
Sugar pie is a delicate and airy treat that combines soft dough, a sweet crispy crust, and creamy filling. It is a traditional European dessert rooted in home baking from villages where simple ingredients transformed into culinary wonders. Its flavor is a harmony of vanilla warmth, the slight tartness of yeast dough, and the richness of cream. The pie is perfect for cozy tea gatherings, especially on cool evenings. It stands well as a standalone dessert but can also be accompanied by fresh berries or light cream. The simplicity of the recipe makes it accessible even for novice bakers, while the aroma filling the kitchen during preparation evokes the most pleasant gastronomic memories.
1
Add vanilla sugar and yeast to warm milk and let it sit for 10 minutes to 'activate' the yeast.
- Milk: 100 ml
- Fresh yeast: 15 g
- Vanillin: 1 teaspoon
2
When foam appears on the surface, add 2 eggs and soft butter and whisk.
- Chicken egg: 2 pieces
- Butter: 50 g
3
Sift the flour and mix with a spoon (it results in a sticky and gooey dough).
- Wheat flour: 250 g
4
Cover with a towel and leave for 1 hour. After an hour, it will triple in size.
5
Knead the dough and transfer it to a greased rectangular baking dish, let it rest for another 30 minutes.
- Butter: 50 g
6
Now poke holes in the pie with your finger (grease your finger with vegetable oil - this way the dough won't stick).
7
In a separate bowl, rub the sugar and butter together by hand into crumbs.
- Sugar: 100 g
- Butter: 50 g
8
Spread it over the pie and send it to the oven preheated to 180 degrees for 35 minutes.
9
Then take out and pour hot pie with cream and bake for another 5-7 minutes.
- Cream 20%: 200 ml