Sweet pies made from stretched crusts are prepared in all parts of our country. This one old recipe for pumpkin pie is exactly with pulled skins!
In the past, drawn barks were characteristic of the Vojvodina region (their origin is Austro-Hungarian). Grandma told how great-grandmother used to make cherry pie when she was born (June 10.06.1917, XNUMX).
In addition to cherry pie, they also made sweet pies with other fillings, including pumpkin pie (dulenica, pumpkin).
In Vojvodina, it has long been assumed that cheese pie is sweet (it was prepared from Swabian (unsalted) cheese, with the addition of eggs, sugar, raisins and vanilla sugar). Sweet cheese pies are still made today. My great-grandmother coated the crusts with heated lard or butter. Savory pies were not made in that period. Pies with cheese and other savory fillings are of Turkish origin and are associated with the southern part of Serbia.
Ingredients for the crust:
- 500 g of soft flour
- 1/2 teaspoon salt
- 3 dl of lukewarm water
- 3 tablespoons of oil
Ingredients for the filling:
- 3 tablespoons of oil
- 600-700 g of grated pumpkin
- 5 spoon of sugar
- to taste: cinnamon and vanilla sugar
If necessary, oil for coating the crust
Pumpkin pie, preparing the crust:
- Combine the dry ingredients, then add the liquid ingredients and knead a smooth dough.
- Divide it into the desired number of parts and make noodles.
- Coat them with oil, pack them in a bag and let them stand at room temperature for at least half an hour.
- First, thin out each noodle with a rolling pin as much as possible, and then roll it out on a tablecloth sprinkled with flour.
- Roll the crust until you get the desired thickness.
- Leave it to dry a little.
- Coat it with heated oil, sprinkle with pumpkin and twist.
- Make the shape as desired.
- Repeat the process until you use up all the noodles.
- Coat the pies with oil.
- The pumpkin pie is baked on high heat (200 degrees) until golden brown, about 20 minutes (depending on thickness)
Pie with pumpkin, preparation of filling:
- Prepare the filling while the dough is resting.
- Sauté all the listed ingredients at medium temperature (5-10 minutes).
You can roll the crusts as you are used to, you can make one noodle or several small ones. It's simpler for me. I roll out each noodle so that it is longer than it is wider. I don't remove the ends, but thin them out with a rolling pin.
Adjust the amount of ingredients to taste.
You can also add raisins to the pumpkin filling. In addition to pumpkin, I recommend cherries and apples for sweet pies. I add only sugar to cherries, and cinnamon to apples. Vanilla sugar goes without saying.
In the same way, pumpkin pie can be prepared from ready-made crusts. If desired, you can sprinkle the baked pie with powdered sugar.
Kristina Gašpar, blog Domačica za vas >>>
Read the interview with Kristina Gašpar, here >>>
Read more:
The Recipes and Kuvar online portal is ranked among the TOP 50 websites in Serbia!
If you are interested in all of ours recipes, click the link: RECIPES. Collections of the best recipes of our associates can be found in the cook section, if you want to read more, click on the link: COOK. If you want to see our front page, click on the link: RECIPES AND COOK ONLINE homepage.
Don't miss a recipe - Recipes and cookbook online on Facebook. Stay tuned, follow the Recipes and Cookbook twitter notifications!
