Russian Raspberry Pie – Pirog s Malinoy

Fragrant and sweet yeast pie with raspberry filling, which we picked-up today at Och’s Orchards. Russian pies made with fluffy crust with open face, lattice top or cover with another crust. Fillings can be sweet or savory.

Russian Raspberry Pie – Pirog s Malinoy

Yield: 12 pieces.

For dough:

1 cup buttermilk or Kefir
2 tbsp. sugar
2 tbsp. butter or substitute
1/2 tsp. salt
2 cups all-purpose  flour
1/4 cup semolina flour or all purpose flour
1 tsp. dry yeast

For filling:

2 cups raspberries
1 tsp. corn starch
2-3 tbsp. sugar powder (or more)

1 egg yolk for brushing

Russian Raspberry Pie – Pirog s Malinoy

Gently heat Kefir or buttermilk until warm, do not overheat, or it will curdle. Add butter, sugar and salt. Pour the mixture into a mixer bowl, add flour and yeast and knead the dough 10-12 minutes until smooth and elastic. Let rise in double, covered, about 1 hour.

Divide dough in two parts, roll one part into oval in parchment paper, place into cookie pan. Use half of remaining dough to made pie edge. Dust pie surface inside edges with corn starch and add raspberries. Put lattice or something like that on top, brush dough with egg yolk. Let pie stay, uncovered, in warm place, until oven heated – about 15 minutes.

Heat the oven in 350F, place pie into and cook about 30 minutes or until golden brown. Remove from oven and let cool to room temperature. Cut in 12 parts and it warm or cool it in fridge and eat for breakfast with big glass of milk.

1 piece is about 120 calories

P.S. Add some mini chocolate chips in raspberry filling. Raspberry + chocolate = ♥

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