Pour-over pie in a skillet
Description
The recipe won’t take much time. If you don’t feel like baking the pie in the oven, you can make it in a frying pan—and much faster. A poured pie is perfect for this. It’s very easy to prepare, so even a beginner can manage. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients for a skillet pie.
- 2
Step 2
Chop the cabbage, mushrooms, and onion. Put them in a frying pan with vegetable oil. Pour in 40–50 ml of water. Salt and pepper to taste. Cover the pan with a lid and simmer until tender. Then add chopped parsley.
- 3
Step 3
Mix the vegetables with the greens. The pie filling is ready.
- 4
Step 4
Knead the dough. Place the eggs in a bowl.
- 5
Step 5
Beat the eggs lightly.
- 6
Step 6
Add sugar, a pinch of salt, milk, and sour cream.
- 7
Step 7
Add the flour and baking powder to a bowl.
- 8
Step 8
Mix all the ingredients. The pie dough is ready.
- 9
Step 9
Grease the frying pan with vegetable oil. Mine is 22 centimeters in diameter, but you can use a smaller one. Pour in half of the batter.
- 10
Step 10
Spread the filling over the dough.
- 11
Step 11
Cover the filling with the remaining dough. Cover the pan with a lid.
- 12
Step 12
Bake the pie for 20 minutes over the lowest heat.
- 13
Step 13
Then, using a plate, flip the pie over. Cover with the lid again and bake for another 10–15 minutes until done.
- 14
Step 14
Place the finished pie on a plate.
- 15
Step 15
The skillet pour-over pie is ready. You can serve it.