Barmamam
I have baked this pie several times already with different modifications.
I make the layer of dough down thin (it tastes better for me), respectively, the dough remains in the refrigerator the next day for a smaller pie or for several small portions. I make the filling in a blender (the technique is our everything), I usually cut off the zest from citrus fruits, add only a few thin petals to the filling (otherwise it tastes bitter).
I also play with the filling - lemon + orange, add various berries, and yesterday I replaced almost all of the sugar with the remnants of raspberry jam. It always turns out different and unexpected. Yesterday I didn't have time to cool down in the uniform - either the son, then the husband came up with spoons and tried ... There was nothing to shift from the uniform ...
Ant
Thanks for the dough recipe. I made a different filling, so I can't appreciate the whole recipe.
I had to do it quickly (the guests arrived earlier), so I didn't keep anything in the fridge. I kneaded, pressed most of the dough into a mold, rolled out the smaller one on a Teflon mat - thinly, and carefully transferred it to the filling (the dough was warm, it would not work to grate)
I made the filling - cherries according to the secret filling recipe.
Delicious.
Messalina
I love this recipe! Can you update the photo of the master class somehow?

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