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 Open Pie "Crimson Coast" Recipe
A pie based on rice flour will delight with its crispy crust and unusual granular, crumbly structure, and a tender, juicy, moderately sweet and fragrant cottage cheese filling with raspberries will turn even the most ordinary tea party into a holiday, not to mention an Easter feast!
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas
Cuisine Swedish Cuisine
Keyword Easy, For Beginners
Cook Time 90 minutes
Servings
Ingredients
Dough:
Filling:
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas
Cuisine Swedish Cuisine
Keyword Easy, For Beginners
Cook Time 90 minutes
Servings
Ingredients
Dough:
Filling:
Instructions
  1. In 300 g of sifted rice flour, add 3.5 g of instant yeast. Stir and leave for 10 minutes.
    In 300 g of sifted rice flour, add 3.5 g of instant yeast. Stir and leave for 10 minutes.
  2. Meanwhile, heat the whey, add 50 g of sugar, 0.5 tsp salt, 2 eggs and 2 tbsp oil. Mix everything thoroughly until smooth.
    Meanwhile, heat the whey, add 50 g of sugar, 0.5 tsp salt, 2 eggs and 2 tbsp oil. Mix everything thoroughly until smooth.
  3. Add the resulting mixture to the flour and knead the dough. Rice flour absorbs a lot of liquid, so if the dough turned out to be dry, add a little whey or warm boiled water. And if the dough continues to stick to your hands, then sprinkle it with a small amount of flour.
    Add the resulting mixture to the flour and knead the dough. Rice flour absorbs a lot of liquid, so if the dough turned out to be dry, add a little whey or warm boiled water. And if the dough continues to stick to your hands, then sprinkle it with a small amount of flour.
  4. Here is such a snow-white elastic dough I got. Sprinkle it with flour and let it stand for about 30 minutes in a warm place, previously covered with a towel.
    Here is such a snow-white elastic dough I got. Sprinkle it with flour and let it stand for about 30 minutes in a warm place, previously covered with a towel.
  5. Now let's get to the stuffing! Whisk 100 ml of milk, 1 egg and 50 g of sugar in a blender. Also, add 0.5 ml of vanilla food flavor to the filling and whisk a little with a blender.
    Now let's get to the stuffing! Whisk 100 ml of milk, 1 egg and 50 g of sugar in a blender. Also, add 0.5 ml of vanilla food flavor to the filling and whisk a little with a blender.
  6. Now add 250 g of cottage cheese, rubbed through a fine sieve, to the milk-egg mass and whisk it a little more.
    Now add 250 g of cottage cheese, rubbed through a fine sieve, to the milk-egg mass and whisk it a little more.
  7. Beat the whole mixture for about 5 minutes until completely smooth.
    Beat the whole mixture for about 5 minutes until completely smooth.
  8. To the resulting curd mass, add 100 g of raspberries (washed and slightly dried) and mix gently. If you use frozen berries, then they need to be defrosted so that the excess liquid runs off. You can also pre-pass raspberries through a fine sieve if you prefer the most delicate structure.
    To the resulting curd mass, add 100 g of raspberries (washed and slightly dried) and mix gently. If you use frozen berries, then they need to be defrosted so that the excess liquid runs off. You can also pre-pass raspberries through a fine sieve if you prefer the most delicate structure.
  9. Now back to the rest of the test. It came up by itself. Due to the characteristic properties of rice flour (gluten-free), you should not expect a strong rise in the dough.
    Now back to the rest of the test. It came up by itself. Due to the characteristic properties of rice flour (gluten-free), you should not expect a strong rise in the dough.
  10. It is necessary to prepare a detachable mold (I have 25 cm in diameter), smearing it with a small amount of vegetable oil and sprinkling with flour. The structure of the dough based on rice flour is very similar to the shortbread. We shift it into a mold and manually distribute it evenly along the base, along the edge, so that a small side is formed. The thickness of the dough is approximately 1-1.5 cm.
    It is necessary to prepare a detachable mold (I have 25 cm in diameter), smearing it with a small amount of vegetable oil and sprinkling with flour. The structure of the dough based on rice flour is very similar to the shortbread. We shift it into a mold and manually distribute it evenly along the base, along the edge, so that a small side is formed. The thickness of the dough is approximately 1-1.5 cm.
  11. We spread the raspberry-curd mass on the prepared dough and carefully distribute it over the entire surface, leaving no sides. The sides themselves can optionally be decorated with a pattern using a decorative knife or a conventional fork.
    We spread the raspberry-curd mass on the prepared dough and carefully distribute it over the entire surface, leaving no sides. The sides themselves can optionally be decorated with a pattern using a decorative knife or a conventional fork.
  12. In a preheated 180 degree oven, bake the pie until golden brown for about 45-50 minutes, depending on your oven. Remove the pie from the oven 10 minutes after it is turned off. Allow to cool completely.
    In a preheated 180 degree oven, bake the pie until golden brown for about 45-50 minutes, depending on your oven. Remove the pie from the oven 10 minutes after it is turned off. Allow to cool completely.
  13. The Raspberry Coast open pie is ready!!!
    The Raspberry Coast open pie is ready!!!
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