EN 
EL 
Milk pie
Pies
Description
In milk pie, inspiration goes to another level. It is a gastronomic achievement that with so few ingredients one can taste something so delicious, so unique, that smells of Trikala tradition. The recipes of our place are shared memories for entire generations.
We imagine the first moment of inspiration for this tender "open" pie. A housewife back in time, has just finished layering the leaves on a cabbage pie. There are some left over on the side and at that moment, the milk of the day from the daily milking comes into the gyoumi...
This is how the cream is made, with a few spoons of flour and a little sweetness, a sprinkling of aromatic cinnamon, later added to make another version of it. And today, in the pan, the purity of the ingredients and a lifestyle that with little can offer everything happiness needs!
Description
In milk pie, inspiration goes to another level. It is a gastronomic achievement that with so few ingredients one can taste something so delicious, so unique, that smells of Trikala tradition. The recipes of our place are shared memories for entire generations.
We imagine the first moment of inspiration for this tender "open" pie. A housewife back in time, has just finished layering the leaves on a cabbage pie. There are some left over on the side and at that moment, the milk of the day from the daily milking comes into the gyoumi...
This is how the cream is made, with a few spoons of flour and a little sweetness, a sprinkling of aromatic cinnamon, later added to make another version of it. And today, in the pan, the purity of the ingredients and a lifestyle that with little can offer everything happiness needs!
Ingredients
For the dough:
650 g flour
water (as much as you need)
a little vinegar
salt
For the filling:
½ liter of milk
180 g flour
½ kilo of sugar
2 vanilla pods
30 g semolina
1 egg
Execution Instructions
For the dough:
In a bowl, pour the flour and salt. Make a well in the middle and add a little vinegar and water, kneading. You should have a soft and uniform dough. Divide into 12 equal pieces and let it rest for 30 minutes.
For the cream:
Place the milk and flour in a saucepan and mix well. Then put it on the heat and stir constantly until it boils and thickens. Remove from the heat and add the sugar, vanilla and semolina.
For the pie:
We open 7 sheets and lay them one by one, in an oiled baking pan, greasing them. We place them so that they exceed our baking pan, to form a "muck". After the cream has cooled, we pour it into the baking pan over the sheets. Then, we beat the egg and pour the cream over to make a nice crust. We bake in a preheated oven, at 180οC for about 1 hour. When serving, we can sprinkle with cinnamon and powdered sugar.
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