Latvian Harvest Pie

Ingredients

• For the crust: For the crust:
• 1 cup (120g) rye flour 1 cup (120g) rye flour
• 1 cup (120g) wheat flour 1 cup (120g) wheat flour
• 1/2 cup (115g) unsalted butter, cold and cubed 1/2 cup (115g) unsalted butter, cold and cubed
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 cup (60ml) cold water 1/4 cup (60ml) cold water
• For the filling: For the filling:
• 2 medium potatoes, peeled and grated 2 medium potatoes, peeled and grated
• 1 medium carrot, peeled and grated 1 medium carrot, peeled and grated
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt 1/4 teaspoon salt

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 38g, 12g
• Protein: 4g
• Fiber: 3g
• Salt: 0.4g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large mixing bowl, combine the rye flour, wheat flour, granulated sugar, and salt for the crust. Add the cold cubed butter and use your fingertips to rub it into the flour mixture until it resembles coarse crumbs.
3. 3.
   Gradually add the cold water to the flour mixture, mixing until the dough comes together. Shape the dough into a ball, cover it with plastic wrap, and refrigerate for 30 minutes.
4. 4.
   In another bowl, combine the grated potatoes, grated carrot, granulated sugar, ground cinnamon, ground nutmeg, and salt for the filling. Mix well until all the ingredients are evenly combined.
5. 5.
   Remove the dough from the refrigerator and divide it into 8 equal portions. Roll out each portion into a circle, approximately 10cm (4 inches) in diameter.
6. 6.
   Place a portion of the filling in the center of each dough circle. Fold the edges of the dough over the filling, creating a rustic pie shape.
7. 7.
   Transfer the pies to a baking sheet lined with parchment paper. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
8. 8.
   Remove from the oven and let the pies cool slightly before serving. Enjoy warm or at room temperature.

Treat your ingredients with care...

• Rye flour — Rye flour adds a distinct nutty flavor to the crust. If you can't find rye flour, you can substitute it with whole wheat flour for a similar taste.
• Grated potatoes — Make sure to squeeze out any excess moisture from the grated potatoes before mixing them with the other filling ingredients. This will prevent the pie from becoming too watery.

Tips & Tricks

• For a sweeter filling, you can add a tablespoon of honey or maple syrup to the potato and carrot mixture.
• Serve the Sklandrausis with a dollop of whipped cream or a sprinkle of powdered sugar for an extra touch of sweetness.
• If you prefer a softer crust, you can brush the top of the pies with a beaten egg before baking.

Serving advice

Sklandrausis is best served warm or at room temperature. It can be enjoyed as a dessert, a sweet snack, or even as a breakfast treat with a cup of coffee or tea.

Presentation advice

To enhance the presentation, dust the top of the pies with a sprinkle of cinnamon or powdered sugar before serving. Serve the pies on a rustic wooden platter or individual dessert plates for an authentic touch.