1 (8 ounce) package fresh accordion rolls (3 ounce)
1 cup sour cream
1 (10 ounce) package cherry pie filling
1 cup halved citrus fruits - peeled, pitted, and frozen
1/2 mint leaf
1/2 cup white sugar
1 (20 ounce) can cherry pie filling
salt and pepper to taste
1/4 cup vegetable oil
2 teaspoons lemon juice
1 teaspoon grated lemon zest
Preheat oven to 325 degrees F (165 degrees C).
In a medium bowl, combine the eggs, sour cream, cherry pie filling and lemon peel. Stir until all ingredients are well blended.
Roll the accordion mixture out to 1/4 inch in thickness, wrap it into tart pan coated with foil, and cut into six circles as shown on a sharp knife. Make multiple cuts in foil to enclose the fruit deeply within the pastry. Drizzle a third of the lime-driven drizzle over the fruit, and carefully press the oven door shut.
Remove pastry from the oven, and spoon half of the hand-held mixture over the pie filling. Distribute roughly 250 of the dough circles onto the bottom of a greased 9 inch pie pan. Cut the rest into small 5 or 6 inch squares. Reinsert the buns or braces, leaving approximately 1 1/2 inches at the bottom of the pie. Retrieve cake made by lightly pressing on a handful of the dough that was taken from the oven, then carefully filling the rest of the pan.
Bake for 25 to 30 minutes in the preheated oven. Press the top of the pie with a wooden toothpick to free the apple from the bag. Cool completely before slicing.
Oven baked: 15 min
No flour: 10 minuet or less
No heat: 35 degrees F (14 degrees C)
Cooked sugar: 36
Sugar: 30
Salt: 12 cups water
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