Lemon Jam Pies

Name: Lemon Jam Pies
Total time: 2 h 20 min
Yield: 4
Cuisine: Russian, Soviet
Ingredients: Wheat flour for baking - 470 g; Milk - 250 g; Sugar - 75 g; Salt - 7 g; Dry yeast - 8 g; Vegetable oil - 102 g; Chicken egg - 60 g; Lemon jam - 300 g

Cookinero 3 May 2025

3240

Jam is translated from Polish as "boiled fruit puree with sugar". It is believed that jam was first made on the banks of the Vistula, where plum orchards grew. Pits were removed from plums and they were boiled for three days without sugar, but with the addition of spices (cloves, cinnamon), then the jam was baked in the oven until a crust formed. This cooking technology allowed the dessert to be stored for several years. The distinctive feature between jam and jam is that in jam the fruits retain their color and shape, and in jam they are a homogeneous thick mass. Pies with lemon jam are the best addition to tea.

How to cook Lemon Jam Pies

Step 1

Mix all dry ingredients (salt, sugar, flour) in a separate deep bowl.

Step 2

Mix milk with yeast.

Step 3

While constantly kneading the dough, add the dry part to the milk.

Step 4

Add vegetable oil. Knead the dough until smooth.

Step 5

Cover with a clean dry towel and leave for 45-60 minutes.

Step 6

When the dough has risen, cut it into even pieces and roll out the pie blanks.

Step 7

Add one and a half spoons of lemon jam to each pie. Form into desired shape.

Step 8

Line a baking sheet with parchment paper and place the pies on it. Preheat the oven to 200 degrees and place the pies there.

Step 9

Beat the egg and brush the top of the pies. Bake for 25-35 minutes.

Lemon Jam Pies - FAQ About Ingredients, Baking Time and Storage

Can I substitute the lemon jam with another type of jam or filling?

Yes, you can use any jam or filling you prefer, such as strawberry, apricot, or even Nutella. Just ensure the consistency is thick enough to prevent leakage during baking.

How should I store the baked lemon jam pies, and how long will they last?

Store the pies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, freeze them for up to 3 months.

Can I make these pies gluten-free?

Absolutely! Replace the regular flour with a gluten-free flour blend. Just ensure it has a 1:1 substitution ratio for best results, and consider adding a binder like xanthan gum if the blend doesn’t include it.

What’s the best way to reheat the pies if they’ve been refrigerated or frozen?

For refrigerated pies, warm them in a 300°F oven for 5-10 minutes. Frozen pies should be thawed at room temperature first, then reheated the same way or in a microwave for 20-30 seconds.

Can I use instant yeast instead of active dry yeast?

Yes, instant yeast works fine. You can mix it directly with the dry ingredients, skipping the step of dissolving it in milk first. Use the same amount as active dry yeast.

How can I make these pies vegan?

Substitute the milk with a plant-based alternative like almond or oat milk, and replace the egg wash with a mix of plant milk and maple syrup or a commercial egg replacer.

What can I serve with these lemon jam pies?

They pair well with a dollop of whipped cream, a dusting of powdered sugar, or a scoop of vanilla ice cream. They’re also delicious with a cup of tea or coffee.

Can I make smaller or larger pies? How should I adjust the baking time?

Yes! For smaller pies, reduce baking time by 5-10 minutes; for larger ones, increase by 5-10 minutes. Always check for a golden-brown crust to determine doneness.

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