Pie with Egg‑Sour Cream Filling
Description
It pairs perfectly with tea and coffee. Cabbage pie is a wonderful savory pastry that easily fits for lunch, a snack, or dinner. If you have fresh cabbage at home, now is the time to try making a baked custard‑like pie. It’s called “custard” because the dough is made liquid. In consistency it can be compared to the batter for a charlotte or even a bit thinner. However, it won’t be as airy and sweet. On the contrary, kefir or sour cream is added to it, and there are versions with mayonnaise. I suggest a dough version with sour cream and eggs. The bake turns out very tasty and even children don’t mind indulging in such a pie. The bake is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the ingredients for a gelatin pie.
- 2
Step 2
First, prepare the filling for the pie. Slice the white cabbage into thin strips. Place it in a pot, cover with water and cook for 10 minutes until tender. Then drain the water, cool the cabbage and add chopped dill. Salt to taste and mix.
- 3
Step 3
Prepare the glaze. Crack the eggs into a bowl.
- 4
Step 4
Add sour cream.
- 5
Step 5
Add baking powder and flour.
- 6
Step 6
Thoroughly whisk all the glaze ingredients with a whisk. The batter should be like that for thick pancakes.
- 7
Step 7
Pour roughly half of the batter into the baking pan.
- 8
Step 8
Place the filling on top.
- 9
Step 9
Pour the second part of the batter.
- 10
Step 10
Bake the pie in an oven that should be preheated to 175‑180 °C, for 40‑45 minutes.
- 11
Step 11
The pie with egg‑sour cream filling is ready. Let it cool a bit and serve at the table. Delicious both warm and cold.