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!
Servings 8
Cook Time 90 minutes
Ingredients
Dough:
- 300 gram Rice flour a little more if necessary
- 3,5 gram Yeast fast
- 125 milliliters Milk serum
- 50 gram Sugar
- 0,5 teaspoon Salt
- 2 pieces Chicken eggs
- 2 tablespoons Sour cream with a slide
- 2 tablespoons Vegetable oil
Filling:
- 250 gram Cottage cheese
- 100 milliliters Milk
- 1 piece Chicken egg
- 50 gram Sugar
- 0,5 milliliters Vanilla essence
- 100 gram Raspberries fresh or frozen
- Sugar powder for decor, to taste
Instructions
- In 300 g of sifted rice flour, add 3.5 g of instant yeast. Stir and leave for 10 minutes.
- Meanwhile, heat the whey, add 50 g of sugar, 0.5 tsp salt, 2 eggs and 2 tbsp oil. Mix everything thoroughly until smooth.
- 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.
- 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.
- 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 add 250 g of cottage cheese, rubbed through a fine sieve, to the milk-egg mass and whisk it a little more.
- Beat the whole mixture for about 5 minutes until completely smooth.
- 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.
- 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.
- 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.
- 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.
- 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.
- The Raspberry Coast open pie is ready!!!