Classic pies - 18 cooking recipes

In general, people like to cook pies in many countries, not only in Slavic ones like Russia. This dish is popular among the French, British, Germans, and Americans. And, of course, they have all been baking classic pies in their own way since time immemorial.

For example, the classic American one is a basket filled with a juicy filling, with a mesh of dough on top. It is called “pie” and can be made from yeast. French - still the same, but a sand basket with a juicy filling, but thinner than its overseas counterpart. It is called “quiche” (quiche), from the German “kuchen” (kitchen). In Germany and countries close to it, they love kuchen and prepare them in very different ways. One of the classic ones: aspic with creamy spread and streusel (pieces of dough scattered on the surface of the filling).

By the way, even the famous Zebra is a kind of classic pie, although it is also classified as cupcakes and cakes.

That is, recipes for classic pies differ not only in the composition of the products, but also in the cooking technology. Some may be made from thick yeast dough, others from liquid dough. Some are poured, others require rolling out and shaping. There are basket-like ones with filling, there are whole ones, baked in one layer, there are ones with filling between two layers, with dough patterns on top.

As for Russian classics, it’s better to go back in time (since today housewives in our country bake a variety of pies). This will be a yeast figured pie with jam, jam, berries or fruits (if sweet) and with meat, mushrooms, vegetables - if savory. In ancient times they were used for ritual purposes (weddings, funerals, farewells).

As for the varieties, in Russia and Ukraine they are: kulebyaka, rasstegay, sochnik, shanga, kalitka, cheesecake, mannik, nakrepok. Some of them are forgotten and rarely prepared, others have survived to this day and are prepared with pleasure.