Pomegranate pie

Pomegranate pie

100%

Servings

8

Prep

40 min

Cook

45 min




SERVES

8 slices

PREPARATION TIME

40 minutes

COOKING TIME

45 minutes

Ingredients

For the dough:

  • 1 egg
  • 125 g butter (stored at room temperature)
  • 1 medium grated lemon peel
  • 125 grams of granulated sugar
  • 250 g flour
  • 1 packet baking powder

Pomegranate for internal mortar:

  • 3 large-sized pomegranate
  • 1 tablespoon starch
  • 1 tablespoon sugar

For service:

  • 3 tablespoons confectioner’s sugar (as desired)

Key point

Use the butter you use in making pie dough after standing at room temperature. After resting the dough with powdered sugar instead of granulated sugar pie with a crunchy addition to refrigerated dough into tart molds can open your hand, you can close the gaps formed by pressing. Diameter of 26 cm tart mold that you use. shows the care with limitations.

Cooking Advice

According to the desired area on the lattice shape on the pie dough strips can take the egg yolk. you prepare pies, cream filling and walnut, etc., as well as the extracted pomegranate. You can also prepare by adding dried fruits.

How to make?

  1. You sit at room temperature butter and eggs taken to the mixing bowl. Mix the sugar and grated lemon peel Katıp.
  2. Knead finally sifted flour and baking powder, floor until recovery of all material.
  3. Thickening took leave purify the pulp consistency after taking away a separate vessel and covered with stretch film in the refrigerator for 25-30 minutes.
  4. for cakes inner mortar; precisely in half pomegranate plenty of washing water. Remove the reverse with one shot of a spoon. Clean your hands carefully White moieties.
  5. Tighten the half of the extracted juice pomegranate. The spent pomegranate juice freshly squeezed from the wire mesh screen to obtain a smooth consistency. Get pomegranate juice you get from a small sauce pan. Cook until constant stirring by the addition of sugar and starch consistency area.
  6. add the pomegranate extract has been taking a right edge of the end of the cooking process from the stove.
  7. Heat-resistant, average 24-26 cm. Lubricate the like after the butter tart mold cover with an amount less than half of the refrigerated dough resting.
  8. The dough leaving the die upwardly and the edges of the mold so it will receive the serrated shape. Make sure to avoid tears in the dough base.
  9. narlı you have prepared mortar internal publication to cover the central portion of the pie. cut into strips off residual pulp on the kitchen counter. Place the pomegranate to receive views on the inner cage fees.
  10. narlı pie you prepare, cook until browned in the oven pre-heated to about 180 degrees. the hot pie from the oven, heat the room after waiting a short while slicing your loved ones share the addition of powdered sugar.

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