Sorrel Pie
4 servings
60 minutes
Sorrel pie is a delicate blend of the spring's sweet-sour taste and cozy homemade dough. In Russian cuisine, sorrel is traditionally used not only in soups but also in baked goods, giving them a light refreshing tang. This pie symbolizes warm family gatherings where the most important events are discussed at the table. Vanilla and sugar soften the natural acidity of sorrel, while dough made with milk and eggs makes the pie airy and tender. The finished pie can be served with a cup of tea or fresh berries, highlighting its summer freshness. Its simplicity makes it an excellent choice for a cozy Sunday breakfast or a leisurely tea time with loved ones.
1
First, I prepare the filling. For this, I finely chop the sorrel and mix it with sugar and vanilla. Let it steep (while preparing the dough) so that the sorrel releases its juice. You can add a few drops of lemon.
- Sorrel: 400 g
- Sugar: 100 g
- Vanilla: to taste
- Lemon: to taste
2
Add egg, milk, oil, salt, sugar, and baking powder to the flour. Mix everything thoroughly until a homogeneous mass is obtained.
- Wheat flour: 1 glass
- Chicken egg: 1 piece
- Milk: 0.3 glass
- Vegetable oil: 2 tablespoons
- Salt: pinch
- Sugar: 100 g
- Baking powder (raising agent): pinch
3
Roll out the dough into a shape. Lay down the sorrel. For beauty, you can make a lattice from the dough on top, or leave the pie open.
- Sorrel: 400 g
4
Place in a preheated oven at 200 degrees for 40 minutes.
