How to make a classic grated pie with jam

In the morning I baked a grated pie, in the afternoon I wanted to drink tea - and no longer found what to put on a plate. Sadness! However, I console myself with the fact that since the grated “happiness” disappears so quickly in the bowels of the stomachs of my household, it means that it really deserves an excellent rating.

I bake grated pie according to my grandmother's recipe. My mom used to make 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 experienced housewives know this recipe - they know and cook quite often. Nevertheless, I want to remind those who know how and know 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 know myself.

Ingredients

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

How to make a classic grated pie with jam

Options are possible!

If you think that grated pie can get boring, I hasten to disappoint you: there are so many options for diversifying the standard grated pie recipe that you can cook it every other day for a year and not be disappointed!

Toppings in grated pie recipes

The easiest way is to experiment with the filling. In addition to jam, jam, 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 chopped on a coarse grater.

Test experiments

In addition, you can experiment with the test. It's great to add chopped nuts to the part that "goes" to the top of the pie (grated crumbs). It turns out great with a small amount of oatmeal - they add an extraordinary crunchiness. In addition to the fact that the pie is sprinkled with grated dough, you can cook the streusel separately - it will be unusually tasty, elegant and even festive.

Lean grated pie

During fasting, it is most difficult for me to give up the usual sweet. I really love all kinds of cakes and mousses, jellies and sweets, cookies and pies, and when I have to limit myself in such simple joys, I immediately begin to feel deeply unhappy. For such periods of abstinence, I specifically select recipes that can be implemented during fasting.
Grated pie is quite realistic to adapt for such needs. Of course, the difference between real butter and vegetable margarine is colossal, however, believe me, when you are desperate for sweets, this cake seems like a luxury and just a masterpiece of culinary art.

Ingredients for lean pie recipe

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

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 that is on hand also contains too much sugar, I recommend reducing its amount.

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

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

On top of the first part of the dough, evenly distribute a few tablespoons of jam.

We take out the second part of the dough and rub it on a grater, scattering small crumbs immediately over the entire surface of the pie.

We bake at a temperature of 180 degrees until a pleasant golden color - about 25 minutes.

We take the pie out of the oven, wait 5-7 minutes, then cut it - always hot. Serve after complete cooling.