Grated pie with jam. Grated pie with jam on margarine

Grated pie with jam can confidently be classified as delicious and simple homemade baking. It is prepared on the basis of shortbread dough, and got its name due to the fact that its top layer is grated. Classic grated pie is always prepared with homemade jam, although there are also recipes for pie with cottage cheese filling or a combined one - cottage cheese and jam. In addition to these ingredients, the filling of the grated pie can consist of condensed milk, dried fruits, nuts, fresh fruits, poppy seeds, berries, and chocolate.

Ingredients:

Butter – 1 pack,
Sugar – 1 glass,
Eggs – 1 pc.,
Vanillin – 1 sachet,
Baking powder for dough – 1 sachet,
Flour - about 3 cups,
Currant jam 350-300 ml.

Grated pie with jam - step by step recipe

Let's start preparing the grated pie by making shortcrust pastry. Remove the butter from the freezer (refrigerator). Once the butter is soft, cut it into small cubes with a knife. You can speed up the defrosting of butter using a microwave. Place it in a bowl and turn on the microwave on medium power for 2-3 minutes. To prepare grated pie, you can also use margarine, but since the percentage of fat in margarine is much lower than in butter, you need to use twice as much.

Add the required amount of sugar to it. If you like sweeter baked goods, the amount of sugar can be increased.

Beat in the egg.

Add vanilla for flavor. Add, literally, a pinch of salt.

Using a spatula, mix all the ingredients for the shortbread dough. You can use an immersion blender or mixer to facilitate this process.

Add sifted flour.

Add baking powder.

Knead the shortbread dough. The finished dough should be smooth, elastic in structure and moderately fatty.

Divide the dough into two even parts. Place in bags or wrap in cling film. Place one part of the dough in the refrigerator. Place the other one in the freezer. After an hour, take out the dough. Heat the oven to 180C. Prepare a rectangular pie pan. Cover it with parchment. Brush with sunflower oil using a pastry brush.

Roll out the dough that has been in the refrigerator into a thin layer on a floured table. Using a knife, cut out a rectangle whose sides will be 2 cm larger than the sides of the mold. This way you will have a pie base with sides. Place the dough into the mold. Use your hands to smooth it into an even layer.

So, the base of the pie is ready. The next layer of the pie will be the filling. For the grated pie, any jam you like is suitable, as long as it is thick. As for me, currant jam is ideal for such a pie, as well as for waffles with condensed milk. Fragrant jam with a slight sourness will be an excellent complement to sweet shortbread dough. Spread or jam. The main thing is not to overdo it with the thickness of the layer.

A thick layer of jam may cause the bottom layer to not bake properly. In addition, such a pie will be difficult to cut into even pieces; the jam will simply float out and the pieces will break. Use a coarse grater to grate the second piece of dough onto the jam in an even layer. Try to rub so that there are no gaps and the jam does not shine in the pie.

Place the pie pan on the middle shelf of the oven. Bake for 30-35 minutes until golden brown. Ready-made sand grated pie with currant jam remove from oven.

Once cool, cut into rectangles or squares. Before this, you can additionally dust it with powdered sugar. Serve with tea, coffee or cocoa. Enjoy your meal. I will be glad if this recipe for grated pie with jam you will need it later.

Grated pie with jam. Photo

Simple and delicious pie recipes

Step-by-step recipes for grated pie with jam: how to bake in the oven and cook grated shortcrust pastry pie with jam or cottage cheese in a slow cooker.

1 hour

375 kcal

5/5 (1)

For many of us, grated pies are a kind of hello from childhood in the 80s and 90s. Then they were called Natertysh, or Zatirukha, and all because the dough for it was passed through a grater. It was also called Torn or Chopped Pie - because some housewives chopped the dough for topping with a sharp knife, or tore it into small pieces with their fingers. Housewives liked its preparation for several reasons:

guests will arrive soon, but there is nothing for tea;
I want something sweet, but I’m too lazy to bother for a long time;
when you want something for tea, but there are almost no products;
I want to bake something simple that even a cook can handle.

My family also has a recipe for such a pie. At first my mother prepared it, and then, having matured a little, I took over the baton. My husband and I are almost the same age, and in memory of his childhood, he sometimes asks me to make a grated pie with jam.
I decided to remind you how to make it step by step and quickly bake a grated pie from crumbly shortcrust pastry on margarine with jam or cottage cheese. If you are not comfortable with sharp objects, you can pass the dough through a meat grinder - the pie will not be grated, but twisted or chopped.

Grated pie with jam

List of products:

Dough container, grater, mold.

Dough

The margarine should be removed from the refrigerator and softened at room temperature. I like margarine for baking, but regular margarine will work.
Sift the flour into a bowl and mix it with a pinch of salt and sugar.
Place margarine and yolks in flour and extinguish soda over a bowl.
Knead the dough, which does not stick to your hands and is soft. If necessary, add a little flour.

Decoration and baking

Option 1

Option 2

Divide the dough in half, put each half in a bag or wrap it in film and put it in the freezer for half an hour.
Grease a mold (I have a rectangular 30x20) or a baking sheet and, using a coarse grater, directly into the mold, rub one part of the dough.
We level it (if you do it on a baking sheet, then pick up the edges) and add jam. You shouldn’t put a lot, excess jam will leak out of the pie when heated. A thin layer is enough. Take thick jam, or even better if it is jam or marmalade.
Rub the remaining dough on top.
Bake the grated pie with jam for about 30 minutes at 180°.
Let the finished grate cool slightly and cut into portioned cakes.

Grated pie with cottage cheese and jam

List of products:

Dough

salt - a pinch;
margarine – 200-250 g;
flour – 550-600 g;
soda – 1 tsp;
sugar – 160 g.

Filling

low-fat cottage cheese – 500 g;
eggs – 2 pcs.;
vanilla;
sugar – 80 g;
thick jam – 4-5 tbsp.

Kitchen appliances and supplies: container for dough, grater, mixer, mold.
Cooking time: one hour.
Number of servings: 10.

Cooking sequence

Curd filling

The pie dough is made almost the same as in the previous recipe:

We take the margarine out of the refrigerator in advance to soften it.
Sift the flour into a bowl and mix it with sugar and a pinch of salt.
Add margarine, slaked soda and knead a soft dough that does not stick to your hands. If necessary, add more flour. You can do all this using a food processor or mixer with a special attachment.
Divide the dough in half. We wrap each half with film or put it in a bag and put it in the freezer for half an hour.
Turn on the oven at 180° and grease a baking sheet or rectangular pan. I use a 30x20 mold.
Rub one half of the dough with a coarse grater. We trim, picking up the edges.
Spread the curd mass.
We make a thin layer of jam, or better yet jam or even marmalade.
Rub the remaining dough.

If you don’t have the time or desire to soften margarine or freeze the dough, I offer you a quick version of the dough:

Sift the flour into a wide and deep bowl and add a pinch of salt and sugar.
Rub cold, hard margarine or butter directly into the flour with the large side of a grater and quench the soda.
Using your hands, rub the flour and margarine into fine crumbs. That's it, the dough is ready.
Pour half of the crumbs into a greased pan.
We make a layer of curd on top.
Place a thin layer of jam and sprinkle with the remaining crumbs.
Bake for approximately 30 minutes.
Divide the slightly cooled grated pie into cake portions.

You might find the recipe useful, either.

Grated pie with jam, cooked in a slow cooker

List of ingredients:

margarine – 140 g;
yolk – 1;
salt - a pinch;
any jam – 5 tbsp;

sugar – 80 g;
flour – 300-350 g;
soda – 1 tsp.

Kitchen appliances and supplies: container for dough, grater, multicooker.
Cooking time: an hour and a half.
Number of servings: 10.

In our family, the classic shredded jam pie is a Sunday dinner table staple. Baking is so versatile and easy to make that it’s always a pleasure to cook, and even more so to eat! And so that the sweet shortbread pie does not become boring, I try to bake it with different fillings. Fresh or frozen berries, fruits, curd mass with sugar and vanilla are suitable. But the most successful, in my opinion, is the classic grated pie - with thick jam or marmalade. And it’s better if the jam is sour, for example, currant or plum.

Grated pie with jam

Advice:
The jam must be thick so that it does not spread on the baking sheet during baking. If you have a liquid filling, mix it with potato starch (one tablespoon per 300 g of jam).

step by step photo recipe

Ingredients:

Wheat flour - 3 cups,
Margarine (or butter) – 200 g,
Sour cream – 1 tbsp,
Granulated sugar - 1 glass,
Soda – 0.5 teaspoon,
Salt is on the tip of a knife,
Eggs – 2 pcs.,
Vanilla sugar – 1 sachet,
Jam – 300 g.

Cooking process:

Sift the flour into a deep bowl. Add soda and vanilla sugar. Mix the ingredients.

It is better to use soft margarine, so take it out of the refrigerator an hour before preparing the dough. Cut the melted margarine into small pieces and grind into crumbs with flour.

Beat the eggs with sugar using a mixer into a fluffy white mass. Add a spoonful of sour cream. Then combine the egg-sour cream mixture with the flour mixture and knead into a soft dough.

Divide the shortbread dough for the grated pie into two equal parts. Wrap one in cling film and place in the freezer for about an hour.

Spread the second part of the dough in an even layer over the surface of the baking dish, forming low sides. The dough itself is quite fatty, so there is no need to additionally grease the mold or baking sheet with oil. The only thing I did was lightly flour the surface.

Place a layer of jam on top of the dough. By the way, don’t skimp on it for the grated pie - the more jam, the tastier the finished baked goods will be. I put 300 g of jam, but you can increase the amount a little.

Remove the dough from the freezer. Now the frozen solid mass can be easily grated. Spread the shortbread crumbs in an even layer over the jam.

Heat the oven to 170 degrees, bake the future pie for 35 - 40 minutes. Bake until golden brown. Do not rush to remove the finished cake from the mold so as not to break it. It’s better to let the baked goods cool a little before serving.

Grated pie with jam: step-by-step photo recipe from Ksenia.

Grated pie with jam is made from shortcrust pastry (or at least similar to shortbread), which is grated onto the top layer of the pie - hence the name (note that some recipes suggest grating the dough for the bottom layer - the base of the pie, but It seems to us that this is “extra labor costs”). This pie is similar in quality to cookies, it is a bit dry and can be stored for several days.

Need to:

Margarine – 200 grams (we prefer “Creamy”; you can even replace margarine with butter)
Chicken eggs – 2 pieces
Granulated sugar – 1 cup (about 200 grams)
Table salt – 1/3 teaspoon
Baking powder for dough – 10 grams (this is approximately 1 teaspoon), can be replaced with 0.5 teaspoon of baking soda
Jam or marmalade – 1.5-2 cups (the amount depends on how liquid or thick the jam is)
Sour cream - 200 grams, can be replaced with mayonnaise, but the dough will be fattier (in general, it is the presence of sour cream or mayonnaise among the ingredients that distinguishes this dough from ordinary shortbread dough and makes it more tender; if you wish, you can not put sour cream or mayonnaise at all, but then reduce the amount of flour is at least 0.5 cups or even a whole one)
Wheat flour – 4.5-5 cups (about 750-800 grams)

Preparation:

In a large bowl, cut the margarine into small pieces with a knife, place the bowl on the stove over low heat and, stirring, melt the margarine until liquid.

Remove the bowl from the stove, add sugar, salt, baking powder or soda and mix everything. “Scramble” the eggs in a glass, mixing the whites and yolks (it’s convenient to do this with a fork), pour the eggs into the same bowl and mix again. Place sour cream or mayonnaise in the same bowl and stir again until smooth.

Now gradually (a glass at a time, and after 4 glasses - half a glass at a time) add flour to the bowl, kneading the dough.

Stir the dough first with a spoon, and then knead with your hands until the dough sticks from your hands and from the walls of the bowl and a soft lump is formed.

Cut off about one third of the resulting dough or a little more. From this third we make several (3-4) lumps of dough, place them on a plate, and put the plate in the refrigerator, or better yet, in the freezer. We will then grate this part of the dough. The margarine dough with the addition of sour cream or mayonnaise is very soft and quite fatty; if it is not cooled (it does not have time to freeze), it will be very difficult to grate. If suddenly you do not have the opportunity to cool the dough, then, firstly, it is better not to add sour cream or mayonnaise to the dough, and secondly, add another half a glass of flour or a little more to the part separated for rubbing and knead this part of the dough again.

Grease the baking sheet with margarine OR cover it, place the remaining majority of our dough in the middle of the baking sheet and roll it out with a short rolling pin over the entire area of the baking sheet. If you don’t have a short rolling pin (and the sides of the baking sheet prevent you from using a regular one), you can roll out the dough using a wooden mashed potato masher or a clean, empty cylindrical glass bottle.

Using a table knife with a rounded tip, we make sides on the dough so that the jam does not leak out: with a knife we move the dough from the edge of the baking sheet to the middle, and on the other side we prop the dough with a finger in the opposite direction ( watch our video recipe!). ATTENTION! Don't forget to trim (with scissors, of course) the protruding edges of the baking paper if you use it: the paper should not touch the walls of the oven.

Spread the jam (in our photo) or marmalade evenly over the entire surface of the dough, up to the edges (remember: the edges of the dough are soft, try not to wrinkle them).

We take the cooled dough out of the refrigerator and grate it on a coarse grater, sprinkling it with jam. This can be done by holding a flat grater directly over the cake and moving it evenly over the surface of the cake.

Place the pie in the oven, preheated to 200 degrees (heating level above average, but not maximum) at medium height or higher. Bake for 8-10 minutes, then reduce the heating level to 160-170 degrees (this is, if you don’t have a thermometer in the oven, the level is below average, but not minimum) and bake for another 20-25 minutes. We determine the readiness of the shortbread pie by color: the pie will brown to a yellowish-brown color.

Shake the finished pie from the baking sheet onto a board, cut it into pieces while it is still warm (but better not hot, wait a little: hot jam or marmalade may leak out when cutting the pie into pieces). When it cools down, transfer it to a plate or dish, possibly in several layers, one on top of the other.

Prize tip for those who read this recipe to the end: using the same dough and in the same way, you can make a lemongrass pie: instead of jam, use 1 lemon, grated on a fine grater or minced through a meat grinder (along with zest), mixed with 1 cup of granulated sugar. This will be another very tasty pie!

You can also watch our video recipe:

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I don’t know why, but as a child, store-bought cookies were divided into three types: shortbread, hard (biscuit) and fruit gingerbread. Gingerbread cookies were something special; fresh milk tasted very good with them.

I didn’t even pay attention to the fact that the gingerbreads were no longer quite fresh. I didn’t like biscuits at all, so how could you eat a “plank” of almost bland and tasteless dough?

But shortbread cookies - yes, they were popular. And if you also spread them with honey or jam! I am sure that the bad boy in the fairy tale “About a Military Secret” ate shortbread cookies with jam. I still imagine a barrel of jam and Viennese biscuits! I wonder what kind of jam they gave him? It's not raspberry, it's got seeds. This is what I judge by myself. We usually had squeak, currants or plums.

As an adult, I tried a wonderful version of that same “barrel of jam and basket of cookies” - a pie, or cookie, made from shortcrust pastry with currant jam. also an option, but grated pie is something!

Shortbread dough is probably the simplest thing that can be prepared quickly. It is quite dense, does not stick to your hands, and bakes quickly. Let's bake a pie with jam.

Grated pie. Step by step recipe

Ingredients (4 servings)

Flour 4 cups (520 g)
Oil 200 g
Vanillin 1-2 g
Egg 2 pcs
Sugar 1 cup
Baking soda 0.5 tsp.
Vinegar 0.5 tsp.
Currant jam 1 glass

Soften the butter a little, not melt, but soften. Leave it at room temperature in the kitchen or cut it into pieces and put it in the microwave for 10-15 seconds. It may flow a little on the surface. You can mash it with a fork, and it will become like cream.
Mix butter, vanillin and sugar. It is convenient to do this with a mixer. You will get a creamy mass.
Mix butter, vanilla and sugar then add eggs
Add eggs and mix again.
Mix butter, sugar and eggs
Quench the soda with vinegar and pour into the mixture. Mix.
Sift the flour. This is imperative so that there are no lumps and whole grains are not caught. Attention: set aside 0.5. cups of flour. You'll need it later.
Add 3.5 cups of flour to the butter and sugar mixture
Add 3.5 cups of flour to the butter and sugar mixture. Knead the dough thoroughly. If your mixer comes with special spiral attachments for dough, the task is simplified to a minimum.
Knead the dough thoroughly
If everything is done correctly, the dough will become elastic, dense and will not stick to either the mixer attachments or your hands.
It is believed that shortbread dough should lie in the cold and ripen. I don't know, I haven't tried it. Use without refrigeration - the shortbread pie will turn out delicious.
Divide the dough into two parts. About three-to-four.
Leave most of it as is, and to the smaller part, add the remaining 0.5 cups of flour and knead until smooth.
Place a sheet of parchment paper or special baking paper on a baking sheet (about 30-35 cm in size). Place a larger piece of dough on the paper and, with dry hands, stretch the dough into a thin layer until it completely covers the baking sheet. The thickness of the dough layer should not be more than 15 mm. And, of course, don’t make it too thin either.
Place a larger piece of dough on the paper and, with dry hands, stretch the dough into a thin layer
Next, open the jar. Of course, you can’t try it without it. And spread all the jam onto the dough.
Spread all the jam onto the dough
Don't be afraid, there won't be much, most likely there won't be enough. Kidding. It will be just right.
Next, roll the second part of the dough into a ball. Take a regular grater with large meshes and do what gave this pie its name - grate the dough and sprinkle the jam in an even layer.
Grate the dough and sprinkle the jam in an even layer
OK it's all over Now. All difficulties are behind us - we bake a pie.
Place the grated pie in the oven
Preheat the oven to 200 degrees and bake the grated pie for 20-25 minutes.
Cut the finished pie into diamonds with a sharp knife. Big or small, it's up to you. After cutting, leave the baked goods to cool so that the jam hardens a little and does not flow.
Cut baked goods into diamonds
As a result, you will get two in one, the same cookies with jam - grated pie.