Shortbread Pie with Sour Cream Caramel

Ingredients

for the caramel:

Sour cream 400 ml

Sugar 400 g

Honey 100 g

For the dough:

Margarine 250 g

Sugar 70 g

Egg yolk 2 pcs

Flour 350 g

Baking powder 1.5 tsp

Salt 1 pinch

Nuts 70 g

Oatmeal 70 g

Prepare the sour cream caramel. Combine all ingredients in a heavy-bottomed saucepan and bring to a boil. Simmer over low heat, stirring constantly with a wooden spoon, for about 25 minutes. The caramel will turn a more golden color and thicken. Cool, pour into a jar, and serve.

Preparing the pie. In a large bowl, sift the flour with the baking powder and salt, add the sugar and chopped nuts. Cut the cold butter into cubes and add to the dry mixture, then rub everything together with your hands until crumbly.

Add the yolks and rub again.

Grease the bottom of a square pan or baking dish with butter, spoon 3/4 of the batter into it, and press it down with your hands.

Spread the caramel evenly over the batter. Remember, not all of the caramel goes into the pie, about a third. Mix the remaining batter with the oats and rub it together with your hands. Sprinkle the pie with the crumble topping. Bake for about 30 minutes at 190°C (350°F). Cut into squares immediately while hot.

Enjoy!