Rye flour pie with jam
6 servings
60 minutes
Rye flour pie with jam is an ancient delicacy of Russian cuisine that has a special rustic charm. Rye flour gives it a dense, slightly moist texture and a rich, deep flavor with a hint of nuttiness. The delicate dough made with butter and sugar serves as a wonderful base for the sweet jam filling. The lattice crust not only decorates the pie but also gives it an appetizing crispy crust. This pie is perfect for family tea gatherings, especially with hot tea or milk. It warms the soul, reminding us of the traditions and coziness of a Russian home. It's easy to make, and the result delights with its simplicity and flavor that transports us to the atmosphere of old villages and family celebrations.
1
Chop the butter and flour into crumbs, add sugar, salt, and egg, and knead the dough until it forms a ball. Shape the dough into a ball and refrigerate for 30 minutes.
- Butter: 150 g
- Wheat flour: 115 g
- Rye flour: 110 g
- Sugar: 75 g
- Salt: pinch
- Chicken egg: 1 piece
2
After some time, take out the dough, roll it out, and place it in the mold. Prick it often with a fork and bake at 175 degrees for 5 minutes.
3
Remove the base from the oven and spread jam on it. Cut strips from the remaining dough and place them on the jam in a lattice pattern. Bake for another 10 minutes at the same temperature. Remove and dust with powdered sugar.
- Jam: 200 g
- Powdered sugar: to taste