This recipe for a cherry pie made from shortcrust pastry was shared with me by Katyusha, a regular reader of the site - this is the kind of pie that her household loves very much! We decided to try it. We love pastries with cherries, and have already tried many recipes: from the simplest sponge cake - white and chocolate, and quick puffs with cherries - to the tempting Cherry with Cream cakes and chocolate-biscuit rolls. But this option, where the berries are baked in a delicate sour cream filling, is the first time I try. In terms of its composition, the pie seemed to me similar to Tsvetaevsky's apple - there is also sour cream filling with fruit in a sand base, only instead of cherries - apples.

I invite you to join us and try with us the pie, which in the original source - on the website Chef.com.ua - is called very interestingly - cherry! Yes, yes, not cherry, but exactly like this :)

Ingredients:

For shape 24-26 cm
For shortcrust pastry:

• 200 g butter;
• 1 medium egg;
• 3 tablespoons of sugar;
• A pinch of salt;
• On the tip of a teaspoon vanillin;
• 300-350 g wheat flour.

About 2-2 and 1/3 rounded cups; in a 200-gram glass, 130 g of flour is placed flush with the edges, and if with a slide, then 150-160 g. The exact amount depends on the flour, the size of the eggs.

For the cherry-sour cream filling:

• 400-500 g pitted cherries, fresh or frozen;
• 200 ml sour cream;
• 2 eggs;
• 100 g sugar (half a glass);
• 2 tablespoons of corn starch or potato starch
• Vanillin on the tip of a knife or a packet of vanilla sugar.

How to bake:

Let's prepare the cherries. If frozen - put in a colander to defrost to thaw and drain the juice. If fresh - wash, peel and also put in a colander. Too juicy berries can wet the shortcrust, and even when cooked, it may seem unbaked. So let the juice drain - don't pour it out, you can cook a delicious cherry compote from it and serve it with the pie!

Let's prepare shortbread dough. Sift flour into a bowl - not all at once, but two glasses; then, if necessary, it will be possible to add. Add salt, sugar, vanillin and butter, lightly softened and diced.

Grind everything into butter-flour crumbs, drive in an egg and quickly knead the dough.

It is not recommended to knead the shortbread dough for a long time, since the butter, warming up from the warmth of the hands, melts - as a result, the dough becomes sticky and more flour is required. And if you overdo it with it, the finished cake will be tough. But we want a crumbly one! Therefore, we do not knead much: we quickly put it into a lump, and it’s ready. If the flour is still not enough - this happens if the flour is very finely ground or low moisture - add a little to get a soft dough that does not stick to your hands. We wrap it in a bag and put it in the refrigerator for 20-30 minutes.

Let's prepare the form - it will be more convenient to get the pie out of the split one, - tightening the bottom in a circle of parchment and slightly greasing the paper and the walls of the form with oil.

Preheat the oven to 180C.

Put the chilled dough in a mold and, pressing it with your hands, distribute it in an even layer. We form a cake with sides 2.5-3 cm high; the thickness of the cake depends on the size of the mold - about 0.5-0.7 cm.

Prick the crust with a fork so that it does not swell, put the form in the oven on a medium level and bake for about 15 minutes - until light golden and half cooked.

In the meantime, we do the filling: by combining eggs and sour cream ...

Add sugar, vanillin, starch ...

And beat everything with a whisk until smooth.

And here the cake is partially baked. If you immediately spread the berries and the filling on a raw crust, it may not bake properly, so you need to first bake the sand base a little bit separately. If the cake does become embossed, like the surface of a desert with sand dunes, do not worry. Once again, pierce that area with a fork or knife and gently press the dough to the bottom of the mold - not with your hand, of course, so as not to burn yourself, but with a spoon or an oven mitt. Of course, this number passes if the dough has not yet set completely, and is still soft. But this is how it should be, because we are not yet baking the cake until cooked - the pouring also takes time to bake.

So, having taken out the form, sprinkle the cherries over the cake, first squeezing the juice from them by hand (in a saucepan or plate - onto the compote).

We will crush the cherries with sugar.

And on top, carefully (preferably from a spoon, so that the evenly laid out cherries do not float away), fill the berries with sour cream.

We return the pie to the oven and bake for another 20-30 minutes. It is ready when the edges of the cake become ruddy-golden, and the filling seizes and hardens. Its consistency will change from a runny to a casserole-like one. If you see that the cake already wants to "tan" to brown, and the middle is shaking like jelly - reduce the heat to 160C and continue baking. You can put a frying pan with water on the bottom of the oven - it will not let the cake bake (and overexposed shortbread dough cracks when cutting) or burn.

Let the finished cake cool slightly in the form, so as not to break the hot cake. Then, carefully opening the form, we move the pie onto the dish, slipping the dishes under the bottom of the cake and moving it to the side.

Here's our pie flaunts on a platter!

You can try! We cut the cherry-sour cream pie into portions and taste.

Cherry sand cake is a real summer treat for all ages. We offer several options for its preparation.

For shortcrust pastry:

• margarine / butter - 130-150 gr;
• eggs - 2 units;
• sugar - ½ tbsp. l .;
• flour - 3 stack.;
• baking powder - portioned sachet.

Filling and decoration for the cake:

• cherry - 2 stack.;
• sugar - 2 tablespoons. l .;
• powdered sugar.

Shortcrust pastry is very easy to prepare: you just need to manually mix all the ingredients so that you get a tight, porous circle. We divide it into two parts, one should be smaller. We put the smaller part in the freezer for a quarter of an hour - this will be enough for it to freeze and rub easily in the future.

Part of the dough, which we put more in a mold, sprinkled with breading, flour or covered with parchment.

Wash the cherries well, extract the seeds from the berries. We spread them on the base in the form, sprinkle with sugar and rub with frozen dough. We bake the pie in preheated to 200 degrees. oven for half an hour. Sprinkle with powder before serving.

On a note. Butter is always used for making shortbread dough. In any recipe, it can be replaced with a budget option - margarine.

How to cook with meringue?

Shortcrust pastry cherry pie will turn out even more tender if meringue is present in the filling.

• margarine - 250 gr;
• sugar - 100 gr;
• egg yolks - 5 units;
• flour - 400 gr;
• baking powder - 1 tsp.

Filling:

• egg whites - 5 units;
• sugar - 100 gr;
• starch - 30 gr;
• post oil - 50 gr;
• vanilla sugar - ½ portion bag;
• cherry - 200 gr.

In advance, leave the oil at room temperature to warm up a little, and divide the eggs into a protein and yolk part. Put the whites in the cold - chilled whites are used for the meringue, they whip better.

First of all, prepare the dough: cut the butter into cubes, sow flour and baking powder on top, add sugar. Rub it well by hand. At the end, add the yolks and knead the dough again. Knead, roll into a uniform smooth ball. We separate a third of the dough and send it to cool for 40 minutes. Roll out the rest of the dough and put it in a form covered with parchment. We make small bumpers around the edges. We bake the base for twenty minutes at 180 degrees. Let it cool down.

While the base is cooling, beat the whites into a stable foam in a convenient way - with a mixer or a whisk. When the foam becomes very dense, not flowing, gradually add both types of sugar, without stopping whipping. Pour the oil in a thin stream, while the whipping speed must be reduced. A minute or two is enough for the oil to mix well with the protein mass.

We lay out the finished meringue on the baked base, evenly distributing it over the entire surface.

My cherries, leave in a colander for a few minutes, remove the seeds and evenly spread them over the meringue surface. If frozen berries are used, they do not need to be completely thawed. Rub the entire filling on top with chilled dough. We bake at 180 degrees. within 35-40 minutes. Cut into squares and serve.

With the addition of cottage cheese

Open pie with curd and cherry filling is a delicate dessert that will be appreciated by family and friends.

• 2 eggs for the dough and 2 for the filling;
• 3 tbsp. l. sugar for the dough and 120 g for the filling;
• 100 gr plums. oils;
• 2 tsp baking powder;
• 300 gr flour;
• packaging of curd cream;
• 300 gr pitted cherry berries;
• 500 grams of granular cottage cheese;
• stack. sour cream.

Rinse the berries in advance.

Grind butter with sugar, then add eggs, mix again.

After sifting the flour together with the baking powder, mix well.

Lightly grease the form with butter, spread the dough along the bottom and form the sides to a height of 2-3 cm.

Combine all dairy products in one bowl, beat in eggs, add sugar. Work well with a blender. Spread the mass of cottage cheese on the base, spread the berries evenly on top.

Bake at 180 degrees. 50 minutes. Then let it cool, and only then remove it from the mold.

Shortcrust Pie with Cherries and Sour Cream

Dough:

• drain. oil - 150 gr;
• flour - 300 gr;
• baking powder - 1 tsp;
• sugar - 100 gr;
• salt - a third of a tsp;
• egg;
• sour cream - 1 table. l.

Filling:

• sour cream - 400 ml;
• eggs - 2 units;
• sugar - 4 tablespoons. l .;
• starch - 2 tablespoons. l .;
• pitted cherries - 1.5 cups

As in the previous recipes, the components of the dough must be ground until smooth. Eggs and sour cream are added at the end. The result is a steep but soft dough that easily forms into a lump. Roll the round lump into a layer, and put it in a mold. Cool the base in the mold for 20 minutes.

In the meantime, we are preparing the filling: everything that is needed for the filling (except for the berries) is thoroughly mixed with a whisk until smooth. This will create a creamy liquid foundation. Pour it into a mold, lay out the berries on top.

Bake at 170-180 degrees for 45 minutes. Next, he needs to cool down right in the mold, then send it to the refrigerator for at least an hour so that the sour cream pouring solidifies. Then you can remove from the mold, cut into pieces and serve.

Canadian recipe

Shortcrust pastry:

• drain. oil - 150 gr;
• sugar - 2 tablespoons. l .;
• yolk - 3;
• salt (pinch);
• baking powder - 1 tsp;
• flour - 2 stack.

Filling:

• cherry - 500 gr;
• starch - 1 tbsp. l .;
• sugar - 2 tablespoons. l.

Meringue:

• egg whites - 3;
• sugar - ⅔ stack.

First of all, we prepare shortbread dough by grinding dry ingredients with butter into crumbs. Then mix with the yolks. It turns out a shortbread dough, similar to the previous options. We lay out the base in the form, form the sides.

Mix the cherries with sugar and place on the base. We send to bake a little in the oven at 190 degrees, for 15 minutes.

A few minutes before the end of baking the base and berries, we start the meringue. First, beat the whites, then add sugar and beat the mass until stable peaks. Spread the meringue over the berries. We tighten the temperature to 150 degrees. and send the cake for another 15 minutes. The meringue will brown. Leave after turning off the heat for another 10 minutes, then remove from the oven, then from the mold.

Viennese Cherry Shortcake

• cherry - 500 gr;
• drain. oil - 180 gr;
• flour - 200-230 gr;
• sugar - 140-180 g (if you want to get a sweeter cake, you can take a larger component);
• eggs - 1;
• baking powder, salt (pinch);
• vanilla extract - 2-3 drops;
• almond flakes / crushed nuts - 2 tablespoons. l.

Beat eggs, butter and sugar together. After adding sifted flour, baking powder and salt, pour in the extract. Knead the dough.

Grease the mold with oil. Sprinkle with almond flakes or crushed walnuts if desired. Spread the dough in an even layer. Spread the washed cherries on top, slightly dipping the berries into the dough. Bake for half an hour at 180-190 degrees.

Open jelly cake

A simple and delicious open cake based on shortcrust pastry with a jelly filling takes about an hour to cook. As a basis, you can use any description of the test from the above recipes. It is chilled in a refrigerator before use.

For the filling use:

• 15 grams of jelly;
• 50 grams of cold water;
• cherry - 400 gr;
• sugar - 3 tablespoons. l .;

Lay out the form with paper, distribute the dough, forming high sides along the edges. Bake for 20 minutes in the oven, then leave to cool.

In the meantime, prepare the filling. Pour the jelly with water, mix a little and set aside for a while.

Put the berries in a small metal bowl and place in a water bath. Add sugar and stir. When the berries start to juice and boil, stir and boil for a few minutes. Transfer the berries to a colander to drain the juice into a separate bowl. Transfer the swollen gelatin into the resulting cherry juice and dilute until it is completely dissolved.

Distribute the berries evenly over the cooled base, pour in the jelly and send to the refrigerator to freeze.

The beauty is in the simple. The same can be said about the taste of this cake. After all, such a cake is prepared in the simplest way and it contains the most common ingredients.

Dense filling with sourness and rich cherry flavor, wrapped in a light crumbly crust on all sides. Add a scoop of vanilla ice cream to the cake, or simply drink with milk. It's incredibly delicious!

We will use a very tasty shortbread dough to make the cherry pie. We have already published a detailed step-by-step recipe for shortcrust pastry for pies.

From the indicated quantities of ingredients, it will turn out to prepare a closed cake with a diameter of 24-25 cm.

Filling

• Cherries - 700 g
• Sugar - 100 g
• Potato starch - 2 tablespoons
• Cinnamon - 1 tsp

For shortcrust pastry

• Cold water - 4-5 tbsp.
• Flour - 360 g
• Salt - 1 tsp
• Butter - 220 g

Cooking process

You can use fresh cherries or frozen cherries to make cherry pie. If using frozen cherries, increase the starch to 2.5 tablespoons, as frozen berries release more juice after thawing.

Making cherry shortbread dough

For those who have doubts about their baking abilities in general, we recommend that you familiarize yourself with a detailed recipe for making shortbread dough for cherry pie. From the recipe, you will understand the intricacies of the interaction of the ingredients, and the photographs are so detailed that you can spot your previous mistakes.

Sift flour and combine with salt. Cut the cooled butter into small pieces.

The butter must be chopped together with flour into crumbs. Do it in any way convenient for you: manually or in a combine.

If the tiny mass remains a lump and holds its shape when the hand is squeezed, then you can add water.

Add water spoons at a time, you may need 3-4 spoons, so add water evenly to the entire dough and stir. As soon as the dough begins to roll into large chunks, the dough is ready.

Wrap the dough with cling film and refrigerate for at least an hour.

While the dough is cooling, prepare the cherry cake filling.

How to make cherry pie filling?

If you are using frozen cherries to make a pie, you must first defrost them in the refrigerator.

Along with the juice that came out after defrosting, place the cherries on a low heat, add sugar and cinnamon.

Sprinkle fresh cherries with sugar, cinnamon and place over low heat.

Cook the cherries over low heat until the sugar melts and the juice comes out of the cherry.

Add starch to the cherry and stir until it dissolves. After adding the starch to the filling, do not let the filling boil. Boil the filling for 2-3 minutes after adding the starch. When you see that the mixture has thickened noticeably, remove the filling from the heat.

Divide the dough into 2 parts and roll out into 2 layers.

Today, almost any fruit is available for us at any time of the year, and if you want to cook something fresh and summer in the middle of winter, then you can easily do it. This also applies to desserts, so when I recently wanted to bake a cherry pie, I just took the berries out of the freezer, and literally an hour later I had an appetizing dessert on my table.

Making cherry pie is very simple, but it turns out insanely delicious. You can see for yourself by reading and repeating the recipes below.

Cherry and meringue sand cake

Kitchen appliances and utensils: three bowls, cake tin, mixer, oven, spoon, sieve.

Ingredients

How to choose the right ingredients

• If you buy cherries in the store, then take them immediately without pits, so that you do not suffer with them later.
• Frozen cherries must be separated from one another and free of ice.
• Use good butter for the dough, not a spread, to make the baked goods tasty.

Cooking process

Cooking the dough

I chose one of the simplest types of dough, namely shortbread, since it does not need to be kneaded for a long time and wait until it fits, but you can use it right away. And there is no need to carry out unnecessary manipulations with the cherries, since I have it immediately pitted, and I only need to defrost it.

Filling

Meringue

Shortcrust pastry cherry pie recipe video

If you want to check yourself again and see how the finished cake should look like, watch this video. A girl with a pleasant voice explains everything quite easily, so it will be easy for you to keep track of the entire cooking process.

Open pie with cherries made from shortcrust pastry

Cooking time: 1 hour.
Servings: 6 pieces.
Kitchen appliances and utensils: two bowls, baking dish, oven, spoon.

Ingredients

Cooking process

Dough

Filling

Video of the recipe for making cherry shortcrust cake

In this short video accompanied by dynamic music, the whole simple process of making a cake is shown. Take a look to see how beautiful and mouth-watering it is.

How to decorate and what to serve

• If you are making a closed pie, then the easiest way is to decorate it with the same cherries that you use for the filling. Or sprinkle it with powder, jam, or topping.
• A pie, meringue or open, is already wonderful, and he doesn't need extra decorations.
• This dessert is best served with sweet tea or juice to balance the sourness in the pie. But if you like sour, you can simply brew black, green or herbal tea, pour yourself a cup of coffee or brew cocoa.
• Even mulled wine or grog is suitable for such a cake on a cold evening. And if you don't feel like drinking alcohol, you can replace it with a cup of warm milk.

• If the dough comes out thin, don't be afraid to add a little flour. It all depends on the products themselves, so it is better to regulate the amount yourself, rather than strictly follow the recommendations.
• To remove excess juice from the cherries, you can add a little starch to it. It will soak up the juice or water left over from freezing so your cake won't get wet.
• If you are using frozen cherries, be sure to defrost them beforehand. If you put iced cherries in a pie, they melt and produce juice that can ruin your pie and make it wet.
• Let the fresh cherries sit in cold water for a while to release all possible worms.
• The easiest way to remove pits from cherries is with the eye of a pin.
• Sprinkle flour on the table and hands when you work with the dough, then you will definitely knead it well and not tear.

Other options

If you do not have enough time even for such a simple recipe, then there is an easier option.

In winter, I regret not living in America ... No, this does not mean at all that I do not love my country! I really like the simple cherry pies, to which a whole holiday is dedicated abroad under the modest name "Cherry Pie Day". Cherry baked goods are prepared in every home on this day. The hostesses treat their family, relatives, all neighbors, friends and acquaintances with delicious desserts from this beautiful berry. Each is trying to please the full program of the holiday. There is only one thing I want to feel sorry for the poor Americans. It's a winter holiday. This means that they use the berries exclusively frozen.

Interestingly, each country boasts its own traditional baked goods on this topic, and every second hostess has her own favorite cherry pie recipe. Recently I made a very tasty and simple cherry pie made from biscuit dough, see the recipe here. But American cuisine has always been famous for its pies. And the famous American cherry pie is a must-try! A cherry pie is made from shortcrust pastry. In fact, this is an open pie with cherries, under the braided dough there is a fragrant sweet and sour cherry filling. In consistency, it resembles cherry jam or jelly, although a shortcrust cake is made from fresh or frozen cherries. Well, intrigued? Let's get started!

Ingredients:

• 250 g flour;
• 150 g butter;
• 100 g sour cream;
• 1 tsp baking powder for dough;
• 500 g pitted cherries;
• 3 tbsp starch (better than corn);
• 1 tbsp. Sahara;
• 5-6 drops of vanilla extract or 1 tbsp. vanilla sugar.

Shortcrust Cherry Open Pie Recipe