Anaropita (Anari Pie)

For the syrup, simmer the water with the sugar in a small pot over medium heat for about 7 minutes from the moment it comes to a boil.

When the syrup thickens, remove from the heat and add the honey.

Let it cool.

For the filling, crumble the anari with your hands and add in all the remaining ingredients.

Keep it in the fridge until you use it.

For the dough, place the flour, baking powder and salt in a large bowl and mix.

Add the oil and rub with your fingers so it coats everything.

Gradually add the lukewarm milk and knead until you have a smooth dough.

Cut a round piece of paper to the shape of your baking pan and place it inside the pan.

Roll out a dough sheet to a thickness of 1.5 cm.

Place it in the pan and add the anari mixture, covering with another dough sheet.

Pierce the pie well from the top all the way to the bottom with a skewer.

Brush with a little milk.

Bake in a preheated oven at 170°C for 1 hour.

Gradually pour the cold syrup over the warm pie and let it absorb it.