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Spoiled fruits and how they can be saved
Throwing away spoiled fruits is a shame even in the summer, when they are available and relatively cheap. In winter and spring, getting rid of potential vitamins is both pathetic and unwise.
Do not cut off rotten places and eat without processing! Even where there is no rot in sight, there may be bacteria that will have a negative effect on the body. No benefit, just upset.
It's better to cook something delicious. For example:
Transylvanian pie
Traditionally, this pie is made with apples. You can and should deviate from traditions - with a different filling, the pie is just as tasty, and the technology of its production allows you to quickly bring the fruits back to normal, even if there is no time to cook yet. And also, a beginner can cope with it.
What we will need:
- Fruits removed from spoiled pieces – 700 – 800 gr.
- Eggs – 3 pcs.
- Strong alcohol - 7-8 tbsp.
- Wheat flour - 200 gr.
- Butter - 120 gr.
- Sugar – 1 cup.
You can, but don't have to:
- Spices to taste: cinnamon, vanilla, lemon zest.
- Raisin
Cooking the filling
First, you need to cut the fruit. If it is apples, pears, quinces or other dense fruit, cut into slices 3 mm thick. Then you need to add 1/3 cup of sugar, 5 tablespoons of alcohol to the fruit and mix the mixture. If the fruit seems too sour, you can increase the amount of sugar or add a couple of handfuls of raisins. From this point on, you don't have to worry about leftover fruit spoiling – added alcohol and sugar won't let them do it. The container with the filling should be covered with a lid and put in a cool place for a few hours. Ideally, for the night.
Dough
Flour, 100 gr. cooled (the colder the better) butter, 1/3 cup of sugar and spices should be ground until fine, dry crumbs. It is better to use a blender or food processor. There is no need to be afraid that the dough is too dry – it won't last long.
Fill
Eggs, selected spices, sugar and alcohol residues, and 20 gr. Melted butter must be beaten well, and then put the mixture in a cold place, wait for use.
Bake
While the oven is heating up to 200 degrees, put the dough at the bottom of the greased mold, and the filling soaked overnight on it. Smooth it out well. You don't need to pour out the juice that has drained from the fruit - it will still come in handy for cooking. After half an hour, in a preheated oven, pour the filling on top of the pie and send it back, for another 10-15 minutes.
Even if the fruits on top dry out and darken a little during cooking, it's not a big deal, pouring them will soften them. But if they have begun to burn noticeably, it is better to cover them with foil or parchment. Or slightly reduce the heating temperature, not all ovens show it adequately.
The finished pie, without removing it from the mold, should be poured with the juice remaining from the filling (if desired, you can add a little more alcohol) and cool. A refrigerated pie is easier to remove, holds its shape well, and tastes delicious. Especially if served with a couple of spoonfuls of whipped cream.