Rhine pie

Category: Confectionery
Rhine pie

Ingredients

Dough
flour 300 g
butter 200 g
powdered sugar 100 g
Filling:
dried apricots 300 g
sugar 2 tbsp
water 50 ml
rum 50 ml
juice and zest of half a lemon
Fill:
eggs 2 pcs
sugar 50-70 g
cream 33% fat 100 g
cream cheese 100 g
corn starch 1 tbsp
pistachios for sprinkling 30 g
baking dish with a diameter of 22 cm

Cooking method

  • 1. Rinse dried apricots, put in a saucepan, add one tablespoon of sugar, lemon juice and zest (you don't need to rub it, just cut it off in strips). Pour in water and rum and boil under a lid over medium heat for five minutes - dried apricots should not boil. Then put it on a sieve, drain the liquid and return it to the saucepan. Add another spoonful of sugar and boil until thick - it will take another five minutes. Allow dried apricots and syrup to cool to room temperature (there is enough time for this to prepare the dough and pour).
  • 2. Mix flour and powdered sugar (I also add a little vanilla or lemon zest) and put in the bowl of the food processor. Add diced chilled butter and pulse until finely crumbled.
  • Rhine pie
  • Rhine pie
  • 3. Knead the dough from the resulting crumb by hand and collect it into a smooth, homogeneous ball. The dough is kneaded very easily, it becomes plastic and pliable under the hands. The whole process takes about five minutes.
  • Rhine pie
  • 4. Distribute the finished dough by hands over the shape, raising the sides by about 2-3 cm.
  • Rhine pie
  • Rhine pie
  • 5. Put dried apricots on the prepared base of the pie and pour over it with a sling.
  • Rhine pie
  • 6. Now we are preparing the fill. Beat eggs lightly (literally a couple of minutes) with the remaining sugar. Add cream cheese and whisk everything together (this will take another couple of minutes). Then pour in the cream and stir until smooth.
  • Rhine pie
  • 7. Pour the finished filling into a mold and place in an oven preheated to 140-150C for about 80-90 minutes.
  • Rhine pie
  • Bake until skewered dry. Sprinkle the top with pistachios 15-20 minutes until ready. Remove the finished cake immediately from the mold, sprinkle with icing sugar if desired.
  • Rhine pie

The dish is designed for

6-8 servings

Cooking program:

oven

Note

My family is very fond of pies with a sandy base. The dough I used for this cake is my favorite. It is both delicate and moderately crumbly and, despite a decent amount of oil, does not seem greasy. The dough keeps well in the refrigerator for about a week. It is suitable not only as a base for pies, you can also cook delicious cookies in a quick way. The only thing in this recipe is that you cannot replace icing sugar with sugar. I found this dough in the book "Sweet Viennese Dishes" and since then I practically do not use other options.
Cook with love and bon appetit!

Melrose
Spectacular cake and delicious! I took it to the bookmarks, tomorrow for dried apricots and cheese, I will definitely do it!
win-tat
How I love such pies, I also took them to the bookmarks! It remains to buy dried apricots.
Marisha, thanks for the recipe!
Twist
Elena, Tanechka, girls, thank you very much for the kind words! Try it, I hope you like the cake! I will wait for impressions. : girl_love: It is not difficult to do, only it is baked for a long time. But, in my opinion, the result is worth it.
Merri
Oh, Marinochka, not a pie, but a name day of the heart!
SanechkaA
Marina, you have one pies better than the other, I can't stop looking, and the recipe is definitely bookmarked
Twist
IrishaThank you for your kind feedback!

Sanechka, thanks for such a rating! I would be glad if the recipe comes in handy!
Gulchatay
I really wanted to))) bookmark
Lёlka
Marinochka! I have pears ripening. And if you make a pie with them, is the boiling process the same? Can you tell me?
Twist
Yulia, Bake to your health, you will not regret it!

Olya
, I understand that you want to use pears instead of dried apricots. You can do almost the same, but with caramelized ones, in my opinion, it will be tastier. And the pears themselves (the main thing is that the quarters remain plump before putting them in the pie) will be baked in the same way.
I hope I'm not writing too late - only now I saw the question.
* Anyuta *
Marina .... .. well, what are you doing with our imagination? ... ... We are not eating here - we are not eating .... And you .. you post such masterpieces ... Now I understand why there are not enough who is a minus in the morning ... .. according to such recipes we go - we will bake it .. and then we complain that it is "unstable" to us .....

Now still Olesya-qdesnitsa will come and of all will count who lit up the topic!

But seriously, the recipe deserves praise !!! And goes to bookmarks at the speed of light !! 1!
SwetaS
Also bookmarked, thanks.
Vilapo
Marishenka, delicious pie, I liked the recipe very much and took it to bookmarks And what diameter of the mold did you use
Sonadora
She, well, I don't play like that! Marisha, I won't calm down now until I cook it! I love shortbread pies with fruit and topping.
Marish, can you use fresh apricots in this pie?
Kalyusya
Quote: Sonadora


Marish, can you use fresh apricots in this pie?

I took it off the tongue, I'm also interested.
Twist
Anyuta, SwetaS, Helen MarishaThanks for such a warm welcome to the recipe!

Anyuta, I agree, losing weight on our site is not easy But at least for a small piece of pie you can sometimes afford it!

And what is the diameter of the mold you used
Lenochka, I do either in the form of 22 cm or 24. I just do it a little lower in the 24-cm sides.

Marish, can you use fresh apricots in this pie?
Marisha, I did not try. In the source (I don’t remember where I was rewriting the recipe, it was a long time ago) it was offered either dried apricots or prunes in the filling. Perhaps because the filling is already "set" and baked for a long time. And if you also add juicy fruits, then the baking time will increase and the base may burn. And, in my opinion, it is the dried fruits in the filling that give the pie a certain charm.
Vilapo
Quote: Twist


Lenochka, I do either in the form of 22 cm or 24. I just do it a little lower in the 24-cm sides.
That's great, so I'll do it in 22cm
Twist
Lenochka, happy baking! I will wait for impressions.
Natali06
Marishenkawhat a smart girl you are! What a photo and what a cake! Thank you, golden!
lungwort
Marina, just arrived from the village, turned on the computer for a minute, but here she missed such a pie. Excellent as always ! I take it to bookmarks. I want to try to bake it with dried pears. Dried in Isidri in the village. Pears are a miracle as they are good and not raw, but moderately moist. Today I will stock up on powdered sugar and bake this wonderful pie in the village.
Twist
Natashathanks for the praise!

I want to try to bake it with dried pears. Dried in Isidri in the village. Pears are a miracle as they are good and not raw, but moderately moist. Today I will stock up on powdered sugar and bake this wonderful pie in the village.
Natasha,! You should get a very interesting option! Only adjust the sugar in the filling if the pears are sweet.
win-tat
And here I am with my impressions. Marish, not a cake, but a song! When I baked, the aroma went all over the apartment, my family went in circles, what am I baking there. The dough is cool, one might say, it has gathered itself into a bun - so plastic. Dried apricots were some kind of small, but a lot! I liked the syrup with rum sooooo, it was a pity to pour it on dried apricots. Baking in the form of 24 cm (next time I will make more fillings) at 150C for 1 hour 25 minutes. There were no pistachios, they sprinkled them with walnuts. It looks so cool, and the aroma ..., in general, my asked to repeat! Here he is
Rhine pie Rhine pie
Rhine pie Rhine pie
Rhine pie
Twist
Tanechkawhat a handsome man! I am very glad that your family liked the cake! Bake and eat to your health and with pleasure!
Tanya, I apologize for answering so late: girl_red: I had some kind of failure with the arrival of notifications to the mail and only now some of the topics began to appear!
Thank you so much for the delicious photos!

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