Smetanik – Berry Jam & Sour Cream Pie
Description
This International dessert features Butter;unsalted. It delivers smooth, comforting richness. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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cut into 1/4" bits; chilled 3 tb Shortening;Vegetable,chilled 2 1/4 c Flour; all purpose 1/4 ts Salt 5 tb Water; iced; more as neededFILLING2 c Almonds; Finely ground 4 ts Milk 6 tb Rasberry Jam 6 tb Cherry Jam 2 Egg yolks 1/3 c Sour
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Cream 2 ts Cinnamon 1 tb Butter;softened Pastry: In a large mixing bowl,
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combine the butter, vegetable shortening, flour and salt.
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Working quickly, use your fingertips to rub flour and fat together until they
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blend and look like flakes of course meal.
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Pour ice water over over mixture all at once, toss together lightly and gather dough into a ball.
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If dough crumbles,
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add up to 2 more tablespoons per batch you are making, drop by drop until particles adhere.
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Divide the dough in half, dust each half lightly with flour and
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wrap separately in sheets of wax paper.
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Refrigerate at least 3 hours until firm.
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Filling: Soak the almonds in milk for 5-10 minutes.
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With the back of a large spoon, rub the jams through a fine seive set over a large bowl.
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THen beat in it the egg yolks, sour cream, cinnamon, the nuts and their soaking milk.
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On a lightly floured surface, roll the dough into a 12" circle about 1/8" thick.
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With a pastry
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brush ,
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coat the bottom and sides of a 9" false bottom tart pan with the softened butter.
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Gently press the pastry into the bottom and around the sides of the pan, being careful not to stretch it.
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Roll the pin over the rim of the pan, pressing down hard to trim off excess pastry.
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Preheat oven to 425.
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Pour the filling into the pastry shell and roll out other half of dough into a 12" circle.
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Drape it over the rolling pin, lift it up and unfold it over the filling.
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Press the edges of the pastry layers together.
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Then crimp them with your fingers or press them firmly around the rim with the prongs of a fork..
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With a sharp knife, cut 3 slits about 1" apart in the top of the pastry.
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Bake in the center of the oven for 30 minutes or until pastry is golden brown.
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Then set the pan on a large jar or coffee can and carefully slip off the outside rim.
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Let the pie cool to room temperature before serving.
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This is a tasty and QUICK pie if you use commercial premade pie crusts, although you should
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make it at least once from scratch
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 215.1kcal
- % Daily Value *
- Total Fat 24.3g38%
- Saturated Fat 15.3g77%
- Cholesterol 64.5mg22%
- Sodium 192.9mg9%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.3g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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