Cherry pie
2020-08-13 / test@t
Pumpkin meringue pie
Pumpkin baked goods are always bright, elegant and tasty! And if you fantasize a little, then you can make holiday baked goods)
Ingredients
- flour (160 g for dough + 15 g for filling) 175 g
- pumpkin puree (baked pumpkin pulp with filling) 400 g
- sugar (130 g in filling + 100 g in meringue) 230 g
- sour cream (70 g 15% in the dough + 250 g 20% in the filling) 320 g
- butter (room temperature in dough) 100 g
- baking powder (in dough) 1 tsp
- zest (one lemon in the filling)
- lemon juice (half a lemon in the filling) 4 tbsp. spoons
- chicken egg (stuffed) 2 pcs.
- egg whites (meringue) 2 pcs.
- vanilla essence (filling to taste)
- citric acid (meringue) 1 pinch
- salt (meringue) 1 pinch
STEP-BY-STEP COOKING RECIPE
Step 1
Beat 70 g of sour cream and soft butter until smooth, combine with 160 g of flour mixed with baking powder. Knead an elastic dough. If you like a sweet base, add some sugar to the dough. Cover the mold with baking paper or oil. I have a form without a bottom, I made the bottom of baking paper from the bottom and did not grease anything. Roll out the dough between two sheets of baking paper, carefully transfer to the mold and distribute the dough to form sides. For this cake, a split form with a diameter of 20 cm is suitable, I have an oval shape of 23/14/6 cm.
Step 2
Punch baked pumpkin pulp with lemon zest with a blender, add lemon juice, 250 g sour cream 20% fat, eggs, 15 g flour (1 tablespoon), 130 g sugar and vanilla essence, mix well with a whisk. Adjust the sweetness to your liking.
Step 3
Pour the filling into the dough pan. Bake in an oven preheated to 180 degrees for 40-50 minutes.
Step 4
While the pie is being baked to make meringue, I made a cream "Wet Meringue, or you can just beat the whites with sugar to the peaks. Mix the proteins with 100 g of sugar, salt, citric acid, put everything in a water bath where water is already boiling, the bottom of the bowl with proteins is not should touch boiling water, beat at a high speed of a mixer for 10-15 minutes until a stable pattern on the cream, Remove the meringue from the "bath" and beat for 3-5 minutes. dye, but it's up to you Transfer the cream to a bag with any attachment
Step 5
And again put the pie in the oven for 10 minutes.
See more
