Quite unexpectedly today I’ve got a day off. Originally I was supposed to show up at work after lunch, so was only planning on getting some extra hours of sleep, but then my boss called in to tell I could just stay at home for today. Hurray!
But what do you do when you have no plans for the day and it is raining outside? Why! You make a pie to cheer the day.
I don’t have a proper recipe for this particular pie, but it is so easy and quick to make that you actually do not need one. So all you need is three eggs (or two, if you use bigger ones), an almost full glass of vegetable oil (or same amount of melted butter), two to three glasses of all purpose flour (might need some extra), one glass of sugar, some cinnamon, pinch of salt, a tea spoon of baking powder, and plentiful of marrow gratings (carrots, zucchini or the mix of them does the trick too) – t be more exact that should be like two full cups of gratings or more. And a spoonful of cacao powder, which is completely optional for a marrow/zucchini pie and even unnecessary if you’re making a variety of this pie with carrots.
Turn on your oven and let it preheat. Then take your marrow/zucchini/carrots and grate them (for carrots use a fine side of grater, but for marrow/zucchini larger gratings are fine). If marrow/zucchini are overgrown like the one I’ve used make sure to peel the skin off and get rid of the seeds before grating. If you are more into drier pies, squeeze out some juice out of the gratings – the drier your gratings the drier your pie. If you’re OK with a wet pie, like say me, proceed to step two immediately 😉
Whip up eggs with sugar and add the first glass of flour with a tea spoon of baking powder mixed in already. Mix thoroughly. Then pour in the oil.Mix in your gratings and add the second glass of flour. Add cinnamon, a pinch of salt (cardamom and even some of ginger powder might work too if you like ’em). Whether you’ll need the third glass of flour or even some extra will depend on fact whether you squeezed your gratings or not. One thing you need to know is that you should keep adding flour flour until your dough gets thick yet still a bit runny (like sour cream).
If yo If you want, you can add a spoonful of cocoa powder to make pie richer in color, but that’s entirely optional.
Now pour the dough into a baking form covered with baking paper and slightly oiled and the pie is ready for the oven.
Since I’m using a gas oven, I make sure the heat is on maximum (for electric ones it should be 200-220 C I think). It takes some 45 minutes to bake or less if you use squeezed gratings. After some half an hour I start once in a while checking on the pie to make sure it’s not burning, and I check whether it’s close to being done with sticking a toothpick – whenever the toothpick comes out dry it’s done.