1714 Short pastry covered with apples and glazed with applesauce or a purée of apricots and prunes

Name: Short pastry covered with apples and glazed with applesauce or a purée of apricots and prunes (Pirozhnoe iz razsypchatago testa, pokrytoe jablokami i jablochnoju ili abrikosnoju massoju s chernoslivom)
Cuisine: Russia
Ingredients: 2–3 tart apples, or 6 apricots and ⅓ lb, or ¾ glass, prunes; 2–3 tart apples, or 6 apricots and ⅓ lb, or ¾ glass, prunes; (1 spoon rum, lemon zest); (1 spoon rum, lemon zest); ¾ glass fine sugar; 1 egg to paint the dough; 3–5 sweet apples; 2–3 tart apples, or 6 apricots and ⅓ lb, or ¾ glass, prunes; ⅔ lb, or 2 glasses, flour; ⅓ lb butter

Pirozhnoe iz razsypchatago testa, pokrytoe jablokami i jablochnoju ili abrikosnoju massoju s chernoslivom

Preparation info

Difficulty
Easy

Appears in

A Gift to Young Housewives

By Elena Molokhovets

Published 1992

About

Ingredients

⅔ lb, or 2 glasses, flour
⅓ lb butter

Europe
Russia
Dessert
Vegetarian
Eastern Europe
Baking

Method

Knead an ordinary thick dough from ⅔ lb (or 2 glasses) flour, ⅓ lb butter, and approximately