Cherry pie

Summer is in full swing, strawberries and cherries are ripe, cherries and apricots are on the way. It's time to bake delicious pies with fruits and berries. Our favorite for the next couple of weeks is cherry pie, very juicy, made from delicate, sweet dough. It is better to take cherries that are slightly under-ripe or dense, but in principle any will do. The more it is, the tastier it is. In order for the cake to bake well, it does not need to be made high; it is advisable to take a mold with a larger diameter. Or bake on a baking sheet, doubling the ingredients.

Summer residents will especially appreciate the recipe for cherry pie. It requires a lot of berries; this is an excellent opportunity to grow the harvest and prepare delicious pastries for tea.

Ingredients

To make a delicious cherry pie you will need:

• wheat flour – 200 g;
• low-fat kefir or sour milk – 200 ml;
• granulated sugar – 150 g;
• eggs – 2 pcs;
• soft butter – 100 g;
• vanilla sugar – 1 tsp;
• cherries – 500-600 g (more is possible);
• baking powder – 2 tsp;
• salt - a pinch.

How to make cherry pie. Recipe

I washed the cherries and left them in a colander. While the water was draining, I measured out all the necessary products, took out the oil and slightly melted it in the microwave until soft.

Removed the seeds. You can use a special device, but I did it simpler - I cut it with a knife or broke it in half. The berries give a lot of juice, it needs to be drained.

Cut the butter into pieces, soften it and mix it with sugar. Even if cherries are very sweet, they exhibit sourness in baked goods, so I do not recommend reducing the amount of sugar.

Using a mixer, beat the sugar and butter until thick and almost homogeneous. You need to beat well, the fluffiness of the pie depends on this. If you just stir it, it won't be fluffy.

Add the eggs one at a time, beating with a mixer at medium speed until the mixture becomes homogeneous.

This is the consistency it should be: fluffy, buttery, without grains of sugar.

Sift the flour into another bowl with a larger volume. I add baking powder, vanilla sugar and a little salt, literally a pinch. I mix everything.

I pour in kefir. I want to say that the cherry pie recipe is also practical - in addition to kefir, you can add sour milk, yogurt, fermented baked milk or other fermented milk product to it. Only the amount of flour will need to be adjusted; in the recipe, the proportions are given for liquid 1% kefir.

At first the dough will be rough and thick, and all the flour will not be moistened. This is how it should be, then everything will return to normal. I add butter cream. Mix lightly with a spoon.

I took a photo to make it easier for you to navigate. The dough flows from the spoon in a wide wave and lies in folds. If yours is thicker, add kefir; if it’s liquid, add flour.

This time I took the form 22 cm, but it’s better to take more, 26-28 is just right. I lined it with baking paper - this is a must, the dough is liquid and will leak out. I poured out a third of the dough. I leveled it out and laid out the cherries, pressing lightly.

Spread the remaining dough with a spoon, trying not to move the berries in the previous layer.

Lay out the cherries, pressing in slightly to cover half or more.

Advice. If you are making the cherry pie in a large pan, place the dough in a single layer. It won't be high, but it will bake faster.

The cherry pie is baked in the oven at 180 degrees. The first half hour at medium level, then raised it higher and baked for another 20 minutes. You need to be guided by your oven and the color of the crust. And be sure to check the pie for readiness - due to the fact that there are a lot of berries, it may be wet, then you need to wait longer. When the crust is browned, I pierce it with a skewer at the highest point. The baked cake is easily pierced and the skewer comes out dry.

I immediately remove the side, let the pie cool a little and transfer it to a wire rack so that the bottom does not get damp. I cut it when it has cooled completely.

Cherry pie is just what you need for evening tea. The texture is somewhat reminiscent of a cupcake, just as tender, slightly moist, and very soft. Despite the large number of berries, the dough is not heavy and bakes perfectly. Happy baking! Your Plyushkin.

If, despite the summer heat, you are ready to turn on the oven, I recommend making this delicious black cherry (or cherry) pie. I think you won't regret it. It can be baked in the form of one large pie or in the form of cupcakes or mini pies.

Compound:

for a mold Ø 25 cm

• 400 g or 0.5 l can of pitted cherries (you can take fewer cherries)
• 200 ml kefir
• 1 teaspoon soda
• 2 tbsp. spoons of lemon juice
• 2 teaspoons lemon zest (optional)
• 100 g butter
• 150 g sugar
• a pinch of salt
• 250 g flour
• powdered sugar

How to make cherry pie:

Mini pies with cherries:

And this is a version of small baked goods with cherries according to the above recipe. It’s hard to call them cupcakes or muffins, because... During baking, the paper molds separated and the result was mini-pies. But they turned out so tasty that I liked this option even more than in the form of one large pie.

Mini cherry pies

Cherry pie turns out without sourness, unlike cherry pie, so choose the berries depending on your taste preferences. The dough is very tender and tasty!

P.S. If you liked the recipe, you can, so as not to miss new dishes on our website.

Bon appetit!

Julia author of the recipe

Bake a fragrant pie with cherries - this dish is suitable for a weekday evening tea party, for a festive table and for a hearty snack at work.

Fresh fruits and berries contain many vitamins and microelements. They are easily absorbed by the body, have a beneficial effect on the cardiovascular system, and improve the condition of the skin and nails.

The first summer berries - cherries and strawberries - are suitable for filling yeast baked goods, shortbread and biscuit dough. Such sweets are easy to prepare for a novice housewife; they won’t take much time and will delight your guests.

Pie dough is prepared with the addition of dairy products. Whey or kefir is suitable for this pie; for calorie content and porosity of baked goods, replace milk with sour cream.

Use cherries in any color you like. Before cooking, rinse the berries in running water, remove the seeds and dry.

It will take 1 hour and 10 minutes to cook.

Yield: 5-6 servings.

Ingredients:

• wheat flour – 1.5 cups;
• milk – 180 ml;
• refined vegetable oil – 180 g;
• sugar – 1 glass;
• eggs – 3 pcs;
• baking powder for dough – 10-15 g;
• vanilla sugar – 15 g;
• cherries – 350-400 gr.

Cooking method:

1. Beat eggs with sugar, add vanilla sugar, pour in milk at room temperature and refined milk. Continue whisking until smooth foam is obtained.
2. Add flour mixed with baking powder and knead the dough until thick.
3. Pour the prepared dough into a mold pre-greased with vegetable oil.
4. Spread whole pitted cherries by pressing them onto the surface of the dough.
5. Preheat the oven to 180-200°C and cook for 30-40 minutes.
6. Remove the cooled cake from the mold and decorate the top with powdered sugar.

It is better to cook rich yeast products on dough.

To make the dough fluffy, cook in a warm and quiet room with a temperature of at least 24C. Place the ingredients at room temperature, dilute the yeast in warm water, sift the flour.

Cooking time: 3 hours.

You will need:

• flour – 320 gr;
• sugar – 2-3 tbsp + 2 tbsp for filling and greasing the pie;
• eggs – 1 piece;
• margarine or butter – 25-40 g;
• salt – 1⁄4 tsp;
• pressed yeast – 40 g;
• vanillin - on the tip of a knife;
• water or milk – 150-175 ml;
• cherries – 350 gr;
• vegetable oil for lubrication – 1 tbsp;
• egg yolk for greasing the pie - 1 pc.

Step by step recipe:

1. Dissolve the yeast in water heated to 30°C, let sit for 10 minutes until foam forms, add half the amount of flour, knead and leave to ferment in a warm place for 1.5 hours until the volume increases 3 times.
2. Add a beaten egg with sugar and softened margarine, salt and vanilla to the prepared dough.
3. Knead the soft dough, let it rise for 40-50 minutes in a warm room. Before cutting, knead it slightly.
4. Place most of the finished dough onto the greased pan. Distribute washed and dried pitted cherries mixed with 2 tablespoons of sugar over the surface.
5. Weave braids or flagella and decorate the top of the product. Leave the pie for 15-20 minutes for the dough to rise again, then brush with mashed yolk and 1 tbsp. powdered sugar and bake for 30-40 minutes. The oven should be preheated to 220-230°C.

Basque cherry pie

Basque cuisine combines the traditions of French and Spanish cuisines. Fragrant closed pies are prepared with fresh berries and fruits, poured with delicate cream. This recipe uses milk custard.

For a rosy gloss, brush the pie with beaten egg yolk before baking.

Cooking time: 2 hours.

You will need:

• flour – 300 gr;
• sugar – 150 gr;
• butter – 150 g;
• eggs – 2 pcs;
• cognac or rum – 1-1.5 tbsp;
• vanillin – 2 gr.

For cream:

• sugar – 200 gr;
• flour - 3 tbsp;
• milk – 350-450 ml;
• eggs – 2 pcs;
• butter – 150-200 gr.

For filling:

• cherries – 350-400 gr.

Cooking method:

1. Prepare the custard. Pour mashed eggs with sugar and flour into boiling milk, stirring, brew the cream, cool slightly and mix with softened butter.
2. For the dough: add sugar to the softened butter, beat the mixture into a homogeneous foam. Add eggs, vanilla, cognac; mash with a fork or whisk; Gradually mix the pre-sifted flour into the dough.
3. Divide the elastic dough into two parts: one a little larger, the other a little smaller, wrap it in film or polyethylene, and leave in the refrigerator for 30 minutes.
4. Roll out most of the chilled dough into a layer 1-0.5 cm thick and transfer it using a rolling pin to a pan lined with parchment.
5. Spread half the cream on top of the dough, place the halves of the prepared cherries. Then add another layer of cream and a layer of berries.
6. Roll out the rest of the dough, cover the pie with filling, pinch the edges and make punctures with a fork on the surface of the pie.
7. Bake in the oven at 180-200°C. Baking time: 25-35 minutes.
8. Decorate the cooled pie with powdered sugar.

Simple pie with cherries and sour cream filling

The recipe is designed for a large number of guests; for a smaller portion, use half the ingredients.

Cooking time – 2 hours.

Ingredients:

• wheat flour – 500 gr;
• baking powder – 2-3 tsp;
• salt – 0.5 tsp;
• sugar – 1 glass;
• butter – 250 g;
• sour cream – 2-4 tbsp;
• cherries – 500-600 gr.

For filling:

• sour cream – 2 cups;
• sugar – 170-200 g;
• eggs – 3 pcs;
• starch - 3 tbsp;
• vanillin – 2 gr.

Cooking method:

1. Mix sifted flour, baking powder, salt, sugar and soft butter in a container. At the end of the kneading, pour in sour cream and egg and knead.
2. The dough should be soft, but not stick to your hands.
3. Place the rolled out dough into a pan lined with oiled parchment paper to cover the sides. Cool the dough in the pan by placing it in the refrigerator for 20-30 minutes.
4. To fill – mix the ingredients with a whisk or mixer, pour into the mold with the dough and spread over the top of the pitted cherries.
5. The pie must be baked in a preheated oven for 30-40 minutes, maintain the temperature at 180-200°C.

Cherry pie in a slow cooker

You can cook any baked goods in a slow cooker: it’s quick and effortless. For delicate pies, use not only fresh seasonal berries, but also frozen ones.

Cooking time – 1.5 hours.

You will need:

• flour – 200-220 g;
• butter – 100 g;
• eggs – 2 pcs;
• sugar – 0.5 cups;
• sour cream – 0.5 cups;
• a bag of baking powder for dough - 10 g;
• coconut flakes – 30-40 g;
• vanilla sugar -20 gr;
• cherries – 350-400 gr.

Cooking method:

1. Mix the whipped soft butter with sugar with eggs, vanilla and beat again at low speed.
2. Pour the flour mixed with baking powder into the egg mixture, beat until smooth.
3. Pour half the dough the consistency of thick sour cream into the multicooker container, place washed, dried and pitted cherries on top and sprinkle with coconut flakes.
4. Pour the remaining batter over the cherries, close the container, set the multicooker to “cook” or “baking” mode, cook for 1 hour.
5. Let the finished pie cool, decorate with powdered sugar and serve.

Bon appetit!

An open pie made from shortcrust pastry with a creamy filling is called a tart (the concept comes from French cuisine). Speaking in Russian, this is an ordinary jellied pie. Today I offer a recipe for cherry pie, which is so aromatic and tasty that you want to repeat it in the kitchen over and over again. Step-by-step photos will help you avoid mistakes and prepare a delicious treat for tea. Be sure to share your review and photos of the finished pie, I will be very pleased!

Ingredients for the dough:

• Sour cream (I have 20% fat content) - 100 g
• Butter - 80 g
• Wheat flour - 200 g
• Baking powder - 1 tsp.
• Granulated sugar - 1 tbsp. l.

Ingredients for filling the pie:

• Eggs - 2 pcs (I have large ones)
• Sour cream (20%) - 200 g
• Sugar - 100 g
• Flour - 2 tbsp. l.

For the filling you will need 400 - 500 g of cherries (weight with seeds)

How to make a delicious jellied pie (tart) with cherries: recipe with step-by-step photos

In this recipe I use my favorite shortcrust pastry (the same as in). To prepare it, butter (80 g) needs to be warmed to room temperature. Add sour cream (100 g) to the softened butter and mix.

In a separate cup, mix flour (200 g) and baking powder (1 tsp). If you don’t have baking powder on hand, use baking soda (0.5 tsp). I buy baking powder from a trusted company - Dr. Oetker or Haas, they always do a great job in baking. There is no soapy taste, no green color in the dough and other surprises that you sometimes encounter in baking with other baking powders.

In order for baking powder to evenly raise the dough, it must be mixed with flour. I use a whisk or mixer on low speed. In the case of shortcrust pastry, we need baking powder, also known as baking powder, to give softness and crumbliness to the baked goods. Add granulated sugar (1 tbsp) to the dry ingredients in the same bowl.

Attention! If you have ripe sweet cherries, you don’t need to add sugar to avoid the pie becoming cloying.

Now combine the liquid ingredients with the dry ones and try to combine them into a dough. At first, flakes will form, but gradually all the lumps will gather into a ball.

If it happens that the dough does not want to come together into a ball, you can add a couple of tablespoons of warm water or milk. But don’t try to do this as quickly as possible; first try to do without additional liquid. Wrap the finished dough in cling film and refrigerate for 30-40 minutes.

If you do not have free time, you can place the dough ball in the freezer for 15 minutes, this will be enough.

Sour cream filling for cherry pie

While the dough is chilling, prepare the filling. To make it, break two eggs into a cup, add 100 g of granulated sugar, stir. No mixer power is required for this recipe, a whisk is sufficient.

Add sour cream (200 g) and stir again.

Flour is used as a thickener in this recipe; we need 2 tbsp. l. with a slide. Sift it into the filling and mix until smooth. The sour cream filling is ready. Now free the cherries from the seeds and let's assemble the pie.

Assembling a pie with cherries on shortcrust pastry

Roll out the chilled dough with a rolling pin to a thickness of 0.5 cm. Before rolling, dust the surface with flour (the same can be done with a rolling pin) to make it easier to work with the dough.

Prepare the pan: line with baking paper or grease with butter. Transfer the dough cake into the mold: it is convenient to do this if you roll the cake onto a rolling pin.

For this recipe I use a round tin with a diameter of 24 cm with low sides.

So, the base for the pie is already in place. We even out the sides with our hands, trying to make the dough even in thickness. Don't worry if a crack or hole appears: immediately break off a piece from the side and apply a patch.

Some housewives do not roll out the shortbread at all, but place a ball of dough on the bottom, then smooth it with their palms to the desired thickness.

The next step is to place the berries on the base. The cherries should be pitted, without excess juice (let it drain in advance). If you have the opportunity to choose: give preference to elastic berries rather than overripe ones. They will better retain their shape in the pie, do not crumble, and do not flow. The cut of the baked goods turns out especially beautiful!

Pour sour cream filling over the berries so that it completely covers the pie.

Place the pie in a preheated oven (this is important!) for 30 minutes at 180 C. Determine the readiness of the pie by the baked edges of the dough and the thickened filling. In appearance, it should not appear liquid, but resemble thick jelly.

The most delicate creamy filling, like a cloud, covers the cherry berries. In combination with shortbread dough, it turns out delicious and not at all cloying! Instead of cherries, you can use any other berries: gooseberries, currants, cherries, blueberries... It is better to serve the pie chilled; the filling in the cold will thicken properly, no longer will resemble jelly, but rather will resemble a thick custard.

Bon appetit!

If you post photos on Instagram, please indicate the tag #pirogeevo or #pirogeevo so that I can find your delicious and beautiful pies online. Thank you!

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