From childhood, many people remember the taste of yeast pie with jam, which they could taste at their grandmother’s. This delicacy has been popular for many decades, and even a novice housewife can master the basics of its preparation. To prepare this type of baking, you don’t need a lot of ingredients, and the cost of such a dessert is low.
For those who have time to knead the dough
Of course, store-bought dough is quite suitable for baking, but those who use homemade dough claim that the difference is obvious. And this difference states that a delicious jam pie can only be baked from your own dough. To prepare the rich base we will need the following ingredients:
- premium wheat flour – 3 cups;
- water (warm milk) – 1 glass;
- dry instant yeast - 1 teaspoon;
- margarine for baking – 200 g;
- granulated sugar – 1 teaspoon;
- salt - half a teaspoon.
Recipe 1: yeast pie with jam in the oven (with photo)
To prepare this pie recipe, we use yeast dough.
- kefir - 350 ml;
- egg - 2 pcs. (in dough) + 1 pc. (for greasing the pie);
- butter - 40 g;
- sugar - 100 g;
- dry yeast - 10 g;
- cinnamon - 10 g;
- salt - 1 pinch;
- flour - 700 g;
- thick jam or jam (I made it with grape jam) - 150 g;
- vegetable oil for greasing the mold.
Pour yeast, cinnamon, salt, and 1 tablespoon of sugar into warm kefir.
Add 3-4 tablespoons of sifted flour.
Mix the whole mass, cover with a towel and place in a warm place to activate the yeast (this will take 15-20 minutes). During this time, a lush “cap” will appear on the surface of the dough.
While the dough is maturing, combine 2 chicken eggs, soft butter and the remaining sugar in a separate bowl.
Mix the egg and butter mixture by hand or using a mixer until smooth.
When the dough is ripe (that is, a “cap” appears on the surface of the dough), add it to the sweet egg-butter mixture and mix.
Add sifted flour in parts, kneading into a soft, pliable dough.
The dough should resemble soft children's plasticine and should not stick to your hands.
Place the dough in a warm place until it doubles in volume (this may take one to two hours).
Grease the baking dish with vegetable oil. Divide the dough into 2 unequal parts. Roll out most of the dough to the diameter of your mold and line the bottom with it. Everyone adjusts the thickness of the dough to their own taste: if you like more dough, roll out the dough to a thickness of 6-7 mm.
Stepping back 1 cm from the edge of the dough, use a sharp knife to make a shallow cut around the perimeter of the mold (this is necessary to form a side so that the melted hot jam does not leak during the baking process).
Choose thick jam (or marmalade).
Apply a thick layer of jam (as in the photo) over the entire surface, without greasing the separated edge, and smooth with a fork.
On a table sprinkled with flour, roll out the reserved smaller part of the dough into a thin layer approximately 2-3 mm thick and cut into thin strips (you can use a shaped knife for cutting). Place the cut strips of dough on top of the jam in random order. Form a border along the edge of the dough. Cover the pie with a napkin so that the napkin does not touch the jam and leave to proof for 15-20 minutes.
Beat one egg until smooth and brush over the entire surface of the dough.
Bake the yeast pie with jam in a preheated oven for 20-25 minutes at 180 degrees.
Allow the pie to cool completely before serving.
An elegant, aromatic yeast pie with jam, baked in the oven, will appeal to many with its wonderful taste.
Yeast secrets
A pie made from yeast dough with jam will turn out especially rich if the dough is placed on a sponge. To do this, add salt, sugar and yeast to a glass of warm water and leave at room temperature for 20 minutes. In this case, the yeast (even if it is dry and instant) will fit properly and quickly make the dough voluminous and rich. Sometimes housewives try to make the baked goods even tastier and replace the water with warm milk or add an egg. This can be done, only in this case it will be necessary to increase the portion of dry yeast. The more extraneous (besides water and flour) ingredients, the more yeast required for kneading.
Gingerbread pie with jam and milk
This pie tastes like store-bought shortcakes. It takes a little time to prepare. The finished dish goes well with hot drinks.
- Liquid strawberry jam - a glass;
- Wheat flour – 2 cups;
- Granulated sugar - to your taste;
- Soda – 2 teaspoons;
- Milk - a glass.
Almost any jam is suitable for making this pie. The most important thing is that it is liquid. It is advisable to pre-boil jam that is too thick with the addition of drinking water. For example, if strawberry jam is candied, it must be placed in a container of a suitable size, placed on the stove and the required amount of water added. For a kilogram of jam, take about a glass of water and cook until tender.
Preparation:
- Combine all ingredients together and stir;
- You will end up with a batter;
- Bake it in the oven for 30 minutes at 180 degrees;
- If desired, decorate the finished pie with honey;
- Serve.
Quick pie with jam: what to do while the yeast is maturing?
Our pie is so quick that we won’t waste a minute and start chopping the margarine. Baking margarine is most suitable for dough, but sometimes it is replaced with butter. The optimal place for shredding pieces of margarine in flour is a baking board. However, this can be done either on a large cutting board or on a clean, dry table, or in a deep bowl. When the soft margarine has already been thoroughly chopped with flour, you can pour everything into a saucepan and add the appropriate dough.
Very easy rhubarb pie recipe
Super easy and delicious rhubarb pie recipe. Melts in your mouth, despite the use of wholemeal flour. The dough is tender, moist and juicy. Vanilla sugar gives a wonderful aroma and taste.
It cooks quickly, so it doesn’t require much baking time.
Required:
- 200 grams butter
- 3/4 cup brown sugar
- 2 packets of vanilla sugar
- 3 tablespoons milk
- 2 eggs
- 1 cup wheat flour
- 1 cup whole wheat flour
- 1.5 teaspoons baking powder
- 400 grams diced rhubarb
- Brown sugar for sprinkling
Melt butter with sugar, vanilla and milk. Stir until sugar dissolves. Cool.
Add eggs.
Gradually add both flours and baking powder. Knead the dough.
Place the dough in a baking dish lined with baking paper and smooth it out.
Place rhubarb on top. Sprinkle with brown sugar and place in the oven.
Bake at 160 degrees for approximately 40 minutes.
Forming a pie
Few people like the good thick sides of the pie when they eat it, but they are the ones who guard the sweet filling. Therefore, we will not save dough to create high sides. Our jam is now quite thick, so we will put it in the pie from the heart. And a kind of mesh of long dough flagella will be responsible for the safety of the top layer. Now you can put the open yeast dough pie with jam in a preheated oven for about half an hour. The amazingly delicate aroma itself will signal the imminent completion of the process. The oven temperature should not exceed 180 degrees to avoid burning. Now the guests will definitely be satisfied.
Recipe 8: cottage cheese pie with jam in the oven (step by step with photo)
- flour - 3 cups
- butter - 180 gr
- chicken egg - 2 pcs
- sugar - 4 tbsp.
- cottage cheese - 400 gr
- soda - 0.5 tsp.
- starch - 2 tbsp.
- jam - 250 gr
Grind cottage cheese (200 g) with sugar (2 tbsp) and 1 egg.
If the cottage cheese remains grains, even better.
Melt the butter and add to the curd mixture. Add soda.
Add flour and knead the dough.
Place the dough in the refrigerator for half an hour. Cover it with film.
After half an hour, divide the dough into two parts - large and small. Roll out a large piece and place in a mold.
Use a smaller piece of dough to form a side for the future pie.
Grind 200 g of cottage cheese with one egg, 1 tbsp. starch and 2 tbsp. Sahara.
Place the curd mixture onto the crust sprinkled with starch.
Stir jam with 1 tbsp. starch.
Place it on the curd mass.
Bake the pie in the oven at 180 degrees for 40-45 minutes.
Some baking tips
- The dough is especially fluffy if you add sifted flour to dough and melted butter or margarine.
- Silicone baking pans are not greased. In order not to use oil in heat-resistant forms, they are lined with special paper, which will significantly reduce the cleaning process.
- Sometimes in open pies, instead of a mesh, real braided braids are built as decoration. Thus, the cake, rising, becomes almost closed.
- If you can’t form a side of the pie that is integral with the base, you can make it from a separate long and thick rope.
- To make the top of the baked goods brown nicely, you can brush it with an egg beaten with one tablespoon of sour cream before putting it in the oven.
Enjoy your tea!
How to quickly make rhubarb pie
Rhubarb pie with kefir has a wonderful taste: tender dough and sweet and sour filling. This recipe can be used to bake a pie with either fresh or frozen rhubarb.
Required:
- 450-500 grams rhubarb stems (fresh or frozen)
- 180 grams of kefir (yogurt)
- 3 cups premium flour
- 1 cup of sugar
- 3 eggs
- 1.5 teaspoons baking powder
- 1 cup oil
- Vanilla sugar
For the baby
- 1 tablespoon butter
- 2 tablespoons flour
- 1 tablespoon sugar
For the pie, it is better to choose rhubarb with red petioles, but this is not necessary.
Trim leaves. Rinse the petioles thoroughly with water and dry. Remove fibers. Cut into pieces about 1 centimeter long.
In advance, about an hour before baking, remove kefir, eggs and butter from the refrigerator.
Pour kefir into a bowl.
Add flour, sugar, including vanilla, baking powder. Break the eggs.
Mix the dough.
Line a baking tray with baking paper. Lay out the prepared dough. Flatten.
Spread a layer of rhubarb.
Prepare the crumble by mixing the ingredients. Sprinkle on top.
Place in an oven preheated to 180 degrees.
Bake for 40-45 minutes or until done.
Quick delicious pie with rhubarb and strawberries
Strawberries and rhubarb are in season at the same time. Bake a delicious and aromatic pie.
Required:
- 3 large eggs
- 3 cups flour
- 3 teaspoons baking powder
- 3 tablespoons oil
- 1 cup of sugar
- 1 packet vanilla sugar
- 1 cup sour cream 20%
- 300 grams of fresh strawberries
- 300 grams fresh rhubarb
- 3 tablespoons sugar for fruit
- 1 vanilla pudding
- 2 glasses of milk
- Sugar
- Powdered sugar for sprinkling
Peel and cut the rhubarb into small pieces.
Wash the strawberries, dry and cut into slices.
Place fruit in a bowl. Add 3 tablespoons of sugar and stir.
Boil the pudding in two glasses of milk, then sweeten. Cool.
Prepare the dough. Beat the whites with a pinch of salt.
Add yolks and sugar and beat.
Gradually add sour cream, stirring constantly.
Mix flour with baking powder. Add through a sieve to the whipped mixture and mix thoroughly.
Place the dough on a baking tray lined with baking paper and spread evenly.
Add the pudding in portions, then the fruit without juice.
Bake for 40 minutes at 175 degrees. If the cake starts to burn, lower the temperature.
Cool and sprinkle with powdered sugar.
Delicious rhubarb pie made from shortcrust pastry
A classic pie with sour rhubarb and a sweet, crunchy crumb. The recipe is very simple.
Required:
- 400 grams rhubarb
- 4 eggs
- 3/4 cup sugar (180 grams)
- 1 packet vanilla sugar
- A pinch of salt
- 0.5 cups coke oil (100 ml)
- 1.5 cups flour
- 1.5 teaspoons baking powder
For the baby
- 50 grams soft butter
- 80 grams flour
- 40 grams of sugar
Peel the rhubarb and cut into 0.5 cm thick pieces.
Crumb: Mix the ingredients with your hands until crumbly. Place in the refrigerator.
Beat eggs, sugar, vanilla sugar and a pinch of salt into a light thick mass.
Add oil and stir.
Mix flour with baking powder and sift.
Add to batter in three additions, stirring each time until ingredients are combined.
Place the finished dough on a baking sheet lined with baking paper.
Add rhubarb and sprinkle with crumbs.
Bake at 180 degrees for 40 minutes until golden brown.
Fragrant pie with rhubarb and strawberries
A wonderful combination of the sour taste of rhubarb with a sweet layer.
Required:
For the test:
- 3 cups flour
- 0.25 cups sugar
- 2 teaspoons baking powder
- 5 yolks
Filling:
- 5 proteins
- 1 cup of sugar
- 2 cream or vanilla puddings
- 0.5 cups oil
- 250 grams rhubarb
- 150 grams strawberries
Cook the pudding ahead of time according to the instructions on the package.
Prepare the dough. Mix flour with baking powder and sift into a bowl.
Add diced butter, sugar and yolks.
Knead the dough.
Line the pan with baking paper or sprinkle the bottom with semolina.
Lay out the dough, leveling it with your hands and making sides according to the height of the mold.
Bake at 170-180 degrees until golden brown.
Peel and cut the rhubarb into heaps.
Wash the strawberries and cut into 4 parts.
Beat the whites with sugar, adding vegetable or melted and cooled butter.
Then gradually add the pudding. Beat until fluffy.
Spread the mixture onto the pie. Fruit on top.
Place in the oven and bake until done.
