Grated Jam Pie with Margarine and Mayonnaise

Grated pie with margarine and mayonnaise has a soft, crumbly dough and a fruit filling tucked between a pressed base and a grated topping. The dough combines softened margarine, sugar, vanilla sugar, mayonnaise, eggs, flour and baking powder. Add the flour gradually and knead until the dough is elastic, then divide it into two unequal pieces. The larger portion forms the base and a small rim in the pan; thick jam or fruit puree goes over it before the smaller piece is grated across the top. Baking at 180 C for 40 to 45 minutes gives the surface time to turn golden. Let the pie cool before slicing so the filling can settle and the crumbly layers hold together. Choose a thick filling to reduce spreading while the pie bakes.

Grated Pie with Margarine and Mayonnaise

A tender grated pie filled with jam or fruit purée and baked until its top is golden.

Helpful tips

• Soften the margarine before creaming it with the sugar and vanilla sugar.
• Add the flour mixture gradually and stop once an elastic dough forms.
• Choose thick jam or fruit puree so the filling is less likely to run.
• Divide the dough unevenly: press the larger piece into the pan and grate the smaller over the filling.

Serving ideas

• Cut into small squares for tea or coffee.
• Serve a slice with plain yoghurt for a less-sweet pairing.
• Add fresh berries alongside the pie.
• For dessert, serve a slice with vanilla ice cream.

Storage

Cool fully before covering. Store covered in the refrigerator if the filling needs chilling, and bring a slice to room temperature before serving if preferred.

Ingredients and directions

How to tell when it is ready

The grated topping should be golden rather than pale, and the filling should look set enough to slice after the pie has cooled.

Tips

• Soften the margarine before creaming it with the sugar and vanilla sugar.
• Add the flour mixture gradually and stop once an elastic dough forms.
• Choose thick jam or fruit puree so the filling is less likely to run.
• Divide the dough unevenly: press the larger piece into the pan and grate the smaller over the filling.

Troubleshooting

• If the smaller dough piece is too soft to grate, chill it until it holds its shape.
• If the jam is very runny, spread it thinly so it does not soak the base.

Substitutions

• A thick fruit preserve can replace jam; avoid a very watery purée unless it has been reduced first.

Serving suggestions

• Cut into small squares for tea or coffee.
• Serve a slice with plain yoghurt for a less-sweet pairing.
• Add fresh berries alongside the pie.
• For dessert, serve a slice with vanilla ice cream.

Make ahead

The dough can be prepared and chilled before assembly. Check that the baking powder is evenly mixed with the flour before adding the wet ingredients.

Storage

Cool fully before covering. Store covered in the refrigerator if the filling needs chilling, and bring a slice to room temperature before serving if preferred.

Try a thick fruit preserve so the filling stays in place as the pie bakes.