Jellied pie in the multivark

Apple pie in the multivark. Pouring pies are in different cuisines of the world. Some of the most common are French kish and pashtida from Jewish cuisine. In both cakes, the filling is baked in a liquid filling, which thickens during the preparation, so we get a thick enough, but juicy cake. Despite the fact that both types of pies can be attributed to the pouring, the principle of their preparation is different. Kish always has a dense base of dough, like a cup, which is filled with meat, mushroom, vegetable, fish filling and then poured a mixture of eggs, dairy products and cheese. In the pâtide, the filling is located inside the batter. This time I decided to make a jelly pie on the recipe of French kish with cheese and apples. Since I have a multivarker, I experiment with its use. Time to prepare the pie goes more, but in hot weather the air does not heat up, as from the oven and you do not need to look and check the readiness, the program will do everything itself. In the course of describing the steps of the recipe, I will give an explanation of how to prepare the same pie not only in the multivarquet, but also in a conventional oven.

Apple pie in the multivark. Pouring pies are in different cuisines of the world. Some of the most common are French kish and pashtida from Jewish cuisine. In both cakes, the filling is baked in a liquid filling, which thickens during the preparation, so we get a thick enough, but juicy cake. Despite the fact that both types of pies can be attributed to the pouring, the principle of their preparation is different. Kish always has a dense base of dough, like a cup, which is filled with meat, mushroom, vegetable, fish filling and then poured a mixture of eggs, dairy products and cheese. In the pâtide, the filling is located inside the batter. This time I decided to make a jelly pie on the recipe of French kish with cheese and apples. Since I have a multivarker, I experiment with its use. Time to prepare the pie goes more, but in hot weather the air does not heat up, as from the oven and you do not need to look and check the readiness, the program will do everything itself. In the course of describing the steps of the recipe, I will give an explanation of how to prepare the same pie not only in the multivarquet, but also in a conventional oven.

Ingredients:

• Puff pastry 250 g
• Eggs of chicken 4 pcs.
• Sour cream 100 g
• Butter 85 g
• Cheese hard 50g
• Wheat flour 2 tbsp. l.
• Walnut 30 g
• Salt 0.5 tsp.
• Sugar 1 tbsp. l.
• Cheese hard 150 g
• Apple 3 pcs.
• Lemon juice 1 tsp.

Instructions

• Step 1 For the jellied pie with cheese and apples we will need: ready-made puff pastry, cheese, apples, eggs, sour cream, butter, flour, nuts, salt and sugar.
• Step 2 The unfrozen puff pastry is rolled in the form of a pancake in diameter larger than a baking dish or a bowl of a multivarquet.
• Step 3 Lightly lubricate the form (I have a Polaris multivark) with butter and lay the dough round, raising the sides 3-4 cm high.
• Step 4 Cut the cheese into small cubes.
• Step 5 Peeled apples are cut into cubes of the same size, sprinkle with lemon juice, which prevents darkening.
• Step 6 Mix the apples and cheese, pour into the base of the dough and distribute it on the bottom.
• Step 7 Prepare the fill: we'll take sour cream with eggs and grated walnuts on the grater.
• Step 8 Add the flour, softened butter, grated cheese, salt and sugar, once more we'll take it out to make it look like a pancake dough.
• Step 9 Pour the cheese and apples with the resulting mixture.
• Step 10 We put the bowl in the multivark, turn on the "Bake" program - 1 hour, and when it turns off, another 20 minutes in the "Pizza" program. If you cook in the oven, then the temperature is 180 ° C, and the readiness should be checked somewhere in about 50 minutes.
• Step 11 In the multivark, the top crust does not blush, but the pie is no worse. Regular pies, muffins and biscuits to get a crust can be turned over, with a jellied it is better not to do. In the cake from the oven, the top should brown.
• Step 12 The cake is extracted from the bowl by using the steam cooking tab: it is inserted and, together with the bowl, turns over, the cake remains on the bowl, then it can be placed on a plate, cooled and cut into tea.