Jam pie - 27 cooking recipes

There are several varieties of jam pies, differing from each other not only in the composition of the products, but also in the cooking technology. First of all, this is a classic open-faced pie made from yeast dough with a mesh on top. Then a closed pie in which the filling is between two cake layers. The dough for it can be either yeast or yeast-free, unleavened, lean, shortbread, biscuit, puff pastry, thick or liquid (in the second case it turns out to be aspic).

And the third option is when jam is added directly to the dough, baking the pie as a whole cake in the manner of a cupcake.

Different recipes for jam pie can be not only jellied, but also grated, loose, airy, sandy, crumbly, elastic, tender or a little rougher. They can also be prepared so that the jam layer is between the thin base and the mousse on top. Mousse can be creamy, milky, fruity, chocolate, curd, berry.

A classic variation of jam pie is made with a mesh of dough. The second in popularity and frequency of preparation is sand bulk or grated. For the first, the dough can be mixed with yeast or any fermented milk product with soda - sour cream, kefir, yogurt, curdled milk, as well as milk, fermented baked milk. The dough should be soft and elastic so that it can be easily rolled out and hold the desired shape.

Absolutely any jam is suitable for such pies, from any berries, fruits or maybe even vegetables. The main thing is that it is not too liquid. You can thicken it with corn (or other) flour or gelatin. In the second case, an unpleasant odor may appear during baking, but it will quickly dissipate, and this will not affect the taste of the pie in any way.