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Smetanik - Berry Jam & Sour Cream Pie by www.country-cooking.com
--------------------------------PASTRY DOUGH--------------------------------
8 tb Butter;unsalted
;cut into 1/4" bits; chilled
3 tb Shortening;Vegetable,chilled
2 1/4 c Flour; all purpose
1/4 ts Salt
5 tb Water; iced; more as needed
----------------------------------FILLING----------------------------------
2 c Almonds; Finely ground
4 ts Milk
6 tb Rasberry Jam
6 tb Cherry Jam
2 Egg yolks
1/3 c Sour Cream
2 ts Cinnamon
1 tb Butter;softened
Pastry: In a large mixing bowl, combine the butter, vegetable shortening,
flour and salt. Working quickly, use your fingertips to rub flour and fat
together until they blend and look like flakes of course meal. Pour ice
water over over mixture all at once, toss together lightly and gather dough
into a ball. If dough crumbles, add up to 2 more tablespoons per batch you
are making, drop by drop until particles adhere. Divide the dough in half,
dust each half lightly with flour and wrap separately in sheets of wax
paper. Refrigerate at least 3 hours until firm.
Filling: Soak the almonds in milk for 5-10 minutes. With the back of a
large spoon, rub the jams through a fine seive set over a large bowl. THen
beat in it the egg yolks, sour cream, cinnamon, the nuts and their soaking
milk. On a lightly floured surface, roll the dough into a 12" circle about
1/8" thick. With a pastry brush, coat the bottom and sides of a 9" false
bottom tart pan with the softened butter. Gently press the pastry into the
bottom and around the sides of the pan, being careful not to stretch it.
Roll the pin over the rim of the pan, pressing down hard to trim off excess
pastry. Preheat oven to 425. Pour the filling into the pastry shell and
roll out other half of dough into a 12" circle. Drape it over the rolling
pin, lift it up and unfold it over the filling. Press the edges of the
pastry layers together. Then crimp them with your fingers or press them
firmly around the rim with the prongs of a fork.. With a sharp knife, cut 3
slits about 1" apart in the top of the pastry. Bake in the center of the
oven for 30 minutes or until pastry is golden brown. Then set the pan on a
large jar or coffee can and carefully slip off the outside rim. Let the pie
cool to room temperature before serving.
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