Pie on sour cream with jam: cooking recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Sweet pies are a versatile dessert. They are prepared from different dough and with a variety of fillings. The simplest and most common filler can be called jam, since it does not require preliminary preparation before baking. There can also be a lot of dough options, but pies on sour cream with jam deserve special attention. The article contains the most interesting recipes for such a delicacy.

The basic rule is that jams and jams must be mixed with some kind of thickener. For pies, these are cornstarch or flour. If these ingredients are not used, the filling will become too liquid when heated and begin to leak.

Variant with jam and fresh strawberries

Perhaps, it is strawberries that are most often used for sweet pastries. This is explained by its moderate sweetness and acidity and pleasant color. Fresh berries are also used in this sour cream and jam pie recipe. This will allow you to get a brighter aroma and taste of the finished dessert. All you need is the following.

For stuffing:

• 240 grams of strawberries;
• 3 l. Art. strawberry jam;
• 2 l. Art. corn starch;
• 2 tsp vanilla extract.

For the test:

• a glass of sugar plus 2 tsp. optional;
• 2 cups plus 2 tbsp. l. whole wheat flour;
• 1 l. Art. baking powder;
• 1/2 l. h. baking soda;
• 12 l. Art. cold butter, cut into small cubes;
• glass of sour cream;
• big egg;
• a bag of vanillin.

How to make it?

In a blender, mix fresh strawberries with jam. In a small bowl, combine cornstarch with vanilla extract. Add this mixture to a blender, mix with strawberry puree until smooth. Postpone.

Preheat the oven to 180 degrees in advance. Spray a little oil on the bottom and sides of a baking dish.

In a large bowl, combine sugar, flour, baking powder and baking soda. Add the butter cubes and knead with your hands until the mixture looks like large crumbs. Set aside about half of this mass in a separate bowl.

In a large bowl add sour cream, egg and vanilla. Mix well. Add half of the flour mass and combine until smooth. Divide the dough into 2 pieces.

Take one half of the dough and spread it evenly over the bottom and sides of the pan. Add strawberry puree on top of it. Cover with the other half of the dough.

Add 2 tsp to the previously reserved flour mixture. Sahara. Sprinkle this mass evenly over the entire pie on sour cream with jam. Bake dessert for 45 minutes. Let cool completely and serve.

Coffee Jam Cake

This sour cream and jam pie recipe sounds complicated, but it's worth the effort. The combination of cream cheese, jam and coffee liqueur looks great. So, you will need the following.

For the test:

• 3 cups confectionery or all-purpose flour;
• 3 l. Art. sugar;
• 1 1/4 l. h. s alt;
• half a cup of sour cream;
• 4 l. Art. oil;
• 1 large egg yolk;
• 1 l. h. coffee liqueur;
• a third of a glass of warm water;
• 1 l. Art. instant yeast.

For stuffing:

• large pack of softened cream cheese;
• 2 l. Art. softened butter;
• a third cup of sugar;
• 1/8 l. h. s alt;
• 1/2 teaspoon vanilla extract;
• 3 l. Art. coffee liqueur;
• 1 big egg;
• 1 cup jam mixed with 3 tbsp. spoons of flour or starch.

For topping;

• 1/4 cup coarse white sugar;
• 1 large egg white mixed with a tablespoon of cold water.

How to bake such a cake

Combine all the ingredients for the dough in a large bowl and mix with a mixer to make a smooth dough. It will be very dry at first, but no additional liquid needs to be added to it. When you're done kneading, the consistency will be perfect. Place the dough ingreased dish, cover it and let it rise for 90 minutes.

Divide the risen dough into two parts. Working with one half, roll it into a 25cm x 35cm rectangle.

Make the filling: Blend the shredded cream cheese, butter, sugar, s alt, flavoring and liqueur in a blender until smooth. Add the egg and beat again so that only a few pieces remain in the mass.

Spread half of the jam with flour (starch) in the center of the dough rectangle, leaving the wide edges clean on all sides. Spread half of the cream cheese mixture over the jam. Fold the clean ends of the dough up and pin them together.

Repeat the process with the remaining piece of dough. Cover both blanks with napkins and let them rise for 90 minutes. Visually, they won't change in size, so don't worry about that. By the end of the specified time, preheat the oven to 170 degrees.

Brush the pastry with a mixture of egg white and water, then sprinkle with coarse sugar. Bake the pies with sour cream and jam in the oven for 32-36 minutes until they are golden brown. Remove the items from the oven and place them on a rack to cool slightly. Serve warm.

If you want to keep this cake with sour cream and jam, cool it, wrap it in cling film and place it in the freezer. Defrost and reheat in the oven covered with foil for ten minutes before serving.

Grated pie

This is an Eastern European dessert that can be made with any filling. To make this simple sour cream and jam pie, you will need the following.

For stuffing:

• 240 ml strawberry jam;
• 3 tablespoons strawberry jam with whole berries;
• 2 l. h. corn starch;
• 2 l. h. vanilla extract.

For dough and topping:

• 3/4 cup sugar;
• glass of all-purpose flour;
• 1 glass plus 2L. Art. whole wheat flour (or substitute with all-purpose flour);
• 1 l. h. baking powder;
• 1/2 l. h. baking soda;
• 12 l. Art. cold s alted butter, cut into 1 cm cubes;
• glass of sour cream;
• big egg;
• 1 l. Art. vanilla extract;
• 2 l. h. sugar.

How it's done

Grated pie with sour cream and jam is easy. First, rub the cold butter into the dry ingredients. Set aside a glass of this mixture, mix it with a teaspoon of crunchy sugar and freeze.

Take the rest of the butter mass, mix with egg and sour cream (or other dairy product with a similar viscosity), you will get a sticky dough. It should not be liquid, as you will have to shape it. Spread it on the bottom and sides of a greased baking dish to make a "basket". Put there a mixture of jam, jam and starch. After that, take out the frozen oil mass, rub it oncoarse grater and sprinkle in an even layer on top of the pie filling. Bake at 170 degrees for half an hour.

Some helpful recipe tips

This sour cream and jam pie recipe can be slightly modified or supplemented.

If you don't have s alted butter, you can also use uns alted butter by adding a quarter to half a teaspoon of fine s alt. It is best to use half whole wheat flour in the dough, but all-purpose flour can be used.

You can experiment with jams and marmalades on your own. For example, mix strawberry jam with raspberry jam, fig jam with blackberry jam, apricot jam with blueberry jam, and so on. The main trick is that the pureed jam sets the consistency, while the whole berries give the flavor.

Additional additives can be added to the frozen part of the dough. These can be chopped nuts, chopped candied ginger, raisins, or grated lemon zest.

Short Plum Cake

This dessert is tender and buttery, yet the recipe is very simple. To make a shortbread pie with sour cream jam, you will need:

For the test:

• 1 1/4 cup (160g) whole wheat flour;
• 1 l. h. sugar;
• 1/2 l. hours of fine s alt;
• 140 grams uns alted butter, diced;
• a quarter cup (57 ml) sour cream;
• 1 egg, beaten (optional)
• 1 l. tsp cream (optional);
• coarse sugar for sprinkling (optional).

For stuffing:

• 650 ml plum jam or jam;
• 1/8 l. tsp cinnamon;
• 1 l. tsp lemon juice;
• 1 l. h. zest of grated orange (or lemon);
• 1 l. h. starch or flour (for thickening).

Cooking plum cake

Make pie dough with sour cream and jam. It must be prepared at least one hour before the formation and baking of the dessert.

Mix flour, sugar and s alt in a large bowl. Add the cubed butter and mix with your hands or a blender until the mixture resembles pea-sized crumbs.

Add sour cream and mix with a fork. Roll the dough into a ball with your hands and flatten into a disc shape. Wrap in plastic wrap and refrigerate for at least an hour.

Mix plum jam with cinnamon, lemon juice and zest, and starch or flour.

Preheat the oven to 190°C in advance. Prepare a baking sheet by lining it with a silicone mat or parchment paper.

Remove the dough from the refrigerator and leave for about five minutes at room temperature. Then roll it into an even layer and lift its edges, forming a place for the filling. Put jam inside.

If you want to make the edges of the dough pretty, beat the egg and cream in a small bowl. Lubricate the pie with sour cream and jam in a circle with this mixture. Sprinkle with coarse sugar and transfer the workpiece to a baking sheet.

Place the product on the middle rackovens. Bake at 190°C for 40-50 minutes. Refrigerate on a rack for an hour before serving.

Yogurt variant

If desired, you can make a pie with jam without sour cream, replacing it with yogurt. The taste of the dessert will not get any worse from this. As a filling, a combination of raspberry jam (or cranberry, red or black currant, etc.) and fresh apples is good. This delicacy is prepared quite quickly and simply. You will need the following items.

For the dough (you will get a cake with a diameter of 26 cm):

• 250 grams of all-purpose flour;
• 1 l. h. baking powder;
• 1 pinch of s alt;
• 125 grams uns alted softened butter;
• 2 tbsp. l. granulated sugar;
• 80 ml natural yoghurt;
• 2 apples
• raspberry jam (or any other berry);
• 1 egg yolk.

Cooking a yogurt pie

In a large bowl, mix flour with baking powder, sugar, s alt and butter with a mixer on medium speed. Add yogurt and stir until everything is combined. You can knead the dough with your hands, but in this case, try not to heat it. Otherwise, the butter will melt and the mass will turn out to be very fragile.

The dough will be a little sticky, so you'll need to add a little more flour once you've rolled it out. Cover the dough with a clean film and chill in the refrigerator for thirty minutes. Preheat the oven to 180 degrees in advance and butter the mold.

Wash the apples and cut thempieces about 5 mm thick. Take the dough out of the refrigerator and divide it into two equal halves. Roll out one half into a thin layer and place in a mold, covering the bottom and sides. Spread the jam in an even layer over it, then arrange the apple slices.

Roll up the second part of the dough and cover the filling. Blind the edges of the two halves of the dough, pressing them with your fingers. Don't forget to poke a few holes in the top of the pie to let out steam as it cooks.

Brush the top with beaten egg yolk. Bake for 30 to 35 minutes until the dessert has a beautiful golden hue. Serve the pie warm. You can top it with a scoop of vanilla ice cream.