"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Pie de Uva Borgoña Recipe

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This recipe for Pie de Uva Borgoña, by , is from Los Sabores Tradicionales de la Familia Puppo, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anna Maria Puppo de Bellatin
Added: Monday, March 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Pasta:
2 tazas de harina
¾ taza de azúcar
150 grs. de mantequilla
1 huevo
½ cucharadita de vainilla

Relleno:
½ Kg. uva borgoña, pesada después de despepitada.
2 cucharadas de maicena
2 cucharadas de azúcar en polvo (llenas)

Directions:
Directions:
Pasta: Se corta la harina con la mantequilla y el azúcar. Agregarle el huevo y la vainilla.
Amasar y forrar el fondo y costados de un pyrex sin engrasar, separando un poco de masa para tapar el pie.

Relleno: Las uvas se despepitan y se dejan con cáscara colocándolas en una coladera y allí con cuidado se les rocía la maicena y se envuelven suavemente cuidando que no se rompan, se dejan escurrir por 1 ½ hora antes de ponerlas sobre la masa.

Se les rocía 2 cucharadas de azúcar en polvo, se tapa con el resto de la masa y se hinca esta con tenedor. Llevar al horno de 300º F por 1 hora aproximadamente.

 

 

 

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