Divide the dough into two unequal parts: 2/3 and 1/3. Roll out that part of the dough, which is larger, approximately 0.4 cm thick, try to shape the dough into a shape slightly larger than your baking dish. Line the bottom of the baking dish with rolled dough so that the edges of the dough hang slightly or stick out of the mold (this is necessary to “close” the pie around the perimeter). Pour out and distribute the filling.
Roll out the dough from the smaller part, trying to make it no more than 0.4 cm thick, and the size approximately coincides with the size of the dish for baking. Cover the pie with rolled dough, fix and tightly “close” (pinch) the edges of the pie so that the filling does not leak over the edges during baking. We make several punctures with a fork closer to the center of the cake so that the cake does not swell and burst during the baking process.
You can (optionally) grease the surface of the cake with milk or butter if you want the cake to “brown” during baking. Cooking. Baking.
We bake the cake at 160 degrees for about 50 minutes (40 minutes at 170 degrees).
We take out the cake from the oven, let it cool slightly (10 minutes), serve warm with a ball of ice cream.