Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup cold water
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 2 cups shipova fruit, peeled and sliced
- 1/2 cup brown sugar
- 1/4 cup cornstarch
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 egg, beaten
Special Equipment Needed:
- 9-inch pie dish
- rolling pin
- pastry brush
Step-by-Step Instructions:
1. In a large mixing bowl, combine the flour, granulated sugar, and salt. Add the chilled butter and use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs.
2. Gradually add the cold water and mix until the dough comes together. Form the dough into a ball, wrap it 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 sliced shipova fruit, brown sugar, cornstarch, cinnamon, nutmeg, and ginger. Mix well.
5. On a floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough to the pie dish and trim the edges.
6. Pour the shipova filling into the pie crust and spread it evenly.
7. Brush the edges of the pie crust with the beaten egg.
8. Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
9. Remove the pie from the oven and let it cool for at least 30 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45-50 minutes
Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories per serving: 320
Fat: 13g
Carbohydrates: 48g
Protein: 4g
Sodium: 155mg
Sugar: 25g
Substitutions for ingredients:
- Shipova fruit can be substituted with any other tart fruit, such as apples or cranberries.
- Brown sugar can be substituted with granulated sugar or honey.
- Cornstarch can be substituted with flour or arrowroot powder.
Variations:
- Add chopped nuts, such as walnuts or pecans, to the filling for extra crunch.
- Top the pie with a streusel topping made from flour, brown sugar, and butter.
- Use a lattice crust instead of a solid crust for a decorative touch.
Tips and Tricks:
- Make sure the butter is cold when mixing the dough to ensure a flaky crust.
- Don't overwork the dough, as this can make it tough.
- Let the pie cool for at least 30 minutes before slicing to allow the filling to set.
Storage Instructions:
Store leftover pie in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat individual slices in the microwave or oven until warmed through.
Presentation Ideas:
Serve the pie on a decorative platter or cake stand.
Garnishes:
Top the pie with a dollop of whipped cream or a sprinkle of powdered sugar.
Pairings:
Serve the pie with a scoop of vanilla ice cream or a cup of hot tea.
Suggested Side Dishes:
Serve the pie with a side of roasted vegetables or a fresh salad.
Troubleshooting Advice:
- If the crust is browning too quickly, cover it with foil halfway through baking.
- If the filling is too runny, add more cornstarch or flour to thicken it.
Food Safety Advice:
- Wash your hands and all equipment thoroughly before preparing the pie.
- Make sure the shipova fruit is ripe and free of any mold or bruises.
Food History:
Shipova fruit is a hybrid of the pear and quince, and is native to Eastern Europe and Central Asia.
Flavor Profiles:
The shipova pie has a sweet and tart flavor, with hints of cinnamon, nutmeg, and ginger.
Serving Suggestions:
Serve the pie warm or at room temperature, with a cup of coffee or tea.
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Region: Bulgarian