Today I wanted to make shortbread pie with jam and crumbs on top, so I decided to use my favorite recipe and share it with you. I have butter in the ingredients, but in principle you can replace it with margarine, although in the first case it tastes better.

I use a classic recipe for shortcrust pastry for a pie, which has never let me down and it turns out really tasty and easier to prepare than others. There are a minimum number of ingredients, and they are all very simple. Also, there is no need for sour cream or kefir.

This recipe for shortbread pie with jam and crumbs can be made with any jam or preserves. I decided to add apricot, and for homogeneity I additionally blended it in a blender. The classic recipe for grated pie will come in handy if you need something tasty to make for tea. Even guests are not ashamed to serve this on the table.

In fact, this jam pie is made quickly and easily, so I’m sure that any housewife can definitely make it. I also recommend seeing how easily you can decorate the top so as not to rub the dough and make it look more interesting.

Ingredients:

  • Chicken eggs – 2 pcs.
  • Sugar – 1 tbsp. (200 ml.)
  • Slaked soda – 0.5 tsp
  • Butter – 200 g
  • Wheat flour – 400 g
  • Apricot jam – 200 g

How to make grated pie with jam

So, first of all, I’ll show you how to make shortcrust pastry for a pie. Beat eggs into a mixer bowl and add sugar. I set the mixer to beat at medium speed, and at this time I melt the butter.

When about 3 minutes have passed and the mass has become fluffy, but not like thick foam, such a consistency is not needed, I add slaked soda and melted butter.

I stir and add the sifted flour. It is necessary to sift it in order to saturate it with oxygen and check for the presence of anything unnecessary in it.

First, I add only 100 grams of flour, and begin to knead it with a spatula, then another 100, and so on until I have poured it all out. As a result, the dough comes out soft, not dense, but I don’t recommend filling it with flour if you need delicate shortbread pastries.

Now about how to form a grated pie with jam. I divide the dough into 2 parts, but not equal, but large and small. For now I put the smaller one in the freezer in a bag.

I cover a baking sheet with parchment and place a large piece of dough on it, and then simply distribute it evenly with my hands to make it the same thickness everywhere. I don’t make sides, I don’t see the need for it.

Since I have grated shortbread with jam, namely apricot, but I only found jam, I simply pureed the required amount in a blender until smooth. Next, I distribute it evenly throughout the dough, just a little short of reaching the edges.

At this time, you can already turn on the oven to heat up to 180 degrees. I take the second part of the dough out of the freezer and grate it on a coarse grater, directly on top of the jam, but so that it is approximately even. I didn’t mix more flour into this piece and rubbed it like that, but I know that some people add flour to it to make it harder, because it froze just a little and it’s not very convenient to rub because of this. You do what is most convenient for you.

This is the simple and easy jam pie recipe I came up with. I bake it for about 20 minutes until golden brown.

Next, together with the parchment, I transfer it from the baking sheet to a cutting board and let it cool, after which I cut it into portions.

Its base turned out to be thin, which only makes it tastier.

This is the shortbread pie I have with jam and crumbs on top, I really like it, so I advise you to bake it. And as a filling you can take any jam and preserves, and it is better that it is not very sweet, but with a slight sourness. Enjoy your tea!

I want to offer you an excellent recipe for a simple homemade pie, or rather, a grated pie with jam on margarine, which is quite easy to prepare. There are many variations of this dessert, and from one dough it is possible to make a product with different tastes; to do this, just take a different jam each time. Cherry, plum, apricot jam is suitable for sweet shortcrust pastry, and perhaps you like something else, so use it in cooking. If you don't like margarine, replace it with butter or a vegetable-cream mixture.

Following the step-by-step recipe with photos, your grated pie will be very tasty, and it simply cannot fail, which will certainly please novice cooks. If this pie is not enough for you, then feel free to double the amount of ingredients; believe me, it is eaten very quickly, sometimes even faster than it takes to cook. If you make a double portion, bake not in a mold, but on a large baking sheet, it will be much more convenient. I will be very glad if you like my recipe, which has been tested more than once. This delicacy is a great addition to tea. Cook with love and you will succeed.

Ingredients:

  • Chicken egg – 1 pc.
  • Sugar – 0.5 tbsp.
  • Soda – 0.5 tsp
  • Margarine – 125 g
  • Flour – 200 g
  • Cherry jam - for filling

Number of servings: 12

European cuisine

Baking time: 30 minutes

Cooking method: in the oven

Calorie content: 284 kcal per 100 g

How to make grated pie

To make a sweet pie with jam, first I make a simple shortcrust pastry. Melt the margarine and leave to cool. Pour sugar into a deep bowl, beat in the egg and mix well with a whisk. My glass is 200 ml, take this into account when adding ingredients.



And lastly I add flour. First, I add half of the required amount, mix the dough with a spatula, and then add a couple of tablespoons and knead the shortbread elastic dough.


Now it needs to be divided into two parts, one of them should be large and the second small. I wrap the smaller part in cling film and put it in the freezer for 20 minutes to harden. This will make it easier to grate it later.


I will bake the grated pie in a glass pan, which I pre-grease with oil so that the finished baked goods can be easily removed from it. I put most of the dough in the pan and distribute it evenly with my hands. I form small sides on the sides, which will prevent the jam from leaking out.


The jam must first be strained, removing excess liquid. And it must be seedless if you don’t want to break your teeth while eating. Then I spread the jam in an even layer on the dough.


During this time, the second part has already hardened a little in the freezer, so I take it out and grate it directly onto the pie. That is precisely why it is called grated pie with jam, prepared in my case with margarine.


I bake it in a preheated oven at 180 degrees for 30 minutes until nicely golden brown.


Then I carefully remove it from the mold, do this with a spatula, and transfer it to a board or dish. I leave the finished pie with jam to cool a little, and then cut it into portions, as in the photo.


A delicious grated pie with margarine jam is ready, all that remains is to brew some tea and try the freshly prepared pastries. Bon appetit!

Today we have a sweet table, a holiday for those with a sweet tooth and lovers of shortbread dough. This fragile, crumbling product is very popular among confectioners and lovers of such baked goods. Just imagine how many options for use - baskets, bagels, cookies, cheesecake base, juicers, tarts - you can go on and on listing the names of goodies. But let's focus our attention on such a simple but very tasty open pie with jam. Several recipes for its preparation with step-by-step photos are in front of you.

Shortbread pie with jam and crumbs on top

The dough for our pie contains a minimum of products that a thrifty housewife must have in her kitchen. Each of them has their own signature recipe for making such sweets. But they are unanimous on one thing - in order for the cake to turn out crumbly, you need to use butter, not margarine. And knead the dough correctly. As for jam, it can be absolutely anything: cherry, raspberry, apple, apricot, blueberry, currant, etc. The main thing is that it is thick. So, let's get ready already!

Ingredients for shortcrust pastry:

  • butter – 250g;
  • egg – 2 pcs;
  • flour – 3-4 cups;
  • baking powder - 1 tsp;
  • sugar – 200g;
  • salt - a pinch.

Shortcrust pastry for jam pie: recipe

How to make shortbread pie with jam


Shortcrust pastry pie with jam recipe with photo


Many of you have probably come across such a delicacy as grated pie. Who didn't have their mothers cook as a child? It was one of the most popular and affordable homemade products. But the consistency of the grated pie is dense, and we will prepare a softer version. The dough will be more tender, and the pie itself will be airier. It is very tasty to use any berries cooked in their own juice. For example, cherries, sweet cherries, strawberries, raspberries.

What do we need:

  • butter 72.5% - 200 gr. (1 pack);
  • granulated sugar – 180 gr.;
  • large eggs – 2 pcs.;
  • baking soda - a pinch;
  • wheat flour – 1.5 cups of flour (approx. 250 gr.);
  • cherry jam – 1 jar (500 gr.);
  • sunflower oil - grease the mold;
  • powdered sugar – 2-3 tsp.

How to bake grated shortbread pie with cherry jam


Quick shortbread pie with jam


You don't have to spend hours in the kitchen to make delicious homemade baked goods. All you have to do is uncork a jar of sweet jam and you can bake a homemade pie from it. The dough is prepared on the basis of butter and as a result the pie is similar to a classic shortbread, but still it is more tender and soft. Let's cook together and cook with pleasure for our family and friends! Our quick pie with your favorite strawberry jam will be a godsend for you, because it can be prepared in a hurry!

Required Products:

  • 1 pack of butter (200 gr.);
  • 150 gr. granulated sugar;
  • 2 pcs. chicken eggs;
  • 500 gr. flour;
  • 1 tsp food baking powder;
  • 200 gr. fruit jam;
  • 1 tsp vanilla sugar.

Preparing shortbread pie “Guests on the doorstep”


Remove from the mold, cool and the dessert is ready.



The pies are even tastier when cooled or even on the second day. Add nuts to the jam, the taste will be even more wonderful. And if you like it sour, sprinkle the top of the dessert with fresh lemon zest, the aroma will be magical. You can add cinnamon to the dough or filling. Try, cook with imagination, enjoy the result.

Enjoy your tea and delicious pie!

Grated pie. Grated pie is a very popular and tasty delicacy that is very easy to prepare. Almost always, such pies are prepared on the basis of shortcrust pastry, and they invariably turn out appetizing, tender and crumbly. And they are called grated because a special assembly technology is used in their production.

The most popular grated pie is, of course, grated pie with jam, often called Hungarian. However, this is far from the only variety of such pies: no less interesting and tasty pies can be baked with lemon, apples, various berries, apricots, dried fruits, condensed milk and even mayonnaise.

The main thing in making grated pies is to prepare the “correct” dough. Usually butter is used to prepare it, but some housewives successfully prepare it with margarine. First you need to prepare ordinary shortbread dough, extinguishing soda with vinegar. And then the dough is divided into two parts and frozen. Next, the dough is placed on the bottom of the baking sheet, either rolled out or grated on a coarse grater (most often only the top layer is grated) - it depends on what kind of pie you want to bake. Place the filling on this layer (if it is jam, it is important to make sure that it is not too liquid, and if it is berries, then in order to prevent them from spreading, they are combined with a small amount of starch) and rub the second part of the frozen dough on top. If you don’t want to grate the dough, you can simply knead it into crumbs with your hands. And only after this can you send the future culinary masterpiece to an oven preheated to 180 - 200 degrees. In this case, there is absolutely no need to grease the pie pan or baking sheet - the shortbread dough will not stick to them in any case. But, if you really want, you can cover them with a piece of parchment - if suddenly the filling accidentally leaks out of the pie, it won’t burn and you won’t have to wash the dishes.

If the jam used as a filling turns out to be too sweet, you can add diced fruit (apples, etc.) or just a little lemon juice to it. An excellent solution would be zest, which can be added not only to the filling, but also to the dough itself - such a pie will turn out to be extremely aromatic.

To make the grated pie even more original, you can add chopped nuts to the top of the dough. And if you want to make it crispier, you should add a small amount of oatmeal to the dough. If desired, you can even prepare a lean version of the grated pie - in this case, the butter is replaced with vegetable margarine.

In the morning I baked a grated pie, at lunch I wanted to drink tea - and I couldn’t find what to put on the plate. Sadness! However, I console myself with the fact that since the grated “happiness” so quickly disappears into the depths of the stomachs of my household, it means that it actually deserves an excellent rating.

I bake grated pie according to my grandmother's recipe. My mother cooked it the same way. My sister and godmother do the same, and I hope my daughters will bake in due time. I am sure that most housewives with experience know this recipe - they know it and cook it quite often. Nevertheless, I want to remind those who know how and do it once again (what if you haven’t baked it for a long time?), and for those who are just setting off on a grand voyage across the vast ocean of cooking, I’ll tell you what I myself know.

Ingredients

  • 200 g butter;
  • 3 cups flour;
  • 2 eggs;
  • 1/3 tsp. soda;
  • 1/2 tsp. salt;
  • 1 cup of sugar;
  • thick jam or marmalade.

Preparation

Big photos Small photos

    Take the butter out of the refrigerator. We are not preparing chopped dough, but regular shortbread dough, so we don’t need frozen butter, we leave it in the kitchen for a while. When it is quite easy to cut with a knife, divide it into 6-10 parts (solely for convenience) and place it in the bowl of a food processor.

    We measure out the sugar. If you do not have a sweet tooth and prefer discreetly sweet desserts, feel free to reduce the indicated amount.

    Break eggs into a bowl, add salt and soda. Please do not neglect salt - it is simply necessary for the ideal and balanced taste of shortcrust pastry: without it, it turns out insipid, flat, uninteresting.

    Mix the contents until smooth. No creamy structures or airy-smooth masses are required, you just need to combine the butter with the eggs.

    And we start adding flour. I never measure the amount, I always pour it “by eye”. You should have a smooth dough that comes together completely and does not stick to the sides of the processor. If you squeeze it into a fist, your fingers will also remain clean (greasy, but not in the dough).

    This is two glasses of flour. Not enough, the dough is liquid. Of course, if you bake it, the product most likely will not spread, but this is far from what we need, and not what is required for a grated pie.

    Two and a half glasses. Better, much better, but still not the same. The dough is soft, but does not hold its shape; it is almost impossible to form the product we need from it.

    Three glasses. Almost perfect, but pay attention to the sides of the bowl - they are a little oily. In principle, you can stop at this stage, however, purely intuitively, I added two more tablespoons of flour.

    And now I think that what was needed was achieved. The shortbread dough is ready. Elastic and soft, gentle and pleasant.

    We divide it into two parts – a little larger and a little smaller. We create with the larger one, while we send the smaller one straight to the freezer.

    We roll out the one we are working on into a rectangle. The dimensions of the rectangle should be equal (plus or minus) to the dimensions of the pan in which you will bake the cake.

    Carefully transfer the dough layer into the mold. If something breaks somewhere, don’t worry - it’s absolutely not important and not fundamental. By and large, you can skip the rolling step altogether and immediately stretch the dough in the mold with your fingers. It takes a little longer, but you don’t have to wash the rolling pin. Choose your option.

    So, we transfer it, if necessary, smooth the edges, press the torn places.

    We are looking for jam, preserves or jam (we make grated pie with jam, remember?). In my opinion, it tastes best with currant jam - it has a pleasant sourness, which “looks” simply amazing when combined with shortcrust pastry. This time I had apricot jam with rosemary - bright in taste, with a pleasant pine aftertaste, barely sour, but very aromatic. If the jam you find is runny, I recommend mixing it with a tablespoon of starch or flour. Or - boil it down to a “thick drop” that does not spread.

    I deliberately did not write the amount of jam - focus on your shape, the thickness of the jam, its fluidity. Usually 4-5 tablespoons are required, no more - the jam will flow. Of course, you can pour out half a jar from your heart (after all, we’re trying for ourselves, why be greedy?), but in everything, moderation is required: excess jam will leak out, fry, and burn.

    Spread the jam evenly over the surface of the dough.

    We take the second “ball” out of the freezer and begin to grate it on a coarse grater. This process is not the easiest, inconvenient and unpleasant. If you place a grater on a board, the dough will fall into one place and inevitably stick together, so you need to keep it suspended. You can use the services of a meat grinder, but the “worms” that come out of it must be immediately caught and assigned to a permanent place of residence.

    The dough you rub should be spread evenly over the pie.

    Place the pie in an oven preheated to 180 degrees and bake until nicely golden brown, about 25 minutes.

    Remove the finished grated pie from the oven and leave it alone for 3-5 minutes, after which you must cut it with a sharp knife. After cooling, you can only break it into pieces, so don’t forget about this point.

    When the pie has cooled completely, transfer it to a dish and invite everyone to drink tea. However, I’m sure that the latter is superfluous: by this moment, the household members will already be sitting at the table and starting to nervously bang their spoons.

Options are possible!

If you think that grated pie might get boring, I hasten to disappoint you: there are so many ways to vary the standard grated pie recipe that you could make it every other day for a year and not be disappointed!

Fillings in grated pie recipes

The easiest way is to experiment with the filling. In addition to preserves, marmalade, marmalade and confiture, you can use:
- cottage cheese, curd masses and various pastes based on it;
- poppy;
- nuts;
- various dried fruits (raisins, prunes, dates, dried apricots);
- fresh berries (cherries, sweet cherries, currants, blueberries, cranberries, lingonberries);
- condensed milk;
- chocolate;
- coconut flakes;
- meringue;
- twisted lemon mixed with sugar;
- fresh apple, cut into small pieces or grated on a coarse grater.

Experiments with dough

You can also experiment with the dough. It’s great to add chopped nuts to the part that “goes” on top of the pie (grated crumbs). Works great with a little oat flakes - they add incredible crunch. In addition to the fact that the pie is sprinkled with grated dough, you can prepare the streusel separately - it will be extremely tasty, elegant and even festive.

Lenten grated pie

During Lent, the hardest thing for me is to give up the usual sweets. I really love all kinds of cakes and mousses, jellies and candies, cookies and pies, and when I have to limit myself to such simple joys, I immediately begin to feel like a deeply unhappy person. For such periods of abstinence, I specially select recipes that can be implemented during fasting.
It is quite possible to adapt a grated pie for such needs. Of course, the difference between real butter and vegetable margarine is colossal, however, believe me, when you desperately want something sweet, this pie seems like a luxury and simply a masterpiece of culinary art.

Ingredients for Lenten Grated Pie Recipe

200 g vegetable margarine;
3 cups flour;
1/2 tsp. soda;
1/3 tsp. salt;
1 cup of sugar;
3-4 tbsp. l. ice water;
jam or marmalade.

How to make grated pie in Lent

Sift flour, salt and soda into a deep bowl, add sugar. If you are not a fan of richly sweet dough, and the jam you have on hand also contains too much sugar, I recommend reducing the amount.

Grind margarine (preferably frozen), mix with flour and, adding a few tablespoons of very cold water, collect the dough into a ball. Divide it into two parts (larger and smaller), wrap it in film and put it in the refrigerator for half an hour.

After the specified time has passed, take out most of the dough, roll it into a rectangle and transfer it to the form in which we will bake the pie. If necessary, we fasten the torn areas with our fingers and smooth out the unevenness.

Spread a few tablespoons of jam evenly over the first part of the dough.

We take out the second part of the dough and grate it, scattering small crumbs all over the entire surface of the pie.

Bake at 180 degrees until nicely golden – about 25 minutes.

Take the pie out of the oven, wait 5-7 minutes, then cut it - always while it’s hot. Serve after cooling completely.