Eh, I love baking. I try to try more and more new recipes to find what is truly “mine”. Today's version is cherry plum pie with sour cream. It turned out very tasty! The dough is quite simple - it requires a minimum of effort and even the most novice cook can do it. The filling can be anything: I used seedless cherry plum, but you can use any berry or fruit.

I made the dough in a food processor - it's quick, but you can also do it by hand - it will turn out just as good.

Place sugar in the bowl of a food processor and beat the eggs. Beat well until the sugar dissolves.

Add sour cream little by little, whisking continuously.

The flour needs to be sifted through a sieve, this will make the baked goods more airy. We also add baking powder, baking soda and cinnamon to the flour. Pay attention to your sour cream: if it is very liquid, you can add a little more flour (30-50 grams), if it is thick, then less.

Add the flour mixture to the remaining ingredients slowly so that there are no lumps. Mix well. The dough turns out liquid. Actually, it is the liquid dough that is the easiest to work with. There is no need to roll it out, but simply pour it onto a baking sheet or into a mold. Beauty in one word!

Pour the dough into the mold.

One more moment. I have a silicone baking pan, so I work with the dough first. If the shape is of a different type, and the pie will then be turned over, then it is better to put the filling on the bottom and pour the dough on top. This way the berries will be on top.

Bake in an oven heated to 180 degrees for about 45 minutes.

Since I had a lot of cherry plum, some of it “sank” - it sank to the bottom. And part of it remained on the surface. That's why my berry pie turned out to be very berry-y)) Bon appetit!

Pieces of cherry plum pie!

This cherry plum pie is prepared according to the principle of sponge dough without butter.

Cherry plum pie is very easy to make; it turns out fluffy, moderately sweet, with bright splashes of the sour taste of cherry plum. This is delicious!

What you need for a pie with plums or cherry plums

• Flour - 1.5 cups;
• Sugar - 1 glass;
• Eggs - 4 pieces;
• Vanilla sugar - 1 teaspoon (if available);
• Salt - a pinch;
• Baking powder - 2 teaspoons;
• Cherry plum or plum (seedless) - 1 cup.

Butter (a piece) or vegetable oil for greasing the baking dish.

How to bake a pie with cherry plums or plums

Prepare simple biscuit dough

Beat eggs with sugar, salt and vanilla sugar until sugar dissolves. Add flour and baking powder.

Combine the dough with cherry plum

Remove the seeds from the cherry plum and mix the berries with the dough.

Bake cherry plum pie

Grease a baking dish with oil and pour the dough into it. Bake the pie at 200 degrees C until the crust is browned. It can also be greased with butter.

Very juicy pie with berries!

The cherry plum can be placed in the dough in a different way. First pour out 2/3 of the dough, then add cherry plums and pour in the rest of the dough (1/3).

Then the berries will not be found in flashes of sweet and sour juiciness throughout the biscuit, but will lie in a continuous layer. Which is also tasty and interesting.

What is the difference between plums and cherry plums in a pie?

Cherry plum is one of the ancestors of the home plum. It is a little more sour and tart, it can be very small, almost like a cherry, and large, larger than some cream.

Instead of cherry plums, you can use ordinary plums. If the plums turn out to be too sweet, you can increase their quantity in the pie to 1.5 - 2 cups.

If there are no cherry plums or plums, you can take a glass of black currants or pitted cherries. Apples, nectarines, apricots, peaches, and rhubarb are suitable for filling this pie.

We suggest using this recipe to bake delicious puff pastries with cherry plum. These pies are prepared quickly and easily. The taste of fresh aromatic plums goes well with crispy dough. Both children and adults will like these pies; they can be served with tea or compote.

We suggest baking puff pastries with cherry plums in the oven from ready-made puff pastry.

For the test:
- puff pastry – 400 g

For filling:
- fresh cherry plum – 300 g
- sugar – 5 tbsp. l.
- starch – 1 tbsp. l.

For decoration:
- powdered sugar

Cooking puff pastries with cherry plum

1. First, prepare the cherry plum filling for your pies. Rinse the cherry plum under cold running water and dry on a paper towel.

2. Peel the cherry plum, add sugar and leave to brew for half an hour. Then pour the plums into a saucepan and simmer for two minutes over low heat.

3. Remove the saucepan with plums from the heat, mix with starch and mix well and wait until the filling has cooled.

4. Remove the puff pastry from the refrigerator and leave for half an hour to defrost. Roll out the dough into a layer and cut into equal rectangles.

5. Make small cuts on half of the rectangles. Place the cooled filling on half of the dough without making any cuts.

6. Roll the pies and press the edges of the dough with a fork. Whisk the egg white and brush over the pies.

The loose, brittle texture of this shredded cherry plum pie is preserved without disappearing at high temperatures during baking. The secret is that shortbread dough, traditional for many recipes, must be thoroughly cooled so that the plastic mass becomes sufficiently hard and easily rubbed with chips. The filling, in addition to what is presented here, can be very different: from jam, canned berries, fruits to seasonal gifts of nature.

So, today we are preparing a pie with a surprisingly aromatic, sweet and sour jelly layer.

Ingredients:

• flour - 200 g each;
• sugar - 200 g each;
• butter - 100 g;
• eggs - 1 pc.;
• salt - 1/3 tsp;
• baking powder - 1/3 tsp;
• cherry plum - 400-450 g;
• starch (any) - 1.5 tbsp. l.

Cherry plum pie recipe with photo

1. Chop a block of butter into pieces of arbitrary size, mix with 50 g of granulated sugar and a pinch of salt, rub with your hands or a fork.
   
2. Beat in the egg and mix again. If the chicken eggs are too small, you should take two pieces.
   
3. Add flour combined with baking powder and knead into a soft dough. We introduce flour gradually - in parts, using the minimum possible dosage.
   
4. For convenience, roll into a ball or two or three balls, wrap in cling film and place in the freezer for 25-30 minutes. Periodically check the degree of freezing so as not to turn the dough into an ice block.
   
5. Wash the cherry plum, remove the seeds and sprinkle with the remaining sugar, throw in the starch, mix and cook in a fireproof container on medium until thickened. Stir the mixture constantly, then cool.
   
6. Cover a mold with a diameter of 23 cm with oiled parchment, fill it with grated cold dough, make a “mound” around the entire circumference just above the base - a low side.
   
7. We distribute the fruit filling in the center and place it in an oven heated to 200 degrees. Bake for about 25 minutes at 170 degrees.
   
8. Decorated with a edging of powdered sugar, serve the open pie with cherry plum made from grated dough to the table!