Gluten Free Cream Pie
Gluten Free Cream Pie
Doses
1
furryCooking time
25
minutesA delicious gluten-free curd pie is easy to make with Virtasalmen Viljatuote Bun Flour Mix. The bun-like base and creamy cream filling are a perfect match.
Ingredients
2,5 dl milk
25 g yeast
0,75 dl sugar
0,5 tl salt
1 egg
0,5 rkl cardamom
75 g butter
- Root ingredients
2,5 dl milk (+37 degrees)
25 g yeast
1 tl sugar
1,5 dl bun powder mix
- Add to the root
1 egg
0,5 rkl cardamom
0,5 tl salt
0,75 dl sugar
75 g butter (soft)
3 dl flour (225 g)
- Stuffing
2tlkquark
2 dl whipping or sparkling cream
2 chicken eggs
n. 1 dl sugar
2 tl vanilla sugar
n. 3 dl raisins / 1 teaspoon apricots
Preparation
- First, prepare the root
- Mix the ingredients together
- Leave to stand under a cloth in a warm place for about 10 min ( or until bubbling )
- Mix the dry ingredients together.
- Add the egg and the dry ingredients to the sourdough starter.
- Add the soft butter.
- Knead the dough vigorously by hand or using a machine/electric mixer.
- Separate 1/5 of the dough.
- Roll the larger part into a baking pan-sized disk on a baking sheet. Use flour if necessary.
- Place the dough in a baking pan lined with baking paper and lift up the edges.
- Roll out the rest of the dough on a baking sheet and cut into strips for the lattice.
- Rise the dough under a baking sheet for about half an hour.
- Stuffing
- Mix the ingredients together and spread the filling on the risen dough.
- Place the apricots on the surface with the raised lattice strips between them.
- Brush the lattice strips and edges with egg.
- Bake in a 200°C oven for about 20-25 minutes.
- Gluten-free graham crackers are best when slightly chilled.
