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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This is one of my grandmother’s favorite pies. I used to eat it a lot during my childhood. It stays fresh 3-4 days. Soaking raisins in rum is optional, you don’t have to, but it is much better if you do. I didn’t count refrigerator time into preparation time. Ingredients:
300 g flour (for cakes) |
150 g butter |
2 egg yolks |
20 g breadcrumbs |
150 g sour cream |
1 lemon (grated rind) |
20 g sugar |
12 g baking powder |
10 g sugar (with vanilla flavor) |
3 g salt |
350 g fresh farmer cheese |
150 g sour cream |
100 g sugar |
20 g raisins |
20 g sugar (with vanilla flavor, or 2 packages) |
2 eggs (divide yolks and white) |
1 lemon (grated rind) |
Directions:
1. Make dough following this schedule: flour, breadcrumbs, and lemon rinds, sugar, baking powder, salt, and vanilla flavored sugar and melted butter.
2. Mix everything in a bowl and at the end add egg yolks.
3. Mix some more and add sour cream. Mix more until you get nice greasy dough. If it is too greasy you can add some more flour.
4. When done, put into refrigerator for 2 hours.
5. After 2 hours, put the dough out and work a little to make it soft. Cut 1/4 of the dough and put aside.
6. Prepare the stuffing by mixing well cheese, sour cream, yolks, sugar, and vanilla sugar.
7. Soak raisins in plum brandy or rum until swell up (usually 2 hours).
8. From egg white make “snow” and add into stuffing, and add raisins. At the end add grated lemon rinds.
9. Roll the rest of dough into 1/2 cm thin sheet. Cover the bottom of 28cm low rim cake pan with butter, and put onto it a dough sheet. Make sure that the rim is also covered with dough from inside.
10. Pour cheese stuffing on dough.
11. Roll the rest of the dough into thin sheet and put over the cheese making sure that it is covered.
12. Poke 10 holes with a fork on the cover.
13. Put the pie into preheated oven on 180°C and bake 50-60 minutes or until it gets light golden.
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