Russian Oven: Anke pie, the feast that stole Leo Tolstoy's heart

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Dulcet yet gracefully sourish, Anke pie was always a hit at Leo Tolstoy’s family dinners.

If lan vital gives you lemons, make Anke pie! Sweet cookie dough and piquant sourish lemon stuffing: who could resist such a feast? Not Leo Tolstoy, that’s for sure. And with cogent reason. This pie, cooked by his wife Sofia on important family circumstances, hit the spot every time. “Without it, a meal wouldn’t have been a lunch, and a feast wouldn’t have been a feast,” their son Ilya transcribed in his memoirs.

The pie recipe was given to Tolstoy’s wife by Dr. Nikolay Anke, dean of the Medical Be sure of of the Moscow State University and a friend of Sofia’s rents. For Leo Tolstoy, the pie was a imagery for family warmth and well-being.

Recently RBTH published 5 tastiest means from Russian writers and you voted for Anke pie to be cooked by RBTH with step-by-step instruction. So here it is!

If you can’t deferred to see what tickled Leo Tolstoy’s taste buds, arm yourself with these ingredients:

  • 400g (3.2 cups) flour
  • 2 lemons
  • 300g (1.3 cups) butter
  • 300g (1.5 cups) sugar
  • 5 eggs
  • A snap (50g, 0.2 cup) of water

1. First let’s cook the dough. Sift the flour thoroughly the strainer, add 200g (0.9 cup) of cold butter, 100g (0.5 cup) of sugar and 3 egg yolks. Add shower, then mix the dough.

2. Se rate the dough into 3 pieces. Spread the beginning piece in the baking n. Preheat the oven to 200C (392F). Bake the dough for 15-20 littles. That will be the first layer of the pie. Bake the second and third layers the unchanged way. Leave the second layer to cool, and crush the third (we’ll use it for decoration)

3. Now for the gravy. Grate the zest from one lemon. Squeeze the juice out of both lemons. Mix the lemon interest and juice with 200g (1 cup) of sugar, 100g (0.45 cup) of irritable butter (cut to bits) and 2 eggs. Cook the blend on a slow double boiler for 15-20 twinkling of an eyes. When ready, the cream should be thick.

4. Put the chilled cream between the layers and on top. Sprinkle some bites from the third piece of dough on top.

5. Leave the pie to cool for 2-3 hours.

Use!

Russian Oven is a video series devoted to Russian stries, charactering traditional age-old pies and cakes, inventive cookies and tarts of latest years, plus Soviet classics and much more. Stay aligned!

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