Tsvetayevsky Pie with Jam
Description
The recipe won't take much time. For the pie you can use absolutely any jam, as long as it is thick. You’ll need only thick, high‑quality sour cream, otherwise the filling may run when you cut it. In a freshly baked hot pie, the center of the filling may wobble a little; that’s normal. After it cools completely, it will stabilize and become firm. By changing the type of jam, you can serve a completely new Tsvetayevsky jam pie each time. Serve it cooled or slightly warm.
Instructions
- 1
Step 1
Prepare all necessary ingredients. Turn on the oven to preheat to 170 degrees.
- 2
Step 2
Soften the butter in the microwave or melt it on the stove. Place it in a bowl and add sugar.
- 3
Step 3
Crack one egg into a bowl with butter and sugar.
- 4
Step 4
Pour the apple cider vinegar over them.
- 5
Step 5
Beat everything well with a whisk until the mixture is smooth.
- 6
Step 6
In another bowl, pour in high‑grade wheat flour and add baking soda. Mix everything well.
- 7
Step 7
Sift the flour through a fine sieve into a bowl with the egg‑butter mixture.
- 8
Step 8
Quickly knead a soft, non-sticky dough.
- 9
Step 9
Take a pan with a diameter of 22‑24 centimeters and line the bottom with baking paper. Place the dough and spread it evenly over the bottom and sides of the pan. The edges should be about 3‑4 centimeters high. Use a fork to prick the entire surface of the dough. Put it in a hot oven and bake for 10 minutes.
- 10
Step 10
While the base is baking, make the topping. For this, place sour cream in a bowl and crack an egg into it.
- 11
Step 11
Add jam to the bowl.
- 12
Step 12
Whisk everything well with a whisk until a smooth, homogeneous mixture.
- 13
Step 13
Remove the baking dish with the base from the oven and pour the sour cream topping with jam into it.
- 14
Step 14
Place the pan back into the oven and bake the pie for another 25 minutes. Let the finished pie cool completely.
- 15
Step 15
Take it out of the oven and serve warm or cooled.