Pies in a slow cooker. The recipes are simple, delicious, and can be whipped up every day. Jellied, apple, yeast dough with photos

Publication in the group: Recipes in a slow cooker

Using a slow cooker, you can prepare almost all recipes for classic pies. Using this device, both open and closed pies are baked.

The word “pie” is derived from the root “feast”, which means holiday, celebration. The very name of the dish indicates that it was prepared for festive tables. In addition, pies in the history of many countries have ritual significance and are associated with the rites of matchmaking, weddings, christenings, and funerals. In all rituals there are pies of various shapes, which are endowed with a special mystical meaning. For example, the more decoration and dough leaves on the yeast wedding loaf, the richer and more prosperous the life of the young couple will be.

Ancient Russian pies that are mentioned in historical documents:

“Nakröpok” is a closed pie made from yeast dough. Used as a main dish, the filling contains crumbly porridge and dried fish or meat. The porridge is pre-cooked until cooked, then thin layers of fish or meat are laid out on top and covered with a layer of dough. Served with hot drinks.
“Kalinnik” is a pie without filling, which was baked in winter using dried viburnum berries. Berries were traditionally harvested in large quantities for compotes, fruit drinks, and stewing meat. For this pie, the berries were ground into flour and brewed with boiling water along with rye flour. Thus, the result was a prototype of the custard black bread that we are used to seeing in stores. Sugar was not added to such a pie without filling. They were served with both first courses and drinks - tea, milk, fermented baked milk.
“Gubnik” is a closed pie made from yeast dough exclusively with mushroom filling. Depending on the variety of mushrooms, historical documents contain the names “saffron milk cap” (from saffron milk caps) and “belnik” (from porcini mushrooms). The shape of these pies made them unique. Every housewife strived to make such a pie of the most intricate configuration. Therefore, the skill of the hostess was visible in the pies that were served to the table as the main course.
“Vekoshnik” - the idea of the pie is reminiscent of Italian pizza. The filling includes all the leftover food that is collected in the refrigerator (pieces of cheese, sausage, sausages, meat, cutlets). The Russian tradition of not throwing away food gave birth to this type of pie. Thrifty housewives finely chopped the leftover meat and fish dishes and placed them in the filling of closed yeast pies. Such dishes, as a rule, were salty and served for lunch along with hot first courses.

In cooking, the word “pie” means a baked product made from dough with or without filling. The filling is made up of vegetables, fruits, fish, meat, and often a combination of these products. For example, in an open pie of French cuisine “quiche” it is customary to place thin slices of sweet and sour apples along with zucchini. This gives neutral-tasting vegetables a piquant sourness, and the pie turns out satisfying.

Main categories of pies:

open - the filling is laid out on top of the dough layer;
closed - the filling (if present in the recipe) is hidden under the top layer of dough.

Main types of dough for pies in a slow cooker:

yeast (butter or regular);
pancake (liquid);
biscuit;
puff pastry;
shortbread (like for cupcakes).

Pies in a slow cooker (recipes for both open and closed pies are given below in the article) can be baked with any type of filling and according to different dough recipes. The device is well suited for settling and rising yeast dough, as it ensures a constant temperature and the absence of drafts during the formation of a yeast ball. Uniform heating also ensures the formation of a soft and porous dough structure inside the finished product.

A simple pie in a slow cooker made from bulk dough

Pies in a slow cooker - recipes of varying degrees of preparation complexity. Using the gadget, you can prepare both rich yeast pies and simple (no kneading) filled pies.

Pies in a slow cooker. Recipe for poured stuffing.

The simplest version of closed pies in a slow cooker is a recipe with bulk dough. It does not require additional manual kneading, and no time is wasted on rising the dough. The density of the product ensures good baking in the thermal conditions of a slow cooker. The pies turn out moist, soft with a juicy filling.

Ingredients:

margarine 100 g;
sour cream – 200 g;
eggs – 2 pcs.;
flour – 300-400 g;
baking powder – 10 g;
sugar – 1 tbsp. l.;
salt – 1 tsp.

Any filling for the poured pie can be used (sweet or salty). You can add more sugar to sweet pies if the filling consists of fresh fruit and not if the filling is jam or jam.

Step-by-step cooking process:

The flour must be sifted together with baking powder into a separate container.
Beat the eggs together with sugar until a fluffy mass forms. The whipping time depends on the power of the mixer. The egg mixture should increase significantly in volume and lighten in color.
Melt the margarine in the microwave or in a water bath and cool until warm.
Using a whisk or mixer, combine sour cream and butter. It is recommended to remove the sour cream from the refrigerator in advance and bring it to room temperature.
At this stage, sour cream and margarine are gradually introduced into the egg mixture, while the mass is constantly mixed with a mixer.
Gradually add flour, baking powder and salt into the liquid mixture. You can mix the mixture with a mixer at low speed or with a spoon. The dough must be kneaded until smooth, without lumps. It should be fluid, but thick (like sour cream).
It is recommended to cut a circle out of parchment for the bottom of the multicooker. This will help in the future to quickly remove the pie from the deep bowl of the multicooker. The paper backing and sides of the bowl are greased with a thin layer of margarine.
Pour 2/3 of the dough into the bowl, add the filling and pour the remaining dough mixture on top.
Close the multicooker lid and set the “Baking” mode. The time depends on the power of the multicooker. Standard baking time: 50 min.
During the baking period, do not open the lid or move the multicooker. At the end of the period, you need to open the lid and check the readiness with a toothpick by inserting it into the center of the pie. If the product is completely baked, the stick will come out of the pie dry.
It is recommended to let the cake cool in the multicooker bowl. It will decrease in size and move away from the side surfaces on its own. Then, by turning the bowl over, the pie is removed from it onto a flat dish.

Allow the pie to cool to room temperature before slicing. It will also cool the filling and evaporate excess moisture, making it easy to cut it into portions.

What can I add?

Additional components can be introduced both into the dough recipe and into the filling. Depending on the type and weight of additional components, the result will vary in taste and appearance.

Description of additional components:

Name	quantity	Why add
honey	3-6 tbsp.	will make the dough more porous, since it enhances the reaction of the disintegration of the baking powder, and will give the dough a brown tint (depending on the type of honey).
cocoa	1-2 tbsp.	gives the dough a chocolate taste and colors it dark brown.
cinnamon	1 tsp	will give the dough a beige tint and add aroma to hot baked goods.
any nuts	3-5 tbsp.	pre-crushed with a rock or coffee grinder, they add an interesting piquancy to the structure of the dough.
Italian herb mixture	2 tsp	for pies with salty filling, it will be a good frame to highlight the taste of the filling.
dried garlic	1 tsp	will give the dough a peculiar piquancy (the strong taste of garlic will not be felt after heat treatment).

Filling options for bulk pies in a slow cooker:

braised cabbage;
fried mushrooms;
apples (fresh or candied);
fish with vegetables;
meat (added to the filling in finished form, after heat treatment);
green onions and boiled chicken eggs;
cherries (fresh or canned);
cottage cheese with sugar and vanilla;
bananas (fresh, sliced or mashed);
pears (it is recommended to peel fresh fruits and stew the fruit slices in sugar syrup until soft).

Options for compositional fillings are possible. For example, a combination of apples and bananas, any fresh berries. It should be remembered that juicy fruits must be given time to release their juice under the influence of sugar. It is removed, and the remaining moisture is sealed with starch, which is generously sprinkled with fresh fruit before placing it in the pie.

How to serve a dish

You can serve pies from a multicooker in 2 ways:

on one dish, but cut into portions;
portioned on saucers (separate from the main pie).

Before serving, the pie can be decorated:

fresh fruits;
mint leaves (for both sweet and savory products);
powdered sugar or sugar;
cinnamon or nutmeg;4
liquid honey;
dried fruits soaked in hot sugar syrup;
custard;
chocolate icing.

When serving sweet pies in portions, place the following on a saucer next to them:

3 tsp liquid honey (you can add cinnamon or nutmeg to it);
custard buttercream (you can make it with lemon or orange flavor and grate fresh zest);
fresh fruits in sugar syrup.

Sweet pies are served as a dessert with hot (tea, coffee, cocoa, milk) or cold (compote, juice, fruit drink) drinks. Pies with salty filling can also serve as a main dish. Often, non-sweet pies are served instead of bread for first courses.

Mannik in a slow cooker (milk dough recipe)

Pies in a slow cooker (recipes are given below in the article) can be prepared from different types of dough.

Depending on this, they differ in the variety of flavors and textures of the base. They can be loose or dense.

Ingredients:

milk - 1 tbsp. (about 220 ml);
semolina – 1 tbsp.;
refined and deodorized vegetable oil – 70 ml;
flour - 1 tbsp.;
melted butter - 3 tbsp.
eggs – 2 pcs.;
sugar – 1 tbsp;
baking powder - 1 tbsp;
vanilla sugar optional.

Step-by-step cooking process:

It is necessary to prepare the semolina in advance. To do this, you need to heat the milk and pour liquid butter into it. Soak the cereal in this mixture for at least 2 hours. The longer the semolina soaks, the softer the cake will be (its structure will be porous).
After the period of swelling of the semolina has expired, you need to beat the eggs with all the sugar. You should get a fluffy white mass. Depending on the power of the mixer, the whipping process will take 5-7 minutes.
Pour vegetable oil into the egg mixture in a thin stream, continuing to beat with a mixer until the components are completely combined.
At this stage, the egg mass must be combined with semolina in milk. Add flour and baking powder. You need to mix the products with a spoon.
It is necessary to prepare the filling: cut the apples into cubes, sprinkle fresh berries with starch (cherries, currants, strawberries).
Mix the filling with the thick but liquid dough.
Grease the multicooker bowl with margarine or butter (bottom and walls).
Place the dough and filling into the bowl, leveling the top of the pie with a spoon.
Close the lid and set the “baking” mode; the process will take 60-70 minutes.
When a signal is received that baking is complete, the lid must be opened and steam released. Leave the pie in the open multicooker until it cools completely (unplug the device so that the heating function does not work).
When the pie has cooled, you need to remove it by turning the multicooker bowl over.

Make sure the pie is completely cool before serving. Otherwise, when cutting, the knife will wrinkle and glue the layers of the product. As decoration, manna can be sprinkled with powdered sugar or coconut flakes.

Bake the pie in a slow cooker. Recipes with photos and step-by-step descriptions

There is nothing difficult in baking pies, especially since it is much easier to do it in a slow cooker. It is especially convenient to use this device when guests come: after all, cooking a pie in a multicooker will take a minimum of time, and you will know when the dish is ready by a sound signal. Just 10-15 minutes - and your guests will be able to enjoy the incredible taste of pie, cupcakes and other baked goods. Many housewives are sure that pies in a multicooker turn out much better than in the oven, and this is true: after all, a multicooker is able to stably maintain an optimal mode, which, of course, has a positive effect on the taste of the finished dish.

Separately, it is worth mentioning that not every pie recipe is well suited for a slow cooker. For example, cabbage pie made from Lenten sponge often turns out to be rough. In the oven, this pie, on the contrary, turns out very tender. Most likely the reason for this is that the multicooker does not have a function for preheating the cake to a high temperature. But more delicate versions of yeast baked goods - with buttermilk, kefir or with the addition of baking - usually turn out much better than in the oven. Various quiches, tarts, and Laurent pies are also good. Thanks to good bottom heating, they bake perfectly with the filling and do not require baking the sand base separately, as is often done in ovens. The only thing you need to do is just be patient: the baking process in a slow cooker can take one and a half to two times longer.

Here's another important point: multicookers either do not have top heating or it is weak. Therefore, you should not expect to get a golden brown top crust. Here are several ways to correct the situation:

Turn the pie over while baking and wait for the other side to brown.
Place the pie on the top shelf of the oven, then turn on the grill for 5-7 minutes.
Place the pie with the bottom crispy side up and serve as is.
Sprinkle the cake with chocolate chips, powdered sugar, cover with cream or fill with glaze. Choose the option that will be closer to you.

Chocolate pie in a slow cooker

The taste and color of the product will be influenced by the quality and type of cocoa powder.

Ingredients:

medium-sized chicken eggs – 4 pcs.;
sugar – 200 g;
butter – 200 g;
sour cream of any fat content - 1 tbsp.;
flour – 220 g;
cocoa – 4 tbsp. with a slide;
baking powder – 2 tsp;
vanilla sugar optional.

For chocolate glaze (decorating the cake after baking):

butter – 100 g;
chocolate 150 g.

To prepare the glaze, the components must be melted in a water bath, stirring constantly with a silicone spatula. After boiling, immediately remove from heat and cool the mixture to room temperature.

Step-by-step cooking process:

Remove all products from the refrigerator 1.5 hours before. The butter should defrost until soft.
In a separate container, beat the sugar and eggs. Use a mixer to beat. The mass should be fluffy, light beige in color.
You need to gradually add the oil to the egg mixture, stirring constantly with a mixer.
1 tbsp. l. add sour cream at room temperature to the mixture. Continuously beat with a mixer at medium speed.
Sift the flour into a separate container. Experienced chefs also recommend sifting baking powder and cocoa into the same bowl.
Immediately after sifting, pour flour and cocoa into the egg-sour cream mixture, stirring the mass with a wooden spoon or silicone spatula.
The multicooker bowl should be greased with margarine or butter. It is better to put a piece of parchment on the bottom (this will save the cake from burning and make it easier to remove from the mold).
Pour all the dough into a cold bowl. Bake on the “baking” setting for 45 minutes. If there is a “multi-cook” mode, then you need to set the temperature to 50ºC and the time to 50 minutes.
After the multicooker signals that the process is complete, you need to keep the pie covered for about 15 minutes. Then open the lid of the device and let the cake cool to room temperature.
You need to remove the pie by turning the bowl over onto a flat dish or steamer tray.

Once scooped out, the bottom of the cake will be moist. It is recommended to keep the cake upside down for 2-3 hours to allow the base to dry. Then turn it over onto a flat plate and pour the glaze over it. You can add raisins and chopped nuts to the dough before baking.

Quick jellied pie with strawberries

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