Pies are loved in many countries, not only Slavic ones. This dish is popular with the French, the British, Germans, and Americans. And, of course, every one of them has been baking its own classic pies since time immemorial.
The classic American one, for example, is a shell filled with juicy filling and topped with a lattice of dough. It's called a "pie," and it can be yeast-based. The French version is similar — a shortcrust shell with juicy filling, but thinner than its overseas cousin. It's called a "quiche," a word tied to the German "kuchen" (cake). In Germany and nearby countries, kuchen are very popular and made in all sorts of ways. One of the classics: a custard version with a creamy spread and streusel (bits of dough scattered over the surface of the filling).
The five most commonly used ingredients in classic pie recipes:
By the way, even the famous Zebra cake is a kind of classic pie, though it's also counted among cupcakes and layer cakes.
In other words, classic pie recipes differ not only in their ingredients but also in their cooking technique. Some are made from thick yeast dough, others from a thin batter. Some are custard-style; others need rolling out and shaping. There are shells with filling, whole pies baked from a single crust, and pies with filling between two layers and dough patterns on top.
As for the Russian classics, it's better to go back in time (since today home cooks bake all kinds of pies). That would be a shaped yeast pie with jam, preserves, berries, or fruit (if sweet), and with meat, mushrooms, or vegetables (if savory). In olden days they were used for ritual occasions (weddings, funerals, send-offs).
The five fastest classic pie recipes:
| Name of the dish | Cooking time | Calories per 100g | User Rating |
|---|---|---|---|
| Classic brownie with cocoa | 30 min | 402 | +39 |
| Brownies in vegetable oil classic | 40 min | 311 | +19 |
| Classic Chocolate Sponge cake | 45 min | 297 | +68 |
| Brownie classic chocolate | 45 min | 439 | +364 |
| Classic kefir pie | 45 min | 228 | +17 |
As for the varieties, in Russia and Ukraine they include: kulebyaka, rastegai, sochnik, shanga, vorotok, vatrushka, mannik, and nakryopok. Some of them are forgotten and rarely made; others have survived to this day and are baked with pleasure.