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Sand pie with apples and plums

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569
Kitchen World
Calorie content 170.2 kcal
Portions 8 port.
Cooking time 70 minutes
Proteins * 4 gr.
Fats * 6.9 gr.
Carbohydrates* 31.6 gr.
* per 100 gr. product
Sand pie with apples and plums
Content

The sour cream filling softens a fairly dense shortbread dough, making it tastier and less brittle, and also goes well with any berries or fruits.

Ingredients

Cooking process

step 1 out of 13
Remove the oil from the refrigerator beforehand so that it warms up to room temperature and softens. Break or cut it into small pieces, transfer to a deep bowl, add salt, sugar and vanillin and grind with a fork until smooth.
step 2 out of 13
Add eggs to the mixture one at a time, continuing to stir vigorously.
step 3 out of 13
In a spoon, extinguish the soda with vinegar, add to the dough and stir vigorously.
step 4 out of 13
Sifting flour through a fine sieve, add it in portions to the butter base.
step 5 out of 13
Knead everything until smooth, form a ball, cover it with plastic or cling film and refrigerate for 10-15 minutes.
step 6 out of 13
In the meantime, prepare the filling. Rinse the apples, peel and cut into thin slices, after peeling the core. Drizzle with lemon juice to keep the slices from darkening. Rinse the plums, dry with a towel, remove the seeds and cut into wedges.
step 7 out of 13
Divide the chilled dough into two parts in a ratio of about 2: 1 and roll most of it into a layer between two sheets of baking paper.
step 8 out of 13
Transfer this layer to a baking dish and tamp. It is advisable to grease the form itself with a small amount of oil.
step 9 out of 13
Put the fruits in random order on a sand base. They can be placed in layers, in sectors, or mixed beforehand in a separate bowl and laid out all together. Bend the dough bumpers remaining at the edges inward, covering the filling.
step 10 out of 13
Roll the remaining dough into a thinner layer than you rolled the dough under the base of the pie. Cut it into strips about 1.5 centimeters wide. With the resulting strips, put a wire rack on the cake and close the ends of the sides. To make everything connect better, you can flatten the dough around the perimeter with a fork, so the layers of dough will hold together and you will have a beautiful embossed edge.
step 11 out of 13
Place the pie in an oven preheated to 180̊C and bake for 30-35 minutes. Meanwhile, in a deep bowl, combine the sour cream and sugar and whisk with a blender.
step 12 out of 13
Pour the resulting sour cream into the finished cake. It is better to first transfer the dessert from the mold to the dish on which it will be served, because the soaked shortbread dough becomes very tender and it will be more difficult to get it out of the mold without breaking it.
step 13 out of 13
Leave the pie with the filling to cool completely, then refrigerate for a couple of hours to soak.
Bon Appetit!

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