Pie with jam

Name: Pie with jam
Total time: 1 h 50 min
Yield: 6
Cuisine: European
Ingredients: Chicken egg - 120 g; Wheat flour for baking - 600 g; Butter - 200 g; Sugar - 200 g; Baking powder - 11 g; Jam - 300 g

Cookinero 30 Apr 2025

5760

The step-by-step recipe for a jam pie in the oven is very simple. You can add any jam or make it yourself. Shortcrust pastry may crumble during baking. At temperatures above +25 degrees, the butter in the dough softens and may separate from the other products. To fix such dough, you need to cool it well, and put the butter already warm and soft. Then the pie will be delicious, and the light shortcrust pastry will set off the rich taste of the jam.

How to cook Pie with jam

Step 1

Start making the dough. Mix butter, sugar and vanilla in a bowl. Stir in eggs one at a time. Add flour and baking powder in parts, mixing well each time. Knead a soft, pliable dough. Divide it into two parts: one large and the second half as small. Wrap the smaller part in film and put it in the freezer for 60 minutes.

Step 2

Prepare the dough and baking pan. Lightly grease the baking pan with butter, spread most of the dough evenly over the pan, forming the sides. While the dough is freezing in the freezer, put the pan with the dough in the refrigerator. Put a layer of jam in the pan and spread it evenly over the entire surface with a spoon.

Step 3

Place the pie in the oven to bake. Take out the frozen part of the dough and grate it on a coarse grater, filling the entire surface of the jam. Sprinkle 1 teaspoon of granulated sugar on top to get a more appetizing and ruddy caramel crust. Place the form in the oven preheated to 180 degrees for 35-40 minutes.

Pie with jam - FAQ About Ingredients, Baking Time and Storage

Can I use margarine instead of butter in the dough?

Yes, you can substitute margarine for butter in equal amounts, but keep in mind it may slightly alter the flavor and texture of the crust.

How should I store leftovers, and how long will they last?

Store the pie covered in the refrigerator for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months.

Is there a gluten-free alternative for the flour?

Yes, use a 1:1 gluten-free all-purpose flour blend to replace regular flour, ensuring it includes xanthan gum or a similar binder.

Can I use a sugar substitute for a lower-carb version?

Yes, substitute granulated sugar with erythritol or monk fruit sweetener in the same quantity, though the crust may brown differently.

What type of jam works best for this pie?

Thicker jams like apricot, raspberry, or strawberry work well, but any jam can be used—just avoid overly watery varieties.

Can I prepare this pie ahead of time and bake it later?

Yes! Assemble the pie, cover tightly, and refrigerate for up to 24 hours before baking. Add 2-3 extra minutes to the baking time if chilled.

How do I prevent the crust from getting soggy?

Ensure your jam layer isn’t too thin or watery. Pre-baking the bottom crust for 10 minutes before adding jam can also help.

Can I make mini pies instead of one large pie?

Yes! Divide the dough and jam into muffin tins for individual portions. Adjust baking time to 20-25 minutes.

What’s the best way to reheat leftover pie?

Warm slices in a 300°F (150°C) oven for 10-15 minutes or microwave briefly for a softer texture.

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