Lactose-Free Lenten Jam Pie

During Lent you can eat delicious and varied food! The pie is suitable for those who suffer from lactose intolerance. Lactose free!
cook time: 50 min
Caleb Huxley
Lactose-Free Lenten Jam Pie

Nutrition Facts (per serving)

380
Calories
16g
Fat
51g
Carbs
5g
Protein

Ingredients (10 portions)

Basic:

Salt to taste
Sugar 200 g
Wheat flour 600 g
Water (warm) 200 ml
Vanillin (Can be replaced with vanilla sugar) to taste
Vegetable oil (Without smell. Can be replaced with melted butter or margarine.) 200 g
Baking powder 18 g
Jam 100 g

Recipe instructions

Step 1

Step 1
How to whip up a Lenten pie with jam without yeast in the oven? Prepare your food. The approximate amount of flour is given, it may take either more or less than indicated, you will look at the dough. Take refined, odorless oil. If you are not preparing the pie during Lent, you can use melted butter or margarine. Choose thicker jam so that it does not run. Any fruit or berries are also suitable; mix especially juicy ones with starch.

Step 2

Step 2
Immediately turn on the oven to preheat at 180°C. For the dough, take a bowl and pour warm water into it. Add sugar, stir until it dissolves.

Step 3

Step 3
Pour in vegetable oil.

Step 4

Step 4
First sift the flour and mix with baking powder, salt and vanilla. Read about the properties of flour and the features of working with baking powder in separate articles using the links at the end of the recipe.

Step 5

Step 5
Add most of the flour and stir it into the liquid part. Then start adding flour little by little, in portions, kneading the dough with a fork after each addition. You may need a little less or a little more flour than the specified amount.

Step 6

Step 6
Gradually the dough will begin to thicken and stop sticking to the walls. You can knead it with your hands. The dough should become homogeneous, soft, but not sticky (oil will help with this). Collect it into a ball.

Step 7

Step 7
Divide the dough into two parts — one large, the other smaller. Place the larger piece on a sheet of parchment. Roll it into a thin round layer about 5mm thick. Using a rolling pin, transfer the dough into the baking pan. The article at the link at the end of the recipe will help you choose the form.

Step 8

Step 8
Distribute it evenly over the bottom and sides. This will be very easy to do — the dough is easy to work with. My mold is 20cm in diameter.

Step 9

Step 9
Spread jam on the dough. If your jam is too thin, you can thicken it. Read how to do this correctly at the end of the recipe.

Step 10

Step 10
Roll out the second, smaller half of the dough into a layer, but rectangular, approximately the same width as your mold. Cut it into strips about 1cm thick. Place the strips on top of the pie, simulating a lattice. Press the edges to the sides. You can twist the remaining dough into ropes and place them along the edge of the pie.

Step 11

Step 11
Bake Lenten pie with jam with vegetable oil in an oven preheated to 180°C for 30-40 minutes until golden. The exact time will depend on your oven and the size of the cake. You can learn about the operating features of ovens by reading a separate article, link at the end of the recipe. Cool the finished pie completely.

Step 12

Step 12
Serve to the table. Bon appetit!

Additional rubrics

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