Beer Dough Pie with Fresh Nectarine

by Editorial Staff

Sometimes a little beer remains, and it is a pity to pour it out. But many housewives know that beer is a great ingredient in dough. Beer dough turns out to be similar to puff pastry – after baking it becomes golden and stratified.

Servings: 2

Cook: 1 hour 55 minutes

Ingredients

  • Flour – 320-350 g
  • Dark beer – 100 ml
  • Large nectarine – 1 pc.
  • Butter – 100 g
  • Vegetable oil – 50 ml
  • Rum – 10 ml
  • Vanillin – to taste
  • Salt – 1 pinch
  • Powdered sugar – 50 g
  • Honey (optional) – 15 g

Directions

  1. Cut butter into small cubes (75 g).
  2. Pour flour into butter. Rub butter and flour with our hands.
  3. Next, add vegetable oil, mix it in.
  4. Add salt and vanillin.
  5. Pour in beer, knead the dough.
  6. Leave the dough in the refrigerator for 20 minutes.
  7. Cut the nectarine into slices, soak these slices in rum and honey.
  8. Divide the beer dough in half, make two rectangles.
  9. Lay out the nectarine on the surface of the dough rectangles.
  10. Cut the remaining butter into slices and place the nectarine slices on top.
  11. Sprinkle the entire surface of the nectarine pies with powdered sugar.
  12. We bake pies on beer dough at 170 degrees for about 35 minutes.
  13. The beer dough was an experiment that really worked out.

Bon Appetit!

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