A recipe for the lazy: making a pie in a slow cooker
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You always want to treat your family with something. And any housewife knows that homemade sweet treats are always welcome guests on the table. I'm always ready to diversify the dessert menu. Jellied pie. In any multicooker. It always turns out flawless: fluffy and deliciously delicious.
What is a "jam pie"?
The essence of a jellied pie is hidden in its name: any chosen filling is simply poured into a liquid batter, similar in consistency to pancake batter. It's made with fermented milk products (kefir, yogurt, sour cream), with the obligatory addition of eggs and a small amount of flour. It's worth noting that jellied pies bake best in a slow cooker—quicker, and, most importantly, more evenly.
The classic example of a simple filled pie is the well-known charlotte. However, there are more interesting variations: pies that use two different types of dough. For example, puff pastry (or shortcrust pastry) for the base and a liquid dough for the filling.
A simple beginning
The first pie you make in a slow cooker should be made using the most basic recipe. You'll need:
- kefir or fermented baked milk – 1 glass;
- sugar – 1 glass;
- 2 eggs;
- flour - 2 cups;
- a packet of baking powder (10g);
- 3 tbsp. vegetable oil;
- vanillin;
- any berries - 200 - 300 g;
- a pinch of salt.
Step-by-step instructions:
- Mix the sugar and eggs and beat lightly with a mixer. Pour in the kefir (fermented baked milk) and butter. Add the flour, salt, vanilla, and baking powder a little at a time, stirring constantly. The batter is ready.
- Grease a baking dish, pour in the sweet "aspic," sprinkle the berries on top, and gently "drown" them in the liquid mixture. Alternatively, pour half the batter, add the berries, and "cover" them with the remaining batter. The result will be just as good.
- Set the multicooker to the "Bake" setting for 80 minutes. Dust the finished dessert with powdered sugar. Garnish with berries, if desired. Quick, easy, and delicious!
Second stage
Now it's time to make things a little more challenging and make a pie with two types of dough: shortcrust pastry and filled pastry. Any fruit will do for the fruit filling: apples, pears, nectarines, mangoes. This recipe calls for 2 or 3 pears.
For shortcrust pastry:
- 70 g butter;
- 1 egg;
- 180 g flour;
- 100 g sugar;
- ½ packet of baking powder;
- vanillin;
- a pinch of salt.
For the filling batter:
- 200 g sour cream (20%);
- 2-3 spoons of sugar;
- 1 egg;
- 50 g flour.
Preparing the dessert:
- First, prepare the shortcrust pastry. Cream the softened butter with sugar, add the egg, and then add the dry ingredients. Knead the shortcrust pastry quickly, but not for long, as it doesn't like warmth. Therefore, after kneading, wrap the dough in plastic wrap and refrigerate for half an hour to allow it to set.
- The filling batter is even easier to prepare: mix all the ingredients in a bowl. You can use a mixer.
- Assembling the pie. Line the bottom of a baking dish with parchment paper and spread the shortcrust pastry over it, smoothing the bottom thoroughly and forming edges. Slice the pears thinly and place them in the dough bowl. Pour the batter over everything. For decoration, you can arrange a few pear slices artistically over the surface of the "aspic."
- Baking. This is the setting you should set on your multicooker. The cooking time is an hour and a half. After the cooking time is complete, leave the dessert in the multicooker for another half hour. Now the treat is completely ready.
There's no doubt your family and guests will appreciate this pie's stunning appearance: a crumbly bottom layer, a fragrant and moist center, and a delicate, creamy top. It's hard to imagine a better dessert!
Bon appetit.
