Smetanik - Berry Jam And Sour Cream Pie

Recipe Ingredients

		Pastry dough
8 tablespoons	120ml	Butter - unsalted, cut into bits
1/4 teaspoon	1.3ml	Salt
5 tablespoons	75ml	Water - iced; more as needed
		- filling-
2		Egg yolks
1/3 cup	78ml	Sour cream
2 teaspoons	10ml	Cinnamon
1 tablespoon	15ml	Butter - softened
		- dough-
2 1/4 cups	140g / 4.9oz	Flour - all purpose
		Chilled
3 tablespoons	45ml	Shortening, chilled
		- filling-
2 cups	186g / 6.6oz	Almonds - finely ground
4 teaspoons	20ml	Milk
6 tablespoons	90ml	Raspberry jam
6 tablespoons	90ml	Cherry jam

Recipe Instructions

Pastry: In a large mixing bowl, combine the butter, vegetable shortening, flour and salt. Working quickly, use your fingertips to rub flour and fat together until they blend and look like flakes of course meal. Pour ice water over mixture all at once, toss together lightly and gather dough into a ball. If dough crumbles, add up to 2 more tablespoons per batch you are making, drop by drop until particles adhere. Divide the dough in half, dust each half lightly with flour and wrap separately in sheets of wax paper. Refrigerate at least 3 hours until firm.

Filling: Soak the almonds in milk for 5-10 minutes. With the back of a large spoon, rub the jams through a fine sieve set over a large bowl. Then beat in it the egg yolks, sour cream, cinnamon, the nuts and their soaking milk. On a lightly floured surface, roll the dough into a 12" circle about 1/8" thick. With a pastry brush, coat the bottom and sides of a 9" false bottom tart pan with the softened butter. Gently press the pastry into the bottom and around the sides of the pan, being careful not to stretch it.

Roll the pin over the rim of the pan, pressing down hard to trim off excess pastry.

Preheat oven to 425.

Pour the filling into the pastry shell and roll out other half of dough into a 12" circle. Drape it over the rolling pin, lift it up and unfold it over the filling. Press the edges of the pastry layers together. Then crimp them with your fingers or press them firmly around the rim with the prongs of a fork.. With a sharp knife, cut 3 slits about 1" apart in the top of the pastry. Bake in the center of the oven for 30 minutes or until pastry is golden brown. Then set the pan on a large jar or coffee can and carefully slip off the outside rim. Let the pie cool to room temperature before serving.

* This is a tasty and QUICK pie if you use commercial premade pie crusts, although you should make it at least once from scratch

By Rick Grunwald

Source:
Foods of the World, Time-Life Books 1969

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