Frola Pie

Argentine fruit pie / coffee-cake

prep 20 min + bake 20 min / serves 8

This is called "Pasta Frola" in Argentina. It's a typical dessert there. It's a basic pie with a marmalade / jelly fruit filling. ('Pasta' just means paste/dough here).

I learned this recipe from my cousin Judy.

created: Tuesday, February 20, 2007 (PST)

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Ingredients

- 1/2 cup butter
- 2 cups flour
- 1/2 cup sugar
- 2 tsp baking powder
- 2 egg yolks
- 1/2 can of quince marmalade (this is found in Latin markets as "dulce de membrillo"). May use dulce de batata instead.
- milk as needed (~1/3 - 1/2 cup)

Directions

(1) Preparation of marmalade filling:

Add some water to the 1/2 can of quince marmalade, and simmer on low heat in a sauce pan until it becomes a homogeneous puree.

Set it aside and let it cool slightly.

(2) Preparation of the crust dough:

Mix the sugar and butter. Add the egg yolks, and a flour/baking powder mixture. Mix well, adding enough milk so that the dough becomes smooth and workable.

When the dough is at a proper consistency, gather it into a ball, and divide it into two portions, one used for the crust base, and the other for the lattice pattern over the filling. (Perhaps 2/3 for the base, 1/3 for the lattice).

Flatten the dough into thin disks (roughly a foot in diameter).

(3) Final preparation and baking:

Place one of the dough disks into a pie dish, and scoop the filling inside, spreading it evenly. Slice the other disk into thin strips, and arrange into lattice pattern on top of filling.

Preheat oven 400 degrees, and bake for ~20 minutes, until golden brown.