jeremy lees soured cream and mulberry jam pie smetannik baked goods

Author of this recipe: Aleen Yomes

"Indulge in Jeremy Lee's Smetannik pie recipe: a luscious sour cream and mulberry jam dessert. Perfect for baking enthusiasts craving rich, sweet flavors!"

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Ingredients

• Here’s a comprehensive list of ingredients for Jeremy Lee’s **Soured Cream and Mulberry Jam Pie (Smetannik)** baked goods, optimized with SEO-friendly formatting and keywords:
• - **For the Dough:**
• - 250g plain flour (all-purpose flour)
• - 125g unsalted butter (chilled and cubed)
• - 50g caster sugar (fine sugar)
• - 1 large egg (free-range)
• - 1 tsp vanilla extract (pure vanilla essence)
• - A pinch of salt (sea salt or kosher salt)
• - **For the Filling:**
• - 300ml soured cream (full-fat, for richness)
• - 100g mulberry jam (homemade or high-quality store-bought)
• - 2 large eggs (free-range)
• - 100g caster sugar (fine sugar)
• - 1 tsp vanilla extract (pure vanilla essence)
• - 1 tbsp cornflour (cornstarch, for thickening)
• - **For Assembly:**
• - Extra flour (for dusting and rolling out the dough)
• - Butter (for greasing the baking tin)
• - **Optional Garnish:**
• - Fresh mulberries (for decoration)
• - Icing sugar (powdered sugar, for dusting)
• This **Smetannik recipe** combines the tangy richness of **soured cream** with the sweet, fruity flavor of **mulberry jam**, making it a perfect dessert for any occasion. Use **high-quality ingredients** for the best results, and don’t forget to let the pie cool before serving for a clean slice. Enjoy this **classic baked good** with a modern twist!

Steps

1. # How to Make Jeremy Lee's Soured Cream and Mulberry Jam Pie (Smetannik)
3. If you're looking to create a show-stopping dessert that combines tangy soured cream with the sweet-tart flavor of mulberry jam, Jeremy Lee's Sour Cream and Mulberry Jam Pie (Smetannik) is the perfect choice. This Eastern European-inspired baked good is a delightful treat for any occasion. Follow these detailed steps to make this delicious pie at home.
5. ---
7. ## **Ingredients for Jeremy Lee's Sour Cream and Mulberry Jam Pie (Smetannik)**
9. ### For the Dough:
10. - 2 cups (250g) all-purpose flour
11. - 1/2 cup (100g) granulated sugar
12. - 1/2 cup (115g) unsalted butter, cold and cubed
13. - 1 large egg
14. - 1/2 teaspoon baking powder
15. - 1/4 teaspoon salt
17. ### For the Filling:
18. - 1 1/2 cups (360g) soured cream (or full-fat Greek yogurt)
19. - 1/2 cup (100g) granulated sugar
20. - 2 large eggs
21. - 1 teaspoon vanilla extract
22. - 1/2 cup (150g) mulberry jam (or any berry jam of your choice)
24. ### Optional Toppings:
25. - Fresh mulberries or other berries for garnish
26. - Powdered sugar for dusting
28. ---
30. ## **Step-by-Step Instructions**
32. ### **Step 1: Prepare the Dough**
33. 1. In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
34. 2. Add the cold, cubed butter and use your fingertips to rub it into the flour mixture until it resembles coarse crumbs.
35. 3. Crack in the egg and mix until the dough comes together. If the dough is too dry, add a teaspoon of cold water.
36. 4. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
38. ---
40. ### **Step 2: Preheat and Prepare the Pan**
41. 1. Preheat your oven to 350°F (180°C).
42. 2. Lightly grease a 9-inch (23cm) tart or pie pan with butter or non-stick spray.
43. 3. Roll out the chilled dough on a floured surface to fit the pan. Press the dough into the pan, ensuring it covers the base and sides evenly.
44. 4. Prick the base with a fork to prevent air bubbles during baking.
46. ---
48. ### **Step 3: Blind Bake the Crust**
49. 1. Line the dough with parchment paper and fill it with pie weights or dried beans.
50. 2. Bake for 15 minutes, then remove the weights and parchment paper.
51. 3. Return the crust to the oven for another 5-7 minutes until lightly golden. Let it cool slightly.
53. ---
55. ### **Step 4: Make the Soured Cream Filling**
56. 1. In a medium bowl, whisk together the soured cream, sugar, eggs, and vanilla extract until smooth.
57. 2. Spread the mulberry jam evenly over the pre-baked crust.
58. 3. Pour the soured cream mixture over the jam, ensuring it covers the entire surface.
60. ---
62. ### **Step 5: Bake the Pie**
63. 1. Place the pie in the preheated oven and bake for 30-35 minutes, or until the filling is set and the edges are golden brown.
64. 2. Allow the pie to cool completely in the pan before transferring it to a serving plate.
66. ---
68. ### **Step 6: Garnish and Serve**
69. 1. Garnish the pie with fresh mulberries or other berries for a pop of color.
70. 2. Dust with powdered sugar for a finishing touch.
71. 3. Slice and serve at room temperature or chilled.
73. ---
75. ## **Tips for Success**
76. - Use high-quality mulberry jam for the best flavor. If unavailable, substitute with blackberry or raspberry jam.
77. - Ensure the soured cream filling is well-whisked to avoid lumps.
78. - Let the pie cool completely before slicing to ensure clean cuts.
80. ---
82. ## **Why You'll Love This Recipe**
83. This **soured cream and mulberry jam pie** is a perfect blend of creamy, tangy, and sweet flavors. The buttery crust complements the rich filling, making it a crowd-pleaser for any dessert table. Whether you're hosting a dinner party or simply craving a homemade treat, this **Smetannik** recipe is sure to impress.
85. ---
87. By following these steps, you'll create a **Jeremy Lee-inspired sour cream and mulberry jam pie** that's both visually stunning and delicious. Don't forget to share your creation on social media using hashtags like #SmetannikPie #MulberryJamDessert #BakingAtHome to inspire others!

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