Hearty, delicious pumpkin pie is a healthy treat. You can cook it very quickly at home in a slow cooker, it couldn’t be easier!

Fragrant, tender and incredibly tasty - this is exactly how pumpkin pie turns out, cooked in a slow cooker according to this recipe. It is perfect for an evening tea party with the family. Make this amazing pumpkin bake and delight yourself and your loved ones.

• pumpkin - 600-700 g (or 250 g pumpkin puree);
• kefir or fermented baked milk - 200 ml;
• sugar - 200 g;
• wheat flour - 400-500 g;
• eggs - 2 pcs.;
• baking powder for dough - 1.5 tsp;
• butter - 5-10 g (for greasing the multicooker bowl).

Close the multicooker lid, set the “Bake” mode for 60 minutes, then leave on heat for another 15 minutes. Remove pumpkin pie from bowl using steamer basket.

Recipe 2: pumpkin kefir pie at home

You can say that this is a quick baking recipe, since almost everything that can be baked in a slow cooker is prepared quickly and easily. In addition, there are practically no cases where baked goods in a slow cooker do not rise or remain uncooked.

I always use 200 ml glasses. We take kefir at room temperature, and the pumpkin weight is indicated in already purified form. The finished pumpkin pie can be sprinkled with powdered sugar, but this is optional.

• kefir - 200 ml
• sugar - 1 glass
• chicken eggs - 2 pcs
• wheat flour - 2.5 cups
• pumpkin - 200 gr
• baking soda - 1 tsp.
• lemon juice - 1 tbsp.
• ground cinnamon - 0.5 tsp.
• Sunflower oil - 1 tsp.
• orange zest - 1 tbsp.

First you need to soften the peeled pumpkin, but this is not necessary. We can bake it in the oven, boil it in a little water or steam it (I baked it). Place the pumpkin pieces in a blender, add sugar, add orange zest and blend until smooth.

Depending on the color intensity of the pumpkin, the color of the homogeneous sweet mass may vary. For example, a rich orange pumpkin gives a very beautiful bright color, while a paler one is not so active. But this does not change the taste.

Add pumpkin mixture, eggs, cinnamon and lemon juice to kefir. Mix everything.

Cook the pumpkin pie on the Baking mode for 1 hour 20 minutes. I have a 700 W multicooker, this is the time for it. If you have a more powerful appliance, reduce the baking time of the pie by 10-15 minutes. After an hour, you can open the lid and check the readiness of the baked goods with a wooden skewer or toothpick.

When the pumpkin pie is ready, remove it from the bowl using the steam insert. Cool completely and serve.

We brew tea or pour a glass of milk and cut ourselves a piece of pie. By the way, I also advise you to try another easy homemade baking recipe - the simplest sponge cake in a slow cooker. You can eat it just like that with tea or make a homemade cake based on it.

Recipe 3: Slow Cooker Cinnamon Pumpkin Pie

Pumpkin pie in a slow cooker turns out to be quite fluffy and well baked inside. With such pastries, you can not only host a tea party at home, but also welcome guests - by cutting the pie into two layers and soaking it with cream (sour cream is perfect) or just jam, you can get a real pumpkin cake! You and your guests will be delighted.

• 1.5 multi cups chopped pumpkin
• 2 multi cups sugar
• 1/3 multi-cup vegetable oil (120 ml)
• 2.5 multi cups flour
• 2 eggs 0.5 tsp. salt
• 1.5 tsp. baking powder
• 1 tsp cinnamon
• 0.5 tsp dry ground ginger
• pinch of nutmeg

First you need to chop the pumpkin. Since my family treats pumpkin favorably, I simply grate it using a fine grater.

If you want to hide the presence of a bright vegetable in baked goods, then grind the pumpkin in a processor. As a result, the pumpkin mass should be approximately 1.5 multi-cups (fill the glass, compacting the pumpkin tightly).

The next thing to do is beat the eggs and sugar with a mixer until the mixture turns white.

Then add chopped pumpkin and stir.

Pour in vegetable oil. For baking, it is better to use odorless oil.

All that remains is to add flour and spices. Flour with salt and baking powder should be added to the dough, being sure to sift it first.

Mix the whole mass thoroughly until the lumps disappear and add the spices (if you don’t like some of the spices I suggested, then you can do without them, or replace them with orange or lemon zest).

Place the resulting dough into the multicooker bowl, grease it with vegetable oil first, and leave to bake.

To prepare a pumpkin pie in a slow cooker, I select the “baking” program with a temperature setting of 150 degrees. In my multicooker (I have a PHILIPS HD3077/40), as a rule, the cake bakes in 45 minutes, but to make sure of this, I check it for doneness by piercing it with a wooden skewer. That's it, the pumpkin pie in the slow cooker is ready.

Let the baked pumpkin pie cool slightly in the bowl first and then remove it by inverting it onto a steaming container.

Once the cake has cooled completely, you can decorate it on top by sprinkling it with powdered sugar, as I did, or, if desired, pour it with chocolate glaze. In any case, it will be very tasty! I had a pretty napkin, I put it on the cake and then sprinkled it with powder, it turned out to be an amazing design!

Now place the portioned pieces of pie on plates, quickly brew tea and call everyone to the table.

This is how wonderful and sunny our pumpkin pie turned out in the slow cooker. Enjoy your tea!

When you try this pumpkin pie recipe in your slow cooker, you'll see just how delicious pumpkin baked goods are. A delicate, soft and juicy pie with an extraordinary taste will be appropriate for home tea parties and for welcoming guests.

Recipe 4: how to cook pumpkin pie in a slow cooker

• sugar – 1.5 cups;
• chicken eggs – 3 pcs.;
• pumpkin – 300 grams;
• baking powder – 1 teaspoon;
• flour – 1.5 cups;
• odorless vegetable oil - 7 tbsp. spoon;
• salt - a pinch.

Beat chicken eggs until foamy.

Add granulated sugar and continue beating with a mixer until a light thick mass without sugar crystals is formed. Add a pinch of salt.

This is what this egg-sugar mass looks like. She is lush and light.

Add baking powder to flour. Mix these two dry ingredients. Then sift the flour and pour it into the pie dough.

Pour vegetable oil into the resulting dough. Mix thoroughly.

All that remains is to add the main ingredient – ​​pumpkin. To do this, take pumpkin pulp. Grate it on a fine grater, forming a paste. We live out the pumpkin juice. Add it without excess liquid to the dough. Mix. The dough is ready to bake pumpkin pie.

Grease the multicooker bowl with butter. Place the finished dough into it. Set the Baking mode to 60 minutes.

After the end of the program, open the lid of the multicooker and wait until the product cools slightly. Then take out the pie

Now we wait until the prepared pumpkin pie in the slow cooker cools thoroughly. The best way to do this is to turn it over onto a steam basket and leave it to cool. Then transfer to a plate.

To make your pumpkin pie look more impressive, dust it with powdered sugar. To do this, take a strainer and pour powder through it. Thus, it will be distributed evenly over the entire surface of the pie, decorating it and making it even sweeter.

If you wish, instead of powdered sugar, you can use some kind of glaze, for example, chocolate, to decorate the cake. This product can also be topped with plain melted chocolate, white or black. Pumpkin pie decoration is up to your imagination. The more beautiful it is, the brighter your tea party will be.

This pumpkin pie was baked in a Redmond slow cooker. However, the quality of this baking does not depend on the manufacturer and model of the multicooker, the main thing is that it has a Baking mode. All that remains is to wish you a pleasant tea ceremony with pumpkin pie.

Recipe 5, step by step: pumpkin pie with cranberries in a slow cooker

A recipe for a delicious and aromatic pumpkin pie, which I baked in a slow cooker, but you can also bake it in the oven.

To prepare pumpkin pie in the oven, preheat it to 170-180 degrees and bake until done (until a toothpick comes out dry).

• Sugar - 1.5 cups
• Eggs - 3 pcs.
• Pumpkin – 300 g
• Baking powder - 1 teaspoon
• Flour - 1.5 cups
• Vegetable oil - 7 tbsp. spoons
• For decoration:
• Powdered sugar
• Vanilla sugar
• Cranberry

Beat the eggs, without separating the yolks from the whites, at high speed until thick foam.

Add sugar gradually and beat until partially dissolved. Add salt.

Gradually add flour and baking powder and mix.

Add butter and beat the dough with a mixer.

We clean the pumpkin from peel, seeds and fibers. Grate it on a very fine grater and add it to the dough. Mix.

Grease the multicooker bowl with oil and pour in the dough. Cook the pumpkin pie in the “Bake” mode for 60 minutes.

Pumpkin pie is ready.

Sprinkle the pumpkin pie with powdered sugar and ground vanilla sugar. Decorate with cranberries.

Recipe 6: Sweet pumpkin pie with condensed milk in a slow cooker

Since the pie contains condensed milk, it turns out quite sweet. And the color of the pie can vary from yellow to deep orange. This will directly depend on the type of pumpkin and its color. In my opinion, the combination of crumbly dough and pumpkin filling is quite interesting, so I advise you to try it.

For the test:

• Flour – 250 gr.
• Butter – 150 g.
• Salt – ¼ tsp.
• Cold water – 4 tbsp.

For filling:

• Pumpkin – weighing approximately 800-900 g. (pumpkin puree should be 400-450 g.)
• Sugar – 50 gr.
• Eggs – 2 pcs.
• Condensed milk – 0.5 cans.
• Ground cinnamon – 0.5 tsp.
• Salt – 0.5 tsp.
• Nutmeg – ¼ tsp.
• Dry ginger – ¼ tsp.
• Juice of ½ lemon

I'm preparing the dough for the pie. Place butter, cut into small pieces, in a deep bowl. Add flour and salt. I rub it with my fingertips until crumbs form. I pour in cold water and quickly knead into a soft, elastic dough.

I line the multicooker bowl with strips of baking paper to make it easier to remove the cake later.

I put the dough in the bowl and push it along the bottom of the bowl with my fingers. I form the sides (3 cm high). I pierce it in several places with a fork. I put the bowl in the refrigerator.

Next I prepare pumpkin puree. I peel the pumpkin, remove the seeds, and cut it into small pieces. I put it in a saucepan, fill it with water, put it on the fire and cook until soft (it should be easily pierced with a knife, like boiled potatoes).

I drain the water. You can keep the pumpkin in a colander for another 10 minutes to drain all the liquid. The less liquid remains, the denser the filling will be. Then I puree the pumpkin with a blender.

I cool the finished puree (if you add an egg to hot pumpkin puree, it will curdle, so the puree needs to be cooled to at least a temperature of 35-40 degrees). Then in a separate deep bowl I mix pumpkin puree, eggs, sugar, condensed milk, all the spices and lemon juice. I stir with a whisk until smooth.

I take out a bowl of dough from the refrigerator. I pour the filling into the middle of the dough “plate”, making sure that it does not overflow over the sides of the dough.

I put the bowl with the pie in the multicooker, turn on the Baking mode, cooking time is 1 hour (at a temperature of 180 degrees). You can check the readiness of the pie by touching the top of the filling with your finger; it should be moist but dense.

Cool the finished pumpkin pie slightly and remove it from the multicooker bowl. I transfer it to a plate, garnish with mint leaves and serve. Bon appetit!

Recipe 7: kefir-based pumpkin pie (step-by-step photos)

The recipe for pumpkin pie in a slow cooker is very simple and does not require much effort in preparation.

• Pumpkin – 200 g
• Sugar - 1 glass
• Flour - 2.5 cups
• Kefir – 200 ml
• Eggs - 2 pcs
• Soda - 1 teaspoon
• Vinegar - 1 tablespoon
• Cinnamon - to taste

Let's prepare the necessary ingredients: kefir, flour, sugar, pumpkin, eggs, soda, vinegar, cinnamon.

Let's start by preparing the main ingredient - pumpkin. Peel and cut it into small pieces, place them in a blender and grind to the state of very small pieces.

Then we begin to gradually add sugar. The pumpkin will turn into a liquid sweet puree.

Now it’s time to prepare the dough for the pie: mix kefir (room temperature), eggs, pumpkin puree, cinnamon, slaked soda with vinegar and mix everything very well so that there are no lumps.

You don’t have to quench the soda, but add a tablespoon of citric acid to the mixture. But I’m more accustomed to extinguishing it with vinegar, so I chose this option.

Now add the sifted flour to the mixture and knead the dough, similar to thick sour cream. The dough is very similar to pancake mix.

Let's prepare the multicooker bowl: grease it with butter or vegetable oil. Next, pour the pie dough into the bowl and set the multicooker to the “Baking” mode for 2 hours, but the time depends on the power of your multicooker. It is possible that your pie will require less or even more time to fully cook. Therefore, I advise you to keep an eye on the pie all the time and make sure it is ready!

Check the readiness of the pie periodically with a toothpick: if the dough sticks a little, but not too much, the pie is ready. Wait until it cools down, and then safely remove it to a serving dish. I got such a neat, beautiful pie! I wish you bon appetit!

Recipe 8: delicious pumpkin pie with curd cream

• ½ cup (about 100 g) butter at room temperature;
• 1 ¼ cups sugar;
• 2 large eggs at room temperature;
• 1 cup pumpkin puree;
• 1 teaspoon vanilla extract (or 2-3 packets of vanilla sugar);
• 2 cups of sifted white flour;
• ¼ teaspoon baking powder;
• 1 teaspoon baking soda;
• ¼ teaspoon salt;
• ½ teaspoon ground cinnamon;
• ¼ teaspoon ground ginger;
• 1/8 teaspoon ground cloves;
• ½ cup of kefir or fermented baked milk at room temperature.

For the curd glaze

• 250 g of fat cottage cheese at room temperature;
• ¼ pack (50 g) butter at room temperature;
• 2 tablespoons buckwheat honey;
• 3 cups (350 g) sifted powdered sugar.

Prepare a multicooker pan: grease the walls with a piece of butter, and line the bottom with a circle of parchment paper, which is also greased with oil. If you don't have parchment paper, simply grease the pan with oil and flour the bottom.

In a bowl or the bowl of a food processor, using an electric or hand mixer, beat the butter and sugar until lightly fluffy (about 3 minutes).

Add eggs (one at a time), mixing well after each addition. Scrape down the sides of the bowl as needed.

Add the pumpkin puree and vanilla extract to the bowl and beat until the batter looks like thick buttermilk.

In a separate bowl, whisk together flour, baking soda, baking powder, salt and spices.

Add the flour mixture and kefir in portions alternately to the dough, in three additions, starting and ending with the flour mixture.

You can bake all the dough at once and then cut one tall pie in half. But I advise you to divide the dough in half and bake it in two batches. This way the cakes will bake better.

Place half of the batter in the prepared multi-pan and bake on the Bake setting for about 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Leave the finished cake in the multi-pan for another 20-25 minutes, then tip the pan onto a wire rack and remove the cake. Do the same with the rest of the dough.

Cool the cakes on a wire rack for 10 minutes, then remove the parchment paper and let them cool completely.

Now let's prepare the glaze.

Place the cottage cheese and butter in a bowl and with an electric mixer fitted with the paddle attachment, beat until smooth.

Add buckwheat honey and powdered sugar and beat until light and creamy and smooth.

Add more powder or honey to the bowl if needed.

Pumpkin is a versatile fruit from which you can prepare everything: from first courses to desserts. This time I want to offer you a simple recipe for pumpkin pie with lemon zest. Its aroma is simply amazing! Delicate taste with a light citrus note - an ideal dessert for tea. Pumpkin is used raw and added directly to the dough, so the pie turns out slightly moist, although baked.

To make the pie, you first need to choose the right pumpkin. It should be aromatic and tasty. In order not to make a mistake and choose a ripe fruit, you should be guided by the following rules:

1. A healthy peel looks dense, without rotten spots, and there should be no dents on it when pressed with a finger.
2. If the pumpkin is sold cut, you need to pay attention to its color - the ripe fruit is bright orange. If you purchase a whole fruit, knock on it. The sound should be dull.

When preparing the dough, you can use the vegetable either raw or boiled. To do this, the pumpkin is cut into small pieces and boiled in water, and then pureed. After cooling, add the remaining ingredients for the pie. Additionally, you can use raisins, nuts, and chocolate chips. The finished cake is sprinkled with powdered sugar or cocoa. To make your baked goods look impressive, it is better to use stencils with large patterns.

Ingredients:

• Pumpkin - 300 g
• Kefir - 180 ml.
• Egg - 1 pc.
• Flour - 1.5 tbsp.
• Butter - 50 g
• Sugar - 2/3 tbsp.
• Lemon zest
• Vinegar 9% - 1 tbsp.
• Soda - 0.5 tsp.

Step-by-step photos of preparing the recipe:

Grate the pumpkin on a coarse grater and lightly squeeze out the juice, otherwise the pie may remain damp.

Pour in kefir, vinegar, beat in the egg and add sugar. Mix.

Add flour mixed with soda. Knead a not very liquid dough.

Remove from the oven and let cool. Carefully remove and sprinkle with powdered sugar for beauty.

Enjoy your tea party everyone!

Pumpkin is a universal product, from which not only porridges and soups are prepared, but also pies, casseroles, pancakes, bread, and cheesecakes. A variety of doughs are used: butter, shortbread, curd, puff pastry.

In America, throughout the fall, they bake a pie with this vegetable. It is a must-have on the holiday table for Halloween (All Saints' Day) and Thanksgiving.

Baked goods with pumpkin do not go stale for a long time. Its presence in pies is practically not noticeable; it only gives the dough a beautiful orange tint. The calorie content of finished products is quite low - only 224 kcal/100 g, so they can be consumed even by those who are on a diet.

The first mention of its properties was given back in the 15th century. in the book of the Spanish missionary Bernardino de Sahagún, which he wrote based on information from the Aztecs.

The fruits contain almost all the vitamins and minerals that are necessary to maintain the normal functioning of the body. Due to the content of vitamins B, E, A, the pulp has a beneficial effect on vision. Consumption of the pulp in any form is recommended for those who suffer from stomach diseases. In addition, it removes excess water from the body and cleanses the intestines of waste products.

Baked goods are also rich in nutrients. In addition, it is recommended for use by people suffering from cardiovascular diseases, as well as those who want to improve the condition of their skin, hair and nails.

Rate the recipe

Do you know that this vegetable contains so many useful nutrients for the human body? It’s not for nothing that he is considered a doctor who helps get rid of many unpleasant diseases and even excess weight. And today I suggest you prepare a delicious jellied pie with pumpkin and apples using kefir and follow the recipe with photos step by step. I hope you and your loved ones will enjoy this delicious, almost dietary and healthy dessert.

This recipe shows one cooking option, but you can deviate a little from the recipe and do not cut the apples and pumpkin into pieces, but grate them, and then simply mix them with kefir dough and in this state pour them into a mold and bake.

How to make a pie with pumpkin and apple with kefir

Products

For the test

• Sugar – 0.5 cups
• Eggs – 2 pcs.
• Flour – 1 cup
• Kefir – 0.5 cups
• Cinnamon – ½ tsp.

For filling

• Pumpkin – 300 grams
• Apples – 3 pcs.
• Sugar – 0.5 cups

Step-by-step recipe for making apple and pumpkin pie with kefir

Our dough will be similar to a biscuit, even tastier. And in order to prepare an almost biscuit dough with kefir for our pie, break the eggs into a separate container, add sugar and beat with a whisk until smooth. You can beat with a mixer, so the mass will mix faster and be more fluffy.

Pour the flour into the beaten eggs in parts, stirring the dough thoroughly each time.

Pour kefir into the dough and knead the batter. The dough ends up almost like sour cream.

Now cut the apples into pieces, sprinkle with sugar and mix.

Also cut the pumpkin into pieces.

Now pour half of the dough into the mold. I like silicone molds most of all, since the baked goods on them practically do not burn (mine have never burned) and are easy to remove, even if the mold is not greased with oil.

Place apples and pumpkin on top of the dough and sprinkle with cinnamon.

And pour the remaining dough on top.

We bake our pie with apples and pumpkin on kefir at a temperature of 200C until ready.

We transfer the finished pie into a flat plate and you can sprinkle powdered sugar or coconut shavings on top and after that you can serve and feed those close to your heart.

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How to make currant pie with puff pastry

Sour cream pie recipe

Preparing grated crumb cake with currants from shortcrust pastry

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Shortcake recipe with blueberry jam

Recipe for kefir pie with blueberry filling

2016-07-04T06:40:07+00:00 admin bakery [email protected] Administrator Feast-online

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Ingredients

• pumpkin - 400 gr.;
• flour - 300 gr.;
• kefir - 200 ml;
• soda - 1 teaspoon;
• salt - 1/3 teaspoon;
• sugar - 100 gr.;
• sunflower oil - 2 tbsp. spoons;
• poppy seeds and powdered sugar - for sprinkling.

Cooking time: 1 hour 15 minutes.

Yield: 6 servings.

Pumpkin is a healthy vegetable, but everyone loves its specific flavor. To make both a tasty and healthy dish, we offer you a simple recipe for pumpkin pie with kefir. Baking does not involve the addition of eggs, so the pie is also suitable for vegetarians. We will bake it in the oven.

Pumpkin pie: recipe with photos step by step

The main product of our pumpkin pie with kefir is, accordingly, pumpkin. Let's start cooking with it. There is no need to boil it, but be sure to cut out the middle with the seeds and peel it. And then you need to grate it on a fine grater. The amount of peeled pumpkin will be about a glass. If the vegetable is too juicy, then it is worth squeezing the pumpkin pieces a little, thus removing excess moisture.

It is customary to mix dry ingredients separately: mix soda with flour, a little salt, sugar. For added spice, add cinnamon directly to the dough.

We mix dry products, as well as pumpkin with kefir, and should get a mass of medium thickness. The main thing is to avoid lumps that may appear due to poorly mixed flour, but in general the dough will not be completely homogeneous, since it contains pieces of pumpkin.

For pumpkin pie in the oven, you should look for the right size mold. Before you pour the dough into the bowl, it is advisable to put parchment paper on the bottom. By the way, it is better to choose parchment of a darker color, it is better in quality. If you only have light parchment paper, do not skimp on oil for lubrication to avoid burning.

Now place the pan with the dough in the preheated oven. Bake at 220 degrees for about 15 minutes. As soon as the dough rises and the top begins to brown, lower the temperature to 180 degrees and cook for another 45 minutes.

The baked goods inside should not turn out too wet, so using a thin wooden stick (or toothpick) you need to determine the degree of its preparation: there should be no dough left on the stick when you pierce the pie.

Remove the cake from the oven and let it cool slightly before transferring it to a plate. Be sure to remove the parchment from the bottom of the pie.

Our version of the recipe for pumpkin pie with kefir also involves the use of poppy seeds and powdered sugar, with which we generously sprinkle the dish. Enjoy your tea!

Simplicity and ease of preparation are a distinctive feature of all homemade pies with bulk dough. However, despite its simplicity, such baked goods can always be called truly tasty, cozy and aromatic. Let's prepare a pumpkin jellied pie, which perfectly combines soft, tender and juicy dough with fragrant sunny pieces of vegetables.

I’m unlikely to reveal any new secrets to you when making pumpkin jellied pie - everything is made as simple as shelling pears. The basis for this baking will be poured dough, which today we will make using fermented baked milk. If you don’t have such a product at home, feel free to use kefir (as in the recipe for jellied pie with apples).

For the filling, choose pumpkin that is bright, rich in color, juicy and sweet - better than nutmeg varieties. Then the finished pie will not have its characteristic pumpkin flavor. Adjust the amount of sugar in the dough and the filling itself to your taste. For flavor, you can use not only vanillin in the dough and ground cinnamon with pumpkin - cardamom, cloves, nutmeg, ginger, star anise and other spices are perfect.

Ingredients:

Pour dough:

(250 grams) (250 milliliters) (2 pieces ) (100 grams) (50 grams) (0.5 teaspoon) (1 pinch) (1 pinch)

Filling:

Cooking the dish step by step with photos:

To prepare the bulk dough, we will need the following ingredients: wheat flour (I have the highest grade, but the first grade will do), fermented baked milk (in my case 4%) or kefir of any fat content, medium-sized chicken eggs (45-50 grams each), butter, granulated sugar, baking soda, as well as a pinch of fine salt and vanillin (optional, you can omit it if you don’t like it). In addition, we will use pumpkin (the mass is indicated in its already peeled form), brown sugar (for the caramel flavor) and ground cinnamon (if you don’t like the smell, skip this ingredient). Let me remind you that when working with bulk dough, all products must be at room temperature, so remove them from the refrigerator in advance and leave them on the table for about an hour.

After 5 minutes of heat treatment, the pumpkin will slightly release juice (this depends on the juiciness of the fruit). Add cane sugar and ground cinnamon, mix everything. Cook the pumpkin over medium heat, uncovered, until the pieces are half tender.

During the cooking process, sugar crystals interact with pumpkin juice to form caramel, which will cover all vegetable slices. The fragrant filling for the jellied pie is ready - let it cool until warm.

Now turn on the oven to heat up to 180 degrees, since the dough is made very quickly. Weigh the wheat flour, mix it with half a teaspoon of baking soda and a pinch of salt. We sift everything to get rid of lumps and foreign impurities.

Mix everything until smooth using a whisk or beat briefly with a mixer. It is important that the granulated sugar crystals are almost completely dissolved. Then add the dry mixture and mix again.

Add 50 grams of butter there, which we first melt and cool to room temperature. In general, I usually add butter before the flour, but here I simply forgot about it, so I added it at the end.

The pouring dough should be absolutely homogeneous, without lumps. The consistency of it resembles low-fat sour cream, but it should not be too liquid, otherwise the pie will turn out gummy.