Honeysuckle Pie
10 servings
60 minutes
Honeysuckle pie is an exquisite dessert of Russian cuisine filled with the sweet and sour notes of this unique berry. Honeysuckle, known for its health benefits, gives the pastry a refreshing taste, while the combination of airy dough and buttery tenderness makes the pie remarkably soft. Historically, honeysuckle berries were used in Russian villages to make jams and pastries, offering sweet moments of home comfort. This pie, topped with an aromatic 'fur coat' of berries, transports us to a summer garden bathed in sunlight. The sprinkle of powdered sugar and almond petals adds elegance, turning it into a true decoration for the festive table. It pairs perfectly with a cup of hot tea, highlighting its multifaceted flavor nuances.
1
Beat softened butter with sugar until creamy. Add eggs one at a time, continuing to beat. Then gradually add flour mixed with salt, baking powder, and vanilla. Mix well.
- Butter: 200 g
- Sugar: 150 g
- Chicken egg: 4 pieces
- Wheat flour: 200 g
- Salt: pinch
- Baking powder (raising agent): 1 teaspoon
- Vanillin: to taste
2
Place most of the berries in a greased mold, then add the dough and remaining berries on top. I used a silicone mold and didn't grease it. The original recipe suggests placing all the berries on top. I did it my way, and when I flipped the pie, it was covered with a wonderful 'fur coat' of honeysuckle.
- Honeyberry (haskap): 450 g
3
Place in a preheated oven at 180°C and bake for about 30-35 minutes.
4
Check the pie's readiness with a wooden skewer. After baking, let it cool slightly and dust with powdered sugar and almond petals.
- Icing sugar: to taste
- Flaked almonds: to taste
