Backfill Pumpkin Pie Recipe
Hello, friends! I offer you a recipe for a very tasty and tender pie stuffed with pumpkin and orange!
Servings
6
Cook Time
60minutes
Servings
6
Cook Time
60minutes
Ingredients
Dough:
Filling:
Instructions
  1. Grate the pumpkin on a coarse grater. Wash the orange, grate the zest on a fine grater. Cut the peel from the orange and chop it. Cut the slices into small pieces.
  2. To the pumpkin, grated on a grater, add the zest, pieces of oranges, sugar, vanilla sugar, cinnamon. Mix it.
  3. Sift the flour. Add baking powder and sugar. Mix it. Roll the well-cooled butter (I put it in the freezer for 30 minutes) in flour and grate on a coarse grater. Quickly mix the butter with the flour mixture with your hands so that the butter does not start to melt. Add the egg yolks. Also mix quickly.
  4. The bottom of the baking dish is covered with parchment paper (I have 24 cm). Brush with vegetable oil. Pour 2/3 of the dough crumbs. Then we spread the filling, stepping back from the edge by a couple of mm.
  5. Cover with the remaining dough crumbs. We send it to a preheated 180 degree oven for 40-50 minutes.
  6. The pie is ready! Let cool, remove from the mold and serve! And I wish you a good appetite, good mood and all the best!
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