To prevent apple filling from pies. The most delicious toppings for fried or baked pies - step by step recipes for making sweet and savory

Fresh Apple Pie

Culinary tricks for fruit fillings.

To avoid filling the jam.

So that the fruit cake does not get wet from the filling.

Wet fillings - jam, jam, fresh fruits often create problems for beginners in the kitchen: the filling results from jam, the fruit cake from the excess juice becomes wet and looks unbaked.

The simplest solution is to put less filling. Not everyone will like it, tastier when there are a lot of fillings. In addition, if the fruit is very juicy, the cake gets wet and from a small amount of filling.

Another solution is to stuff the filling with a product that absorbs moisture. It is advisable that this product does not impose its taste.

There can be no exact recipe regarding the amount of filler, because the jam used for the filling can be of different thicknesses, and the quality of filler products today differs from different manufacturers.

Usually housewives find their method empirically.

To prevent the filling from jam, jam or jam do this:

- boil jam in advance, add semolina to it. On average, 1 teaspoon or 1 tablespoon per glass of jam, the amount of semolina depends on the density of jam or jam. Cool the mass, it will thicken and will not flow out;

- add berry or fruit jelly powder to jam or jam - 1 tablespoon per glass of jam;

- add about 1 tablespoon of flour (wheat or corn) or oatmeal to a glass of jam or jam;

- add corn or potato starch, you can pre-boil the jam with starch. Amount of starch 1–2 teaspoons per glass of jam. This is approximately because starch is different in strength.
Which starch is better? Many people think that corn is less felt, but it depends on the manufacturer;

- add breadcrumbs to the jam, it is better if you cook them yourself from a very good white bun;

- add ground cookies to the jam, for this crush it with a rolling pin on a cutting board. Better cracker with a neutral taste, no flavoring and unsalted;

- you can make such a filling: mix jam well, beat with a fork, add egg whites whipped into a thick foam to it;

- specially for baking, prepare a very thick jam with the help of natural gelling substances: pectin, quittin, jellyfix, confiture. This is when you make preparations for the winter.

By the way, it is with such jam or marmalade that you can cook very easily and quickly fruit biscuit roll:

Bake a thin rectangular biscuit cake, roll it with a baking paper roll, then, when it cools, gently unfold and spread with jam or homemade marmalade, roll (without paper), put in a plastic bag, put in the refrigerator for 1 hour.

So that a pie with fruit filling from excess juice does not work out too wet, you can do this:

- put the filling of fruits or berries on the rolled dough, sprinkle the filling with flour from oatmeal (grind the flakes in advance with a blender), for example: 1-2 tablespoons for 4-5 medium-sized apples. You can not grind flakes;

By the way, oatmeal from whole grains copes with the problem and does not affect the taste. I use German, we have been selling them everywhere for a long time.

- Sprinkle the rolled dough with starch, gelatin or ground crackers, you can also use neutral cookies, lay fruit filling on top. If, sprinkle also on top;

I used to sprinkle the apple filling from the Golden variety only on top, these apples are moderately juicy.

- cut apricots, plums, small apples and pears into halves, remove the seeds, the core, lay in one layer with the skin down, sprinkle sugar, almond petals, ground crackers on top. To absorb moisture, you can add washed and dried raisins or dried apricots to the fruit, but not quite as dry as stone;

- Large apples and pears can be cut into slices and put down with the skin down, as in German;

- prepare a filling of baked apples without a peel;

- if you add small pieces of fruit to the dough (instead of raisins): apricots, apples, pears, etc., they must first be crushed in flour;

- Rinse fresh cherries, allow to drain water, thaw frozen oneself, sprinkle with sugar, stand for half an hour or an hour so that it starts juice, drain the juice. Put the cherry on the dough, sprinkle with starch on top.

I do otherwise, mine never gets wet. We have a family method:

Grease the rolled dough with a thin layer without spaces with thick jam or melted honey (non-hot!), This is a protection against leakage. Then sprinkle the prepared cherry with starch - 1 tablespoon per 400-500 grams of cherries (more can depend on the strength of the starch), mix, put on the dough, sprinkle sugar on top to taste. It is possible without sugar at all, because a layer of jam or honey gives sweetness. Then cover with stripes of dough.

In the photo, the remnants of the cake in the context of a day.

And also, in order not to tear off burnt jam or dried fruit juice from a baking sheet, always use baking paper for baking with wet toppings.

How to thicken the filling so that it does not leak out of the pie or bun?

5 WAYS OF THICKENING STARTS:

1. On a glass of filling - 1-2 tbsp. flour

2. On a glass of filling - 1-2 tbsp. semolina

3. On a glass of filling - 1 tbsp. oatmeal

4. On a glass of filling - 1 tsp. starch

5. On a glass of filling - 1-2 tbsp. l ground crackers or ground cookies

Tip: If lingonberry is used for the filling (the most capricious filling), it must be thawed, washed and dried well with a paper towel.

* * *

So that the filling does not leak. Solution options

Wet fillings - jam, jam, fresh fruits often create problems for beginners in the kitchen: the filling results from jam, the fruit cake from the excess juice becomes wet and looks unbaked.

Another solution is to stuff the filling with a product that absorbs moisture. It is advisable that this product does not impose its taste.

Usually housewives find their method empirically.

To prevent the filling from jam, jam or jam do this:

Boil jam in advance, add semolina to it. On average, 1 teaspoon or 1 tablespoon per glass of jam, the amount of semolina depends on the density of jam or jam. Cool the mass, it will thicken and will not flow out;

Add berry or fruit jelly powder to jam or jam - 1 tablespoon per glass of jam;

Add about 1 tablespoon of flour (wheat or corn) or oatmeal to a glass of jam or jam;

Add corn or potato starch, you can pre-boil jam with starch. Amount of starch 1–2 teaspoons per glass of jam. This is approximately because starch is different in strength.
Which starch is better? Many people think that corn is less felt, but it depends on the manufacturer;

Add breadcrumbs to the jam, it is better if you cook them yourself from a very good white bun;

Add ground cookies to the jam, for this crush it with a rolling pin on a cutting board. Better cracker with a neutral taste, no flavoring and unsalted;

You can make such a filling: mix jam well, beat with a fork, add egg whites whipped into a thick foam to it;

Especially for baking, prepare a very thick jam using natural gelling substances: pectin, quittin, jellyfix, confiture. This is when you make preparations for the winter.

By the way, it is with such jam or marmalade that you can very easily and quickly prepare a fruit biscuit roll:

Bake a thin rectangular biscuit cake, roll it with a baking paper roll, then, when it cools, gently unfold and spread with jam or homemade marmalade, roll (without paper), put in a plastic bag, put in the refrigerator for 1 hour.

So that a pie with fruit filling from excess juice does not work out too wet, you can do this:

Put the fruit or berry filling on the rolled dough, sprinkle the filling with oatmeal flour (grind the flakes in advance with a blender), for example: 1-2 tablespoons for 4-5 medium-sized apples. You can not grind flakes;

By the way, oatmeal from whole grains copes with the problem and does not affect the taste. I use German, we have been selling them everywhere for a long time.

Sprinkle the rolled dough with starch, gelatin or ground breadcrumbs, you can use neutral cookies and lay fruit filling on top. If the filling layer is highoh, sprinkle also on top;

I used to sprinkle the apple filling from the Golden variety only on top, these apples are moderately juicy.

Cut apricots, plums, small apples and pears into halves, remove the seeds, core, spread in a single layer with the skin down, sprinkle sugar, almond petals, ground crackers on top. To absorb moisture, you can add washed and dried raisins or dried apricots to the fruit, but not quite as dry as stone;

Large apples and pears can be cut into slices and put down with the skin;

Prepare a filling of baked apples without a peel;

Boil the fruit for a short time;

If you add small pieces of fruit to the dough (instead of raisins): apricots, apples, pears, etc., you must first roll them in flour;

Rinse fresh cherries, allow to drain water, thaw frozen oneself, sprinkle with sugar, stand for half an hour or an hour so that it starts juice, drain the juice. Put the cherry on the dough, sprinkle with starch on top.

I do it differently, my cherry pie never gets wet. We have a family method:

Grease the rolled dough with a thin layer without spaces with thick jam or melted honey (non-hot!), This is a protection against leakage. Then sprinkle the prepared cherry with starch - 1 tablespoon per 400-500 grams of cherries (more can depend on the strength of the starch), mix, put on the dough, sprinkle sugar on top to taste. It is possible without sugar at all, because a layer of jam or honey gives sweetness. Then cover with stripes of dough.

In the photo, the remnants of the cake in the context of a day.

And also, in order not to tear off burnt jam or dried fruit juice from a baking sheet, always use baking paper for baking with wet toppings.

How to thicken the filling so that it does not leak out of the pie or bun?

5 WAYS OF THICKENING STARTS:

1. On a glass of filling - 1-2 tbsp. flour

2. On a glass of filling - 1-2 tbsp. semolina

3. On a glass of filling - 1 tbsp. oatmeal

4. On a glass of filling - 1 tsp. starch

5. On a glass of filling - 1-2 tbsp. l ground crackers or ground cookies

Tip: If lingonberry is used for the filling (the most capricious filling), it must be thawed, washed and dried well with a paper towel.

So that the filling does not leak. Solution options

Wet fillings - jam, jam, fresh fruits often create problems for beginners in the kitchen: the filling results from jam, the fruit cake from the excess juice becomes wet and looks unbaked.

Another solution is to stuff the filling with a product that absorbs moisture. It is advisable that this product does not impose its taste.

Usually housewives find their method empirically.

To prevent the filling from jam, jam or jam do this:

- add berry or fruit jelly powder to jam or jam - 1 tablespoon per glass of jam;

- add about 1 tablespoon of flour (wheat or corn) or oatmeal to a glass of jam or jam;

- add breadcrumbs to the jam, it is better if you cook them yourself from a very good white bun;

- add ground cookies to the jam, for this crush it with a rolling pin on a cutting board. Better cracker with a neutral taste, no flavoring and unsalted;

- you can make such a filling: mix jam well, beat with a fork, add egg whites whipped into a thick foam to it;

- specially for baking, prepare a very thick jam with the help of natural gelling substances: pectin, quittin, jellyfix, confiture. This is when you make preparations for the winter.

By the way, it is with such jam or marmalade that you can very easily and quickly prepare a fruit biscuit roll:

Bake a thin rectangular biscuit cake, roll it with a baking paper roll, then, when it cools, gently unfold and spread with jam or homemade marmalade, roll (without paper), put in a plastic bag, put in the refrigerator for 1 hour.

So that a pie with fruit filling from excess juice does not work out too wet, you can do this:

By the way, oatmeal from whole grains copes with the problem and does not affect the taste. I use German, we have been selling them everywhere for a long time.

- Sprinkle the rolled dough with starch, gelatin or ground crackers, you can also use neutral cookies, lay fruit filling on top. If the filling layer is high, sprinkle also on top;

I used to sprinkle the apple filling from the Golden variety only on top, these apples are moderately juicy.

- Large apples and pears can be cut into slices and put down with the skin down;

- prepare a filling of baked apples without a peel;

- pre boil the fruits briefly;

- if you add small pieces of fruit to the dough (instead of raisins): apricots, apples, pears, etc., they must first be crushed in flour;

I do it differently, my cherry pie never gets wet. We have a family method:

Grease the rolled dough with a thin layer without spaces with thick jam or melted honey (non-hot!), This is a protection against leakage. Then sprinkle the prepared cherry with starch - 1 tablespoon per 400-500 grams of cherries (more can depend on the strength of the starch), mix, put on the dough, sprinkle sugar on top to taste. It is possible without sugar at all, because a layer of jam or honey gives sweetness. Then cover with stripes of dough.

Any pastry stuffed with jam is a tasty and satisfying dish. But when preparing such a dessert, many housewives are faced with the fact that jam follows. Moreover, it is not so important that small buns or a hearty sweet cake are prepared.

Wet fillings, in addition to jam, also include jam and fresh fruits. These ingredients create problems for inexperienced housewives in the kitchen. From an excess of juice, even the most delicious dessert can look so unpresentable that it simply does not want to be eaten. Therefore, the question of what to add to the jam so that it does not follow from the pies or pie is very relevant.

The problem described above has several solutions:
You can add nothing, but just put less filling. But this is not a very advantageous option on the one hand, that such savings will affect the taste not for the better;
Stuffing must be thickened with a product that absorbs moisture. But what to add to the jam for the density so that it does not affect the taste of the product? Actual options will be discussed in the next section of this article;

What to add to the jam so that it does not flow out. Actual tips:
1. Boil the jam a few hours before making the dessert and add semolina to it. One tablespoon of cereal is taken on a glass of jam. This is also a good solution when looking for the answer to the question of what to add to the jam so that it does not spread. But in the case of jam, a teaspoon of semolina is taken on a glass of product. This secret will help put more toppings in.

Note! With this treatment of jam or jam, it is important that it cools down first. Only in the cooled form can it be added as a filling in the preparation of various baked goods.

2. You can add berry or fruit jelly to jam or jam. On a glass of filling, take a tablespoon of jelly. It will be very unusual to add to baking.
3. Another option is to add wheat flour or even corn flour. The proportion will be standard when a tablespoon of one of the listed additional ingredients is taken on a glass of filling of this kind.

4. You can use regular oatmeal as a thickener. They are taken in standard proportions: a tablespoon of cereal on a glass of jam.
5. Alternatively, housewives can use corn or potato starch to add density. Many modern nutritionists argue that it is better to opt for corn starch. Adding starch to you will cancel the baking.
6. Another option is to add jam to make it thicker. This is breadcrumbs. It’s best not to take a purchased product, but to make crackers yourself. To do this, take a good white bun, cut it into rather large pieces and dry on a baking sheet. Then finely crush.
7. Instead of crackers, you can use ground cookies. To do this, take ordinary cookies without additives and on a cutting board finely and finely crush it with a rolling pin. It is best to choose crackers and always without any additional flavoring agents, salt.

All these options will help if the hostess is looking for what to do so that the jam does not flow out of the pie. But, if some part of the filling still gets on the baking sheet, it will be difficult to wash it. Therefore, pies and desserts with wet toppings should always be baked on special baking paper.
When deciding exactly what to add to the jam so that it does not follow from the cakes from the above, the choice must be made in favor of the ingredient that is available at hand. You can try each of the options over time and decide what is most liked and suitable in each particular case.

Let homemade pastries always be tasty, and the filling does not follow when cooking, but when absorbing the finished product!

Red hut is not corners, but red pies.
Proverb

Pies were originally a festive dish, even the name comes from the word "feast". Over time, pies became commonplace: they were taken with them to work and on the road. And now, when fast food has flooded everything and everything with itself, there is nothing better than mother’s home-made pie. You can have a snack at the school and take it to work. A good pie is not only an airy soft dough, but also a delicious filling. Poorly prepared pie fillings can spoil the whole idea if they are too dry or too liquid. There are several rules for making excellent delicious toppings for pies and pies, but at first - a little about the principles of preparing the base, the pies themselves.

. The dough for pies and pies should be “live”, that is, acidic, yeast, starter or cooked on sour cream, yogurt, whey, braga or beer. True, both puff and fresh dough look good in pies.
. You can add rye flour, second-grade flour or bran to the pie dough - this will not only improve the taste, but will also add value to your pies.
. Vegetable oil is added to the dough for pies with vegetable and fish fillings, for the pies with meat - beef kidney fat, for pies and pies with poultry - butter and ghee.
. In the dough for unsweetened pies, put less eggs and butter, kneading cool enough the dough to make pies with a lot of filling and a thin, dry crust.
. The dough for sweet cakes is more rich, lush and thick, as the sweet filling has the property of corroding the dough.
. The dough must necessarily rise at least two times, and each time it is thoroughly crushed and kneaded. This is necessary for better baking and good taste, as well as to eliminate the sour taste of yeast.
. In order for the lower layer of dough to rise and bake well, the dough for the closed pie should be divided into two unequal parts, with the majority placed down, placed on it and cover with the smaller portion.
. For chickens and kulebyak, which use 2-3 types of fillings, it is important that the bottom layer of the dough is not wet, so the fillings are laid in these pies in layers, shifting them with thin pancakes. In this case, it is advisable to put a drier filling of porridge on the "bottom" of the pie, and on top - a filling of fish or meat.
. All types of fillings are put in pies in boiled or fried form, previously cooled. The only exception is the filling of raw fish, while the baking time is approximately doubled.
. Cakes are open, closed and half-closed (trellised). Meat filling fish, poultry, mushrooms, eggs, rice and onions are commonly used in closed cakes. But the fillings containing enough moisture (cottage cheese, cabbage, jam, apples) are great for open or trellised pies.
. It is recommended to refill the filling a little - this is done so that the finished pies do not seem fresh.
. It is good to add a little starch to the filling for sweet cakes so that it does not creep out and leak.

Pie toppings can be very different. Traditional toppings for Russian pies are usually prepared from a single product. It can be any porridge, meat, mushrooms, fish, jam or fruit. Modern hostesses like to cook sophisticated fillings so that it is not only tasty, but also healthy, nutritious, and so as to surprise everyone. A few recipes for delicious toppings, we offer you.

Boiled beef filling. Boil the meat until half cooked and cut into slices, as for goulash. In no case do not pass the cooked meat for the filling through the meat grinder, this will make the filling dry, and the dough under it, on the contrary, raw and not baked. Fry pieces of meat in beef melted fat with a lot of onions, chop with a knife, add pepper, nutmeg, salt. You can add finely chopped boiled eggs. Before pinching the cake, add 1-2 tablespoons of strong broth to the filling.

Skip the meat through a meat grinder, mix with fried onions, fry in a pan, salt. Season with pepper, parsley, add chopped steep eggs. In such a filling, you must definitely add some sauce, cream or a strong broth so that it does not dry out. This filling is good for pies and pancakes.

Chicken and Cheese Filling. Cut the breast or whole chicken meat as small as possible, stew lightly in butter, add onion, pepper, salt, cool. Mix with cheese grated on a coarse grater.

Chicken stuffed with potatoes, canned peas and corn. Boil peeled potatoes in salted water and mash. Boil the chicken, separate the meat from the bones, chop finely. Peel sweet peppers, chop finely, rinse greens and chop finely. Mix pieces of chicken, herbs, pepper, potatoes, add peas and corn, salt, if necessary, add pepper and a raw egg, mix well.

Fillings from fish can be very diverse: from fresh, boiled, salted, canned fish, with rice, onions, eggs - there are many options.

Herring filling with nuts. Finely chop onions and fry in vegetable oil until golden brown. Peel hard-boiled egg. Salt herring fillet, apple, walnuts, egg and fried onions through a meat grinder. Season the minced meat with cream and mix thoroughly. This filling can also be used to make pancakes.

Clean fresh fish from bones, rinse and pass through a meat grinder. Finely chop the onion and fry in vegetable oil. Rinse and chop finely. Mix the minced fish with herbs and onions, add a raw egg, salt and pepper, mix well. This filling is good for both pies and dumplings.

Salmon Stuffing. Cut the salted fish into thin slices. Beat cream cheese, sour cream, lemon juice, chopped dill in a blender. Spread the filling in layers - first cream of cream cheese, slices of fish on top. You can use salmon. This filling is ideal for pancake pie.

Fish and Rice Filling. Cut any fish fillet into slices, put in a pan and simmer with a little water and vegetable oil. Grind the finished fish, mix with boiled friable rice, add a little white sauce, salt, pepper, add chopped greens. Mix well.

Fried fish filling. Mash the fried fish fillet with a crush, mix with onions, pepper and salt, add greens.

Raw Fish Filling. Cut the fish into small pieces, mix with chopped onion, pepper, salt, add a raw egg and knead thoroughly with a wooden cracker. The layer of this filling should not be more than 0.5 cm.

Stuffing from whole raw fish (flounder). Remove the whole fish fillet, put, without cutting, into the pie, sprinkle with salt and pepper. Top with fried or raw onions.

Red salted fish filling. Cut the fish into thin slices and place in a pie on top of the buckwheat or rice porridge toppings or between two layers of the toppings. Do not spare the seasonings!

For Russian pies, they should be crumbly and with a high oil content so that the pies are not dry. Rice and millet can be boiled in milk. Fried onions, steep eggs and mushrooms are added to the buckwheat cereal filling. You can add fried onions, a steep egg and mushrooms to the rice filling, if the filling is not sweet, or raisins, dried apricots, sugar, a raw egg - for sweet cakes. To the filling of millet porridge add cottage cheese and pumpkin.

Pies with mushrooms are very tasty and satisfying.

Salted mushroom filling. Finely chop salted mushrooms, add fresh chopped onions and vegetable oil.

Dried mushroom filling. Soak dried mushrooms, boil, finely chop, mix with chopped onions and buckwheat porridge. Fry the mixture in oil.

Peel the mushrooms, rinse, chop and fry until half-finished in oil, salt, cool. Cut the cheese and apple into small pieces, peel and cut into thin strips. Mix all. This filling is suitable for cooking pancakes.

. Rinse fresh porcini mushrooms, blanch for 5 minutes, cut into thin slices and fry. Mix with fried onions, add a spoonful of flour, mix thoroughly, pour in a little water and warm, stirring constantly, to a boil. Salt, pepper.

Stuffings from fruits and vegetables can be very different, everything is limited only by your imagination and taste.

. You can cook pies with fresh, stewed, sauerkraut - according to season and at will. Chop fresh cabbage finely, add salt and let stand for at least an hour. Then squeeze the juice slightly, add butter, finely chopped eggs and immediately use it. You can preheat the cabbage in a saucepan under a lid over low heat, add vegetable oil and fry a little so that the cabbage remains light. Cool, add onions, herbs, black pepper and mix with chopped eggs. Squeeze cabbage, chop finely, stew a little, add onion, mushrooms.

Sorrel filling. With this filling, you can make delicious pies with sweet and sour filling. Rinse fresh sorrel, sort it out, finely chop it and sprinkle with sugar to taste. Grind thoroughly. To prevent the filling from spreading, a little starch can be added to it.

Dried bird cherry stuffing. Grind the dried bird cherry in a coffee grinder into flour, cook in a small amount of boiling water so that a thick, pasty mass is obtained, add sugar or honey to it.

Dried apricots filling. Sort out dried apricots, rinse, pour boiling water, boil a little. Discard on a sieve, cool, finely chop, mix with sugar.

Poppy seed filling. Rinse the poppy well, pour into boiling water, boil for 3-5 minutes. Then dry the poppy, grind it in a mortar or pass 2-3 times through a meat grinder, add sugar or honey, a raw egg and mix.

Carrot filling with raisins. Chop the carrots, stew in milk. Fold onto a sieve. Add raisins. You can add cool finely chopped eggs and salt, then the filling will be savory.

. Rinse any dried fruits, pour a small amount of boiling water and steam. Finely chop, add sugar, honey or molasses, slightly ground cinnamon and cloves, boil a little with 1 tbsp. white wine, cool. Can be mixed with a small amount of loose rice.

Jam filling. For the filling, you can use any jam. It should be well-cooked, thick, with a thick viscous syrup. Pies with jam are often made lattice, add spices: in stone fruit - star anise, in apple - cinnamon.

Raw Apple Filling. For this filling, apples of sour and sweet and sour varieties are taken. Apples are peeled and sunflower seeds, cut into slices, sprinkled with powdered sugar and cinnamon and allowed to stand for 15-20 minutes. This filling is good for puff pastry pies.

Cheese pies You can cook from any kind of cheese, but with cheese, they turn out, perhaps, the most delicious. For this, the feta cheese is crushed, mixed with butter and finely chopped green onions.

As you can see, the proverb “Wrap everything up in a pie” appeared not in vain. Pie toppings can be prepared from almost any product. Your imagination and love can create wonderful treats, healthy and tasty from ordinary, in general, dishes. And your household will be happy to take with them to school or work not the usual sandwich, but a delicious, satisfying mother’s pie.

Larisa Shuftaykina