Grated pie with berry filling
10 servings
40 minutes
Grated pie with berry filling is a fragrant dessert with tender dough and juicy filling that has long won the hearts of baking lovers. Its origin can be linked to the traditions of European cuisine, where simplicity of preparation combines with rich flavor. The crispy top created by the grated dough provides a special contrast to the berry filling, filled with a light tartness and almond notes of Amaretto liqueur. This pie is perfect for cozy home tea parties and can also adorn a festive table. The light aroma of vanillin and fresh mint makes it particularly appealing, adding notes of freshness and sophistication to each bite. It pairs wonderfully with hot tea or coffee, highlighting the natural sweetness and depth of berry flavor. Its unique texture and rich taste make this pie a beloved treat for many generations.
1
Whisk the egg until light foam forms, adding salt.
- Chicken egg: 1 piece
- Salt: pinch
2
Gradually add half of the sugar, continue beating until it is fully dissolved (until a light, airy mixture is obtained).
- Sugar: 250 g
3
Add baking soda and vanillin. Set aside the egg-sugar mixture.
- Baking soda reacted with acid: 0.5 teaspoon
- Vanillin: pinch
4
Pour 300 g of sifted flour into a mound on the table, then grate cold margarine into it.
- Wheat flour: 400 g
- Margarine: 250 g
5
Make a well in the center, and gradually pour in the egg-sugar mixture to knead the dough. Add the remaining flour if necessary. Knead a firm dough.
- Wheat flour: 400 g
6
Divide into 2 parts and refrigerate the dough for about 30 minutes. During this time, you can prepare the filling.
7
Pour fresh or frozen berries into a pan, simmering while gradually adding the remaining sugar. The amount of sugar in the filling can vary depending on the acidity of the berries and your taste. The filling should not be too sweet (with a slight tartness).
- Cherry (sour): 540 g
- Sugar: 250 g
8
Then add a couple of drops of lemon juice, liqueur, and mint. 'Amaretto' will give the pie a light almond note, while the fresh aroma of mint will enhance the flavor of the berries.
- Lemon juice: 1 teaspoon
- Amaretto liqueur: 1 tablespoon
- Dried mint: 1 teaspoon
9
At the end, add starch (you can replace it with 1-2 tablespoons of flour). Stir the jam over low heat until thickened. Set aside the pan and cool the filling.
- Starch: 1 tablespoon
10
Next, take 1 piece of dough from the refrigerator, roll it out to a thickness of just over 0.5 cm. Add the filling, and grate the second piece of dough on top. Place in an oven preheated to 180–200 degrees for 20–25 minutes. Let the pie cool and only then cut it.
