Sorrel Pie with Poured Dough

Prepare all the ingredients for the pouring pie with sorrel. The recipe uses buttermilk. The dough with it turns out tender and juicy. You can buy it in the store or make it yourself. But if you couldn't find buttermilk for the recipe, replace it with thick kefir or low-fat sour cream. However, unsweetened thick yogurt will also work great. There should be plenty of sorrel. No less in volume than the resulting dough, and preferably a little more. Preheat the oven to 180 degrees. The pie cooks quite quickly, so the oven should heat up well.

In a deep bowl, beat the eggs. Add 10 grams of sugar, salt, and buttermilk. Mix everything well so that all the ingredients are evenly distributed among themselves. This can be done with a whisk or a regular fork. There's no need to whisk, that's the big plus of a pouring pie. The main thing is to just get a homogeneous mass.

Add sifted flour and dough leavener to the liquid ingredients. Mix everything well. There should be no lumps. The consistency of the dough will be like pancake batter. Smooth and slightly sticky.

Prepare the sorrel for the poured pie. Rinse each sorrel leaf thoroughly and gently dry it. Cut off the tough stem from the leaves and chop the tender sorrel leaves. Do not chop them too finely. It's good if you can feel the texture of the sorrel leaves, not just its juice. The finer you chop the sorrel leaves, the more juice it will release during baking.

Line the bottom of the pie baking dish with parchment paper. If your dish does not have a non-stick coating, grease the sides with a small amount of butter to make it easier to remove the baked pie from the dish. The size of the dish is not essential. The smaller the dish, the taller the pie will be, but it may require slightly more baking time, depending on the power of your oven. In this recipe, a round removable dish with a diameter of 22 cm was used. Pour half of the prepared batter into the bottom of the prepared dish, then add all the sorrel on top and sprinkle it evenly with the remaining sugar.

Pour the remaining batter over the pie and place it in the middle of a preheated oven at 180 degrees Celsius. Bake the poured sorrel pie for 40-45 minutes.

Remove the baked pie from the oven. If it is still hot, check it with a toothpick (insert it into the center of the pie), it should come out completely dry. But after it cools down, you will see that the pie is very moist and juicy when sliced.

When the pie has cooled slightly, remove it from the dish and cut it into individual servings. Serve the pie warm or completely cooled. The poured sorrel pie is ready. Enjoy your meal!