A pie with aromatic jam is an ideal dessert for any tea or coffee.
But the pinnacle of culinary art is considered to be a pie whose filling does not leak out.
Experienced chefs have a few tricks that help them achieve the perfect result.
Subtleties of making a pie with jam
1. To prevent the filling from spreading, it is better to use yeast dough.
2. Even in Soviet times, housewives prepared a pie called shanga with sour cream. The jam for the dessert was boiled to such a state that large bubbles appeared.
By that time, the dough had risen, and jam was spread on it and it was placed in the oven or stove.
After baking, the pie was spread with sour cream and left to cool. The result was a dessert with the taste of yogurt.
3. Puff pastry is also suitable, but it needs to be baked first. Starch or agar-agar should be added to the jam. In this case, the filling will stay in place, will not spread, and the dish will retain its ideal appearance and taste.
