Cherry Pies

Looking for inexpensive sweet pastries? Delicious and simple lean cherry pie - pay attention to the family recipe with photos and video descriptions.

45 min

300 kcal

5/5 (1)

Often there are such non-standard situations when for baking a full-fledged, classic fruit pie, the necessary ingredients, such as eggs or milk, are trite enough and you really don't want to run to the store.

Is that familiar? I also thought for a long time that there was no way out until I found a recipe for a lean chocolate cake with cherries in my old grandmother’s notebook. He attracted my attention not only with the simplicity of preparation, but also with the fact that for him, apart from the berries, there was nothing to buy. I tried to bake - it turned out what I needed!

Kitchen appliances

Take the accessories and utensils that you will need in the process of baking a lean cake with cherries and cocoa:

• a cake or cake mold silicone (either metal, but certainly detachable) with a diameter of 20 cm or a baking sheet with non-stick coating with a diagonal of 22 cm,
• bowls (several pieces) deep with a volume of 200 to 800 ml,
• a saucepan with a capacity of 400 ml,
• teaspoons and tablespoons

• medium sieve,
• chopping board
• kitchen scale or measuring cup,
• a wooden spatula and a steel whisk,
• in addition to the above, I would advise you to prepare your blender or mixer in order to be able to perfectly knead the dough for the pie.

You will need

Dough

The baking powder can easily be replaced with half a teaspoon of soda, quenched with ordinary table vinegar. Just do this not over a bowl of flour, but in a separate bowl, so as not to accidentally add too much vinegar to the dough.

Filling

• 300-400 g of frozen or fresh cherries;
• 50 g of viscous honey;

• 5 g of vanilla sugar;
• 100 g of granulated sugar.

Important!  The more cherries, the juicier the pie - I have known this folk wisdom since childhood. So if you still have some berries left after weighing, feel free to add them to the pie. Just do not try to add a whole kilogram - in this case, it is better to increase the number of other components of the cake accordingly.

Additionally

• 10 g of powdered sugar;
• 10 g of cinnamon powder;
• 10 g butter or margarine.

Cooking sequence

Training

Pouring

Dough

Assembly

Bakery products

That's all! Your fast lean cherry pie is completely ready to be used both as an independent dish and as a light and pleasant dessert.

To further decorate the product, I have a great idea - knead the store-bought cherry jelly according to the instructions on the pack, only adding less water, and then cover the warm surface of your cake with a liquid mixture. When I did this for the first time, my friends who looked at the guests did not believe that the cake was lean!

Video recipe for cooking lean cherry pie

Step-by-step preparation of a delicate and very fragrant lean cherry pie - attention to a detailed video of the recipe.

In addition, I just get delicious pie with cherries and sour cream filling, and it’s most delicious to eat hot tea with fierce tea in the winter, when you can only dream of fresh cherries and other berries. Also, do not be lazy and take up the crumbly shortcake with cherry, famous for a truly unique way of cooking and alluring aroma.

Fragrant cherry pies can be prepared from simple and affordable products. Lean yeast dough on vegetable oil and dry yeast does not require many ingredients, however, the pies from it just melt in your mouth. Juicy and spicy ripe cherry filling perfectly complements sweet pastries. Cherry in this recipe can be used fresh or frozen. It is very easy and pleasant to work with the lean test. It contains a lot of vegetable oil and is easy to roll out, does not dry out during baking and does not stale during storage.

The bright taste of melting and juicy cakes with cherry will appeal to absolutely everyone. They will appreciate the dish and sweet tooth by adding the necessary amount of sugar to the filling. Fans of good nutrition will also not pass by, because the pies do not contain animal fats and eggs. This baking will support you on difficult fasting days, complementing the diet with an amazingly delicious dish.

Ingredients

for the test:

• flour 600 g
• water 250 ml
• vegetable oil 1/2 cup
• dry yeast 1 teaspoon
• sugar 6 teaspoons
• 1/3 teaspoon salt
• vanillin to taste

for filling:

• cherry 1 glass (with a slide)
• sugar 2-3 tablespoons
• flour 1 tablespoon

How to make cherry pies

1. 
     Pour yeast and sugar into a deep salad bowl. Mix them lightly and fill with warm water. Observe the main condition: the temperature of the water should not be hot. After 8-10 minutes, high-quality yeast "wake up" and form a stable foam on the surface of the solution.
2. 
     Pour the vegetable oil into the yeast mixture. Do not reduce the amount of oil to prevent your baking from becoming dry and stiff during storage.
3. 
     Add half the sifted flour, vanillin to the dough and stir the mass until a thick cream is homogeneous. Leave the dough warm for 20 minutes. Cover the bowl with a towel or tape.
4. 
     Stir in the remaining flour and salt. Well-kneaded dough should not “stick” to the hands and the surface of the table. Slice the kolobok from the dough and place it in a deep bowl, which is covered with a film or a towel sprinkled with flour. Now let the dough fit 40-60 minutes.
5. 
     Take care of the patty filling. Pour the frozen cherry into boiling water. If you have fresh berries available, feel free to skip this step.
6. 
     Remove the seeds from the cherry and drain the juice from it. Sprinkle the berries with sugar and flour. Stir the filling evenly. Cherry filling should not be watery.
7. 
     The whitened, pretty grown dough is ready to go.
8. 
     Roll out the dough on a table, lightly sprinkled with flour, into a layer no thinner than 1 cm. For lush pies, a layer thickness of 1.5 cm is suitable. Cut a wide cup of dough out of a cup. Put cherries to taste in the middle of each piece. Enough 3-4 large cherries for one pie.
9. 
     Connect the opposite sides of the circle by pressing them firmly with your fingers and slightly working the center.
10. 
      Blind the following sides of the pie together, walking your fingers in both directions, from the center to the edges, forming a tight seam. Put the pies on a baking sheet covered with baking paper with a seam at the bottom. Lubricate products with vegetable oil or strong black tea.
11. 
      Preheat the oven to 220 degrees. The pies during this time should increase in size, having passed the stage of final proofing. Bake pies in a hot oven at 200 degrees for about 20-25 minutes. Pre-wet the oven. To do this, place a refractory container with water in it. A small pan is also suitable. The amount of water in it should be enough for the entire process of baking products. In extreme cases, water can be added.
12. 
    Remove the hot and rosy pies from the oven and leave on the baking sheet for a few minutes. Then remove the treat from the paper, cool and serve.

COMPOSITION

FILLING

500g pitted cherries, 1/4 cup + 2 ~ 3 tablespoons sugar, 1 tablespoon with a starch slide

DOUGH

1 + 1/4 cup flour4 tsp cocoa 50g icing sugar, 2 tsp baking powder, 4 tbsp. Refined vegetable oil, ~ 12 h. Tablespoons of water

In a bowl, mix flour, cocoa, icing sugar and baking powder.
   Pour in refined oil.

Stir so that the oil is evenly distributed.
   Flour will take the form of oily grains.

Pour 10 teaspoons of water and mix.
   Pour one teaspoon of water and mix until a soft dough forms.
   Put the dough in the refrigerator while preparing the filling.

Filling
   Put cherries in a bowl. If the cherry is frozen - thaw (to speed up the process - in the microwave).
   Pour the cherry with a quarter cup of sugar, mix and leave for 15 minutes.

Drain the cherry through a colander.
   (Cherry juice is not needed in this recipe. It can be used in other dishes or diluted with water and drunk.)

Pie assembly
   Remove the dough from the refrigerator.
   Put on a sheet of baking paper.
   Flatten with a palm, and then roll into a thin circle.
   The thickness of the dough should be small, otherwise there will be a sensation of stiffness.

Sprinkle a layer of dough with starch through a fine sieve in an even layer.

Put the strained cherries and bend the edges of the pie to the filling. To prevent the edges from puffing, you can pinch them in several places.

If the cherry was frozen, then sprinkle it on top with a little sugar.
   If the cherry is fresh, then additional sugar is not needed.
   Transfer the pie with the paper onto a baking sheet.
   Preheat the oven to t \u003d 200 ~ 220 ° C and put the pie in it for 20 minutes.

Yeast dough, in my opinion, is just a lifesaver! Knead the dough, but more, and for yourself)) Do you want - rolls, do you want - rolls, do you want - sweet cakes, do you want - salty!

I almost always make yeast dough unsweetened. In recent years, I have not put sugar in it at all! Even a teaspoon, which is usually presented as absolutely necessary for raising yeast. I don’t know ... my dough rises well without it. I don’t agree with the fact that yeast does not like salt 🙂 And you? ..

As a filling, I chose cherries. In my opinion, the most delicious berry pies are obtained with it and with currants! With us they always go with a bang regardless of the type of dough and other ingredients 🙂 I took fresh cherry, since it has already begun to ripen in our area. But you can use frozen, if that's more convenient for you.

Let's get started? 😉

Ingredients:

For the test:

• wheat flour - 1000 g
• dry yeast - 11 g
• salt - 1 tsp
• sunflower oil - 50 ml
• filtered water - 400 ml

For filling:

• fresh cherry - 700 g
• sugar - 1 cup
• starch - 4 tbsp

Cooking:

I started with the test, as it takes time not only to knead, but also to rise.
  So, in a convenient roomy container sifted all the flour at once.

Then she poured quick-acting yeast and salt.
  Thoroughly mixed the dry ingredients.

Poured in filtered water and began to knead the dough.

Poured in sunflower oil.
  Which one to use? To your taste. I added fragrant, but you can take refined.

After distributing the butter in the dough, I knead it for about 10 minutes until smooth.

I covered it and put it in a warm place. Now there is no problem with this - even in cooler weather, my balcony is still warm. The main thing is that there are no drafts. Therefore, in front of an open window, you do not need to set;)

I waited for the dough to rise.

She hugged him, covered him again and returned to the warmth until she rose again.
  In principle, you can do without this, if there is absolutely no time. However, I would still recommend to wait and wait until the dough rises again. In this case, the baking is softer and tastier, especially lean.

Engaged in stuffing.
  She rinsed the cherry with cool water and squeezed the seeds out of it.

The dough that rose a second time was divided into two parts - one made a little more than the other.

Most of it was rolled out to fit the shape, but with an allowance on the sides.
  And my form is big!)) 35x26 cm!
  Moved the dough with a rolling pin into a mold greased with sunflower oil.
  Sprinkled with two tablespoons of starch.

I laid out part of the cherry, sprinkled with sugar.

Next I laid out the remaining berries and again fell asleep from sugar.

Powdered top with starch.

Now the turn has reached a smaller part of the test. You can simply roll it to the size of the mold or a little less, stick it with a fork (so that steam escapes during baking) and cover it with a filling pie.
  I went the other way - rolled out and cut into strips.

Attention!
  Do not make the strips too thin, otherwise they will turn out stiff.
In any case, be careful not to overdry the pie!

I located part of the strips along the cake, part across, making a "mesh".

Sent to bake at a temperature of 180 "C for 45 minutes.
  If you bake a smaller cake, then the baking time can be reduced by 10-15 minutes by checking the readiness with a wooden skewer.

She took the cake out of the oven, covered the entire surface with foil, and a towel over it. Let the cake cool. Thanks to this procedure, the top will be soft.

That's all! Tasty, fragrant, juicy and at the same time lean pie is ready! ;)

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Lean pastries can be no less tasty and healthy than ordinary. Today I suggest you cook an incomparable lean cherry pie. The delicate taste of cherries and a thin, slightly crumbly dough are amazingly combined in this baking. Such pastries are a great occasion to gather your whole family for a cup of tea. The lean cherry pie turns out to be very tasty, it can be served both in a warm and in a cooled form.

Ingredients

To make lean cherry pie you will need:
For the test:
warm water - 130 ml;
vegetable oil - 80 ml;
sugar - 1 tbsp. l .;
salt - a pinch;
flour - 350 g.
For filling:
frozen seedless cherries - 300-400 g;
sugar - 2 tbsp. l .;
corn starch - 3 tbsp. l
For sprinkling:
icing sugar - 1-2 tsp

Cooking steps

Add warm water and vegetable oil to the flour mixture, mix and knead the dough.

Separate a small piece from the dough (as in the photo). This small piece will be needed to decorate the cake.

Grease a baking dish (I used a cast-iron frying pan with a diameter of 26 cm) with butter or cover it with parchment. Roll out most of the dough a little, shift it into a mold, stretch the dough into the mold with your hands, forming sides. In order to make the sides more beautiful, you can press the sides with a fork (as in the photo).

Sprinkle dough on top with 1 tablespoon of corn starch.

To make the filling, combine frozen cherries (cherries do not need to be thawed), sugar and 2 tablespoons of corn starch, mix gently with rotary movements.

Put the filling on the dough over the starch.

Bake the cake in a preheated oven for 45-50 minutes at a temperature of 170-180 degrees (until golden brown dough).

Allow the baking to cool completely, then remove from the mold.

The lean cherry pie is ready, it can be served both warm and cold, sprinkled with powdered sugar. Thanks to the amazing combination of filling and dough, the cake is very tasty. When baking, cherries give part of the juice, the juice is mixed with sugar and starch, forming a light kissel. Tasty - not that word!