Gluten-free pie "Zebra" with bird cherry flour
8 servings
70 minutes
Gluten-free 'Zebra' pie with chokeberry flour is an elegant blend of airy dough and rich chokeberry flavor with light nutty notes. Inspired by the classic striped dessert 'Zebra', this pie creates a hypnotic pattern through alternating light and dark dough. Chokeberry flour, traditionally used in Slavic cuisine, adds an unusual aromatic depth reminiscent of old village recipes. Corn flour keeps the pie soft and tender, while butter enhances its richness. It's perfect for morning tea or a cozy family evening—a great choice for those seeking a gluten-free alternative to classic desserts while maintaining rich flavor and texture.
1
Beat the eggs with sugar into a white foam.
- Chicken egg: 1 piece
- Sugar: 200 g
2
Separate a piece of butter for greasing the pan. Soften the remaining butter (for example, in the microwave or on a radiator). Add to the eggs and mix.
- Butter: 200 g
- Chicken egg: 1 piece
3
Add sour cream and mix.
- Sour cream 20%: 1 glass
4
Divide the total mass into two equal parts. Measure 175 grams of corn flour, add half a teaspoon of baking soda to it. Sift the flour and mix.
- Corn flour: 250 g
- Soda: 1 teaspoon
5
Take the remaining corn flour, add baking soda and chokeberry flour. Sift and mix. As a result, both the dark and light dough should have a consistency similar to sour cream.
- Corn flour: 250 g
- Soda: 1 teaspoon
- Bird cherry flour: 100 g
6
Grease a 26-28 cm mold with oil. Then take a large spoon, scoop one dough and place it in the center. Scoop one spoon of the other dough and place it directly on top of the first spoon. Continue alternating until the dough is finished.
- Butter: 200 g
7
While the oven heats up to 180 degrees, let the pie sit and settle.
8
Bake the pie for 30 minutes. Then cover the dish with foil and bake for another 20 minutes.