The pie is prepared using biscuit dough made from eggs, sugar and flour. It is recommended to cut apples and pumpkin as thin as possible so that the fruits are baked and soft during the cooking process.
The baked dessert must be cooled, then sprinkled with powdered sugar, poured with glaze, or simply enjoy the light crunch of the top of the pie.
The recipe for preparing the dish is completely simple, and the result is excellent!
Ingredients
- Wheat flour – 1 tbsp;
- Eggs – 3 pcs.;
- Granulated sugar - 1 tbsp.;
- Eggs – 3 pcs.;
- Baking powder – 1 tsp;
- Cinnamon – 3 tsp;
- Pumpkin – 200 g;
- Apples – 2 -3 pcs.
Preparation
Combine eggs with granulated sugar. Beat with a mixer until the sugar is completely dissolved and stops crunching, and the mixture itself turns into a thick, light cream. The more thoroughly the ingredients are whipped, the more magnificent our dessert will turn out. 
Then remove the mixer, and add flour, sifted in advance and mixed with baking powder, into the egg mixture in several additions. Mix the dough carefully with a whisk or spoon. Its consistency should resemble store-bought thick sour cream. 
To bake a jellied pie, it is convenient to use a silicone or springform pan. If you use the latter, then grease it with a thin layer of sunflower oil. Place peeled and thinly sliced pumpkin on the bottom. Top with apple slices. 
Sprinkle the fruit generously with cinnamon. It harmonizes perfectly with both pumpkin and apples. 
Fill the contents of the mold with biscuit dough and place in an oven preheated to 190 degrees for 25-30 minutes.
Check the readiness of the baked goods with a wooden toothpick: a well-baked product will come out completely dry, without any sticky dough.
Cool the jellied pie and only then divide it into portions and serve with tea.
Prepare shortcrust pastry for pumpkin and apple pie. Sift the flour through a fine sieve into a large bowl. Add sugar and stir. Pour the resulting mixture onto the table.
Cut the cold butter into small cubes. Add to the flour and sugar mixture on the table and chop with a wide knife until you obtain buttery crumbs.
Add yolks, sour cream, vanilla sugar and baking powder. Knead the pumpkin and apple pie dough thoroughly. Form into a ball, wrap in cling film and refrigerate for 30 minutes.
While the pie dough is chilling, prepare the filling. Wash the pumpkin pulp and cut it into thin slices or strips on a board. If desired, the pumpkin can be grated on a coarse grater.
Wash the apples and cut into quarters. Remove the core with seeds, cut the pulp into thin slices. Squeeze the juice from the lemon and pour over the apple slices. Stir carefully.
Melt the butter in a small skillet with high sides. Add sugar and, stirring, heat over low heat for 5 minutes. Add pumpkin and simmer covered for 15 minutes.
Add the prepared apples to the pumpkin in the pan. Simmer for 5 minutes under the lid. Add nutmeg, cinnamon and ginger. Stir and keep on fire for 2 minutes. Let cool.
Grease a 26 cm diameter mold with butter and sprinkle with breadcrumbs. Divide the pie dough into two unequal parts (one should be about a third larger than the other).
Pumpkin pie is a long-standing culinary tradition for Americans, just like Olivier for us. In our country, he also fell in love, but only with some changes. A pumpkin and apple pie recipe can include many different ingredients. For those who like to please their family with delicious and healthy baked goods, this article contains proven recipes.
A simple recipe for pumpkin and apple pie
Even a beginner can handle this pie. Cut 400 grams of pumpkin, cleared of seeds and peel, into small cubes, also cut 3 apples or grate them on a coarse grater (if the skin is hard, it is better to remove it).
Grease the frying pan with butter, first add the pumpkin and simmer for 15 minutes under the lid, then add to the apples and cook for about 5 more minutes. Sprinkle with sugar (50-100 g depending on the sweetness of the fruit), stir, let cool.
At this time, knead the dough from 1.5 cups of flour (don't forget to sift it), 1 egg, a spoon of baking powder and 100 grams of melted butter. It should be moderately elastic, but not too hard. Divide the dough into 2 equal parts and roll out.
Place one in the mold, so that the sides are also covered. Spread the filling evenly on top. Roll the second half into flagella and make a mesh on top. Sprinkle the cake with powdered sugar and place in the preheated oven for 45 minutes.
Advice. If you add a pinch of cinnamon to the filling, the aroma will be more intense.
With the addition of kefir, pumpkin pie with apples turns out very tender. To prepare, you need to mix a glass of kefir and semolina and let it sit for half an hour.
Add a glass of coarsely grated pumpkin (squeeze out the juice first), half a glass of grated apples, 100 grams of sugar, 2 eggs, 150 grams of flour and a spoonful of melted butter. Mix. The dough is ready.
All that remains is to pour it into a non-stick pan and sprinkle the future pie with seeds or caraway seeds. Bake for about half an hour in a preheated oven.
For additional flavor, it doesn’t hurt to add a pinch of cinnamon to the dough, and when serving, sprinkle the kefir pie with powdered sugar or sugar if it is not sweet enough.
A faithful assistant, without whom it is difficult to imagine a modern kitchen, will help you make pumpkin pie with apples even tastier. Mix 1.5 cups. flour, sugar and semolina, add a packet of baking powder, mix.
Grate 350 grams of peeled pumpkin, cut a large apple into small cubes. Mix, send to test. Beat two eggs with a pinch of vanillin, add to the rest of the ingredients, mix again and let sit for a little (about 15-20 minutes for the semolina to swell).
Grease the bowl of the device with butter or vegetable oil, sprinkle with a layer of semolina and pour out the resulting dough. It will be a little runny, but there is no need to add flour. Bake for 60 minutes. Then leave in the multicooker for 30 minutes with the lid open.
Please note. This amount of food makes a big pie. Therefore, if the multicooker bowl is not too large, cook half of it first.
Using the same ingredients you can make a bulk pie. To do this, mix flour, sugar, semolina and baking powder separately. And pumpkin, apple and vanilla are separate.
Divide the dry mixture into three parts, and the filling into two. Grease the mold with oil. The first, third and fifth layers will be dry, the second and fourth will be the filling. It is necessary for the mixture to stand for half an hour before baking. Cook for about an hour too. Serve after cooling.
This is an express version of making a pie with pumpkin and apples. Using ready-made dough saves a lot of time.
Divide the dough (500 g) into two parts. Roll one out to the size of the baking sheet and place it on it, having previously covered the surface with parchment.
Spread a glass of grated pumpkin on top, leaving space around the edges (squeeze out the juice). Sprinkle with apples and sugar (or replace with prepared apple jam).
Cut the second layer of dough into strips and make a beautiful mesh on top of the pie. Brush with beaten egg, sprinkle with powder and bake for half an hour in a preheated oven.
Important. It is better to use non-yeast dough.
Pumpkin is a low-calorie product, and if you choose the right ingredients, you can make a diet pie.
Cut the pumpkin (300 g) and a large apple into pieces, place in a saucepan, add a little water and boil until soft. When cool, blend until smooth.
To this mixture add one egg, beaten with a spoon of sugar (honey or sweetener), a pinch of salt and cinnamon, 150 grams of whole grain flour.
Mix. The mass should be as thick as sour cream. Pour into the pan and bake for 30-35 minutes in a preheated oven.
Take note. If you add a handful of raisins or nuts to the dough, the Lenten pie will immediately turn from everyday into a delicious treat.
An amazingly simple recipe with a delicious and crispy crust.
Cut half a kilo of pumpkin and two large apples into cubes and simmer until soft. Sift a glass of flour into a deep bowl, add a pinch of salt. Grate 100 grams of butter here. Mix. It should be crumbly. Now you should add ice water one spoon at a time, continuing to stir. For elastic dough you will need 3-4 tbsp. spoons
Roll out the dough and place it in the mold, catching the sides. Place in the refrigerator for half an hour.
Grind the pumpkin and apples in a blender into a puree, add 1-2 tablespoons of milk or cream, a little sugar, a pinch of cinnamon.
Place the filling on the dough. Bake for half an hour in a preheated oven, and then let it cool and put the shortbread pie in the refrigerator for 4-6 hours.
When serving, top with whipped cream or ice cream.
Another recipe for those who don’t like to spend a lot of time cooking.
To prepare the pie, you need to take two thin sheets of pita bread, cut into rectangles with sides of 15-20 cm. In the middle of each, put a filling of 150 grams of grated pumpkin and the same amount of apples, 2 tablespoons of sugar and a pinch of cinnamon. Then there are options. You can cover the top with a sheet of pita bread, or roll it into a tube. Pour sour cream on top and bake in the microwave for 10 minutes at 600 W. Then let it stand for another 10-15 minutes.
Advice. If you do not add sugar and sprinkle grated cheese on top, you will get not a dessert, but an original main course.
The main “heroes” of all these recipes are pumpkin and apple. To make your baked goods delicious, it is better to buy a small pumpkin with juicy and sweet flesh. Apples are suitable for all varieties. Only the amount of sugar should be adjusted depending on taste and the peel, if too hard, should be removed.
You can bake a pie at different times of the year. You can replace the filling either with canned apple and pumpkin puree yourself, or by purchasing it in the “Baby Food” section.
If you liked any recipe for pumpkin and apple pie, then share it with your loved ones through the social networking buttons.
This red vegetable will not only delight the eye with its bright, rich color, but will also significantly enrich your body with vitamins and microelements.
Pumpkin Pie with Apples
Pumpkin is a specific vegetable, not everyone loves it, although its benefits for the body are invaluable, it is simply a storehouse of vitamins and microelements. But in combination with apples and aromatic spices, as, for example, in our pumpkin pie recipe today, it transforms beyond recognition.
Ingredients:
400 g pumpkin,
300 g apples,
4 eggs,
200 g butter,
300 g flour,
1 teaspoon baking powder,
200 g sugar,
10 g vanilla sugar,
ground cinnamon to taste,
1 teaspoon of powdered sugar,
a pinch of salt.
Peel the pumpkin and remove seeds, grate it on a coarse grater or cut it into small slices. Also peel the apple and grate it on a coarse grater or cut it into thin slices.
The method of chopping depends only on your preferences: the taste of the fruit will be better in the slices, and the pie with grated apple and pumpkin will have a more delicate, uniform consistency.
If you come across very juicy pumpkin and apples, and after grating the filling turns out to be too liquid, then it is better to squeeze out the excess juice so that the pie does not remain raw and wet inside.
Cream butter at room temperature with sugar. Add eggs and stir. Then add the apple and pumpkin and mix well. Add salt, baking powder, cinnamon to the sifted flour, mix, pour into a bowl with the remaining ingredients and gently knead the dough.
Place the dough in a greased and floured pan. It is advisable to use a low, flat pan so that the cake is thoroughly baked and does not remain wet inside. Bake the pumpkin and apple pie in an oven preheated to 180°C for about 40 minutes until golden brown. You can check the readiness of the pie by piercing it with a wooden stick. If it is dry, then the cake is ready.
Remove the pumpkin and apple pie from the oven, cool slightly and decorate with powdered sugar. Cut into portions and serve.
American pumpkin pie with cinnamon
In America, this dessert often decorates the table during the fall holidays, as well as at Christmas. The main difference from our cuisine is the great variety of spices used in American pumpkin pie: cinnamon, ginger, cloves, nutmeg and others. Thanks to this variety, the most delicate creamy pumpkin filling acquires an extraordinary spicy aroma.
Ingredients:
for test:
300 g flour,
1 egg,
100 g butter,
50 g margarine,
1 tbsp. spoon of sugar,
0.5 tbsp. spoons of vinegar (or lemon juice),
a pinch of salt
100 ml cold water,
for filling:
500 g pumpkin,
350 ml heavy cream,
50 g sugar,
120 g brown sugar,
2 eggs
0.5 tsp cinnamon,
spices to taste: ginger, nutmeg, cardamom, cloves, allspice,
a pinch of salt.
Wash the pumpkin, remove seeds and fibers. Place the pumpkin on a baking tray lined with baking paper and place in an oven preheated to 180°C for about 1 hour. You can check the pumpkin's readiness by piercing it with a knife.
While the pumpkin is baking, prepare the pie crust.
Mix sifted flour, salt and sugar. Chop cold butter and margarine with a knife and add to flour. Using a knife, cut the butter into the flour until small pieces of butter remain in the dough. Lightly beat the egg with a fork, add to the dough and mix. Mix the vinegar with very cold water, pour into the dough and stir quickly.
Form the dough into a flattened crust, wrap it in film and place it in the refrigerator for 30 minutes to cool. Meanwhile, prepare the pie filling.
Cool the baked pumpkin and remove the skin. Puree the pumpkin in a blender until smooth.
Mix all bulk ingredients: both types of sugar, salt, cinnamon and other spices. Beat the eggs with a fork, add to the mixture and stir. Then add pumpkin puree, cream and mix again.
Remove the dough, place it between two layers of plastic wrap and gently roll it into a thin round.
Traditional American cinnamon pumpkin pie is baked in a shallow pan with shallow edges, approximately 23 cm in diameter.
Using film, carefully place the dough in the mold, trim the edges, form sides, using a fork or fingers to pinch. Prick the base in several places with a fork. Pour the filling onto the dough and place the mold in an oven preheated to 180°C for 1 hour. The readiness of the pie is checked with a wooden stick: if it is dry, the pie is ready.
Let the cake cool, then place it in the refrigerator for 3 hours. Serve American pumpkin pie with cinnamon and whipped cream.
Pumpkin Pie with Pecans
A true fall dessert is pumpkin pie with nut and honey flavor.
Pumpkin pie is very easy to prepare, and you can see for yourself.
Moreover, there should be no difficulties with the ingredients - everything that is required to make pumpkin pie is already ripe and has appeared on the shelves. It is advisable to choose a pumpkin that is bright in color and tastes sweet - this will make the pumpkin pie much tastier, richer and more elegant.
Ingredients:
for test:
200 g flour,
100 g butter,
1 egg,
1 tbsp. spoons of water,
a pinch of salt
for filling:
500 g peeled pumpkin,
half a lemon,
3 eggs
100 g honey,
100 g walnuts,
0.5 teaspoon ground cinnamon.
Wash the pumpkin, dry it and remove the inner pulp and seeds. Place the pumpkin on a baking sheet, skin side down, and place in an oven preheated to 200°C for 1 hour.
While the pumpkin is baking, prepare the dough.
Add salt, cooled butter cut into cubes to the sifted flour and chop with a knife until crumbly. Add the egg and stir. Pour in cold water and stir again.
Roll out the dough into a circle, place in a baking dish and form high sides. Pierce the dough in several places along the bottom with a fork and place in the refrigerator for 20 minutes. Then place the pan in an oven preheated to 180°C and bake for 10-15 minutes.
At this time, prepare the filling.
Dry the nuts and chop them a little.
Remove the skin from the baked pumpkin and puree in a blender. Add lemon juice, nuts, honey, cinnamon to the pumpkin. In a separate bowl, beat the eggs, add them to the filling and mix.
Fill the finished crust with pumpkin filling, place in an oven preheated to 170°C and bake for 35-40 minutes until the filling thickens.
Cut the cooled pumpkin pie into portions, drizzle with honey, garnish with nuts and serve.
Diet pumpkin pie with apples and raisins
This is a dietary dish that contains a very small amount of sugar. Therefore, it is suitable for people suffering from diabetes, as well as for those who count every calorie in a dish. In addition, thanks to the ingredients, the pie is a real vitamin bomb. So let's get started!
Ingredients:
For the filling:
sweet and sour apples (1 kilogram);
pumpkin (1-1.3 kilograms);
butter (1 tablespoon);
sugar (50 grams);
raisins (50 grams);
spices (ground cinnamon, cloves, ginger root or others to taste).
For sprinkling:
butter (100 grams);
wholemeal flour with bran (50 grams);
sugar (50 grams);
shelled walnuts (50 grams);
oatmeal (100 grams).
Cut the pumpkin into small cubes to help it cook faster. Melt the butter in a deep frying pan, add spices and heat them. Then add sugar and pumpkin, cover with a lid and simmer over low heat for about ten minutes. Throw unpeeled (!), cut into pieces apples into the pumpkin mixture and keep on fire for another ten minutes. Add dry raisins there and cool the mixture.
Prepare the topping as follows: mix softened butter with sugar and flour. Pour oatmeal and nuts into the resulting crumbs, and then mix thoroughly again. Refrigerate the mixture for at least half an hour, but preferably longer.
Place the pumpkin-apple mixture in a deep baking dish, generously greased with butter. Spread the prepared sprinkles evenly on top. Bake in a well-heated oven (180 degrees) until a beautiful crust forms on the nuts and cereals. Serve chilled, garnished with a sprig of mint, a scoop of ice cream or your favorite berries.
This pumpkin pie with apples will not leave anyone indifferent!
American Pumpkin Spice Pie
Pumpkin pie is especially popular during the fall season. The base of this pie is thin and is made from chopped shortbread dough or ground biscuits.
Unlike our traditional pies, American pumpkin pie contains little dough, but it has a lot of sweet filling.
Ingredients:
for the base: 170 g flour,
100 g butter,
2 teaspoons sugar,
0.5 teaspoons salt,
5 tbsp. spoons of water;
for filling:
700 g pumpkin,
250 g cream,
100 g sugar,
2 eggs
ground spices to taste: cinnamon, ginger, nutmeg, cloves, cardamom, a pinch of salt.
Prepare a baked pumpkin for pumpkin pie filling. Wash the pumpkin, cut it, and remove the seeds.
Place the pumpkin cut side down on a baking tray lined with baking paper and place in an oven preheated to 180°C for about 1 hour. The finished pumpkin should be soft.
Remove the skin from the warm pumpkin and leave the pulp to cool.
Prepare the base for the pumpkin pie. Cut the butter into small cubes and place in the freezer for 15 minutes until it hardens well.
Mix flour, salt and sugar.
Add frozen butter to this mixture and grind it with flour into crumbs.
Gradually add ice water to the dough and knead well.
When squeezed with your fingers, the finished dough should stick together into a lump and not crumble.
Roll the dough into a flat disk, wrap in cling film and refrigerate for 30-60 minutes.
Roll out the chilled dough between layers of cling film into a layer 5 mm thick.
Using cling film, transfer the dough into a floured baking pan.
Press the dough onto the boots, trim off any excess dough and trim the edges. Prick the base in several places with a fork.
Place the pan in an oven preheated to 180°C for 15 minutes.
Prepare the pumpkin pie filling. Grind the pumpkin pulp with sugar, salt and spices.
Add lightly beaten eggs, cream and mix.
Assemble the pumpkin pie. Pour the filling into the crust.
Place the baking sheet in an oven preheated to 220°C for 15 minutes. Then reduce the temperature to 180°C and bake the pumpkin pie for 45-50 minutes.
You can check readiness with a wooden stick or knife - they must be dry.
Cool the pumpkin pie to room temperature and then refrigerate until completely cool.
Serve pumpkin pie with whipped cream.
Pumpkin nut muffin
Ingredients:
300 g peeled pumpkin,
3 eggs
1.5 cups flour,
150 g butter,
1 glass of sugar,
1 lemon,
2 teaspoons baking powder,
salt to taste,
0.5 cups crushed walnuts,
chocolate for glaze.
Grate the pumpkin on a medium grater and drain the juice.
Remove the zest from the lemon and squeeze out the juice.
Grind the butter and sugar, add eggs, lemon juice, zest, pumpkin and mix.
Combine sifted flour, baking powder, salt, and mix with liquid ingredients.
Knead the dough. It should not be very thick.
Fill silicone muffin tins about 2-3 cm with batter.
Place the pumpkin muffins in an oven preheated to 180°C.
Bake the cupcakes for 30-35 minutes.
Cover the finished pumpkin cupcakes with melted chocolate.
Top with crushed nuts.
Pumpkin apple muffin
Ingredients:300 g peeled pumpkin,
1 apple,
1 lemon,
2 eggs
2 cups flour,
200 g sour cream,
1 glass of sugar,
1 cup raisins,
10 g baking powder,
1 tbsp. spoon of powdered sugar,
a pinch of salt.
Peel the pumpkin and apple and grate on a coarse grater.
Wash the raisins and soak for 30 minutes.
Beat the sour cream and sugar a little.
Add eggs, lemon juice, pumpkin, apple, raisins, sifted flour with baking powder and salt and knead the dough.
Fill greased baking pans with batter.
Place the pumpkin-apple muffins in an oven preheated to 180°C.
Bake the cupcakes for 35-40 minutes.
Decorate the finished pumpkin cupcakes with powdered sugar.
Bon appetit!
Pie with pumpkin and apples is a real autumn pastry. It turns out slightly moist and very juicy. This dessert is sure to surprise guests, and will become one of the best treats for family members.
Pie with pumpkin and apples will delight the most capricious sweet tooth.
Below is a basic recipe, based on which you can later experiment with other, very diverse ingredients.
Required Products:
- 50 milliliters of milk;
- two apples;
- 400 g peeled pumpkin;
- half a glass of sugar;
- 350 g flour;
- egg;
- a pinch of baking powder.
Having prepared the ingredients, you can proceed directly to the cooking process:
- Cut the pumpkin into small squares and puree it using a food processor or blender. Combine the bright sweet mass with milk, sugar and raw egg.
- In another container, mix the baking powder and flour together and add this mixture to the pumpkin. The dough should have a medium thick consistency.
- Transfer the resulting dough into a baking dish, decorate it with peeled and sliced apples and cook in the oven for at least 40 minutes at a temperature of about 200 degrees.
Variation from kefir dough
Pumpkin pie with kefir is no more difficult to prepare than the basic recipe, but it turns out even tastier and softer.
You will need:
- three apples;
- 250 milliliters of kefir;
- a pair of domestic eggs;
- 350 g peeled pumpkin;
- a glass of granulated sugar;
- 200 g flour;
- cinnamon to your taste.
Cooking process:
- Beat the eggs into a bowl, add sugar and mix everything thoroughly.
- Pour flour into this mixture, bringing it to a homogeneous state, and pour in kefir. You should get a mass similar in consistency to sour cream.
- We wash the apples and pumpkin, remove the skins, and turn them into small squares.
- We prepare the form in which we will bake, oil it and lay out part of the dough. Then we distribute the pumpkin and apple cubes, which we cover with the remaining dough on top.
- Place the pan in an oven preheated to 200 degrees for 40 minutes and keep the pie in it until ready.
Shortbread pie with pumpkin and apples
The baked goods are crumbly, sweet and at the same time healthy, thanks to the vitamin-rich pumpkin.
Delicious autumn dessert. Prepare the following products in advance:
- half a lemon;
- two apples;
- 300 grams of flour;
- half a glass of sugar;
- two yolks;
- oil packaging.
You can start culinary experiments!
- Cut the butter into medium pieces and mix with flour until crumbs come out. To do this, the oil must be very cold.
- In another container, mix the egg yolks with sugar, grind them well and add to the flour. Bring the mixture until smooth and homogeneous.
- We divide what we get into two pieces and turn them into thin layers. We put the first one in a mold and fill it first with grated pumpkin, and then with chopped apple, sprinkling it with sugar.
- The top of the pie can be covered with a second layer or cut out into beautiful shapes. All that remains is to put the mold in the oven preheated to 200 degrees and wait until the dish is ready. This usually takes about 25 minutes.
In a slow cooker
Pie in a slow cooker is a great way to quickly prepare a delicious, healthy and satisfying dessert.
Required Products:
- two spoons of semolina;
- 150 grams of sugar;
- one apple;
- three eggs;
- about 350 grams of pumpkin;
- 250 grams of flour;
- a packet of baking powder;
- vanilla sugar optional.
Cooking process:
- Place flour, baking powder, semolina and salt in a bowl. Add to these ingredients separately beaten eggs with sugar and vanilla.
- Remove the skins from the apples and pumpkin, chop them on a grater and add them to the dough. Mix everything thoroughly.
- Coat the multicooker cup with oil, place the resulting mass there and cook for 60 minutes on the “Baking” mode.
Bulk pie with pumpkin and apples
Bulk pie with pumpkin and apples is another variation of the pie with traditional autumn gifts of nature. Budget-friendly, but incredibly tasty!
Required Products:
- three apples;
- about 500 g peeled pumpkin;
- half a stick of butter;
- spoon of soda;
- a heaped glass of flour and sugar;
- 200 g semolina.
Cooking process:
- Pour semolina, soda, sugar and flour into a deep container. Mix everything.
- We wash the apples and pumpkin, remove the skin from them and grate them.
- Both mixtures that were obtained earlier must be divided into several parts. With bulk ingredients - into three parts, and with apples - into two.
- We generously coat the selected baking dish with oil and begin alternating layers. First we spread the mixture with flour, then with pumpkin and continue to do this until all the ingredients are gone. The last one should be the dry mass.
- Chop the butter into small pieces, cover the pie with them and bring it to readiness in the oven. This usually takes up to 45 minutes at 180 degrees.
Ossetian pie in a slow cooker
Baking according to this recipe has an incomparable taste and aroma, because it’s not for nothing that Ossetia is famous for its pies. And this one is also a traditional dish of the country.
Required Products:
- a spoonful of yeast;
- 250 milliliters of kefir;
- half a stick of butter;
- spices to your taste;
- a spoonful of sugar and sour cream;
- a glass of flour with a slide;
- 300 g pumpkin;
- 150 g cheese.
Cooking process:
- Take a deep container, pour in half the specified amount of flour, sugar and yeast. Then add kefir, which we preheat. Cover the bowl with a towel and let stand for about 40 minutes.
- After this time, the mass should increase slightly. Now we put sour cream, salt and the remaining flour into it. Cover the dough again and let it breathe for another 60 minutes.
- While the process is underway, prepare the filling. We clean the pumpkin and grind it. Grind the cheese in the same way and mix these two products. Heat the oil until liquid, pour it into the pumpkin mixture and add seasonings to your liking.
- When the specified time has passed, take out the dough, knead it slightly with your hands so that it does not stick and is quite elastic. We divide it into two pieces and turn them into thin round layers.
- On each of them we put half of the pumpkin and cheese filling, pinch the edges in the very middle so that the shape is somewhat reminiscent of khinkali. We turn this seam down and begin to roll it into a pancake. The size of the workpiece should be such that it fits in the multicooker.
- We grease the bowl, put the workpiece there and bring it to readiness for 60 minutes, setting the device to the “Baking” mode.