ReceptnaptárJam pie with lattice top (pirog s varenyem)
The jam pie is a simple, long-lasting cake of Russian home cooking, baked to use up summer jams. Crumbly buttery pastry, tasty jam, a lattice top. Excellent with tea and for snacks.
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Method
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- Rub the butter into the flour and add the sugar, egg, baking powder and salt.
- Quickly knead into a dough, wrap and chill for 30 minutes.
- Roll out two thirds of the dough, press into a buttered 24 cm tin and line the sides.
- Spread the jam evenly over it.
- Cut strips from the remaining dough, lay them as a lattice and brush with egg yolk.
- Bake at 180 °C for 35-40 minutes until golden.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- The jam should be thick so it does not run out during baking.
- Work the dough with cold butter so it is crumbly.
- Lay the lattice loosely so the jam shows.
Frequently asked questions
Which jam is best?
Tart ones: sour cherry, redcurrant, lingonberry, plum.
How long does it keep?
3 days at room temperature.
Similar recipes
- Plum jam dumplings (derelye) · Hungarian
- Plum dumplings · Hungarian
- Germknödel (Austro-Bavarian yeast dumpling with plum jam, poppy seeds and vanilla sauce) · German
- Lingonberry pie (brusnichny pirog) · Russian
- Vareniki with cherries · Russian
- Tklapi (homemade fruit-leather sheets) · Middle East & Caucasus
More russian ideas
- Chak-chak (Tatar honey-coated dough pieces)
- Gubadia (Tatar layered rice and curd cheese pie)
- Rye bread and apple pudding (northern style)
- Kutia (Christmas wheat berries with poppy seed and honey)
- Sbiten (hot honey-spice drink)
- Soaked apples (mochenye yabloki)
- Blinchiki with curd cheese and raisins (sweet stuffed pancakes)
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