Lenten pie with berries

You’ll need
  • – 600g frozen cherries and blueberries
  • – 200g cane sugar
  • – 250g flour
  • – 150g wholegrain flour
  • – 1 glass vegetable oil
  • – 1 teaspoon vanillin
  • – half teaspoon cinnamon
  • – 10 g baking powder
  • – pinch of salt
  • – 30 g almonds
  • For the sauce:
  • – 150ml water
  • – 30g cocoa
  • – 80g sugar
  • – 1 tablespoon corn starch
  • Instructions
    1

    Place frozen berries in a saucepan. Fill with brown sugar. Add a teaspoon of vanillin, half a cup of water. Bring the berries to a boil. Cook for 5-7 minutes.

    2

    Then discard the berries on a colander. Collect the resulting juice, cool. Seek both types of flour. Mix with baking powder, salt.

    3

    Pour vegetable oil into the flour. Stick the cinnamon in here, stir. Add the cooled juice, stir until smooth.

    4

    Take shape. Put half of the dough in it, level it. Put the berries on top of the dough. Place the remaining dough on top, level.

    5

    Put a future pie in the oven preheated to 180 degrees, for 35-45 minutes. Ready check with a wooden sleepstick. Smash the pie with it. If the spatula, when you take it out of the dough, is dry, the dough is ready.

    6

    While the pie is baked, cook the sauce. To do this, pour 150 ml of water into the saucepan, pour cocoa, sugar. Bring to the boil by stirring. Separately, scatter a tablespoon of starch into 50ml water. Put a thin trickle into the sauce, stir, cook for one minute until thickened.

    7

    Sauce cold. Turn the pie over to the dish. Pour it with chocolate sauce. Stick with chopped almonds. The pie is ready.

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