Cherry pie

Beware: this cherry pie is addictive from the first try! Having tasted it once, you will want to do it again and again: the combination of a crumbly base with berries and a delicate sour cream filling is surprisingly harmonious, it is impossible to imagine better. There are a lot of recipes for cherry pie, but this one, in our opinion, is one of the most successful. To make the filling perfect, be sure to use thick fat sour cream for its preparation, ideally a farmer's one. Well, you can take any berries, including frozen ones: the pie will definitely not get worse from this!

How to cook Cherry pie

Step 1

cherry pie

Prepare the cherry pie dough. To do this, cut the cold butter into cubes. Sift the flour into the bowl of a food processor. Add oil and grind.

Step 2

cherry pie

Beat the egg into the buttery crumbs, add sugar and salt. Stir. If necessary, you can pour 1-2 tbsp. l. cold drinking water. Knead the cherry pie dough until smooth.

Step 3

cherry pie

Take the dough out of the bowl of the food processor and put it on the work table. Shape it into a ball and wrap it in cling film. Place in refrigerator for at least 30 minutes.

Step 4

cherry pie

Heat the oven to 180°C. Roll out the cooled dough for the pie on a working table dusted with flour into a round layer 4-5 mm thick and transfer to a baking dish with a diameter of 22-24 cm. Form the sides, prick with a fork and bake for 10 minutes.

Step 5

cherry pie

While the crust is baking, prepare the cherry pie filling. In a large bowl, lightly beat eggs with sour cream, lemon juice, 150 g sugar and salt. Add the sifted flour and mix well.

Step 6

cherry pie

Remove the pie crust from the oven and leave for 10 minutes. Spread cherries on top. Pour the base of the pie with the sour cream and egg mixture and sprinkle with the remaining sugar.

Step 7

cherry pie

Raise the oven temperature to 200°C. Place cherry pie in it and bake for 10 minutes. Then reduce the temperature to 175°C. Bake the cake for another 30 minutes. Let the cherry pie cool completely in the pan. Place in refrigerator for at least 3 hours.

Cherry pie - FAQ About Ingredients, Baking Time and Storage

Yes, you can use frozen cherries. Make sure to thaw them completely and drain any excess liquid before adding them to the sour cream mixture to prevent a soggy pie.
Greek yogurt is a good substitute for sour cream. It will offer a similar tangy flavor and creamy texture. You can also use crème fraîche.
The baked cherry pie can be stored in the refrigerator for up to 3-4 days. Make sure to cover it loosely with plastic wrap or foil to prevent it from drying out.
Yes, you can freeze the baked cherry pie. Wrap it tightly in plastic wrap, then in aluminum foil, and freeze for up to 2-3 months. Thaw it overnight in the refrigerator before serving.
This recipe is already vegetarian friendly. Ensure that any sugar that you use is processed without the use of bone char.
You can reduce the sugar content slightly, but keep in mind that the sugar contributes to the overall texture and flavor of the pie. Try reducing it by 10-20% initially and adjust to your preference in future bakes.
If the crust is browning too quickly, you can tent it loosely with aluminum foil during the last part of baking. This will protect it from further browning without interfering with the filling's cooking process.

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