- 300g of soft butter
- 300g of sour cream
- 300g of flour
- 300g of sugar
- 2 lemons
Dough is a straightforward affair, filling slightly more interesting. Lemons left in a boiled water for 10-15 minuets, chopped into chunks to pick out the seeds, then blended into pulp skin and all. In addition to the sugar I put 2Ts of tapioca flour – makes the filling less runny when cool. I do not favour a soggy crust, to brush the bottom part with the egg normally helps. But this time I used leftover almond meal. Lemons retain some bitterness, and it adds the interest to that otherwise unpretentious dessert.
E missed chicken pie on Tuesday – school camp. Yesterday she came home tied, miserable and hungry. Camp menu looked good on the paper, but turned out to be a canned/box food mainly. Especially my baby was surprised that mushed potato can come from powder, mixed with water. Never they appreciate my kitchen effort as much, as after couple of days of school/camp grub. To make up for the missed pie I decided to make her something sweet using the same dough recipe (midweek deserts are not usual with me). I was quick, honestly, I was. But she fell asleep and missed the dinner entirely.
Successful experiment. Made dough slightly softer (more water, less flour) and tried different sauce on one of the pizzas. Works really well. Crust could do with more salt. Two usual toppings and a fruit one.
Apples and apricots are great friends in all sort of fillings, sprinkled with almond totally irresistible.
Overall am pleased with myself. Dough was made around 2pm so it had enough time to develop before dinner. To roll the bases and put the topping I can even on Friday evening after a swim. Thin crust at last! Room for improvement? Plenty.