When I prepared it and tried it, neither I nor my family could even say a word from pleasure. It turned out incredibly delicious! In general, I won’t bore you, here’s what you’ll need to prepare.

Ingredients:
Dough
325 grams wheat flour
220 grams of butter (margarine if fasting)
3/4 teaspoon salt
1 tablespoon sugar
4 tablespoons cold water

There is nothing you can do about it and the only thing to do is to keep the dough in the refrigerator for some time to be able to work with it better. Besides being the base for pies and muffins, the batter is also suitable for frying cookies, and they themselves have a rich, buttery flavor without being too doughy and melt in the mouth. I have a feeling that the possibilities of this dough are not limited, because you can bake it yourself in various forms, which are then filled with cream or on the still raw dough to distribute the filling that needs to be baked.

Filling
3 cups fresh cherries (if not in season, you can use frozen)
190 ml water
100 grams of sugar
2 tablespoons potato starch
I used cherries in this recipe, but I think the pie with cherries will be even more delicious.

Preparation

1. So, first prepare the puff pastry. To do this, beat the flour, butter, sugar, salt and water from the first part of the ingredients with a mixer.

The filling is a particular favorite of mine, the almond and pistachio filling, in which the cherries can of course be replaced with suitable seasonal fruit or pink cupcakes if you're in a very pink mood and have a little jug ready this summer. It probably doesn't need to be mentioned here, but if you don't like roses, the sweet stuff can be substituted with any of your favorite fruit jams, marmalades or preserves.

The problem with cream filling is similar because it is a simple pastry cream and is suitable for all types of fruit, especially small pears and pears. Depending on the fruit it is paired with and personal preference, the cream may get the desired flavor from just one or two spoons of aromatic liqueur, rum or whiskey if you prefer. No matter what you take, enjoying the last of the sunny fruits and aromatic herbs will have a way to warm you up into the cool fall nights, and the aroma left on the palate will remind you of the summer ahead.

2. Mix until the dough comes together and no large lumps appear.

3. Now work with your hands. Knead it well to form a tight ball.

4. Place the dough in a bowl, cover it with cling film and refrigerate for about one hour.

5. In the meantime, let’s prepare the cherry filling. To begin, you will need to carefully cut each cherry into halves and remove the pit. By the way, this is much easier to do with cherries because of their fleshy pulp.

6. Now throw all the cherries into the pan, add water (190 ml) and cook over medium heat for 10 minutes.

7. Meanwhile, in a separate bowl, combine sugar and cornstarch. Then add the mixture to the pan with the cherries.

8. Cook the cherry filling until it thickens, about 5 minutes.

Adapted from French cuisine: classic recipes and techniques. The tart is at its best when it is left overnight, during which time some of the cream is absorbed into the pastry and it becomes very tasty. For this purpose, the prepared base with the diluted cream is stored in a well-closed box in the refrigerator and garnished with fruit before serving for a fresh look.

The indicated doses are for 1 pie with a diameter of 27 cm or 8 servings. Prepare a pie with a diameter of 27 cm with a removable bottom. A kitchen robot mixes butter, sugar and egg. They are broken until a soft dough is formed that does not stick. The dough is taken from the robot's bowl and formed into a ball, which is gently pressed to form a disc. Wrap in stretch film and cool in the refrigerator for 20 minutes.

9. Then remove the pan from the stove and let the cherries cool before filling the pie with them.

10. Now let's prepare the pie crust. Remove the dough from the refrigerator and turn it out onto a floured surface.

11. Cut the ball of dough into two parts in the ratio of 2/3 and 1/3 of the total round. In general, one part should be twice the size of the other.

12. We will need most of it to form the pie shell. To do this, roll it out on a floured surface into a 35cm round pancake.

The chilled dough is rolled onto a slightly gathered surface 3-4 mm thick. Using a movable pin, it is transferred to the baking dish and pressed against the bottom and its walls. Excess dough around the edges is trimmed with a sharp knife. It can be made into biscuits and the dough is rolled out to a thickness of 3-4mm and cut into different shapes.

Place the dough in the pan with a fork in several places. Cover with aluminum foil, onto which you pour masses - ceramic balls, dry beans or lentils. Place the weight base in the preheated oven for 20 minutes. Then the masses with foil are removed and the dough is soaked for another 8-10 minutes or until golden brown. It is cooled in the mold and then carefully released from it. Place the base in a service plate or tray.

13. The second part of the dough needs to be rolled out with a rolling pin into a round pancake with a diameter of approximately 23 centimeters.

14. Now take the larger pancake and place it in the bottom of the pie pan. You can use kitchen scissors to cut off the excess. You can make small holes in the center with a fork, although this is not necessary.

15. Then fill the dough with the delicious cherry filling.

16. All that remains is to do the weaving. To do this, take a smaller pancake and cut it into small strips. I got 17 pieces.

First, place half of the strips on top of the pie, evenly spaced.
Then turn half of the strips (one at a time) to the side. Fold them in the center.
Place one long strip in the middle, perpendicular to the previous ones, as shown in the photo.
Unfold the folded strips above this strip, and fold the rest the other way around!
Now place the second strip below, parallel to the first. At the same time, unfold the folded strips over it, and fold the unfolded ones on the contrary. The photo above shows how this is done.
Continue this process in a similar manner until you have completed weaving the entire cake.
Trim off any protruding parts.
Turn the dough inside the pie and crimp the edges with your fingertips.
In my opinion, this is a simple process. But if you're too lazy to do this anyway, just cut out stars from the dough and place them on top of the pie.
18. Just for culinary pleasure, you can beat one egg yolk and brush it over the surface of the pie.

Fresh milk is poured into a saucepan. Add the peeled vanilla bean seed and heat over moderate heat until it begins to boil. Separate yolks, sugar and cornstarch. The mixture will become relatively dense. To do this, with continuous destruction, boiled milk is added to a thin stream. Continue until all the milk has been added and everything is very well mixed. The liquid is returned to the pot and placed on medium to low heat. Stir constantly with a wire stirrer until a thick cream forms and comes to a boil.

19. Place the pan in the preheated oven and bake at 175 degrees for approximately 45 minutes until golden brown.

Then remove the pie and leave it to cool for 2 hours.

That's all. A stunning cherry pie recipe is now available to you. Cut into pieces and serve.

Enjoy, dear readers!

Mix for 2-3 minutes, again with constant stirring, and remove from heat. Add lemon and stir. The cream can still be heated when fried and cooled. If cooked before the pie base is ready, the surface of the cream is covered with stretch film and allowed to cool. Before it is spread over the base, the cream is crushed briefly with a mixer or vigorously with a wire stirrer.

The fruits are located on the cream, up to 1 hour before the tartar serves to maintain its freshness. Garnished with fresh mint leaves. If immediate arrangement of the fruits is not possible, they can be mixed with a diluted small amount of lemon juice or apricot marmalade, and then poured into the cream. Marmalade will protect the fruit from drying out and give it an appetizing shine.

Recipe No. 2. Shortcake with black currants
Incarnation by: Svena
Eggless pie with berries and weaving on top... a picture perfect pie... a dream pie, there's no other way to put it.

My dream hovered like a weightless cloud in the land of dreams for a long, long time, because rolling out the dough, cutting it into strips, and then intertwining it in an incomprehensible way - all these manipulations seemed to me extremely complicated, inaccessible to amateurs.

The tart will keep in a well-sealed box in the refrigerator for up to 3 days. It could be a juicy apple, a peach, a bunch of grapes or a piece of chocolate. A recent trend is to make dessert almost every night. Half an hour after dinner, Valio got used to looking for something sweet.

Yesterday, to his question: “Do we have anything sweet?” Following my negative response and obvious disappointment in this. “Okay,” I said, “tomorrow you can choose chocolate zucchini cake or peach pie.” Nothing, a wish is a wish, and it is possible, and the cake is prepared again.

Then I came across an excellent recipe on how this notorious weaving from strips of dough is made.

Ingredients:
Dough
325 grams of flour;
220 grams of butter; (or margarine)
4 tbsp cold water;
1 tbsp. Sahara;
3/4 tsp. salt.

Filling
2 cups black currants;
1 cup of sugar;
2 tbsp. starch;
1 tbsp. flour;
a pinch of vanillin.

Peaches are already reaching the end of this year. Let me take the last one. For example, there are no special differences in classic peach pie recipes. The fruits are cut and mixed with sugar, cornstarch and spices. The tablet is most often a crumbly dough made from flour and butter. The dough is suitable for beginners because it mixes and rolls easily. Unlike regular loaf dough, it is softer and can be rolled out several times without making it tough and hard. Of course, you shouldn't overdo it with flour.

The sugar in it makes it crispy and fluffy. Cookies, sweet muffins can be made from dough and, as we have already learned, fruit pies. It is used primarily for small muffins where the filling is spread directly onto the raw dough and then baked. Taken together in this type of dough, the result of good and proper preparation is best seen after it is baked. It should be crispy, light and tender. This is why the eternal instructions must be followed. Flour is always sifted in advance. The dough is quickly swallowed until the ingredients are assembled.

Preparation

First, mix flour, salt and sugar, add butter and water and knead the dough.

It is easy to knead and comes out smooth and pleasant to the touch.

Then roll the dough into a ball, cover with film and put it in the refrigerator for an hour.

The filling for blackcurrant pie is very simple: the berries are mixed with sugar, starch, flour and vanillin. No wisdom yet, but we know what awaits us ahead...

Now is the time to take the dough out of the refrigerator and divide it. We divide it into two unequal parts: we set aside one third until future times, we roll out two thirds into a circle with a diameter larger than our shape, so that there is more than enough for the sides.

If your hands are cold, it is advisable to cool them before molting - in very cold water or in a bag of ice. The dough must be refrigerated. It should come out golden brown in the middle and slightly above the dark edges. Are you ready for some sweet peach pie crust?

The flour is sifted with baking powder and salt. The oil is added and, with quick fingers, rinsed until the mixture becomes crumbly. Pour into the flour mixture and mix with a fork. The dough quickly begins to come together, but crumbs remain. It is poured onto the work table and quickly moved to form a ball. It is divided into two equal parts. Each is packaged individually with clear foil and refrigerated for at least 1 hour.

Grease the mold with oil, place the resulting circle of dough into it and form the cake.

Place berry filling on top of the crust. The moment of truth is approaching...

We remember that we have a small piece of dough left. Well, roll it out and cut it into strips, preferably of the same width. Began…

Ta-dam! The culminating moment of the whole action. In the recipe above, I saw how easily and simply the dough strips are intertwined and the result is beautiful. It turned out that all the difficulties were far-fetched, and the fears were exaggerated. As always.

We cut off the excess dough from the edges of the mold, roll it out into a long sausage, from which we make an edging along the entire diameter of the pie in the hope that it will not allow the berries to spread (ha ha).

It's good to have a little excess dough around the edges, which then joins with the top layer of dough. Peaches are cut into large cubes. Mix with both types of sugar, cornstarch and spices. When the dough is well cooled, one ball is removed from the refrigerator and rolled over the assembled surface to a thickness of about 3-4 mm. Excess flour is removed with a soft brush.

Pour in peach filling. Small pieces of butter are spread on top. The second ball of dough is rolled in the same way. They can be covered with dough or strips arranged in a grid. Gather the ends of the bottom and top dough. The curved board can be formed or assembled by pressing the fork.

You can brush the dough with sweet water or sweet tea on top to make it easier to brown. That's it, put our eggless pie in the oven, preheated to 180°C for 40-45 minutes.

We take the finished pie out of the oven and see that the precautionary measures in the form of a piping did not save us - the currants still leaked out here and there. But we don't get upset over the little things, we just leave our beautiful vegetarian pie to cool.

We cut the cooled blackcurrant pie into pieces and invite everyone who is lucky enough to be visiting today to drink tea or any other of our favorite drinks. Soon only crumbs will remain from the miracle pie... welcome to the harsh reality, dream pie! Bon appetit!

Return the bark with the fresh milk and sprinkle with brown sugar. If the top bark begins to swell quickly, cover with aluminum foil. When the pie is ready, it is removed from the oven and allowed to cool before slicing and serving. Hot fruit is not a pleasant feeling in the mouth, so be patient.

The pie is sweet and tasty, without any additives. The peas are eaten on a large spool with a fork, straight from the tray. This is what it feels like when your part is about to end. And you don't want it. I think this is my favorite pie. This fragment of the picture is a production. 🙂.

Recipe No. 3. Cherry pie WITHOUT EGGS AND BUTTER!
Author: Svena

The pie is great! I really liked the dough, it was wonderful, simple and tasty. I didn’t even expect this from an ordinary vegan dough!

Apples and blackberries are inherent in the fall. The combination of these flavors didn't make things natural, it's tasty, but tasty and delicious. This is a consensus that cannot be ignored at the beginning of autumn. The sweet, messy morsel isn't just a line of red jellyfish or pond jelly, it can be captured underground by these apple raw materials - apples and blackberries!

Apples are perhaps the most common fruit we know.

It seems to us, of course, gardens and orchards full of apple trees, paths lined with alleys. Apples are our most delicious fruit. For us, of course, for strangers from the tropics, this is incomprehensible. Their surprise was wonderful. There are no apples there, even if they know it.

Blackberries with High Health Benefits

Dark brown blackberries are among the fruits with the highest amount of antioxidants, even slightly overwhelming the array of flowers. They are said to have such antibacterial properties, which is why they are especially used as a tincture for infectious infections.

Ingredients:
Dough
300 grams of flour;
1.5 tbsp. Sahara;
1 tbsp. starch;
1.5 tsp. baking powder;
4.5 tbsp. vegetable oil;
150 ml. hot water;
a pinch of vanillin.

Filling
450 grams of cherries;
100 grams of sugar;
1 tbsp. starch;
1 tbsp. semolina.

Preparation

Let's start... grind the flour, sugar, baking powder, starch and vanillin directly with our hands into crumbs with vegetable oil.

Now, gradually adding hot water, knead the dough. It turns out pleasant to the touch, soft and not sticky - just a dream.

The genitive combination of apples and blackberries loves the Anglicans

In addition, they are rich in bioflavonoids and vitamin C, so together with raisins, apples, plums and grapes, they are one of the healthiest fruits. This is why they often resemble wildlife as much as before. Apples are the perfect partner for blackberries. A combination that won not only in the UK in the sweet dessert - crumble, that is, only frozen fruit with jelly, but also in the classic marriage, the rustic koliba with a “hat”. Maybe you're asking why there are only apples and blackberries?

Wrap the dough in film and leave for an hour at room temperature.

If we are using frozen cherries (and where can you find anything else these days), it’s time to take them out of the freezer and leave them in the refrigerator for the same hour. So that it defrosts, but not very much :))

An hour later, grease the mold and divide the dough into two unequal parts.

What kind of dough for apples and blackberries?

The simple, tart apple flavor is surprisingly delicious with the sweet blackberries, and the blackberries add dirt to every dessert, not just the crumbles, but especially the jerks. The prettier color of baked apples and blackberries is totally classy. You can practically use anything, so a combination of apples and blackberries would be good for cheek and debris on a jelly plate, but also on sheet plaster. Just keep in mind that when it comes to coating coated blackberries, it leaves more pots, so it's good to use sweet crumble crumbs or snacks, sweet crumbles or ground oats that will retain the sweetness.

We roll out the larger part and place it in the mold, not forgetting about the high sides.

Take the cherries out of the refrigerator and mix them with the rest of the filling ingredients for a Lenten cherry pie.

Spread the cherry filling onto the crust.

The rest of the test comes into play. As you may have guessed, we roll it out to cover the top of our pie.

We pinch the edges and fold them inward. For beauty, you can sprinkle brown sugar on top of the cake.

Place our Lenten cherry pie in the oven for 40 minutes (at 180°C) and wait. We take the finished pie out of the oven and wait again.

2-3 hours have passed... we are already tired of waiting and we take a knife in our hands, planning to finally cut off the coveted piece for ourselves...

Of course, no one forbids hoping that the cherry pie will not spread and we will get wonderful, even triangular pieces, but... this is exactly the situation in which the statement “hope is a stupid feeling” is more appropriate than ever.

Cherry pie is something out of the ordinary (thumbs up here).

Recipe No. 4. Crumbly blueberry pie WITHOUT EGGS AND BUTTER!
Author: Svena
I bake this cake regularly. Very simple, fast and tasty. I recommend to everyone. Even my husband likes it :) this happens rarely, especially considering that the pie is lean.

By and large, you can use any berries in this pie, but blueberry pie made from crumbly shortcrust pastry is a classic, such a classic. So let's go to the forest (or to the market) for blueberries and get to work...

Ingredients:
Dough
3 and 1/4 cups flour;
3/4 cup vegetable oil;
1 tsp salt;
4 tbsp Sahara;
4 tbsp orange juice.

Filling
2 cups blueberries;
2 tbsp. corn starch;
1 cup brown sugar;
a pinch of cinnamon;
a pinch of nutmeg.

Preparation

A classic pie is a classic start. Mix all the dry ingredients of our lean shortcrust pastry in a large dish: flour, salt and sugar.

Then add vegetable oil and orange juice and knead the dough for a short time. It turns out very buttery and very crumbly.

Happened? Well, great, let’s put it aside for a while.

Now in a separate bowl, mix the berries with sugar, starch, cinnamon and nutmeg. We've got the filling for a blueberry pie.

Did it work? Well, great, let's leave her alone and get back to the test.

Lightly grease the mold (diameter 24 cm) with oil. We separate a third from the dough and... that's right, put it aside. Distribute the remaining dough into the mold, not forgetting the sides.

Distributed? Great, the blueberry pie crust is ready.

Place berry filling on top of the crust. Turn on the oven, it needs to warm up to 190°C.

We find somewhere out there, to the side, a third of the dough that we set aside, and we mold it into something like a “border” along the edge of the future pie. And we will simply crumble the remaining dough and fill our pie with the resulting crumbs on top.

Did you fall asleep? Great, put it in the oven.

Keep the pie in the oven for 40-50 minutes and you're done!

The temptation to cut yourself a piece of the still hot blueberry pie must be resisted: the berries will spread, the dough will crumble - no pleasure. But when our pie has cooled down a little, you can cut it, brew tea, and invite those nearby to the kitchen.

Do they gobble up and praise? Well, great, that means the pie was a success! Bon appetit!

Recipe No. 5. Chocolate pie with banana and berries WITHOUT EGGS AND BUTTER!
Author: Svena

The pie turned out beautiful and crumbly! My husband and children exclaimed in unison that it was delicious!
The contrast of the sweet crust and sour filling will please any gourmet.

Ingredients:
Dough
300 grams of flour;
1 tsp baking powder;
150 grams of sugar;
150 grams of almonds (soaked in water overnight);
2 tbsp. cocoa powder;
1 banana;
4 tbsp almond milk;
1 tsp cinnamon;
10 tbsp vegetable oil;
zest of half a lemon.

Filling
1 cup frozen berries;
1 banana;
a little powdered sugar for sprinkling.

Preparation

As always, we start preparing the pie with dry ingredients. Mix flour, baking powder, cocoa, zest and cinnamon with a whisk (for better air penetration) in a large dish.

The almonds, which according to the recipe are supposed to be crushed and put into the pie dough, will shoot twice today.

We prudently soaked it in water, from which the obvious conclusion follows: we will make almond milk. That's right, Holmes. Fill the nuts with water, beat in a blender, we get a white liquid with nut crumbs. We strain - now we have the milk separately, the crumbs separately.

The nut remains go straight into the dough. And four tablespoons of milk are first whipped in a blender along with banana, sugar and vegetable oil, and only after this procedure are added there. In the dough that is. The dough for chocolate pie without eggs should be buttery, sandy, slightly crumbly.

Grease the pie pan a little and put the dough into it, pressing it well along the bottom and sides.

To make the berry filling, we use an indispensable blender to turn a banana with berries into a thick smoothie puree.

Then simply pour the banana-berry mixture over the chocolate cake layer.

I made a piping pie from the leftover dough, but it never finished. I had to twist the dough into ropes of arbitrary thickness and somehow spread it over the surface in the form of a grid.

There is only a little left: preheat the oven to 200°C and put our pie in there for 20 minutes and wait patiently.

And here it is ready! Take out the berry-banana chocolate pie, cool slightly, sprinkle with powdered sugar for beauty and continue your finally WEEKEND day with a pleasant tea party. The award has found its heroes. They relaxed, brightened up and became kinder. That's what they want for you too. Bon appetit!

Many of those who observe fasting have a hard time enduring the ban not on meat, but on sweets - the Orthodox canon does not approve of butter, milk, eggs, and without them, what would pies be? So believers have to subsist on Lenten sweets and cookies with margarine and trans fats and ruin their health. But there is a better option - a wonderful Lenten pie recipe. Although we don’t fast, we make this pie from time to time, experimenting with different fillings from fresh and frozen berries. Lenten berry pie is prepared in olive oil and contains neither eggs nor dairy products.

The entire pie contains only 50 g of sugar, and the filling may not contain it at all if the berries are sweet. For the first time we experimented with fresh blueberries. The filling turned out to be very juicy and rich, and the dough was incredibly soft and tender. This pie is very quick and easy to prepare and tastes great. Try this Lenten pie, you will be surprised.

Ingredients for Lenten berry pie

• 200 g flour,
• 50 g sugar,
• 1 pinch of salt,
• 100 ml olive oil

Pie filling:

• 1 cup blueberries, raspberries, cherries or other berries
• 1 tbsp. starch,
• sugar depends on the acidity of the berries; it is not needed for raspberries and blueberries

Lenten berry pie recipe

• Rinse the berries in advance, dry them, sprinkle with starch and sugar, if necessary, mix gently.
• Mix sifted flour with sugar and salt with butter, knead the dough with a fork. You should get a pliable lump of non-sticky dough. Add more flour if necessary. Place the dough in the refrigerator for half an hour.
• Meanwhile, preheat the oven to 180°C and cut the baking paper to fit the baking tray.
• Sprinkle the paper and rolling pin with flour and quickly roll out the dough on the paper to a thickness of 3-4 mm.
• Place the berries in the center of the layer, leaving 2-3 cm to the edges.
• Fold the edges of the dough up, lifting them along with the paper.
• Carefully transfer the paper with the cake onto a baking sheet and place in the oven on the top level.
• Bake the pie for about 40 minutes. At the end of cooking, you can turn on the top grill for 2-3 minutes to brown the crust.

In contact with

This Lenten pie will be an excellent dessert for tea both in the summer, when there is an abundance of fresh currants, and at any other time of the year, when you can use frozen currants for it.

If you stock up on berries for the winter by freezing them in the freezer, then baking delicious tea pies is as easy as shelling pears for you. Well, if you don’t have your own frozen berries, this is not a problem, since such berries can be found in abundance in any supermarket. So, we take currants and bake a very tasty Lenten pie for tea.

Recipe for Lenten pie with currants for dessert

Photo: findfood.ru

3 and 1/4 cups wheat flour

2 cups black currants

1.3 cups sugar

3/4 cup refined vegetable oil

4 tbsp water

2 tbsp. potato starch

1 tsp salt

How to prepare Lenten pie for tea with currants:

Sift flour, mix with 4 tbsp. sugar and other dry ingredients.

Pour oil and cold water into the dry mixture and knead into a crumbly dough.

Add a glass of sugar and starch to the currants, stir; if you are using frozen berries, mix the products after defrosting them and draining the juice.

Spread a third of the dough over the bottom and sides of the pie dish, making a pie base with sides, and place the currant berry filling on top.

Crumble the remaining dough over the filling.

Place the pie in an oven preheated to 180 degrees and bake for 40-50 minutes.

Cool the finished Lenten pie with currants, leaving for 2 hours at room temperature, then cut into portions and serve.

Enjoy your tea!

Cool the pie in the pan - the filling must cool and “set” before you cut the pie. Instead of currants, you can use almost any other berry.

Friends, what recipes for simple homemade pies with berries do you know? Share them in the comments.

For the filling, I took frozen black and red currants from the countryside. These ingredients make a pie with a diameter of 26 cm.

In a bowl, mix 2 tbsp. sifted flour with sugar, vanilla sugar, salt, cold water and sunflower oil, mix everything well.

Add the remaining 0.5 tbsp. flour mixed with soda, form the dough into a ball. The dough turns out soft and pliable, not sticking to your hands. If necessary, add more flour.
Wrap it in film and put it in the refrigerator for at least an hour.

Thaw the currants and allow excess liquid to drain. Mix berries with sugar and flour.

Divide the dough into 2 parts - approximately 1/3 and 2/3.

Roll out most of the dough into a circle larger than the diameter of the pan in which you will bake the pie, transfer it to a baking dish, making sides. I have a silicone mold, I didn’t grease it first.

Place all the filling on top.

Roll out the smaller part of the dough into a circle and cover the pie with it, pinching the edges with the side of the pie.

Grease the pie with vegetable oil and make a cross-shaped cut in the center to allow steam to escape. Preheat the oven to 180 degrees, bake for 30 minutes. Be guided by your oven, the cake should be slightly brown!

Cool the cake in the pan, then transfer it to a plate and sprinkle with powdered sugar.

Cut off a piece and enjoy delicious Lenten pastries!

Good day everyone!

I tried a new recipe for Lenten chocolate pie with frozen black currants. It didn't turn out too bad. The taste of black currant and chocolate dough is not banal, but very organic. Chocolate with cherries is a culinary classic. It also turns out very well with blackcurrant, sour and sweet at the same time. Well, these are Lenten baked goods; you can diversify the menu for those withstanding Lent.

The products you will need are the simplest and most affordable. And most amateur gardeners keep blackcurrant berries frozen. And if not, then frozen blackcurrants are also available for sale. Before starting to prepare the pie, frozen berries need to be thawed.

First we make two mixtures: dry and liquid. The dry mixture is flour, cocoa, salt and vanillin (you can do without it). Mix everything.

Stir until smooth.

We extinguish the soda with vinegar or lemon juice.

Next, mix the liquids: water, vegetable oil. The water was very cold.

Then sugar is added. I first dissolved instant coffee in water, then added it to the liquid mixture. Add slaked soda there. Mix everything.

We combine both mixtures: dry and liquid. And mix our almost ready dough.

Add black currants to the dough. The berries need to be defrosted first.

Mix berries and dough.

The pan in which we will bake the cake should be lightly sprinkled with flour.

Pour the dough into the mold.

The oven is preheated to 200 degrees. Place the pie there and then reduce the oven temperature to 180 degrees. The pie is baked for 45 minutes.

It comes off very easily from the mold. Mine is a simple shape, with regular edges. The pie stood for a while and came off perfectly onto a plate, of the right diameter, with no defects at all.

If you bake two cakes (and I indicated the volume of ingredients needed for only one cake), decorate both with icing and place one on top of the other, you get an almost lean cake. The dough turns out to be very chocolatey, sweet and sour, but due to the blackcurrant juice it is somewhat “glutinous” and very moist. But it’s very original, not banal.

The cost of such a Lenten cake is extremely low if you have your own frozen berries. A budget-friendly, lean option for baking.

Enjoy your tea!

Cooking time: PT01H00M 1 h.