The taste of grated pie has been familiar to us since childhood. This is a simple, no-frills homemade pie. There are many filling options for this pie, but jam and jam remain the priority. Let's prepare grated pie with jam for tea drinking.

Add salt, vanillin, baking powder to the sifted flour, mix and add butter, grated on a coarse grater. To make it easier to grate the butter, put it in the freezer in advance. Mix the contents of the container.

Add eggs to sugar and beat until fluffy.

We combine both masses. Knead the dough, which has a consistency similar to soft plasticine.

Divide the dough into 2 equal parts. We flatten each part and pack it in a bag. We put one part in the freezer for an hour, and the other in the refrigerator.

Line a baking dish (28x19 cm) with baking paper. We take the dough out of the refrigerator and distribute it evenly over the bottom of the mold, making small sides.

Now spread the jam in an even layer. I have homemade apple jam.

We take the second part of the dough out of the freezer and grate it on top of the jam on a coarse grater. Place the pan with the cake in an oven preheated to 180 degrees for 30-45 minutes (depend on your oven). Bake until nice golden color.

In the morning I baked a grated pie, at lunch I wanted to drink tea - and I couldn’t find what to put on the plate. Sadness! However, I console myself with the fact that since the grated “happiness” so quickly disappears into the depths of the stomachs of my household, it means that it actually deserves an excellent rating.

I bake grated pie according to my grandmother's recipe. My mother cooked 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 housewives with experience know this recipe - they know it and cook it quite often. Nevertheless, I want to remind those who know how and do it 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 myself know.

Ingredients

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

Preparation

Take the butter out of the refrigerator. We are not preparing chopped dough, but regular shortbread dough, so we don’t need frozen butter, we leave it in the kitchen for a while. When it is quite easy to cut with a knife, divide it into 6-10 parts (solely for convenience) and place it in the bowl of a food processor.



We measure out the sugar. If you do not have a sweet tooth and prefer discreetly sweet desserts, feel free to reduce the indicated amount.



Break eggs into a bowl, add salt and soda. Please do not neglect salt - it is simply necessary for the ideal and balanced taste of shortcrust pastry: without it, it turns out insipid, flat, uninteresting.



Mix the contents until smooth. No creamy structures or airy-smooth masses are required, you just need to combine the butter with the eggs.



And we start adding flour. I never measure the amount, I always pour it “by eye”. You should have a smooth dough that comes together completely and does not stick to the sides of the processor. If you squeeze it into a fist, your fingers will also remain clean (greasy, but not in the dough).

This is two glasses of flour. Not enough, the dough is liquid. Of course, if you bake it, the product most likely will not spread, but this is far from what we need, and not what is required for a grated pie.



Two and a half glasses. Better, much better, but still not the same. The dough is soft, but does not hold its shape; it is almost impossible to form the product we need from it.



Three glasses. Almost perfect, but pay attention to the sides of the bowl - they are a little oily. In principle, you can stop at this stage, however, purely intuitively, I added two more tablespoons of flour.



And now I think that what was needed was achieved. The shortbread dough is ready. Elastic and soft, tender and pleasant.



We divide it into two parts – a little larger and a little smaller. We create with the larger one, while we send the smaller one straight to the freezer.



We roll out the one we are working on into a rectangle. The dimensions of the rectangle should be equal (plus or minus) to the dimensions of the pan in which you will bake the cake.



Carefully transfer the dough layer into the mold. If something breaks somewhere, don’t worry - it’s absolutely not important and not fundamental. By and large, you can skip the rolling step altogether and immediately stretch the dough in the mold with your fingers. It takes a little longer, but you don’t have to wash the rolling pin. Choose your option.

So, we transfer it, if necessary, smooth the edges, press the torn places.



We are looking for jam, preserves or jam (we make grated pie with jam, remember?). In my opinion, it tastes best with currant jam - it has a pleasant sourness, which “looks” simply amazing when combined with shortcrust pastry. This time I had apricot jam with rosemary - bright in taste, with a pleasant pine aftertaste, barely sour, but very aromatic. If the jam you find is runny, I recommend mixing it with a tablespoon of starch or flour. Or - boil it down to a “thick drop” that does not spread.



I deliberately did not write the amount of jam - focus on your shape, the thickness of the jam, its fluidity. Usually 4-5 tablespoons are required, no more - the jam will flow. Of course, you can pour out half a jar from your heart (after all, we try for ourselves, why be greedy?), but in everything, moderation is required: excess jam will leak out, fry, and burn.

Spread the jam evenly over the surface of the dough.



We take the second “ball” out of the freezer and begin to grate it on a coarse grater. This process is not the easiest, inconvenient and unpleasant. If you place a grater on a board, the dough will fall into one place and inevitably stick together, so you need to keep it suspended. You can use the services of a meat grinder, but the “worms” that come out of it must be immediately caught and assigned to a permanent place of residence.



The dough you rub should be spread evenly over the pie.



Place the pie in an oven preheated to 180 degrees and bake until nicely golden brown, about 25 minutes.



Remove the finished grated pie from the oven and leave it alone for 3-5 minutes, after which you must cut it with a sharp knife. After cooling, you can only break it into pieces, so don’t forget about this point.



When the pie has cooled completely, transfer it to a dish and invite everyone to drink tea. However, I’m sure that the latter is superfluous: by this moment, the household members will already be sitting at the table and starting to nervously bang their spoons.

Options are possible!

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

Fillings in grated pie recipes

The easiest way is to experiment with the filling. In addition to preserves, marmalade, 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 grated on a coarse grater.

Experiments with dough

You can also experiment with the dough. It’s great to add chopped nuts to the part that “goes” on top of the pie (grated crumbs). Works great with a little oat flakes - they add incredible crunch. In addition to the fact that the pie is sprinkled with grated dough, you can prepare the streusel separately - it will be extremely tasty, elegant and even festive.

Lenten grated pie

During Lent, the hardest thing for me is to give up the usual sweets. I really love all kinds of cakes and mousses, jellies and candies, cookies and pies, and when I have to limit myself to such simple joys, I immediately begin to feel like a deeply unhappy person. For such periods of abstinence, I specially select recipes that can be implemented during fasting.
It is quite possible to adapt a grated pie for such needs. Of course, the difference between real butter and vegetable margarine is colossal, however, believe me, when you desperately want something sweet, this pie seems like a luxury and simply a masterpiece of culinary art.

Ingredients for Lenten Grated Pie Recipe

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

How to cook 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 you have on hand also contains too much sugar, I recommend reducing the 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. Divide it into two parts (larger and smaller), wrap it in film and put it in the refrigerator for half an hour.

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

Spread a few tablespoons of jam evenly over the first part of the dough.

We take out the second part of the dough and grate it, scattering small crumbs over the entire surface of the pie at once.

Bake at 180 degrees until nicely golden – about 25 minutes.

Take the pie out of the oven, wait 5-7 minutes, then cut it - always while it’s hot. Serve after cooling completely.

The recipe for grated pie with jam will help you out when you need to quickly and deliciously welcome guests. 8 simple recipes with photos - for you!

I present to your attention everyone’s favorite recipe for grated pie. For me, like many others, when I see this baked goods, I immediately have memories of my childhood, when my mother took this ruddy delicacy out of the oven. The recipe is very simple, everyone will always have all the necessary products at hand.

• flour - 4 cups;
• butter - 200 gr.;
• chicken eggs - 2 pcs.;
• baking soda - half a teaspoon;
• granulated sugar - 1 cup;
• apple jam - 1 cup

Our pie is prepared using shortcrust pastry. To prepare it, the first step is to soften the butter. I cut it into pieces and put it in the microwave for 30 seconds.

The result was a creamy mass. Add 2 eggs to it and mix again.

After this, pour the mixture into a convenient bowl, add soda and 3.5 cups of flour. It must first be sifted so that there are no lumps.

Knead the dough thoroughly, it should be quite elastic and dense, and should not stick to your hands.

Usually the dough is divided into 2 parts, I have three of them, because it’s more convenient for me to grate it later. Grease a baking tray with butter.

Place most of the dough into it. Its thickness should not be more than 15 mm. It is also not recommended to make it too thin.

Distribute evenly throughout the entire layer.

The final step: we take out pieces of frozen dough from the freezer and do what gave this pie its name - grate the dough, spreading it evenly over the jam.

OK it's all over Now. All difficulties are behind us. Now all that remains is to place the baking sheet in an oven preheated to 200 degrees for 25 minutes.

Cut the finished pie into squares with a sharp knife and let cool so that the jam hardens a little and does not flow.

Recipe 2: grated pie with jam on margarine (with photo)

• 200 g margarine
• 1 cup of sugar
• 1 tsp. baking powder
• jam
• vegetable oil
• 3 cups flour
• 2 eggs
• 1 packet vanilla sugar
• Brewed tea for greasing the finished pie

Melt the margarine over low heat or in the microwave and set aside to cool.

Beat eggs with sugar.

Pour cooled melted butter (margarine), vanilla sugar into the egg mass and mix. Gradually add sifted flour with baking powder to the resulting mixture. Knead the dough. The dough should be soft, elastic, but not too stiff, so don’t overdo it with flour.

Cut 1/3 of the dough and put it in the freezer for 30-40 minutes.

Place the remaining majority of the dough in a shallow baking dish greased with vegetable oil. Distribute the dough with your hands over the pan and make sides.

Any thick jam, jam or jam is suitable for the filling. If the jam is not very thick, add a tablespoon of starch to it and stir. Place the filling on top of the dough and smooth it out.

Remove the chilled part of the dough from the freezer and rub it with a coarse grater directly onto the pie, so as to “hide” all the jam.

Bake in a preheated oven at 180 degrees for about 25-30 minutes.

Lightly pour freshly brewed black tea over the finished pie. Tea makes the dough soft, tender and does not go stale for a long time.

Cool the pie, cut into portions and serve with tea. Enjoy your tea!

Recipe 3, step by step: grated pie with jam without eggs

• wheat flour - 3.5 cups;
• butter – 200 g;
• granulated sugar – 1 cup;
• baking powder – 1 heaped teaspoon;
• fine salt - a third of a teaspoon;
• vanilla sugar – 1 sachet;
• thick jam or jam with a sour taste - 5-6 tbsp. l.

I take the butter out of the refrigerator half an hour before kneading the dough, cut it into plates or cubes. This will soften it faster and mix with sugar more easily. Or I heat it in the microwave at medium power for 1-2 minutes. When it becomes soft, add sugar and start preparing shortcrust pastry for the pie.

I rub it with a fork, you can beat it with a mixer to speed up the process. After two or three minutes you get such a lush mass as in the photo.

I add eggs. There is no need to beat them, just mix them with the buttercream until smooth.

The cream should not be very thick, without lumps of butter.

Add salt and vanilla sugar. I strongly recommend not to ignore salt - it makes the taste of shortcrust pastry contrasting and brighter. Without it it will turn out bland.

I added flour in portions, one glass at a time, to show you how the dough changes. Its quantity may differ slightly from that indicated, depending on many factors: humidity, gluten content, quality and others. Therefore, when you add it in parts, it will be easier to control the density of the dough.

I added baking powder with the first batch. You can use soda instead, extinguishing it with vinegar.

Mixed it up. At the first stage, the dough acquires a creamy consistency and is easily mixed with a fork or spoon.

Added a third part. He put it on the table and quickly kneaded it, adding another half a glass of flour during kneading. If you knead for a long time, the shortbread dough will “tighten” and baked goods from it will be tough. The dough should feel soft, tender, moderately oily, and not stick to the table.

I separated about a third with a knife - this part is wrapped in film and sent to the freezer for half an hour. The hardened shortbread dough can be easily grated.

I distribute most of it on a sheet of parchment according to the size of the baking sheet. There are two options - roll out with a rolling pin into a layer of 1-1.5 cm or pinch off pieces and lay one next to the other, kneading them with your palm. Choose one that is convenient for you, I rolled it out with a rolling pin. I trimmed the edges.

The base for the grated pie is ready. It is better to take jam, jam or marmalade with a pleasant sourness: from blackcurrant, plum, apricot, cherry. I had thick plum jam. Brush the surface of the dough evenly. I didn’t write the exact amount, rely on the thickness of the jam and the size of the baking sheet, but you shouldn’t spread it with a thick layer - the excess will leak out and the cake will burn.

The third layer of the pie will be made from frozen grated dough. I take out the set aside piece and grate it on a grater with large holes directly onto the jam. You need to act quickly, keep the grater suspended and make sure that the shavings evenly cover the jam and do not collect in one place. Do not try to rub the dough onto the table and then spread it over the pie - nothing will work, the shavings will immediately stick together and you will have to start all over again. Shortbread dough is soft, and if it sticks together, it will be impossible to separate into pieces.

Place the baking tray with the pie in a preheated oven at 180 degrees on medium level. It will bake for 25-30 minutes until pinkish-golden. Do not brown too much; as soon as the top starts to turn golden, take it out, otherwise it will dry out and turn out tough.

I take the grated pie out of the oven, let it rest a little and cut it into pieces with a sharp knife.

Bon appetit!

Recipe 4: grated pie with thick jam (with photos step by step)

• Butter - 200 g
• Wheat flour - 420 g
• Eggs - 2 pcs.
• Sugar - 1 tbsp.
• Baking powder - 1 tsp.
• Vanilla sugar - 1 tsp.
• Salt - 1 pinch

For filling

• Jam – 370 ml

Combine softened butter with vanilla and regular sugar.

To make the dough more tender and homogeneous, you can use powdered sugar instead of sugar.

Grind the sugar and butter until smooth, or better yet, until the butter turns white.

Add one egg to the oil mass and grind until smooth.

It is better to first break the eggs into a separate bowl, one at a time, in case you get a rotten egg.

Add the second egg and mix everything until smooth.

Combine 300 g of flour with salt and baking powder, and then sift. Sift the remaining flour in the same way.

Add flour and baking powder to the egg-butter mixture and mix well.

Using a fork, knead into a soft, non-sticky dough.

As needed, add the remaining flour to the dough in parts.

Knead a moderately soft but not sticky dough.

Divide it into 2 unequal parts, roll each into a ball. Then wrap it in cling film and put it in the freezer for 30 minutes or in the refrigerator for 1 hour.

Remove the larger ball of dough from the refrigerator. Roll it out to the size of the mold, taking into account the sides.

Grease the mold with butter and transfer the dough into it, distribute it evenly over the mold, form the sides and, if necessary, trim off the protruding edges.

For convenience, the dough can be rolled out between two sheets of parchment paper for baking.

Place the jam in the mold and spread it into an even layer.

You can use absolutely any jam for the pie, as long as it is not too liquid.

This time I used blackberry jam, but I love this pie with apricot, apple, plum, cherry and other types of jam.

Take the second ball of dough out of the refrigerator. Rub it on a coarse grater over the jam in an even layer.

You can also grate the trimmings that remain from the sides here.

Place the pie in an oven preheated to 185ºC and bake for 30-40 minutes.

Depending on the features of your oven, cooking times and temperatures may vary.

Cool the finished pie and divide into portions.

Recipe 5: grated sour cream pie with jam (step-by-step photos)

• 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
• Wheat flour – 4.5-5 cups (about 750-800 grams)

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 a baking sheet with margarine or line it with baking paper, 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 “pusher” for mashed potatoes 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. 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 jam (we have lingonberries with apples in the photo) or jam 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 the grated pie has cooled, transfer it to a plate or dish, possibly in several layers, one on top of the other.

Recipe 6: Grated cranberry pie in a slow cooker

• Butter – 100 g.
• Egg – 2 pcs.
• Sugar – 0.5 cup.
• Flour – 2-2.5 cups.
• Baking powder – 1 tsp.
• Jam (from cranberries) – 200 gr.

I take the butter out of the refrigerator 30 minutes before cooking so that it has time to become soft. I cut it into small pieces. In a deep bowl, mix eggs and granulated sugar, beat with a whisk. Then add softened butter and stir with a fork, kneading the butter. Mix the flour with baking powder and gradually pour it into the egg-butter mixture. First I stir with a fork, and gradually I begin to knead the dough with my hands. It should turn out soft, elastic, not tight.

Roll the dough into a log, wrap it in cling film and put it in the refrigerator for 1 hour.

I take out the dough and cut it into two unequal parts: 2\3 and 1\3. I take most of the dough, put it in the thicket of the multicooker and knead it with my fingers along the bottom. I make a side, 2-3 cm high. I pour the jam onto the dough, level it with a spoon. The main thing is that the jam does not overflow over the edges of the dough sides.

Next I take the remaining 1/3 of the dough. I pinch off small pieces from it and put them on the jam. I do this until the dough is finished. The dough crumble should be quite thick, but the jam will still show through.

I put the bowl in the multicooker and turn it on to the Baking mode, cooking time is 1 hour 20 minutes. After this time, I open the lid of the multicooker and take out the bowl. I put it on a tray and leave it for 10 minutes.

Don't try to remove the pie right away, it may fall apart. And after 10 minutes, if you look closely, you will see that the edges of the pie have lagged behind the sides of the bowl. And now the pie will come out quite easily. I took it out of the multicooker bowl using a kitchen mitten.

Transfer the pie to a plate. You can decorate it with fresh berries, or sprinkle with powdered sugar. Or you don’t have to decorate it with anything; the pie turns out beautiful enough without it. Cut into pieces and serve with tea or milk.

Recipe 7: grated pie with apricot jam (photo)

• flour – 3 tbsp;
• sour cream – 2-3 tbsp. l.;
• eggs – 2 pcs.;
• butter – 250 g;
• baking powder – 1 p.;
• vanilla sugar;
• apricot jam.

Sift the wheat flour together with the baking powder. Grate cold butter or margarine on a coarse grater and rub it into the flour with your hands. You should end up with a buttery crumb.

Using a whisk, stir (do not beat) the eggs and sugar until the sand dissolves. Add a packet of vanilla sugar, which will give the finished cake a pleasant aroma.

Add 2-3 tablespoons of thick, fatty sour cream to the eggs and stir everything.

Combine all ingredients for the dough in one container.

Knead the dough, divide it into two parts, put each in a bag and put in the freezer for 2-3 hours.

Grease a baking dish with butter and sprinkle with flour. Grate one part of the hardened dough on a coarse grater and distribute evenly over the bottom of the mold.

Place thick apricot jam on the dough layer and gently smooth it out. Be careful not to turn the bottom layer of batter into a solid pancake.

Rub the second part of the dough on top of the jam layer.

Preheat the oven to 200 degrees and place the pie in it. Bake for 30-35 minutes.

Recipe 8, simple: grated jam pie in a slow cooker

You can very quickly make baked goods with jam in a slow cooker using the grated shortbread pie recipe.

• butter - 250 gr
• flour - 200 gr
• eggs - 3 pcs
• sugar - 1 glass
• baking powder - ½ tsp.
• jam - to taste

Break the eggs, separate the yolks from the whites. Set aside the whites. Grind the yolks with sugar to a homogeneous pale substance, add softened butter.

Sift flour and baking powder into a bowl and knead the dough. The dough should be elastic enough and not stick to your hands.

Depending on the properties of the flour, you may need more. Adjust this indicator yourself.

The main requirement is that the dough must be dense enough so that it can be easily grated.

Grease the multicooker bowl (both bottom and walls) with butter. Divide the dough into two unequal parts. The larger part is for forming the base of the pie, the smaller part is for sprinkling the top.

We chose the second option (most of the crumbs were placed in a bowl as a base): the grated dough is crispier and airier when finished.

If the dough is very soft, it will be difficult to rub. Place the lump of dough in the freezer for half an hour, after which you can easily grate it.

Spread jam over crumbs.

Turn the second (smaller) half of the dough into crumbs and add the filling.

A pie with jam in a multicooker will be baked in the appropriate mode - “Baking” - for an hour. The top of the finished product acquires a pleasant golden color, and the edges are slightly browned.

After the cooking signal, leave the cake in the multicooker for another ten minutes: during this time, excess steam will come out and the baked goods can be easily removed.

At the last stage, use the steaming basket. Leave the cake in the steamer until it cools completely.

Homemade baking is not only delicious food, but also a reason to gather your family and friends at the table and please them with an excellent treat. We offer a step-by-step recipe for shortcrust pastry pie. Prepare the necessary equipment: rolling pin, parchment paper, baking sheet, sieve and get to work. Grated pie with jam will turn out very tasty if you prepare it correctly.

Ingredients

• flour - 3 cups;
• butter or margarine – 200 g;
• sugar – 150 g;
• eggs – 2 pcs.;
• vanillin – 1 g. or vanilla sugar – 1 sachet;
• baking powder – 10 g or baking soda – 0.5 tsp;
• a pinch of salt;
• jam, jam or marmalade – 300 g;
• nuts - to taste.

Preparation

Working with dough

First option:

If you want, you can use the second option:

1. Beat softened butter with sugar and eggs until creamy and combine with flour.
2. The shortbread dough should be soft, like plasticine. Cut it into 2 parts, make one larger.

Assembling the Pie

Baking a pie

1. The oven must be preheated to 180°. If you haven’t had time to do this, then put the semi-finished product in the refrigerator for now.
2. The dessert should be baked for 30 – 40 minutes.
3. When a golden crust appears on top, remove.

After cooling, cut the culinary masterpiece into beautiful pieces in the form of diamonds or triangles. And enjoy a pleasant tea party.

The grated pie will turn out sweet with apple and apricot jam. You can make a sour filling without changing the dough recipe. For example, take blackcurrant and cherry jam. In summer, baking with fresh strawberries or raspberries is popular.

1. If the jam is too liquid, add a spoonful of starch.
2. While cooking, add flour gradually to achieve the desired density of the dough.
3. And in winter, instead of filling, use prunes, dried apricots, raisins, and dates. Twist the dried fruits or use them in pieces, experiment to your taste.
4. It is important that the temperature in the kitchen is no higher than 18°.
5. Take eggs from the refrigerator.
6. Instead of sugar, it is better to use powdered sugar.
7. If desired, you can add cocoa, cinnamon, and lemon zest to the dough.

Bon appetit!

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Grated pie. Recipe

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Grated pie- an incredibly tasty and very easy to prepare dessert, loved by children and adults. Preparing the pie is really very simple, and the result will make you and your loved ones rejoice. Although the pie is not a standard dish, and you are unlikely to find it in restaurants in the city, it still takes its place of honor in the kitchens of many families, and is an indispensable dessert both on weekdays and on holidays. Because of the ease of preparation and simple ingredients that can always be found in the house!

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Any sweet and sour filling is suitable as a filling for this pie - great apricot jam or jam, cherries, plums, apples, or pineapples.

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We will need:

1 pack of margarine;
1 egg;
2 tablespoons sour cream;
1 teaspoon of soda (quenched with vinegar);
flour (by eye);
1 cup of sugar;
jam or marmalade (to taste).

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Preparation:

As we have already said, even a child can handle making grated pie. For the dough, we melt margarine, then add sugar, egg, sour cream, soda, and one glass of flour.

Divide the resulting dough into three parts. We mix 1/3 of the dough with flour and put it in the refrigerator. Roll out the remaining dough on a baking sheet greased with sunflower oil.

Place jam on top of the dough (you can use any jam or jam; it all depends on your taste) and spread in an even layer. On top of the jam, grate the dough from the refrigerator, so we sprinkle all of our grated pie.

Bake the pie in an oven preheated to 180 degrees for 30-35 minutes. Thus the grated pie is ready.

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Grated pie with apricot jam

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Ingredients:

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- 500g flour
- 1 egg
- 200g margarine
- 2 tbsp. mayonnaise
– 150g sugar
- a pinch of soda
- juice of half a lemon
- jam (to taste)

Preparation:
Grate margarine, mix with flour and soda, rub into crumbs with your hands
Beat the egg into the sugar, grind, and add lemon juice, mayonnaise, mix until smooth:
Add the egg-mayonnaise mixture to the flour and margarine. Knead the dough.
Place the third part of the dough in the freezer for 20 minutes:
Place the dough into a pan lined with parchment using your hands, pressing down slightly and evenly distributing the dough throughout the parchment.
Grease the dough with jam or marmalade (the thickness of the jam layer is to your liking):
Grate the slightly frozen dough, distributing it evenly over the entire surface of the jam.

Bake the pie at 200 degrees for 20-30 minutes (baking time depends on the oven). Cut the finished pie into pieces

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Grated Cherry Pie

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Grated cherry pie looks the most festive. The bright red cherries contrast beautifully with the soft golden brown dough, giving your dessert a truly gorgeous appearance.

We will need:

Flour - 3 cups flour;
Baking powder - 1 pack;
Margarine - 200 grams
Sugar - 100 grams;
Egg - 1 pc;
Lemon - 1 piece;
Salt - to taste;
Soda - a pinch;

Before starting cooking, you must turn on the oven - it should be preheated to 170-180 degrees. The margarine should be well chilled; you can put it in the freezer for a few minutes.

Preparation:

Add a packet of baking powder to the flour - one packet will be enough for 3-4 cups of flour. If you don't have baking powder, you can add citric acid mixed with baking soda.

Cool the margarine in the refrigerator, cut it into small pieces, roll each one in flour and carefully begin chopping with a knife. All flour should turn into butter crumbs.
Now knead the dough, add one egg and a little cold water and salt. The dough should be strong and soft, it should be well oiled so that it does not stick to your hands.
Divide the dough into two unequal parts - about two thirds will go to the bottom layer of the pie, and cool the second in the freezer.

Roll out the remaining dough on a baking sheet greased with sunflower oil, pressing down slightly with a spoon and evenly distributing the dough throughout the entire baking sheet.
Place the prepared cherries on top of the dough, you can have them with pits, depending on your preference. Spread the cherries in an even layer; if necessary, add powdered sugar or sugar so that the pie is not too sour.
Then grate the second part of the chilled dough and sprinkle the cherry filling evenly over the top.

Place the pie in the preheated oven. Bake the pie until golden brown and remove from the oven.

Cut the finished grated cherry pie into pieces and sprinkle with powder.

Tip: you need to cut the pie into portions while still warm, because after the pie cools, it will no longer be soft, but will acquire a harder sandy consistency.

A delicate cherry pie will melt in your mouth - invite your guests, set the table and enjoy your meal!

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Grated lemon pie

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A wonderful and simple pie, my childhood favorite school breakfast.

We will need:
250 g mayonnaise
250 g softened margarine or butter
1 cup of sugar
1/2 teaspoon salt
1/2 teaspoon soda
720 g flour (4.5 cups)
thick jam, jam or jelly (at least 500 g)

Preparation:

Mix mayonnaise with room temperature butter/margarine and sugar (you can use a mixer). Add salt and soda. Gradually adding flour (3 cups), knead the dough in a convenient container (again with a mixer). Pour the remaining 1.5 cups of flour onto the table, place the dough on it, and knead with your hands.
Separate about 1/3 - 1/4 of the dough and place in the freezer until firm. Roll out most of the dough onto a baking sheet, make “sides”, add jam and smooth it out. Grate the dough from the freezer on a coarse grater and pour the pie on top.
Preheat the oven and bake the pie at medium temperature until done. Cut the finished pie into squares.

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Grated shortbread pie with jam - video recipe

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Grated pie with fresh red currants.

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Grated pie with strawberry jam

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Grated pie is an excellent and very nutritious dessert. The ease of its preparation is truly surprising, especially in moments when you really want something tasty or suddenly you have guests and there is very little time. Children always like grated pie, and adults are simply delighted with it.

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