Closed shortbread pie with jam in a slow cooker

Step-by-step preparation

Cooking time: 1 hr 40 mins

1. STEP 1

   

   Measure the required amount of sugar, add eggs

2. STEP 2

   

   Beat eggs with sugar until stiff foam

3. STEP 3

   

   Add room temperature butter

4. STEP 4

   

   Add quicklime baking soda

5. STEP 5

   

   Add sifted flour

6. STEP 6

   

   Knead a thick dough

7. STEP 7

   

   Wrap the finished dough in cling film and refrigerate for 30 minutes.

8. STEP 8

   

   After half an hour, take out the dough and divide it into 2 unequal parts.

9. STEP 9

   

   Line the multicooker bowl with parchment; this will help you easily remove the finished pie without turning it over. Spread most of the dough over the bottom of the multicooker bowl, simultaneously forming sides 3-4 cm high.

10. STEP 10

    

    Fill with jam not reaching the edges of the sides. If the jam is liquid, mix it with wheat bran.

11. STEP 11

    

    Tear small pieces from the remaining dough with your hands and cover the surface of the pie with them.

12. STEP 12

    

    Bake on the “baking” setting for 60 minutes 10 minutes

13. STEP 13

    

    After baking, leave the pie in the slow cooker without opening for another 10 minutes. Bon appetit!

14. STEP 14

    

    Remove the finished pie from the multicooker bowl by the ends of the parchment, cool, and sprinkle with powdered sugar.

15. STEP 15

    

    Bon appetit!