Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup dark rye flour
- 1/2 cup molasses
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- 2 tablespoons caraway seeds
- 2 tablespoons orange zest
Special Equipment Needed:
- 9-inch pie plate
- Rolling pin
- Pastry brush
- Mixing bowl
- Whisk
- Measuring cups and spoons
Step-by-Step Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, whisk together the all-purpose flour, baking powder, and salt.
3. In a separate bowl, cream together the butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract and sour cream.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
6. In a separate bowl, mix together the dark rye flour, molasses, raisins, walnuts, caraway seeds, and orange zest.
7. Grease a 9-inch pie plate with butter or non-stick cooking spray.
8. Roll out half of the dough and place it in the bottom of the pie plate.
9. Spread the filling over the dough.
10. Roll out the remaining dough and place it over the filling.
11. Crimp the edges of the dough together.
12. Brush the top of the pie with melted butter and sprinkle with sugar.
13. Bake for 40-45 minutes, or until the top is golden brown.
14. Let cool before serving.
Time:
Preparation Time: 30 minutes
Cooking Time: 40-45 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information: Calories: 350, Fat: 15g, Protein: 5g, Carbohydrates: 45g, Fiber: 2g
Substitutions for Ingredients
- All-purpose flour can be substituted with whole wheat flour.
- Butter can be substituted with vegan butter or coconut oil.
- Granulated sugar can be substituted with coconut sugar or maple syrup.
- Sour cream can be substituted with Greek yogurt or vegan sour cream.
- Dark rye flour can be substituted with whole wheat flour.
- Molasses can be substituted with honey or maple syrup.
- Raisins can be substituted with dried cranberries or cherries.
- Walnuts can be substituted with pecans or almonds.
- Caraway seeds can be substituted with fennel seeds or anise seeds.
Variations:
- The filling can be varied by adding different types of dried fruit, nuts, and spices.
- The crust can be varied by using different types of flours or adding spices to the dough.
Tips and Tricks:
- Make sure to use cold butter when making the dough to ensure a flaky crust.
- For a crispier crust, brush the top of the pie with an egg wash before baking.
- To prevent the crust from burning, cover the edges of the pie with foil during the last 10 minutes of baking.
Storage Instructions:
Borodinsky Pie can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Borodinsky Pie can be reheated in the oven at 350°F for 10-15 minutes.
Presentation Ideas:
Borodinsky Pie can be served with a dollop of whipped cream or a scoop of ice cream.
Garnishes:
Borodinsky Pie can be garnished with chopped nuts, dried fruit, or a sprinkle of cinnamon.
Pairings:
Borodinsky Pie pairs well with a cup of coffee or a glass of milk.
Suggested Side Dishes:
Borodinsky Pie can be served with a side of roasted vegetables or a green salad.
Troubleshooting Advice:
- If the crust is too dry, add a tablespoon of water to the dough.
- If the crust is too wet, add a tablespoon of flour to the dough.
Food Safety Advice:
- Make sure to wash your hands before handling any ingredients.
- Make sure to use a clean work surface when preparing the dough.
- Make sure to cook the pie to an internal temperature of 165°F.
Food History:
Borodinsky Pie is a traditional Russian pastry that is believed to have originated in the 19th century. It is made with a sweet rye dough and a filling of molasses, raisins, walnuts, and caraway seeds.
Flavor Profiles:
Borodinsky Pie has a sweet and nutty flavor with hints of molasses and caraway.
Serving Suggestions:
Borodinsky Pie can be served as a dessert or as a snack with a cup of tea or coffee.
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Region: Russian