/ Recipe Vanilla Pie

Recipe Vanilla Pie

  • Vegetable fat - 1 1/2 cups
  • Flour - 3 cups
  • Egg - 1 piece
  • Cold water - 5 Art. Spoons
  • White vinegar - 1 st. a spoon
  • Salt - 1 teaspoon
  • Sugar - 1 cup (filling)
  • Water - 2 Cups (filling)
  • Flour - 2 Art. Spoons (with slide) stuffing)
  • Corn syrup - 1 cup (filling)
  • Salt - 1 pinch (stuffing)
  • Starch - 1 st. Spoon (filling)
  • Eggs - 2 Pieces (stuffing)
  • Vanilla extract - 1 st. Spoon (filling)
  • Wheat flour - 2 Cups (sprinkle)
  • Butter - 1 cup (sprinkle)
  • Sugar - 1/2 Cups (sprinkling)
  • Soda - 1 teaspoon (sprinkling)
  • Tartar - 1 teaspoon (sprinkling)

1. To prepare the sprinkle, mix all the ingredients in the bowl using a dough cutter or fork until the mixture looks like a large crumb. Leave aside. 2. Prepare the filling. In a saucepan, mix and bring to the boil the first 6 ingredients of the filling. Then remove from heat and allow the mixture to cool slightly. 3. Add the vanilla extract and eggs, mix everything in the food processor. 4. Prepare the dough. In a large bowl, the dough cutter mix the flour and vegetable fat until the mixture resembles large crumbs, about 3-4 minutes. In a small bowl, beat the egg with a fork, and then add it to the flour mixture. Add water, vinegar and salt. Stir until a homogeneous consistency is obtained. Divide the dough into three parts. Form a ball from each part and place each in large plastic bags. With the help of a rolling pin, flatten each ball of dough to make it about 1 cm thick. Close the bags and place them in the freezer until you need to use it. If you use the dough right now, put it in the freezer for 15-20 minutes. When you are ready to use the dough, get it out of the fridge and allow it to thaw for 15 minutes. On the flour-dipped surface, roll dough 1 cm in diameter larger than the diameter of your pie shape. Put the dough in the mold and make the edges on the edges. Divide the filling evenly between your two pies. 5. Evenly sprinkle two pies on top. Bake cakes at 175 degrees 20-30 minutes until golden brown.

Servings: 12

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