Sorrel Aspic Pie
Description
The sorrel pie made according to this recipe turns out sweet, juicy, with a light piquant tang. I make it more than once during the summer season. The bake is a big hit in our family, and I hope you will like it too! The crust is thin, delicate, literally melting in your mouth! In fact it is versatile—take note, you can use any filling! Today I’m serving a delicious sorrel pie made with a pour‑in dough. Serve it cooled or slightly warm.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Beat the eggs with salt.
- 3
Step 3
Add milk.
- 4
Step 4
Stir and add the flour and baking soda.
- 5
Step 5
Stir everything again until the lumps disappear.
- 6
Step 6
Rinse the sorrel and pat it dry. If necessary, trim the thick stems. Chop the sorrel with a knife and place it in a deep bowl.
- 7
Step 7
Add a pinch of salt and massage the sorrel with your hands until it becomes softer and easier to use for the filling.
- 8
Step 8
Grease the baking sheet with butter and sprinkle the bottom and sides with semolina. Pour the batter.
- 9
Step 9
Spread the sorrel evenly on top.
- 10
Step 10
Sprinkle the sorrel generously with sugar and place pieces of butter on top. The butter will give the filling a more delicate and creamy taste. Bake in the oven at 180 degrees for about 30 minutes.
- 11
Step 11
The finished aspic pie with sorrel can be served both warm and chilled. With tea or milk – very tasty!