Alexandrovsky Pie
Description
This pie was made in honor of the arrival of Russian Tsar Alexander I in Helsinki. And this recipe has not changed since then. Unlike many short‑crust pies, this one turns out not dry and crumbly, but very tender and simply melt‑in‑your‑mouth. The butter should be at room temperature. Be sure to keep the dough in the refrigerator; then it will become firmer and easier to roll out. For convenience you can do this on parchment paper. The pie is ready when the top becomes firm and golden. The glaze should not be too thick, so it will spread more easily on the surface, and the pattern can be made with jam or chocolate. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
Whisk the softened butter and sugar until fluffy.
- 3
Step 3
Add the yolks and beat again.
- 4
Step 4
Add flour, salt, vanilla, and lemon zest.
- 5
Step 5
Quickly knead the dough, wrap it in plastic and place it in the refrigerator for 30 minutes.
- 6
Step 6
Take out the dough and divide it into two parts. Put one part in the refrigerator, and roll the other on a floured surface into a rectangle 30 × 35 cm. Transfer it to a baking sheet lined with parchment paper.
- 7
Step 7
Spread it with raspberry jam.
- 8
Step 8
Beat the egg whites with sugar until stiff peaks form.
- 9
Step 9
Add the almonds and stir gently.
- 10
Step 10
Spread the mixture over the jam.
- 11
Step 11
Roll out the second portion of dough and cover the first.
- 12
Step 12
Bake in a hot oven at 200 degrees for 25–30 minutes, until done. Remove, cool, and trim the edges.
- 13
Step 13
Mix powdered sugar with lemon juice until smooth.
- 14
Step 14
Cover the top of the pie with icing and decorate. Let it set completely.
- 15
Step 15
Slice and serve.
- 16
Step 16
The pastry is ready. Serve with tea.