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REC: Finnish Rhubarb Pie - made it this weekend
I think I posted this recipe before but I hadn't tried it yet.
Well, I made it this weekend. It's very good but there are a few "problems" with the recipe. Comments later . . . FINNISH RHUBARB PIE (Raparperipiirakka) Dough: 5 dl milk (~ 2 c.) 2 dl sugar (~ 3/4 c.) 50 g yeast (?) 200 g butter (~ 1 c.) ~1 kg flour (~9 c.) 1 egg 1 t. salt 1 T. cardamom Filling: 5 dl sliced rhubarb (~ 2 c.) 2 dl cream (~ 3/4 c.) 2 dl quark (~ 3/4 c.) 1 dl sugar (~ 1/3 c.) 2 eggs 1 t. vanilla sugar Dissolve the yeast into lukewarm milk in a mixing bowl. Add the sugar, salt, cardamom, and egg and stir ingredients together. Add half of the flour and knead into a soft dough. Mix soft butter into the dough and add as much of the remaining flour as is needed. The dough is ready when it no longer sticks to the bowl or to your fingers. Cover the mixing bowl with a kitchen towel and prove in a warm place for approximately 30 minutes. Pour the dough onto a floured baking board, knead, and roll out with a rolling pin into a thin sheet (slightly bigger than a baking tray). Place the sheet onto a baking tray covered with a greaseproof paper. Trim the edges. (From the extra dough you can form crosswise strips to decorate the top of the pie). Prove for 30 minutes. Place the rhubarb slices onto the sheet. Stir together the sour cream, quark, sugar, vanilla sugar, and eggs in a mixing bowl and pour the mixture over the rhubarbs. Raise the edges. Decorate the top of the pie with crosswise stripes. Brush the dough with beaten egg. Bake the pie at 175C-200C for approximately 30 minutes, until the crust is golden brown. Serve the Rhubarb Pie cold with a cup of tea. (Disclaimer - the conversions I used are *very* approximate. I did not feel it necessary to use exact figures.) I used an 11"x14"x1/2" baking tray (cookie sheet with sides or jelly roll pan, whatever you call them). I started off by putting the warm milk into the bowl with the sugar and then it dawned on me that that was a **lot** of milk. So it took another gander at the recipe and saw how much flour it was and I nearly passed out. ;-) Well, I thought it was **way** too much dough but it was too late to go back and reduce it so I forged ahead with the recipe as "written". This makes a huge amount of dough. Way more than I needed for the pan I was using. I guess I could have taken some of it and frozen it but I decided to try to use it all. In making the dough I put in 4 c. of flour to start with. In the end I only used about 6-7 c. of flour in total. The recipe says add more flour until the dough does not stick to the bowl or your fingers. I think that would be too much flour. My dough was still fairly sticky when I quit adding flour. I let it rise and then turned it out to knead it. After kneading with a little more flour it was just barely sticky if it didn't have a light coating of flour on the outside. I like the final texture a lot so I wouldn't make the dough too dry. Also, about the yeast, I wasn't sure what kind of yeast yeast they meant. Dry yeast is 7 g per package. I'm not sure what the weight on fresh yeast is. But 50 g sounded like *way* too much yeast. I had dry yeast on hand so I used 2 packages. That seemed to be plenty. The dough rose very well and after baking is a lovely soft fluffy dough. The amount of rhubarb, when I got to that part, seemed way too little for the large "pie" I was making so I doubled it. That was the right thing to do. Also, it just seemed wrong that there was no sugar on the rhubarb itself and there wasn't all that much in the custard so I thought it needed more sugar. I sprinkled about 1/3 c. more sugar over the rhubarb before topping with the custard. For the custard - I did not have easy access to quark so I subbed cream cheese. That worked beautifully. I had a problem with the custard topping being too much and trying to run off the "pie". I tried pulling up the sides of the dough and that helped a little. Then I took the extra dough which I cut in strips and laid them out in a lattice pattern over the custard, sprinkled with sugar (I was too lazy to make the egg wash recommended in the recipe)and baked. It got a little "burnt" around the edges but my oven was probably too hot. Still good though. I would definitely reduce the dough to about 2/3 or 3/4 of the original quantity. Kate -- Kate Connally “If I were as old as I feel, I’d be dead already.” Goldfish: “The wholesome snack that smiles back, Until you bite their heads off.” What if the hokey pokey really *is* what it's all about? |
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