Grated pie with pumpkin

To prepare a grated pumpkin cake, we will need the following ingredients: fresh pumpkin, high -grade wheat flour, butter (we do not use any spreads or margarine!), Chicken eggs, granulated sugar, orange and dough baking powder.

The grated cake dough can be easily prepared manually, but it is much more quickly and more convenient to do it in the kitchen combine. In the bowl we connect a pair of chicken eggs, 100 grams of soft butter (take out from the refrigerator in a few hours and leave on the table) and 150 grams of granulated sugar.

We pierce everything with the nozzle with a metal or plastic knife until a homogeneous smooth mass is obtained.

In a separate bowl, mix 350 grams of wheat flour with 1 teaspoon of baking powder dough.

Add all the flour to the bowl at once.

Quickly connect the fat base with the flour so that it turns out a homogeneous dough. It should be soft, sticky and not clogged with flour.

Divide the dough into two parts so that they are approximately the same weight. If you wish, you can use kitchen weights, but in this case it is completely not important. We flatter each piece of dough in a cake and send to the freezer for 30-40 minutes (I have -20 degrees there) so that it freezes and becomes firm. It is important not to rush, since the soft dough is very difficult to grind on a grater.

In the meantime, we will make the preparation of fillings for the future cake. We take a pumpkin: as I wrote above, I have a nutmeg variety, with saturated orange pulp. By the way, pumpkin is very tasty in any form — at least raw, even baked.

We cut the skin from the pumpkin (I use the vegetable-wrapping), remove the inner fibrous part with the seeds. We cut the pulp by not very large pieces.

It turns out 500 grams of pumpkin.

My orange, we dive with boiling water, wipe it dry and remove the zest. You can use a grater, and I have such a special device for removing the zest.

From the orange, squeeze the juice. Depending on the size and juiciness of the orange, the amount of juice may vary, but this is not so important.

In a wide and deep (with a diameter of 28 cm), pour the pan, pour orange juice, put the crushed zest. We add 50 grams of butter and sugar there.

We put the pan on a strong fire and, stirring the contents, cook the orange syrup-pane for about 3-5 minutes.

When the orange caramel will go with rather large bubbles, we put the pumpkin cubes.

Without reducing heating, we give a pumpkin to be punished, that is, to be covered with orange caramel.

The first couple of minutes, pumpkin pieces will let juice, but it will quickly evaporate. As a result, literally in a matter of minutes, a caramelized pumpkin will turn out to fill the future pie. Let her cool.

We collect our pumpkin pie. We take a suitable baking shape in size (I have a silicone 20×20 cm) and evenly rub one piece of frozen dough into it on a coarse grater. There is no need to lubricate the form, since there is a lot of butter in the grated dough. If you are not sure in your form, you can slightly lubricate with refined vegetable oil or cream (in the second case, be sure to fad with wheat flour).

With an uniform layer, we distribute the cooled pumpkin filling.

We rub the second part of the dough on top of the pumpkin so that it lay down an uniform layer, covering the filling.

We put the shape with a grated pumpkin cake in a preheated oven to an average level and cook at 180 degrees for about 35-40 minutes to beautiful ruddy color. I have a gas oven, lower heating, without convection.

The finished pumpkin pie is slightly cooled in shape, after which it can be cut with portioned pieces. In warm form, I like such a pie no less than in cold (especially it is good after a night held in the refrigerator). Prepare for health and pleasant to you appetite, friends!