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Sandy Grated Pie with Peaches and Apples on Margarine
Instructions
To prepare the sandy grated pie with peaches and apples on margarine, choose the freshest and best-quality ingredients. Rinse the fruit thoroughly and pat it dry with a paper towel. Separate the peach flesh from the stone and cut it into slices.
Cut the ripe sweet-and-sour apples in half, remove the cores with the seeds, and chop into pieces about 0.5 cm wide.
In a deep plastic or enamelled bowl, mix the sugar with the softened butter, baking soda and chilled chicken eggs. Bring the mixture to an almost uniform consistency.
Add the sifted flour to the base and knead a soft shortcrust dough for the pie. Form a ball and divide it into two parts: 2/3 of the dough for the base and 1/3 for the top. Put the second part in the freezer to firm up.
Meanwhile, prepare a ceramic or metal tin with a non-stick coating. There is no need to grease the tin with oil, as the shortcrust dough for the pie is rich enough. Lay the main part of the dough in an even layer over the bottom of the tin, and remember to form sides 1–2 cm high.
Then spread the prepared fruit evenly over the entire surface of the future grated pie.
Sprinkle the apples and peaches with 2–3 tbsp of sugar. You can also use cinnamon, cardamom, vanillin and nutmeg. This step-by-step recipe for the grated pie allows for any flavour variations from the usual standard.
Take the remaining third of the dough out of the freezer and grate it on a coarse grater. Sprinkle the resulting crumbs evenly over the sandy pie and put the tin into an oven preheated to 210 degrees C for 18–20 minutes.
After a third of an hour, take the bake out of the oven. Leave the pie to cool on the kitchen table without removing it from the tin.
Cut the warm, but not hot, treat into neat individual pieces and serve it to family or friends with tea or coffee.
The sandy grated pie with peaches and apples on margarine, made to our step-by-step recipe with photos, is sure to become one of the most loved in your family.
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