Hello, dear readers of Good Recipes!
I was asked to share a recipe for American pumpkin pie without using eggs. This is an open-faced pie with a sweet cream filling. In America, it is traditionally prepared on Thanksgiving, as well as on Halloween and Christmas.
I decided to make a vegan pumpkin pie - no eggs or dairy, but you can add cream if you like.
The pie turns out tender and soft, but the filling holds its shape perfectly. You can bake this pie during Lent. See below for the recipe with photos and videos.
Advice. Make American pumpkin pie only if you love pumpkin. The pie has a specific, rich pumpkin taste.
INGREDIENTS
For filling
- Pumpkin - 1 kg. It is better to choose a pumpkin that is sweet and not too juicy. It is not advisable to use a pumpkin, from which lanterns are usually carved for Halloween - such pumpkins are very juicy. I have butternut squash (bottle squash) - it is perfect for making this pie.
- Dates - a handful.
- Ginger - 1 teaspoon.
- Cinnamon - grind half a cinnamon stick.
- Cardamom - 1 teaspoon. If you can’t find cardamom on sale, you can do without it.
- Nutmeg - 0.5 teaspoon.
- You can also add ground cloves, but I don’t have any right now.
- Starch - 1 tablespoon. I have corn starch.
- Brown sugar - optional. Personally, I can't get enough of the sweetness of pumpkin and dates.
- Coconut cream (full-fat coconut milk) or cow's milk heavy cream - optional, about 50 ml. The pie will be more tender with them. I have already shown. But I don't have coconuts or regular cream right now, so the pie will be without them.
If you add cream to the pie, you should increase the amount of starch to 2 tablespoons instead of one.
For the test
- Whole grain wheat flour - 2 cups.
- Brown sugar - 0.5 cups.
- Baking powder - 1 tablespoon.
- Vegetable oil - 30 ml.
- Cold water - by eye until you get an elastic, non-sticky dough.
How to make American pumpkin pie
First we prepare the pumpkin for the filling. Cut the pumpkin in half and remove the seeds.
Place the two pumpkin halves on a baking sheet, skin side down, and bake at 180 degrees C for about 40 minutes. During this time, the pumpkin pulp will become soft.
Remove the pumpkin from the oven and scrape out the pulp. I do this with an ice cream scoop - very convenient! Place the pumpkin pulp in a blender.
Add starch and spices to the pumpkin - ginger, cardamom, nutmeg and cinnamon.
I ran out of ground cinnamon, so I took a cinnamon stick and grated it on the finest grater.
We also add dates to the pumpkin. The dates must first be washed, soaked for 10 minutes and the seeds removed.
If desired, you can add a couple of tablespoons of brown sugar. I don't add anything - the sweetness from the pumpkin and dates is enough. Also add cream or coconut cream if desired. I'm cooking without them today.
Using a blender, grind the pumpkin with the remaining ingredients to a puree. The pumpkin pie filling is ready!
For the dough, mix flour, sugar and baking powder. Mix.
Add vegetable oil. Mix and rub with your hands to evenly distribute the butter throughout the flour mixture.
Slowly add water and knead an elastic, non-sticky dough.
Roll out the dough into a flat cake, which should be slightly larger in size than the baking pan. By the way, it is advisable to use a low form!
Transfer the dough to the mold, cover the bottom and sides. We form the sides.
The base of the pie is ready. Now put the pumpkin filling into the base.
Using a spatula, spoon or knife, distribute and level the layer of filling.
Bake the cake for 30 minutes at 180 degrees C.
Let the pie cool slightly, remove it from the mold, cut it and serve. You can cool the pie in the refrigerator right in the pan - it is good both warm and cold. At the same time, the taste of the pie changes.
Pieces of pie in plates can be poured with honey and decorated to your liking. For example, sprinkle with chopped walnuts or top with whipped cream. You can serve the pie with a scoop of ice cream. I love the combination of pumpkin pie with fresh marjoram.
We offer you a recipe for an easy-to-make, delicious and beautiful carrot cake without eggs, which can easily be made into pumpkin cake. The recipe with photo was sent by reader Olga Sh:
The recipe for “Carrot Cake” is taken as a basis from the book “Recipes of the World” by Rambhoru Devi Dasi.
The pie turns out delicious with the addition of pumpkin. Compared to carrot, pumpkin is softer and smells like pumpkin after cutting.
You can add raisins and lemon zest to the dough for variety.
Carrot and pumpkin pie without eggs
Compound:
Glass – 250 ml, mold diameter ≈ 20 cm
Dough:
- 300 g (2 cups) flour
- 1 teaspoon (level) baking soda
- 0.5 tsp salt
- 1-2 teaspoons cinnamon
- 250 ml curdled milk (kefir)
- 0.5-1 cup sugar
- 100-150 grams of peeled carrots or pumpkin (or 1-1.5 cups grated)
- 100 ml vegetable oil
Glaze and decoration:
- 1 tbsp. spoon of butter
- 1 tbsp. spoon of milk
- 3-5 tbsp. tablespoons sugar (the more, the whiter the icing will be)
- 2.5 tbsp. tablespoons chopped walnuts
- for topping of your choice – chopped walnuts, sunflower seeds, sesame seeds, poppy seeds
Eggless Carrot Cake Recipe:
- Turn on the oven so that it has time to warm up and prepare the necessary products. Grate carrots (or pumpkin) on a medium grater. If it is too juicy, it is better to squeeze it lightly so as not to add additional liquid to the pie, and then measure out the required amount without compacting it.
Ingredients for making carrot cake
- Pour flour, salt, soda and cinnamon into the bowl for preparing the dough.
- In another container, mix grated carrots with sugar, yogurt and sunflower oil.
Liquid mixture
- Add the resulting liquid mixture to the flour and mix quickly but thoroughly with a spoon so that there are no lumps left. The dough should be approximately the same thickness as pancakes, not thicker (see photo).
- Grease a baking dish with sunflower oil and sprinkle with flour. Pour the prepared dough into the mold. You can sprinkle a mixture of chopped nuts, sesame seeds, and poppy seeds on top if you do not plan to cover the cake with glaze.
Dough in the form
- Place in an oven preheated to 180-200 ºС. Bake for 10-15 minutes at high temperature (180-200 degrees) until the carrot cake rises. Then reduce the heat to 160 ºС and bake for another 35-40 minutes. Rising and baking times will depend on your oven and pan level. Cracks should appear on the surface of the cake. You can check readiness with a wooden stick (toothpick) by piercing it in the center of the product (the stick should remain dry).
- Remove the pan with the finished carrot cake from the oven and leave for 10-15 minutes to cool.
Pie from the oven
- Then remove the cake from the mold and cool completely.
Cool carrot cake
Delicious carrot pie is ready! You can cut and try!
And below is the second version of the pie - with pumpkin. The recipe is the same, only grated pumpkin is added instead of carrots.
Grated pumpkin
The eggless pumpkin pie pictured here is topped with the frosting recipe below and sprinkled with walnuts and colored coconut.
Frosting for pumpkin (carrot) pie:
If you wish, you can make a more festive version of the cake by preparing icing to decorate it. (We start preparing the glaze when the cake has cooled or is a little warm.)
Carrot cake
Carrot cake with glaze
See also the easy-to-prepare winter recipe, or.
P.S. If you like the recipe, you can
I offer you a very simple recipe for pumpkin pie with lemon without butter, flour and eggs.
Very light and aromatic manna will not leave indifferent even those who do not like pumpkin. This is probably the fastest pumpkin pie recipe I know. And don’t even doubt that it’s delicious. Use an unusual recipe to surprise not only yourself, but also your guests? Great idea! Replace the usual flour with semolina and now you will get fluffy baked goods that you can eat with virtually no harm to your figure. Choose flavorful pumpkin (instead of fruit) and you will be pleasantly surprised at how appropriate it is in pies. Especially lovers of oriental sweets will like manna. The recipe does not contain butter, flour, eggs, and one more interesting point: if you don’t even like pumpkin, you won’t even understand that it is present here.
Product composition
- 300 grams of pumpkin (weight of already peeled and grated pumpkin);
- one lemon;
- 250 milliliters of kefir;
- 100 granulated sugar in the dough + 200 grams of sugar in syrup;
- 270 grams of semolina;
- two teaspoons of baking powder;
- 120 milliliters of water.
Step-by-step cooking process
- Cut the sweet pumpkin, bright orange in color, remove the seeds, and cut off the peel with a knife.
- Grate the pumpkin on a fine grater, transfer it to a deep bowl, pour in kefir.
- Advice. , you can look on our website.
- Then add 100 grams of granulated sugar, all the semolina and baking powder.
- Into the same bowl, grate the zest from one lemon on a fine grater, trying not to grab the white layer (it adds bitterness to the finished dish). The lemon must be rinsed with warm water in advance to remove the wax that is used to treat the fruit before transportation.
- Mix everything well with a spoon until smooth.
- Grease any heat-resistant form with butter (you can use a special non-stick emulsion, the recipe for which can be found in the link).
- Transfer the pumpkin mass into a mold and level it out.
- Place the pan with the pie in the oven, preheated to 180 degrees, for 45 minutes.
- Let's prepare sugar syrup. Pour granulated sugar (200 grams) into a thick-bottomed pan, pour in 120 milliliters of water, and mix.
- Squeeze all the juice out of the lemon, strain it through a sieve into a saucepan with sugar.
- Bring the syrup to a boil, cook after boiling for 3 minutes. Then turn off the heat and let the syrup cool.
- We take the pumpkin manna out of the oven, pour in sugar syrup and let it cool completely and soak.
- Cut the cooled pie into pieces and serve.
Bon appetit.
We offer you a recipe for an easy-to-make, delicious and beautiful carrot cake without eggs, which can easily be made into pumpkin cake. The recipe with photo was sent by reader Olga Sh:
The recipe for “Carrot Cake” is taken as a basis from the book “Recipes of the World” by Rambhoru Devi Dasi.
The pie turns out delicious with the addition of pumpkin. Compared to carrot, pumpkin is softer and smells like pumpkin after cutting.
You can add raisins and lemon zest to the dough for variety.
Carrot and pumpkin pie without eggs
Compound:
Glass – 250 ml, mold diameter ≈ 20 cm
Dough:
- 300 g (2 cups) flour
- 1 teaspoon (level) baking soda
- 0.5 tsp salt
- 1-2 teaspoons cinnamon
- 250 ml curdled milk (kefir)
- 0.5-1 cup sugar
- 100-150 grams of peeled carrots or pumpkin (or 1-1.5 cups grated)
- 100 ml vegetable oil
Glaze and decoration:
- 1 tbsp. spoon of butter
- 1 tbsp. spoon of milk
- 3-5 tbsp. tablespoons sugar (the more, the whiter the icing will be)
- 2.5 tbsp. tablespoons chopped walnuts
- for topping of your choice – chopped walnuts, sunflower seeds, sesame seeds, poppy seeds
Eggless Carrot Cake Recipe:
Delicious carrot pie is ready! You can cut and try!
And below is the second version of the pie - with pumpkin. The recipe is the same, only grated pumpkin is added instead of carrots.
Grated pumpkin
The eggless pumpkin pie pictured here is topped with the frosting recipe below and sprinkled with walnuts and colored coconut.
Frosting for pumpkin (carrot) pie:
If you wish, you can make a more festive version of the cake by preparing icing to decorate it. (We start preparing the glaze when the cake has cooled or is a little warm.)
Carrot cake
Carrot cake with glaze
Check out also this easy winter recipe, or.
P.S. If you liked the recipe, you can, so as not to miss new dishes.
In fact, in order to prepare a delicious treat for the whole family, you don’t have to be a cooking guru or have significant financial resources. As practice shows, it is quite possible to create wonderful dishes from available seasonal products that will please your loved ones. So, pumpkin can be a suitable dietary vegetable for such experiments. It is believed that its consumption has a beneficial effect on the activity of all organs and systems of our body. And today we are talking about how to make an amazing pumpkin pie without butter and flour, eggs, and we will give you a proven recipe for this.
It would seem how you can make any pie without the main ingredients for baking - eggs, wheat flour and butter. But in fact, with the right approach to business, it is quite possible to do without these ingredients, even without all three at once. And it's incredible! But how is this possible?
Pumpkin Pie Recipe
To create such a light, aromatic, very healthy and at the same time delicious dessert, readers of Popular About Health will need three hundred grams of bright and ripe pumpkin pulp of sweet varieties, one medium-sized lemon and two hundred and fifty milliliters of kefir. In addition, you need to stock up on three hundred grams of sugar, one hundred grams of this ingredient will be needed to add to the dough, and the remaining two hundred grams will form the basis of the syrup. To prepare the pie, you also need to prepare two hundred and seventy grams of ordinary semolina, a couple of tablespoons of baking powder and one hundred and twenty milliliters of clean water (boiled, cooled or filtered)
First of all, wash the pumpkin and peel it. Grate the prepared vegetable on a medium grater. It would be a good idea to weigh the resulting mass to get exactly the right volume of product.
Wash the lemon using a stiff brush and warm water. Grate it to get the zest. Add it to the pumpkin, pour in kefir, pre-warmed to about room temperature, and mix well. Add sugar (one hundred grams) to these ingredients and mix again. Gradually, stirring, add semolina to the pumpkin-kefir mixture. After completing this manipulation, set the bowl with the dough aside so that the semolina absorbs moisture and swells. Ten minutes will be enough for her to do this. It is worth considering that the amount of semolina can vary up and down depending on the juiciness of the vegetable, as well as the thickness of the kefir used.
While the semolina is swelling, turn on the oven to heat up. It should be hot enough. Take a pie pan (the optimal size for a rectangular shape is thirty by twenty centimeters, and a round one is twenty-four centimeters in diameter), grease it well with butter.
The prepared dough should have the consistency of not very thick sour cream. If it suddenly turns out watery, add a little more semolina to it, and if it turns out thick, then pour in a little kefir. At this stage of cooking, also add baking powder to the dough. Mix well again.
Place the resulting dough into the mold and smooth it out carefully with a spoon. Place the baking dish in the oven.
A wonderful pumpkin pie should be cooked at a temperature of one hundred and eighty degrees. The average cooking time is thirty to forty minutes. An ordinary toothpick will help check the baked goods for doneness; when pricking the cake, it should remain dry.
While the fragrant pumpkin pie is cooking, it's time to start creating the syrup. To do this, you need to extract the juice from the lemon. Take a convenient small saucepan, pour water into it, add granulated sugar and add freshly squeezed lemon juice. Place the mixture on low heat and cook, stirring constantly, for three to four minutes after boiling. You can taste the syrup being prepared and, if desired, change its taste by adding a little lemon juice. Then set the saucepan aside, the sweet liquid should cool. But be sure to keep in mind: it should not become too thick, otherwise the cake simply will not be soaked.
Carefully remove the prepared pie from the oven using oven mitts. Place the pan with it in a convenient place and, without removing the baked goods, pour the prepared syrup over it. Carry out such manipulations with an ordinary spoon, pouring a sweet and aromatic liquid on top. The syrup will gradually soak into the pumpkin pie, running down the sides of the pan at the same time. As a result, all baked goods will be well soaked. Next, cover it with a clean kitchen towel or baking parchment. Under this cover, the pie should cool completely.
Only after cooling, the pumpkin pie should be carefully removed from the mold, chopped into pieces of the desired size and served. You can eat it with anything: tea, cocoa, coffee or juice, as well as kefir or milk. A fragrant and delicious pumpkin pie with a minimum of ingredients can be a wonderful find for the whole family.
Pumpkin pie without butter, flour and eggs- a completely new recipe for our housewives, which became popular last fall. I found a recipe for it on the Internet and immediately decided to cook it, as I was intrigued by the name itself. Since then I have baked it three times and each time it turned out great.
By and large, we can say that this pumpkin without oil, flour and eggs tastes more like a pumpkin casserole than a classic pumpkin pie, or I would say manna. Indeed, this pumpkin pie has a lot in common with semolina, because the flour in it is replaced with semolina. True, there is much less semolina in it than in classic semolina, so it’s difficult to call it semolina.
If you love pumpkin and pumpkin casseroles, then this recipe for pumpkin pie without butter, flour and eggs will definitely suit your taste. The highlight of the pie is the lemon syrup with which it is soaked after baking. Indeed, pumpkin goes well with citrus fruits - lemons and oranges; you just have to remember the incredibly delicious pumpkin jam with oranges or lemon. It took me a little over an hour to prepare the pie, but the simple ingredients turned out to be not only tasty, but also healthy homemade cakes.
To get a delicious pie, give preference to sweet varieties of pumpkin; these pumpkins are sold in supermarkets. If you buy a pumpkin at the market, pay attention to its color; as a rule, sweet varieties have a very bright orange flesh.
Now let's move on to the recipe and see how to cook pumpkin pie without butter, flour and eggs - step by step recipe with photo.
Pumpkin Pie Ingredients:
- Pumpkin (pulp) - 300 gr.,
- Kefir - 1 glass,
- Semolina - 270 gr.,
- Sugar - 1 glass,
- Zest of one lemon
- Baking powder - sachet,
- Salt - a pinch.
Ingredients for lemon soak:
- Juice of one lemon
- Sugar - 100 gr.,
- Water - 120 ml.
Pumpkin pie without butter, flour and eggs - recipe
Cut the pumpkin. Select pulp with seeds. Cut off the peel with a sharp knife.
Cut into small pieces to make it easier to grate.
Place the chopped pumpkin in a bowl deep enough to easily knead the pie dough. Pour in cooled kefir. Instead of kefir, you can use sour milk. Since the pie recipe does not use vegetable oil or butter, it is advisable to take kefir with a fat content of 2.5%, but not low-fat. In turn, it is desirable that sour milk be made from whole homemade milk.
Add semolina to the pumpkin pie ingredients.
Add sugar.
Wash the lemon. Grate its zest on a fine grater.
Add to other ingredients. Put the lemon itself aside for now; you will need it a little later. Add baking powder and a pinch of salt.
Using a spoon or spatula, stir together all pumpkin pie ingredients without butter, flour or eggs. As you can see in the photo, the dough is not thick, about the same as for baking pumpkin pancakes.
Now you can start baking pumpkin pie. Prepare the form. A glass, silicone or tin mold works well for baking a pie. Grease the mold with vegetable oil. Pour the pumpkin pie batter into the pan. Heat the oven to 180C.
Place the pan in the oven on the middle shelf. Bake the pumpkin in the oven at this temperature for about 40 minutes. I repeat, the baking time for the pie may vary depending on the characteristics of the oven. It's easy to tell if your pumpkin pie is ready. It should move away from the walls of the mold and become covered with a golden crust. Leave the pie in the tin.
While it cools, prepare the impregnation. Squeeze the juice from the lemon in a way convenient for you. Strain the resulting juice through a sieve to remove pulp and seeds.
Place sugar in a small saucepan.
Pour in the strained lemon juice. Add water and stir.
Boil the lemon syrup for 10 minutes while stirring constantly.
Pour hot lemon syrup over pumpkin pie without butter, flour or eggs.
Pumpkin pie without butter, flour or eggs. Photo
Calories: 1040
Proteins/100g: 3
Carbohydrates/100g: 25
Butterless, flourless, and eggless pumpkin pie will be tender, moist, and delicious if you follow this recipe with step-by-step photos exactly. For those who have decided to lose excess weight, I advise you to replace granulated sugar with several sugar substitute tablets or prepare unsweetened pastries, which, by the way, are also very tasty and healthy. In this case, you can sweeten the finished dish with a fruit or berry sauce based on a sweetener. Also see how to cook.
For this recipe, choose ripe butternut squash with bright orange flesh, or any other sweet variety.
It will take 75 minutes to prepare and the above ingredients will make 6 servings.
Ingredients:
- pumpkin – 500 gr.;
- yogurt 2% - 150 ml;
- semolina – 150 gr.;
- corn starch – 20 g;
- granulated sugar – 55 gr.;
- baking powder – 7 g;
- salt;
- nutmeg.
How to cook at home
Cut the pumpkin into two parts, remove the seeds, and scrape out the seed sac with a spoon. Then peel off a thin layer of orange peel with a paring knife. Cut the pulp into slices about a centimeter thick, place in a saucepan, pour 1 liter of cold water, add a teaspoon of salt, and bring to a boil.
Cook for 20 minutes, then drain in a colander. 
Grind the boiled pumpkin with an immersion blender until a homogeneous puree is obtained, transfer to a bowl. Then pour granulated sugar and semolina into a bowl. 
Add low-fat yogurt and mix the ingredients thoroughly. On a fine grater, grate about 1/4 of a nutmeg. 
Pour in corn starch mixed with baking powder, mix everything again, and leave for 15-20 minutes at room temperature. Meanwhile, heat the oven to 180 degrees Celsius. 
Spray the non-stick pan with olive oil from a can, so the layer of oil will be very thin. Place the dough in the mold and place the mold in a deep baking tray filled with warm water. 
Cook in a water bath for about 35-40 minutes, cool, and place on a board. I also like this one
Fragrant pumpkin pie is a pastry that pleases not only the taste buds, but also the eye, thanks to the skillful hands of the hostess. It turns out amazingly beautiful with an appetizing crust and bright color or individual orange splashes. And various additives in the form of fruits and cottage cheese will make the delicacy even more successful.
Classic pumpkin pie
Ingredients: 130 g butter, 210 g high-grade flour, 3.5 tbsp. spoons of filtered water, 780 g pumpkin pulp, half a standard can of condensed milk, 2 eggs, 3 tbsp. spoons of heavy cream, 1 teaspoon of spices (for example, a combination of ground ginger, cinnamon and nutmeg).
- The vegetable pulp is cut into small pieces, filled with water and cooked until soft. The finished pumpkin is rubbed through a fine sieve.
- The flour is sifted onto a board. Oil is laid on top and the ingredients are chopped with a knife. You need to constantly add flour to the butter pieces until there are fine crumbs on the board. At the same time, the oil should remain cold.
- A slide is made from the crumbs, and cold water is poured into the depression in the center. Then quickly knead the dough with your hands. It will turn out somewhat uneven.
- The dough is formed into a cake with sides right in the mold. The resulting “basket” is sent to the freezer while the filling is prepared.
- Condensed milk is poured into the vegetable puree. Eggs, cream and all the spices go there.
- The filling, mixed until smooth, is poured into the frozen base.
Prepare for about an hour at 180 g. The middle of the delicacy should remain slightly quivering.
Pie recipe without butter, flour and eggs
Ingredients: 330 g of pumpkin, a whole lemon, a full glass of full-fat kefir, 310 g of granulated sugar, 270 g of semolina, 2 teaspoons of baking powder, 130 ml of filtered water.
- Pumpkin without peel and seeds is grated on a fine grater, after which it is combined with the crushed zest of a whole lemon. Kefir, baking powder, granulated sugar (110 g), and semolina are also included in the mass.
- All ingredients must be kneaded very well. You can use a blender for this purpose.
- The dough is poured into a mold and baked in the oven for about half an hour.
- The finished pie without butter, flour and eggs is very tender.
Hello, friends!
Surely, after practicing with pumpkins to carve out funny monsters, your children have chopped up so much juicy and bright pumpkin pulp that no amount of porridge can save them. I offer a simple step-by-step recipe for pumpkin pie, the dough for which is prepared without eggs, using kefir.
There is no need to grate the pumpkin; you can put the pumpkin in pieces, especially if you scraped the pumpkin with a spoon. It needs to be cut quite a bit and can be used as a pie filling. This is very convenient, especially after Halloween. I don’t know about you, but my children happily took their pumpkin creations to school and showed off their craftsmanship and inventions there.
I would like to separately brag about the dough for this pie. This is a universal recipe that is suitable for pumpkin, cabbage, lemon with sugar, and meat. It’s better not to make a meat pie with such dough, as it’s detrimental to your waistline, because you can’t put it down.
You can put margarine in the dough, but if you put butter, it will improve the taste by an order of magnitude. I usually use inexpensive oil.
When I said that the pie was without eggs, I was lying a little, since it’s better to brush the pie with an egg before baking, after all.
For the test:
_____________________
Flour – 3 cups (sifted)
Margarine – 1 pack (or inexpensive butter)
Kefir -1 glass
Soda – 2/3 teaspoon (quench with lemon juice or vinegar)
Salt - on the tip of the knife (sometimes I forget, and it doesn’t seem to be noticeable)
_________________
For filling:
Sliced pumpkin and sugar
Cooking step by step photos
Knead the margarine in the flour, as they say, “into sand”; do this with your hand, quickly kneading the margarine in the flour. Don’t mess around for too long, otherwise the margarine will melt too much.
This is the view, this is “sand” 
Quench soda with lemon juice or vinegar Pour in kefir.
Place the finished dough in the cold for now. The dough should be soft and, as it were, fluffy. It can sit in the refrigerator for a day, or maybe even 10 minutes. How do you manage it?
Prepare the pumpkin and sprinkle it with sugar. If you cook it once, then decide for yourself the amount of sugar, some prefer it, some don’t. In the photo above you can see what I put in, about half a glass.
Remove the dough and divide into two parts. More for the bottom, less for the top.
Roll out the dough to a thickness of 4-3 mm, according to the size of your baking tray.
Spread the filling, roll out the top and cover the pie.
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