Wash berries, remove seeds. This pie is made from frozen berries (blueberries, raspberries, red currants, blackberries).
Divide the berries into 2 parts.
Boil one part to evaporate the liquid.
Prepare the dough: pour flour into the container.
Add chopped butter.
Grind into crumbs.
Add sugar, vanillin. Mix.
Drive in the eggs. Knead the dough.
Send it to the refrigerator for half an hour.
Grate apples finely.
Put boiled berries in a container, add fresh berries and apples, squeezing the juice beforehand. Mix.
Pour in starch (if the filling is liquid, then add starch with a slide, if thick, then without a slide). Stir.
Add sugar to taste.
If the berries are sour, then 160 grams, if sweet, then 120 grams. Mix.
Lay special paper in a split form with a diameter of 24 centimeters.
Divide the dough into two parts.
Roll out most of it to form a layer with a diameter of about 30 centimeters.
Lay out the layer in a mold, forming the sides.
Put the filling, distribute evenly.
Roll out the smaller dough into a layer of about 25 centimeters.
Cut out the figures with a mold, such as a glass.
One in the middle and five around the edges.
Move the layer onto the cake using a rolling pin. Pinch the edges.
Put the rest of the figures on the dough.
Spread the protein over the cake.
Put a piece of butter in all holes. This will prevent the filling from leaking out during cooking.
Cook for 40-45 minutes, keep the temperature at 180 degrees.
Take the cake out of the oven, run along the edge of the knives to remove the ring.
Cool the cake.
Transfer to the refrigerator so that the filling hardens well.
You can eat the pie immediately while warm. Then the filling will be watery, but it should not leak out.
Wash berries, remove seeds. This pie is made from frozen berries (blueberries, raspberries, red currants, blackberries).
Divide the berries into 2 parts.
Boil one part to evaporate the liquid.
Prepare the dough: pour flour into the container.
Add chopped butter.
Grind into crumbs.
Add sugar, vanillin. Mix.
Drive in the eggs. Knead the dough.
Send it to the refrigerator for half an hour.
Grate apples finely.
Put boiled berries in a container, add fresh berries and apples, squeezing the juice beforehand. Mix.
Pour in starch (if the filling is liquid, then add starch with a slide, if thick, then without a slide). Stir.
Add sugar to taste.
If the berries are sour, then 160 grams, if sweet, then 120 grams. Mix.
Lay special paper in a split form with a diameter of 24 centimeters.
Divide the dough into two parts.
Roll out most of it to form a layer with a diameter of about 30 centimeters.
Lay out the layer in a mold, forming the sides.
Put the filling, distribute evenly.
Roll out the smaller dough into a layer of about 25 centimeters.
Cut out the figures with a mold, such as a glass.
One in the middle and five around the edges.
Move the layer onto the cake using a rolling pin. Pinch the edges.
Put the rest of the figures on the dough.
Spread the protein over the cake.
Put a piece of butter in all holes. This will prevent the filling from leaking out during cooking.
Cook for 40-45 minutes, keep the temperature at 180 degrees.
Take the cake out of the oven, run along the edge of the knives to remove the ring.
Cool the cake.
Transfer to the refrigerator so that the filling hardens well.
You can eat the pie immediately while warm. Then the filling will be watery, but it should not leak out.
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