In the summer heat, jelly is as refreshing as ice cream. But it can be prepared and served not only as an independent dessert, but also as part of a pie. In this case, jelly is used as a filling for fruits or berries that make up the top layer of baked goods. The dessert turns out light and elegant, which is just what you need for summer. Our article offers a step-by-step recipe describing tangerine jelly pie. In addition, other recipes for similar desserts with fruits and berries will be presented below.

with cottage cheese and jelly

What could be tastier than a light dessert made from shortcrust pastry with a delicate curd layer inside? The answer to this question is in the following recipe. The jelly pie, the photo of which is presented above, turns out incredibly light, tasty, and refreshing. It literally melts in your mouth. Tangerine slices perfectly match the taste with the delicate curd mass, and the crispy shortbread dough perfectly complements this combination.

To prepare tangerine and jelly pie you will need the following ingredients:

• egg yolk - 2 pcs.;
• butter - 100 g;
• salt - ¼ tsp;
• flour - 160 g;
• water - 20 ml;
• sugar - 125 g;
• corn starch - 25 g;
• cottage cheese - 300 g;
• egg - 2 pcs;
• tangerines - 4-6 pcs.;
• jelly - 1 pack.

Sweet seedless tangerines are ideal for this dessert. There should be exactly as many of them as necessary to cover the surface of the curd layer. When preparing the pie, the jelly from the package is used. To make the dessert more tasty, it is recommended to use a semi-finished product with orange or tangerine flavor.

Dough preparation stage

The basis of the tangerine jelly pie is thin. The dough for it is prepared in the following sequence:

1. In a deep bowl, mix 25 g of sugar, 160 g of flour, salt and grated cold butter. Grind the ingredients into crumbs.
2. Add egg yolks.
3. Knead the dough into an elastic and homogeneous dough with your hands, adding cold water little by little.
4. Prepare 2 sheets of parchment. Place a ball of dough between them and roll out into a thin layer. Transfer it to a baking dish, not forgetting to form sides about 4 cm high.
5. While preparing the filling, place the pan with the dough in the refrigerator.

After this, you can proceed to the next stage of preparing the pie.

Curd layer

As you know, dairy products are rich in calcium. As for cottage cheese, in addition to the benefits for teeth and bones, this product also has a beneficial effect on the functioning of the gastrointestinal tract. And most importantly, its beneficial properties do not decrease during heat treatment.

Curd mass is used as a layer between the shortbread and jelly in the tangerine pie. It has a delicate consistency and perfectly harmonizes in taste with other layers of baked goods.

To prepare the curd filling you need:

1. Grind the cottage cheese through a sieve or beat with a blender until its consistency becomes homogeneous.
2. Add two eggs one at a time, add 100 g of sugar. Beat all ingredients well with a blender.
3. Add starch and mix the resulting mass again.
4. Remove the pan with the dough from the refrigerator and prick the crust with a fork.
5. Spread the curd filling evenly on top.
6. Place the mold in the oven, preheated to 200°, for 30 minutes. Cool when ready.

Features of preparing jelly for pie

As soon as the shortbread and curd layer have cooled, you can begin the final stage:

1. Peel the tangerines and separate them into slices. Place them on top of the curd layer.
2. Prepare the jelly, strictly following the instructions on the back of the package. Cool it to room temperature.
3. Without removing the cake from the mold, pour the jelly over the tangerine slices. Place the dessert in the refrigerator for 6 hours.

Strawberry cheesecake without baking

Below is a recipe for jelly pie, which you can easily prepare yourself, even without an oven. Step-by-step actions are as follows:

1. Soak gelatin for the curd layer (10 g) in 60 ml of cold water for 1 hour.
2. Prepare strawberry jelly according to package instructions and cool slightly.
3. Line the springform pan with parchment.
4. Use a blender to turn shortbread cookies (300 g) into crumbs. Combine it with soft butter (80 g). Place the resulting mass on the bottom of the mold and place in the refrigerator.
5. Heat the swollen gelatin until the lumps are completely dissolved and cool.
6. Beat cream with a fat content of at least 33% (200 ml) with sugar (150 g) until stable peaks form. Add mascarpone (250 g) or other cream cheese and mix.
7. Beat cottage cheese (250 g) with a blender and carefully mix into the creamy mass.
8. Spread the filling on top of the cookie crust and place the pan in the freezer for 10 minutes.
9. Cut several strawberries into slices and place on the curd surface. Pour cooled jelly on top of the pie. To set, place it in the refrigerator overnight.

Simple berry jelly pie

When preparing the next dessert, you must adhere to the following procedure:

1. Chop cold butter (150 g) with a knife. Combine it with flour, cottage cheese and sugar (150 g each). Knead the dough. If it turns out too dense, add a little water or milk. Wrap the dough in cling film and place in the refrigerator for half an hour.
2. Add gelatin (15 g) with water according to instructions.
3. Wash and dry 1 cup of any berries. Strawberries, raspberries, and black currants are ideal. If cherries are used for the filling, you must first remove the pits.
4. Combine swollen gelatin with berries in a saucepan. Bring the mixture to a boil over low heat and immediately remove from the stove. Cool.
5. Distribute the dough into the mold, not forgetting to make sides and prick it with a fork. Bake the cake in an oven preheated to 180°C.
6. Pour room temperature berry mixture onto the cooled crust. Let the pan cool for 8 hours. Pie with berries in jelly is consumed immediately from the refrigerator. You can serve it with a scoop of ice cream or whipped cream.

Apple Pie with Apple Jelly

A very delicate and light dessert is prepared according to the following recipe:

1. Preheat the oven to 180°.
2. The dough is being prepared. To do this, soften butter (100 g) is ground with a fork with sugar (100 g). Break 1 egg here and add 100 g of sour cream.
3. Flour (300 g) with baking powder (1 tsp) is sifted into a bowl with other ingredients. Knead the dough and immediately distribute it into a mold with a diameter of at least 26 cm.
4. Apples (500 g) are cored and peeled, and then carefully placed on top of the dough.
5. The mold is placed in the oven for 35 minutes. Cool when ready.
6. Gelatin (20 g) is soaked in 90 ml cold water for 40-50 minutes.
7. Apple juice (300 ml) is brought to a boil over medium heat. If necessary, add sugar (30 g). Add gelatin and, without bringing to a boil, completely dissolve it in the juice.
8. Once the jelly has cooled to room temperature, pour it on top of the apples. After 6-8 hours, the jelly pie will be ready.

Shortbread pie with soufflé, jelly and fruit

Use any seasonal or tropical fruit as a garnish for your next dessert. Jelly pie tastes equally delicious with mango, peaches, oranges and kiwi. Well, it’s not difficult to prepare:

1. Add sugar (2 tbsp) to soft butter (80 g). Grind the ingredients with a spoon until they turn into a soft, creamy mass.
2. Add 1 egg and sift 1 cup of flour. Knead the dough, form it into a log and put it in the refrigerator.
3. After half an hour, put the dough in a mold with sides, put some weight on top (for example, peas or beans) and bake in the oven at 200 ° C for 15 minutes.
4. Soak a tablespoon of gelatin in water and then heat until completely dissolved.
5. Grind the egg yolk with sugar (25 g) and vanilla. Add a tablespoon of flour to the resulting mass and pour in 50 ml of milk.
6. Place the egg mixture over low heat and bring it to a smooth consistency. As soon as the cream has cooled a little, add a piece of butter (30 g) to it.
7. Beat the whites into a fluffy foam and carefully fold them into the yolk part of the soufflé. Gradually pour in the dissolved liquid gelatin.
8. Pour the soufflé onto the cooled crust and refrigerate until set.
9. Prepare the jelly, and when it cools to room temperature, pour it over the fruit laid out on the surface of the soufflé. Cool the pie again. It is advisable to leave it in the refrigerator overnight.

Multilayer cakes with a gelatin layer on top always attract more attention than their relatives with cream or other types of decoration. Many people think that such desserts are very difficult to prepare and have a rather labor-intensive preparation process. It's actually very easy to make jelly on top of the cake. This article will tell you how to do this at home using available products.

Types of cakes

There are several options for cakes with jelly on top:

1. The base is made of dough, then a layer of cream or soufflé, and then the cake itself. The disadvantage of such a cake is that it is quite high in calories and takes a long time to prepare (taking into account all the layers). A significant plus is its stunning appearance and taste.
2. A no-bake cake based on a layer of crushed cookies mixed with butter or condensed milk or dried fruit. This dessert can also have a layer of cottage cheese, yogurt or cream, which is topped with a layer of jelly.
3. Fruit cake or, as restaurant workers call it, “seasonal cake.” The base of such a dessert is often made of shortcrust pastry, and is quite thin, and the entire space inside is occupied by whole fruits and berries or their pieces, which are filled with a gelling mass on top. Sometimes this is a thick layer (at least 4 cm), and sometimes the fruit is simply coated with thick jelly with a brush so that they have an attractive appearance and are easier to transport.

Biscuit based

The basic recipe for a cake with jelly on top looks like this:

• To begin with, a sponge base of six eggs is baked. To do this, beat the eggs with 1 cup of sugar until they increase in volume by at least 3 times.
• The mass should become almost white, fluffy and thick.
• At this point, the oven should already be preheated to 200 °C, and the baking pan should be lined with parchment, lightly greased.
• Next, mix 1 cup of flour into the egg mixture with a spoon, moving the spoon in one direction from bottom to top (this is very important if you don’t want the sponge cake to turn into a lifeless cake).

• Pour the batter into the prepared pan and place it in the oven.
• Bake for at least 40 minutes, without opening the oven door for the first half hour so that the dough does not settle.
• When the biscuit is ready, let it cool in the mold, then remove it and cut the base into 2 layers lengthwise using a sharp knife.
• Next, saturate the layers with cream, stack one on top of the other, and cover the top with a small layer of cream (no more than 1 cm) to level the surface, bringing it to perfection. In the future, the jelly on it will look perfect.
• Chill the cake in the refrigerator until the cream becomes firm.

A few important aspects

Many ignorant people who have tried with jelly on top have failed only because they did not know some of the nuances of preparation. The most common situation: the jelly dripped off the cake along with the cream, and if there was no cream at all (there were such attempts), then the top layer was simply absorbed into the sponge cake, turning it into something unintelligible.

Also, many jelly with fruits did not harden at all, although the preparation proportions were correct. What are the mistakes?

1. The most important thing: at the time of pouring, the jelly must be absolutely cooled to such a state that the first signs of thickening, that is, gelling, appear.
2. It is also important to use a thick cream, preferably oil or cream based. Custard, as well as whipped cream, do not combine with jelly at all, as they have a too watery structure, which, in combination with the jelly mass that has not yet hardened, becomes more liquid and flows off the cake.
3. And one more thing: if fruits are planned in the jelly on top of the cake, then it should not be pineapples and kiwis - they are incompatible with gelatin, since their enzymes neutralize their properties. Therefore, if you want to make jelly with fruit inside, you need to opt for other options, or use canned ones. Fruits that have undergone heat treatment are deprived of enzymes.

Preparing the cream

It is for this reason that those who have never prepared such desserts should start with a simpler option, for example, cherry jelly cake. On top you can decorate it with whole berries, if desired, covering them with a thin layer of sweet mass.

So, for a sponge cake of six eggs, you can prepare a cream from whipped sour cream with sugar, in a ratio of 3:1, adding a little vanillin to them for a better aroma. The mixture is whipped until a fluffy, stable foam is achieved, but it is important not to overdo it, otherwise the sour cream may turn into oil. When the cream begins to thicken, you need to watch carefully and reduce the speed of the mixer.

Next, the resulting cream is coated with the layers of the biscuit, as well as the top part, which should be smoothed out with a knife. Place the cake in the cold for at least an hour so that the cream becomes harder, then the jelly on it will be more stable and harden faster.

Pour jelly

To prepare you need to take:

• 2 tbsp. cherry juice;
• 4 -6 tbsp. l. sugar (depending on taste preferences);
• 25 g of gelatin and 150 g of cold water to dilute it.

Let the gelatin swell, and then dilute it in cherry juice, add sugar and heat until completely dissolved. Do not allow the liquid to boil under any circumstances, otherwise the gelatin will lose its properties. After which it should be cooled until it becomes thick, and when signs of thickening appear, the jelly should be poured on top of the sponge cake.

How to pour jelly onto a cake?

Probably, every novice pastry chef has made such a mistake: the jelly, when trying to pour it into a springform pan (for further convenient removal of the cake), poured out through the joint of the walls or there was no suitable shape at all. How to avoid this?

1. If there is no suitable sized mold for pouring the jelly, then you can use an ordinary wide bowl, which is slightly larger in diameter than the biscuit base. Line it with cling film, pour in the jelly, let it harden completely, then take it out, place the biscuit base on top, and trim off the excess edges with a knife slightly heated over the fire.
2. If a suitable springform mold is available, but it is not high enough to fill the jelly, then its height can always be increased using foil or oiled baking paper, which must be folded several times to give greater density (after all, they must withstand the pressure of the gelatin mass).
3. How to make a cake with jelly on top if the socket in the mold is leaking liquid? The solution is still the same: a thick ring of oiled paper that will cover the biscuit layer and rise above the edge of the mold. It is the dense structure of the paper form that is important, so you should be meticulous in the process of preparing this ring. And do not forget that the jelly is poured already at the first stage of hardening.

No bake cake

For those who don’t like to tinker in the kitchen for a long time, and even bake something, the recipe for a cake (with photo) with jelly on top, but without baking and with a minimal dough base will appeal to your taste. What’s especially nice is that such desserts are lower in calories than their biscuit counterparts, and they are also easier to digest.

For preparation you will need the following ingredients:

• 300 g plain cookies;
• 150 g butter and the same amount of cottage cheese;
• 700 g sour cream or heavy cream;
• 180 g granulated sugar;
• two bags of jelly;
• 55 g gelatin;
• vanilla;

Fruits are added based on the color of the jelly: lime - if the jelly is green or yellow, orange - if orange, strawberry - if red.

Preparation

1. Grind the cookies into crumbs and mix with butter. If the mass is not flexible enough, you can add a couple of tablespoons of condensed milk or cream.
2. Place the resulting mass in an even layer at the bottom of the springform pan, pressing firmly with your hands, and then place it in the refrigerator.
3. Dilute gelatin in a glass of cold water, and when it swells, heat in a steam bath until dissolved.
4. Grind cottage cheese with sugar and vanilla using a blender until creamy. It is important that there are absolutely no small curd grains (this is why some chefs recommend rubbing the cottage cheese through a sieve).
5. Add sour cream and beat a little more and, stirring continuously, pour in the gelatin. Grind quickly and pour onto the cookie base.
6. The mass will harden quickly, so you need to act quickly to ensure the top layer is even.

Since the plan was to have a cake with jelly on top, it means you need to prepare the top layer:

• In a small saucepan, dilute the contents of the jelly packets in 600 grams of water and heat a little until everything dissolves well.
• Place the mass in a cool place and, stirring occasionally, check its condition: when the mass begins to thicken slightly, it’s time to pour the top.

Fruits in jelly on a cake

The most crucial moment remains: how to pour jelly on top of the cake so that the fruit is beautifully laid out inside?

One of the main rules: do not make too thick a layer of the jelly itself, then when pouring the fruits will not float up in a random order, which sometimes happens when there is a large volume of the top layer.

So, the cooled jelly for the top layer has already begun to show signs of gelling, which means it’s time to cut the fruit:

• If the cake has an orange or lime layer, cut them into 5 mm thick circles along with the skin. It's important to use a really sharp knife to get nice, even cuts.
• We lay them out in a picturesque pattern on the curd layer of the cake, which is already well frozen (it’s better to make sure and test for elasticity with your finger).
• Then carefully pour the jelly on top in small portions so that the fruit pattern is not disturbed. At the same time, it is worth making sure that the level of the orange layer is not much higher than the fruit itself.
• We immediately return it to the refrigerator until the top layer has completely hardened, and when serving, decorate with a few mint leaves or large chocolate chips.

If strawberries are used for the cake

When half the portion of the prepared jelly is poured onto the cake, lay out the whole berries, with the sharp part facing up, placing them tightly together. It is worth noting that the berries should be selected in advance so that they are undamaged and of the same size.

When all the berries are laid out in a row, put the cake in the cold for 10-15 minutes so that this layer becomes more elastic and secures them. It is important not to let it harden completely, otherwise the uniformity of the top layer will be lost. This does not affect the taste in any way, but aesthetics are also important.

In this article, we will take a closer look at the process of making jelly pie. In addition to general information, below are also 4 basic step-by-step recipes. The recipes are different, the dough is different, the tastes are different. One might say, for every taste!

What's the point of a jelly-fill pie? This is a sweet fruit or berry pie (in some cases even more like a cake!), the dough or filling of which is covered with a layer of jelly (frozen gelatin) on top.

Here I would also like to draw your attention to the fact that the beauty and taste of such baked goods depends entirely on your imagination! The broader and bolder you think, the more unique and delicious the pie will be.

They look very beautiful: these harmonious layers, these berries or pieces of fruit, covered with a transparent (or colored) shiny layer of jelly.

Is it easy to make such a pie? It's actually very simple! Don’t let the juicy photos inspire doubt - thanks to the site, you will quickly and effortlessly make a delicious jelly pie!

But before moving on to the recipes, let's briefly describe the process of preparing jelly filling. Maybe this is the information you came here for.

Recipes

How to make jelly filling for a pie (cake)

Here are the general principles of preparation. And what to pour into this jelly, or what to add to it, completely depends on your taste preferences.

The filling can be made with anything: apples, pears, strawberries, cherries, pineapples, bananas, lemons, oranges, peaches, apricots - the list of berry and fruit combinations is endless. Naturally, you can also use all kinds of jam, jam, jam.

Have you chosen sweet ingredients? Great! But we also need a gelling component.

There are detailed instructions on the back of each bag. I’ll tell you in my own words what is written on the bag from Dr. Oetker.

Mix the contents of the sachet (8 grams) with 2-3 tablespoons of sugar. Now add 250 milliliters of water or juice. Bring to a boil, stir for a minute, and then cover the fruit with this liquid. All!

You can also make it from regular gelatin. Let's make it from jam as an example.

Soak gelatin (25 g) in water (2 cups) for 30 minutes to swell. Then stir in the jam (150-200 g) and, if desired, a few tablespoons of sugar. Place on the fire, bring to a boil, stir constantly.

That's it, now let it cool a little. Cover the pie with this warm mixture and place it in the refrigerator.

Shortbread pie with berries and jelly

This is the simplest thing: at the bottom there is a shortbread cake, on it are some berries, covered in a layer of jelly.

The dough, by the way, is not simple, but with the addition of cottage cheese. The filling is represented by cherries. If you want more recipes with it, then go to the page: .

Ingredients:

• Wheat flour – 150 g.
• Water – 1 glass;
• Gelatin – 25 g.
• Cherry – 1 glass;
• Sugar – 1 glass;
• Cottage cheese – 150 g.
• Butter (margarine) – 150 g.

Preparation

1. Grate the cooled butter. Add flour mixed with 0.5 cups of sugar here. Knead the cottage cheese and transfer it to the flour. Mix everything thoroughly and knead it with your hands.
2. Wrap the resulting lump of dough in film and close it in the refrigerator for 30 minutes.
3. Then we take it out, roll it out and put it in a mold with sides. Heat the oven to 180 degrees. Pierce the dough over the entire area with a fork to prevent it from swelling. Close in the oven for 20 minutes.
4. , dry lightly with a paper towel. If they were frozen, then drain the resulting water. Remove the bones.
5. Mix gelatin with sugar in 1-2 glasses of water. Let it swell, then put it on the stove, add berries. Bring to a boil, stir, and then remove from heat.
6. Fill the shortbread with the cooled jelly mixture. Place in the refrigerator until it hardens, preferably even for several hours.

Pie with cottage cheese and jelly

And this is a cottage cheese pie on shortcrust pastry filled with fruits or berries and covered with jelly. Instead of gelatin there will be agar-agar.

Ingredients:

• Flour – 290 g.
• Butter – 160 g.
• Cottage cheese – 550-600 g.
• Various fresh berries – 300 g.
• Sugar – 220 g.
• Liquid cream – 100 ml.
• Milk – 50 ml.
• Agar-agar – 1 teaspoon;
• Water – 1 glass;
• Any jam – 100 g.

How to cook

1. Let's start with the test. Grind 100 g of sugar with softened butter. Add 250 grams of flour and mix well. I would even say we are grinding.
2. Add milk and continue mixing until smooth. Roll the resulting dough into a ball and place in the refrigerator for 40 minutes.
3. While the dough is cooling, prepare the curd filling. Combine warm cream with sugar and grated cottage cheese. Add flour and mix well, even beat.
4. Heat the oven to 190-200 degrees. Take out the dough and place it in the mold. Be sure to make high sides.
5. Place the curd mass on the dough. Place in the oven for 30 minutes, then reduce the heat to 180 degrees and bake for another 20 minutes.
6. In the meantime, you can prepare the jelly filling.
7. Mix jam with water. Add agar-agar. Bring to a boil, stir for a minute, and then remove from heat.
8. Rinse the berries and place them on the now cooled pie crust. Pour jelly on top.
9. Place in the refrigerator for an hour or two.

Sponge cake with jelly

What's special about this recipe? Yes, because we will use store-bought biscuit. This means that the cooking speed will be the highest!

Ingredients:

• Ready-made sponge cake – 1 pc.
• Yogurt – 600-700 g.
• Bag of jelly for cake – 1 pc. (Take it with taste);
• Gelatin – 25 g.
• Any berries and fruits – 1 cup;
• Sugar – 3-5 tbsp. spoon;
• Water – 0.5 cups;

Cooking process

1. Place the cake in a springform pan. If something gets in the way somewhere, cut off the excess.
2. We dilute the gelatin with a couple of tablespoons of sugar in warm water until dissolved. Add yogurt and continue whisking. Then pour it over the biscuit and put it in the refrigerator until thickened.
3. Wash the berries and place on a yogurt layer. You can simply pour them in, or you can create some kind of pattern, composition.
4. Now it's the turn of the jelly bag. Mix it with water according to the instructions, and then pour the berries on top. That's it, now you can close it in the refrigerator again. When everything hardens, you can try.

Pie made from cookies and cottage cheese with gelatin without baking

Everything here is clear from the name. And this dessert can be called a pie with a big stretch, since the most important thing is missing - baking and flour! Call it a cake if you want, or a pie if you want. The most important thing is that the dish turns out very tasty!

Ingredients:

• Cookies – 300 g.
• Butter – 100 g.
• Cottage cheese – 450 g.
• Liquid cream – 400 ml.
• Sugar – 210 g.
• Gelatin – 25 g.
• Lemon – 1 pc.
• Strawberries – 230 g.
• Jelly for cake – 1 sachet (8-10 g)
• Vanilla sugar – 2 teaspoons;

Preparation

First you need to grind the cookies to fine crumbs. Then mix it with butter. The result should be a dense and loose dough.

We place it in a springform pan with high sides. Place in the refrigerator for 40 minutes.

Stir gelatin into 60 ml. hot water. While it swells, beat the cottage cheese with sugar and cream. Add cooled gelatin, lemon juice and vanilla sugar. Beat again and place this curd layer on the crust. Return to the refrigerator for another 40 minutes.

Rinse the berries, chop if desired and place beautifully on the cottage cheese. Prepare the jelly from the bag according to the instructions, pour it over the berries and put it in the refrigerator for an hour.

Notes

• Add grated chocolate, boiled condensed milk, and cinnamon to the curd layer.
• In addition to shortbread, you can also use ready-made puff pastry. Roll out a layer of dough, place it in a mold, and then everything continues in the same order.
• Berries can be used both fresh and frozen.
• Be sure to check it out.

I think that the presence of photos in recipes is not enough, and therefore I advise you to also take a look at the hot video below.

Fruit pie is a pastry that can be prepared at any time of the year and regardless of the cooking skills. There are a lot of cooking options, everyone can find something suitable for themselves: recipes with ready-made puff pastry will suit the amateur, and the kitchen virtuoso will like “changeovers” and biscuits.

How to make fruit pie?

Fruit pie has many recipes; such pastries will satisfy every sweet tooth, and the cook will be able to improve his skills by using more interesting cooking options.

1. You can bake any fruit pie in the oven or slow cooker; it’s more convenient to bake the “upside-down” in a frying pan, and a microwave oven will help you prepare the dish quickly and in portions.
2. The fruits should not be too juicy, otherwise you need to bread them with starch. Excessive juice release will make the center of the cake too soggy.
3. Lenten baked goods are prepared in water. The fruit pie will be fluffy and porous with mineral water and lemonade; vegetable oil must be added to this dough.
4. You can use fresh fruits in season, frozen, canned in their own juice (without syrup), or prepare the filling yourself: simmer the pieces in sugar syrup until the syrup softens and thickens.
5. You can confidently add crushed nuts, cinnamon, cardamom, and raisins to the filling.

A delicious and simple fruit pie - a recipe made from shortcrust pastry; even an amateur cook can prepare it. Regular dough for this recipe does not require refrigeration or resting. As a result, the dessert comes out lush, crumbly with a juicy, aromatic filling. The suggested amount of ingredients will make a small pie; to bake it you will need a 22 cm round pan.

Ingredients:

• butter 82% – 150 g;
• wheat flour – 2-3 tbsp;
• granulated sugar – 150 g;
• baking powder, vanillin, lemon zest;
• eggs – 2 pcs.;
• apricots – 500 g.

Preparation

1. Grind sugar and butter, add eggs.
2. Add flour with baking powder, vanilla and zest, kneading into a thick dough.
3. Place 2/3 of the dough in the mold.
4. Mix the rest with flour until crumbly.
5. Place the apricot slices into the mold, sprinkle with sugar and cover with dough crumbs.
6. Bake the fruit pie for 25 minutes at 190 degrees.

The fruit pie made with kefir is delicious and fluffy. This tasty delicacy made from batter can be prepared in two ways: mix diced dense fruits into the base or make a layer between two layers of base. Juicy slices of apricots, plums or peaches need to be sprinkled with starch so that they release less juice and the pie is completely baked.

Ingredients:

• kefir 1% – 400 ml;
• granulated sugar – 170 g;
• wheat flour – 350 g;
• baking powder;
• eggs – 2 pcs.;
• vegetable oil – 50 ml;
• apples or pears – 400 g.

Preparation

1. Beat eggs and sugar, add kefir and butter.
2. Add flour and baking powder, kneading into a glossy dough without lumps.
3. Add diced fruit slices into the dough.
4. Pour into a parchment-lined pan.
5. Bake the fruit pie for 40 minutes at 190 degrees.

Pie with jelly and fruit is combined with frozen berries, cream and a shortbread or biscuit base. Shortbread or puff pastry is distributed over the bottom and walls of the mold, pricked with a fork and browned in the oven, only then filled with cream and berries. In this case, the classic custard is complemented with apples, peach and mixed berries.

Ingredients:

• butter – 150 g;
• granulated sugar – 200 g;
• flour – 250 g;
• eggs – 4 pcs.;
• milk – 1 tbsp.;
• starch - 1 tbsp. l.;
• apples – 1 pc.;
• peaches – 1 pc.;
• berry mixture – 300 g;
• gelatin – 1 tbsp. l.;
• water – ½ tbsp.

Preparation

1. Combine berries and chopped fruits and sprinkle with 3 tbsp. l. Sahara.
2. Combine butter with egg, 1/3 cup sugar, flour, knead the dough.
3. Distribute the dough in the mold, bake for 15 minutes at 200 degrees.
4. Beat 3 eggs, adding 4 tbsp. l. sugar and starch, pour in milk, heat, stirring, until thickened, cool, pour onto the crust, put in the refrigerator.
5. Dissolve gelatin in water, add to berries, stir.
6. Transfer the jelly onto the cream and let it harden in the refrigerator.

Pie with cottage cheese and fruits (nectarines and blackberries) will be an ideal addition to gatherings with family over a cup of aromatic tea. If it’s not the season and there are no fresh fruits, this is not a problem; nectarines can be used in their own juice, and frozen berries are also suitable. It is better to use cottage cheese with medium fat content.

Ingredients:

• nectarines – 3 pcs.;
• blackberries – 100 g;
• lemon zest – 1 tsp;
• eggs – 3 pcs.;
• cottage cheese – 300 g;
• sugar – 200 g;
• starch - 1 tbsp. l.;
• butter – 100 g;
• vanilla sugar – 1 tsp;
• baking powder – 1 tsp;
• flour – 200 g.

Preparation

1. Chop the nectarines and mix with starch.
2. Sift the flour with baking powder and salt, add vanilla sugar, 100 g of sugar, butter and grind.
3. Divide the crumbs into 3 parts, distribute one of them along the bottom, make sides from the second, and leave the third for sprinkling.
4. Grind the eggs with the rest of the sugar, add cottage cheese and zest.
5. Place the nectarines in a mold, pour in the curd mixture, add blackberries and sprinkle with crumbs.
6. Bake with fruit for 1 hour at 170 degrees.

If you don’t have time to bother with baking homemade treats, you can make a quick fruity one and decorate it in the form of a braided strudel. This is a very simple method for decorating baked goods: the rolled out rectangular layer needs to be cut along the edges into strips, leaving the center intact for the filling. Then fold the strips overlapping each other, forming a pigtail.

Ingredients:

• yeast dough – 500 g;
• apples – 400 g;
• nuts – 150 g;
• raisins – 120 g;
• lemon – 0.5 pcs.;
• rum – 70 ml;
• vanilla breading – 50 g;
• cinnamon – 10 g;
• ground cloves - a pinch;
• butter – 150 g;
• sugar – 150 g.

Preparation

1. Place the rolled out layer of dough on the parchment and cut into strips along the edges.
2. Soak raisins in rum, mix them with apples, sprinkle with lemon, season with sugar and spices.
3. Place the filling in the center of the workpiece and braid the strips.
4. Grease with oil.
5. Bake the fruit roll pie at 190 degrees until golden brown.

Fruit pie is prepared simply and without any frills, the recipe of which is based on the preparation of quick sponge dough. The apricot filling will add a special aroma to the baked goods, and the dough, supplemented with vanilla and lemon zest, will be unusually aromatic. You can use the classic crust recipe or supplement it with a fermented milk base and baking powder.

Ingredients:

• eggs – 4 pcs.;
• flour – 2.5 tbsp;
• sugar – 1 tbsp;
• baking powder;
• apricots – 6-8 pcs.;
• starch.

Preparation

1. Beat the eggs until fluffy, adding sugar.
2. Mix flour with baking powder, add to dough, stirring gently.
3. Pour the dough into the greased form, distribute apricot slices sprinkled with starch on top.
4. Bake for 40 minutes at 180 degrees. The oven must not be opened for the first 30 minutes.

This fruit pie is very easy, since pancakes can be baked according to any proven recipe. They should not be too thin or too thick. The filling can be flavored with vanilla, and for more interesting characteristics of the dessert, add berries or dried fruits and nuts. Peaches, bananas, tangerines or oranges, kiwi and any berries are suitable for this option. Hard apples or pears need to be grated or cut as thin as possible.

Ingredients:

• pancakes – 12 pcs.;
• cottage cheese – 200 g;
• heavy cream – 100 g;
• sour cream – 50 g;
• powdered sugar – 3 tbsp. l.;
• fruit syrup – 100 ml;
• gelatin – 15 g;
• lemon juice – 2 tbsp. l.;
• fruits – 300-400 g.

Preparation

1. Bake the pancakes and place half in a springform pan with a diameter of 18 cm so that half hangs over the edges of the pan. Place one pancake on the bottom of the container.
2. Pour gelatin with syrup, leave to swell, heat until the granules dissolve.
3. Grind soft cottage cheese with powder, add whipped cream and sour cream.
4. Stir in jelly syrup.
5. Fill unused pancakes with cream and fruit, roll up and place in pan.
6. Pour the rest of the cream on top, tuck the overhanging edges, and cover with one pancake on top.
7. Set aside in the cold to set, then decorate.

To bake, it is important that the water is highly carbonated and just opened. Otherwise, you will need the usual products, sugar and flour. Another subtlety is that you won’t be able to bake a frozen fruit pie with lemonade without vegetable oil. You need sunflower oil, it must be odorless.

Ingredients:

• soda – 250 ml;
• flour – 2 tbsp;
• vegetable oil – 0.5 tbsp.;
• sugar – 1 tbsp;
• soda – 1 tsp;
• nutmeg, cardamom, ginger;
• apples or pears – 3 pcs.;
• salt – 1 pinch.

Preparation

1. Sift the flour. Add salt, sugar, slaked soda and sugar, mix.
2. Pour in water and oil, beat the dough until the sugar dissolves.
3. Add fruit slices and stir.
4. Pour into an oiled pan and bake for 40-50 minutes at 180 degrees.

Fruit pie with sour cream

Fruity is a classic version of Tsvetaevsky apple dessert. The recipe can be modified by experimenting with adding berries and other fruits. The base is shortbread dough, which means that the butter for it must be of high quality and the better it is, the tastier the baked goods.

Ingredients:

• flour – 1.5 tbsp;
• sour cream – 4 tbsp. l.;
• sugar – 0.5 tbsp;
• butter – 150 g;
• soda – 1 tsp;
• egg – 1 pc.;
• apples – 300 g.

For filling:

• flour – 2 tbsp. l.;
• egg – 1 pc.;
• sour cream - 1 tbsp.;
• sugar – 1 tbsp.

Preparation

1. Knead the dough from butter, sugar, eggs and flour with soda.
2. Place the dough in the mold, raising the sides. Roughly chop, remove peels and seeds, and place on the bottom.
3. Mix sour cream, egg, flour and sugar, pour over fruit.
4. Bake for 50 minutes at 180 degrees.
5. Cool completely and dust with powder before slicing.

Sweets are always expected on a home menu. The sweetness of the treat can be adjusted depending on the filling used. The filling should not be overly moist; apples, pears, nectarines or peaches work well; it will be delicious with apricots or plums. The pie with fruit filling is beautifully decorated with patterns from scraps of dough.

Ingredients:

• wheat flour – 3 tbsp;
• full fat milk – 150 ml;
• sugar – 150 g;
• butter – 100 g;
• eggs – 2 pcs.;
• dry yeast – 1 tsp;
• fruits – 700 g;
• vanilla, cinnamon, salt, yolk.

Preparation

1. Add yeast, a spoonful of sugar, a couple of spoonfuls of flour to warm milk, leave for 20 minutes.
2. Separately combine the remaining ingredients except flour.
3. Combine the dough with the risen dough, add flour.
4. Leave to proof for 1 hour in a warm place.
5. After rising, knead the dough and distribute 2/3 of it in the pan.
6. Arrange the chopped fruits, sprinkle with sugar and cinnamon.
7. Decorate the top with strips of dough and brush with yolk.
8. Bake for 30-40 minutes at 180 degrees.

This fruit pie dough is made like a brownie. The peculiarity is that specific ingredients are taken for it: dark chocolate, cocoa, flour, butter, sugar, eggs. All components are gradually mixed: first, butter and chocolate are melted in a water bath, then sugar, cocoa, and butter are added to them alternately. Lastly, add the flour. A dessert filled with bananas and nuts will be very tasty.

Ingredients:

• butter – 150 g;
• chocolate – 150 g;
• sugar – 150 g;
• eggs – 2 pcs.;
• flour – 100 g;
• bananas – 100 g;
• nuts – 50 g.

Preparation

1. Melt butter and chocolate.
2. Beat the egg-sugar mixture and add to the chocolate.
3. Add puree made from bananas and nuts.
4. Add flour.
5. Bake for 30 minutes at 190 degrees.

Fruit pie in a slow cooker

Fruity is best. The apple charlotte will be very fluffy, the cake will rise greatly, so you need to fill the bowl with dough no more than 2/3 of its volume. You can disguise the lack of a ruddy surface with powdered sugar, jam, or glaze. It is more convenient to remove the pie using a steam cooking rack.

Ingredients:

• flour – 250 g;
• vanilla;
• sugar – 150 g;
• eggs – 4 pcs.;
• apples – 2 pcs.;
• powdered sugar.

Preparation

1. Beat the eggs, adding sugar.
2. Stir in vanilla, flour, add chopped apples.
3. Pour the dough into an oiled bowl and cook on “Baking” for 45 minutes.
4. Once ready, let the cake cool in the multi-pan, transfer to a plate and sprinkle with powdered sugar.

It is convenient to cook in a frying pan without using an oven in the process. Not very juicy pears or plums, perhaps a little unripe, are suitable for the filling. Too sweet, honeyed fruits should not be used, otherwise the pie will turn out cloying. The finished dessert is turned over onto a plate immediately after preparation. Otherwise, the caramel will harden and you won’t be able to get the delicacy out.

Calories: Not specified
Cooking time: 40 min

It is simply impossible to list all existing varieties. Such recipes are found in the cuisine of almost all countries of the world known to us. What can be said with certainty is that all fruit pies are mouth-watering, aromatic, tasty and healthy. They are able to satisfy even the most picky lovers of sweet pastries. My jelly fruit pie is just one of the simplest and most unpretentious varieties of this amazing, beloved dessert. What's great about this recipe is that you can experiment with different fruit ingredients as you wish. By changing the fruit filling, each time you can get a new pie with a different, completely new taste. Prepare this jelly fruit pie for your family for lunch or dinner, delighting them with a new sweet treat.
Ingredients:
For the crust:
- flour – 1 cup;
- butter – 150 grams;
- sour cream – 1-2 tbsp;
- chicken egg – 1 pc.;
- granulated sugar – 100 grams;

For filling:
- kiwi - 2 pcs.;
- plums – 2-3 pcs.;
- tangerines – 3-4 pcs.;
- gelatin – 1 sachet;
- juice (or water) – 100 ml.

How to cook with photos step by step

Take wheat flour and sift through a sieve.




Rub the pre-frozen butter on a coarse grater directly into the sifted flour.




Mix flour and butter into crumbs.






Place a heaped tablespoon of sour cream in a separate bowl or deep salad bowl.








Beat a raw chicken egg in there and add sugar.






Whisk all the ingredients listed.




Pour the resulting mixture into the flour crumbs and stir.




Knead the shortbread dough.




Place the resulting dough into a greased pan. To prevent it from rising too much, pierce the dough with a fork in several places or add peas. The shortbread dough needs to be baked for about 25-30 minutes in an oven preheated to 180 degrees.






While the dough is baking, wash and peel the fruit, I usually use kiwis, plums and tangerines in this recipe, but any other fruit you have on hand will work. Cut them into small pieces.
Fill the gelatin bag with some juice or water and let it sit until it swells.




In the meantime, your shortbread is completely ready. Remove it from the oven and let it cool almost completely. After this, place all the chopped fruits on it and distribute them evenly.
Place a container of swollen gelatin on the stove and heat it up.
Pour hot gelatin over the fruit placed on the crust.




Place the pie in the refrigerator for the gelatin-fruit layer to harden. Once the top layer of the cake has completely set, carefully remove the cake from the pan and place it on a flat plate or tray. The jelly pie with fruit is ready, you can treat your family and friends with a fragrant, sweet delicacy. We also suggest you look at the recipe for another one