Two Recipes for Festive Pies

Below are two traditional recipes for delicious festive pies: Layered Yeast Pie and Layered Crumbly Pie. Both are rich, flavorful, and perfect for holiday celebrations.

Layered Yeast Pie

Ingredients for the Dough:

• 2 ½ cups (300 g) flour
• 1 egg
• 2 egg yolks
• 1 ½ cups (350 ml) milk
• 3 ½ oz (100 g) butter
• 2 oz (50 g) sugar
• 1 ½ oz (40 g) yeast
• Pinch of salt

Instructions:

1. Prepare the yeast dough following standard techniques. Allow the dough to rise until it doubles in size.
2. Once risen, knead it again and divide it into six equal portions.
3. Roll out each portion to fit the size of your baking pan.
4. Layer the first sheet in the pan, spread a layer of filling, and repeat the process with the remaining dough and fillings.
5. Bake for about 1 hour at 340°F (170°C).

Fillings:

1. Poppy Seed Filling:
   • 2 cups (200 g) ground poppy seeds
   • 1 egg
   • ½ cup (100 g) sugar
2. Walnut Filling:
   • 2 cups (200 g) ground walnuts
   • 1 egg
   • ½ cup (100 g) sugar
3. Raisin Filling:
   • 7 oz (200 g) raisins soaked overnight in rum
4. Carob Filling:
   • 2 cups (200 g) ground carob
   • ½ cup (100 g) sugar
   • 1 egg
5. Plum Jam Filling:
   • Use plum jam or another jam of your choice.

Layered Crumbly Pie

Ingredients for the Dough:

• 2 oz (50 g) margarine
• 3 ½ cups (400 g) flour
• 1 tsp baking powder
• 2 eggs
• 2 tbsp milk
• 2 ½ tbsp honey
• ½ cup (120 g) sugar

Instructions:

1. Knead the ingredients into a smooth crumbly dough.
2. Divide the dough into five equal portions.
3. Roll each portion into sheets the size of your baking pan and bake them on the back of the pan.
4. Let the baked sheets cool, then layer them with the prepared fillings.
5. Place a weight on the top layer and let it rest for one day before serving.

Fillings:

1. Poppy Seed Filling:
   • 3 ½ oz (100 g) poppy seeds
   • 1 tbsp honey
   • Zest of 1 lemon
   • ½–⅔ cup (100–150 ml) boiling milk
2. Apple Filling:
   • 1 lb (500 g) peeled and grated apples
   • 1 tbsp sugar
   • 1 tbsp honey
   • Juice of ½ lemon
3. Walnut Filling:
   • 1 oz (30 g) ground walnuts
   • 1 tbsp honey
   • 1 tsp vanilla sugar
   • Zest of 1 lemon
   • ½–⅔ cup (100–150 ml) boiling milk
4. Dried Plum Filling:
   • 7 oz (200 g) finely chopped dried plums
   • A small amount of plum jam to bind.