yeast dough pie with sour cream filling

Yeast dough pie with sour cream – a classic delight that combines the fresh taste of fruits with the fluffy texture of the dough and the creaminess of the cream. This recipe is not just a simple pie, but a culinary experience that will bring a smile to your face and make you feel like a true professional chef in your own kitchen.

Total preparation time: 1 hour and 30 minutes
Working time: 30 minutes
Rising time: 30 minutes
Baking time: 50 minutes
Number of servings: 12

Necessary ingredients

For the dough:
- 350 g type 000 flour (bread flour is an excellent choice)
- 150 g butter or margarine (for a richer flavor, choose butter)
- 50 g sugar
- 100 ml lukewarm milk (you can use plant-based milk for a vegan option)
- 1 large egg
- 20 g fresh yeast (or 7 g dry yeast)
- A pinch of salt
- Grated zest of one lemon (for a refreshing scent)

For the sour cream:
- 5 large eggs
- 200 ml thick sour cream (fermented sour cream provides a better texture)
- 250 g sugar
- 50 g flour
- A packet of vanilla sugar (or 1 teaspoon of natural vanilla extract)
- 1 tablespoon of rum or lemon juice (for a more intense flavor)

For the filling:
- 1 kg of fruits (sour cherries, apricots, apples, cherries, peaches) - choose your favorite fruits!
- You can use 1-2 tablespoons of semolina or breadcrumbs to absorb the fruit juices

Brief history

Pies have a long history, being prepared in various forms and combinations throughout the centuries. Whether filled with meat, vegetables, or fruits, each culture has made a unique contribution to this wonderful dessert. Yeast dough is a favorite due to its light and fluffy texture. This recipe combines tradition with a touch of modernity, offering you a sweet and refreshing pleasure.

Step by step: Preparing the pie

1. Preparing the dough

Start by preparing the dough. In a large bowl, rub the yeast with the sugar until it liquefies. This step is essential to activate the yeast, which will make the dough rise beautifully.

Add the soft butter or margarine, egg, lukewarm milk, salt, and lemon zest. Mix these ingredients with a wooden spoon or whisk. When everything is well combined, gradually add the flour and start kneading with your hands for about 5-6 minutes. The dough should become elastic and slightly sticky, but not excessively so.

2. Rising the dough

After kneading the dough well, cover it with a clean towel and let it rise in a warm place, away from drafts, for about 30 minutes. This is the perfect time to relax, enjoy the aroma of the yeast, and prepare for the next step.

3. Preparing the filling

After the dough has risen, roll it out on a floured surface to about 1 cm thick. Place the dough sheet in a baking tray lined with parchment paper and sprinkle a tablespoon of semolina or breadcrumbs on the bottom of the tray. This step will help absorb the juices from the fruits, preventing the dough from becoming too wet.

Clean and cut the fruits into suitable pieces. You can use a combination of apples, sour cherries, and raspberries, as I did, but feel free to experiment with your favorite fruits. Spread the fruits evenly over the dough in the tray.

4. Preparing the sour cream

In a separate bowl, beat the egg whites until frothy. Gradually add the sugar until you obtain a firm foam. Then, add the rum or lemon juice. Incorporate the egg yolks, vanilla sugar, and sour cream, gently mixing by folding to avoid losing air from the foam.

Gradually add the flour, continuing to mix gently until you obtain a homogeneous composition.

5. Assembling and baking

Pour the sour cream over the fruits, ensuring it is evenly covered. Level with a spatula to achieve a smooth surface. Preheat the oven to 180°C (medium heat) and place the tray in the oven, making sure not to open the door for 20 minutes to allow the pie to rise and bake evenly.

After about 50 minutes, check if the pie is baked. You can do this using the toothpick method: insert a toothpick in the middle; if it comes out clean, the pie is ready. Let the pie cool completely in the tray, then dust with powdered sugar and vanilla for a pleasant aesthetic appearance.

Serving

Cut the pie into squares and serve warm or at room temperature. It is perfect alongside a scoop of vanilla ice cream or a cup of aromatic tea. You can also accompany it with a fruit sauce for an extra flavor boost.

Variations and tips

- For a more intense flavor, you can add cinnamon or nutmeg to the sour cream.
- Replace some of the sour cream with Greek yogurt for a lighter and slightly healthier option.
- You can experiment with different types of flour, such as whole wheat flour, to add extra nutrients.

Frequently asked questions

What can I do if the dough doesn't rise?
Make sure the yeast is fresh and that you used lukewarm liquid, not hot. Also, the place where you leave the dough to rise should be warm and free from drafts.

How can I store the pie?
The pie stores well in the refrigerator, in an airtight container, for 3-4 days. You can gently reheat it in the oven to restore its crispy texture.

Is it possible to use frozen fruits?
Yes, but make sure to let them thaw and drain well before use to prevent the filling from becoming too wet.

Nutritional benefits

This yeast dough pie with sour cream provides a good source of carbohydrates from the flour and fruits. The fruits bring vitamins and fiber, while the sour cream offers healthy fats. It is a dessert that can be enjoyed in moderation as part of a balanced diet.

Now that you have all the necessary information, all that’s left is to try this delicious recipe! Whether you prepare it for a special occasion or just to treat yourself, the yeast dough pie with sour cream will surely become a favorite in your family. Enjoy!