Bulk pumpkin and orange pie

It is prepared very simply, like all bulk pies. After all, there is no need to knead and roll out the dough, just pour the filling with a mixture of dry ingredients and send the dessert into the oven. The pie is very tasty, sweet. The texture of the dough is delicate and airy, the filling remains juicy, with a pleasant taste of pumpkin and citrus aroma, bright, sunny color. Who is not familiar with the taste of pumpkin, a good chance to try!

BLUE-EYED

The author of the recipe

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Composition / ingredients

servings:

Dry dough:

Wheat flour

300

Butter (Do not replace with margarine!)

200

Sugar

150

Sour cream (Spoon with a slide, fat content 15-20%)

Baking powder

Filling:

Sugar

100

Pumpkin (450-500g net weight)

500

Oranges

Candied fruits (orange /how to cook, there will be a link at the bottom/)

Vanilla extract (5 drops vanilla cream flavor, or 1g vanillin - what is there)

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 6 % 3 g

Fats 24 % 12 g

Carbohydrates 71 % 36 g

257 kcal

GI: 3 / 0 / 97

Step-by-step cooking

Cooking time: 1 h 30 min

Step 1:
Prepare the products. The oil should be in the freezer until needed.
Step 2:
Preparing THE FILLING. Grate the pumpkin on a medium grater, remove the peel from the orange with a fine grater. With an orange, cut the peel to the pulp with a knife, cut out the slices and cut them into 4 segments. Finely chop the candied fruits. Add vanilla or cinnamon flavor, whoever likes it, sugar and mix well.
Step 3:
Prepare the DRY Mixture, it will be faster. In a deep bowl, sift flour and baking powder, add sugar, mix.
Step 4:
Grate frozen butter on a coarse grater into flour. / This can be done easily and quickly if the grater is also put in the freezer. Wash your hands under cold water and wipe dry. And periodically dip the butter in flour /. If possible, do everything quickly, grind the butter with flour.
Step 5:
Add a spoonful of sour cream, also grind quickly. It is not necessary to knead, flour crumbs should turn out.
Step 6:
Close the bottom of the split mold with parchment, grease it with butter including the sides, you can dust it with flour. /d of my form is 24 cm / Pour in 2/3 of the dry mixture, tamp it down slightly. Put a layer of filling on top, do not press hard, try to distribute evenly. If the mold is non-stick coated, simply lubricate it. It is better not to use silicone, the cake is fragile, you can not get it whole, but here it is at your discretion.
Step 7:
And the upper, final layer - the remains of the dry mixture, also smooth out. By this time, the oven should be preheated to 180 degrees, immediately set to bake for about 45-50 minutes until golden brown.
Step 8:
Such a light blush in my oven was after 50 minutes, because the pumpkin turned out to be juicy, I turned off the oven and left the pie in it for another 20 minutes. The ovens are all different, focus on the color of the desired color, because the filling will be wet and you will not be able to check as usual with a splinter. Let the finished cake cool in the mold, only then carefully remove it and cut into portions. The cake is very fragile, tender. You can serve it warm, but I liked the cooled one more.

The amount of sugar can be reduced to taste both in the dough and in the filling. It largely depends on the taste of the pumpkin itself and on your preferences, this recipe is a guideline for a sweet tooth. If you don't like or don't like pumpkin, you can easily replace it with apples.
How to cook candied orange peels, see here.