Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/2 cup sour cream
- 2 medium apples, peeled, cored, and diced
- 1/2 cup raisins
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1 egg, beaten
- 1 tbsp water
Special equipment needed:
- Rolling pin
- Parchment paper
- Baking sheet
- Pastry brush
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour and salt. Add the chilled butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
2. Add the sour cream and mix until the dough comes together. Knead the dough on a floured surface until it becomes smooth. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
3. Preheat the oven to 375°F (190°C).
4. In a separate mixing bowl, combine the diced apples, raisins, sugar, and cinnamon.
5. On a floured surface, roll out the chilled dough into a large circle, about 1/4 inch thick. Transfer the dough onto a parchment-lined baking sheet.
6. Spoon the apple and raisin mixture onto the center of the dough, leaving about 2 inches of space around the edges.
7. Fold the edges of the dough over the filling, pleating as necessary to create a rustic look.
8. In a small bowl, whisk together the beaten egg and water. Brush the egg wash over the edges of the dough.
9. Bake the pirog for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
10. Let the pirog cool for 10 minutes before slicing and serving.
Time:
Preparation time: 45 minutes
Cooking time: 35-40 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 335
Fat: 17g
Carbohydrates: 42g
Protein: 5g
Sodium: 202mg
Fiber: 2g
Sugar: 16g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Greek yogurt or buttermilk can be substituted for sour cream.
- Brown sugar can be used instead of granulated sugar.
- Dried cranberries or chopped dates can be used instead of raisins.
Variations:
- Add chopped walnuts or pecans to the apple and raisin filling.
- Use a mixture of different types of apples for a more complex flavor.
- Add a splash of vanilla extract to the filling for extra flavor.
Tips and tricks:
- Make sure the butter is cold when working it into the flour to ensure a flaky crust.
- Don't overwork the dough, as this can result in a tough crust.
- Use a sharp knife or pizza cutter to slice the pirog for clean cuts.
Storage instructions:
Store any leftover pirog in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pirog, preheat the oven to 350°F (175°C) and bake for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pirog on a large platter, garnished with fresh apple slices and a sprinkle of cinnamon.
Garnishes:
Fresh apple slices, a sprinkle of cinnamon, and a dollop of whipped cream or vanilla ice cream.
Pairings:
Serve the pirog with a hot cup of tea or coffee for a cozy fall treat.
Suggested side dishes:
A side salad or roasted vegetables would pair well with the pirog for a complete meal.
Troubleshooting advice:
- If the dough is too dry, add a splash of cold water until it comes together.
- If the crust is browning too quickly, cover it with foil for the remainder of the baking time.
Food safety advice:
Make sure to wash and dry the apples thoroughly before using them in the recipe.
Food history:
Pirog is a traditional Russian pastry that can be filled with a variety of sweet or savory fillings.
Flavor profiles:
The combination of sweet apples and raisins with a flaky, buttery crust creates a warm and comforting flavor profile.
Serving suggestions:
Serve the pirog warm or at room temperature as a dessert or snack.
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Region: Russian