Delicious cherry pie
This delicious cherry pie truly delights everyone who has tried it. Which is not at all surprising! Divinely soft butter-almond biscuit with a hint of lemon in taste and sourness of juicy cherries is addictive from the first try. This cake is good both warm and cold, and you can serve it not only for everyday, but also for the festive table. What is especially nice, preparing a delicious cherry pie is not too long and quite simple, so even if you do not consider yourself an advanced housewife, follow the instructions of our step-by-step recipe and do not doubt the excellent result!
Ingredients
Servings 10- cherry - 800-900 gr. fresh with bones or 400 gr. frozen pitted
- ready-made powdered sugar - 2-3 tbsp. spoons
- butter - 250 gr.
- granulated sugar - 250 gr.
- natural vanilla sugar - 2 teaspoons without a slide (optional)
- zest of ½-1 medium lemon, about 150 gr.
- eggs - 5-6 medium (with a total weight of about 325 gr.)
- wheat flour of the highest grade - 150 gr.
- corn or potato starch - 100 gr.
- whole kernels of almonds, hazelnuts or walnuts - 150 gr.
- baking powder - 2 teaspoons without a slide
Cooking
Step 1
Take the butter out of the fridge 2-3 hours before making a delicious cherry pie to make it very soft, creamy, or soften it in the microwave right before cooking. Remove the eggs 1 hour before cooking to warm them up a bit.
Step 2
Prepare the almonds for the cherry pie. Peel the whole almond kernels from the dark skin (if necessary - see "Note to the hostess"). Grind nuts in a blender.
Step 3
If you are using fresh cherries, wash them, pat dry with paper towels, and remove the pits. If the cherries are frozen, you need to take them out of the freezer after preparing the dough, in paragraph 12.
Step 4
Turn on the oven and heat it to 3.5 (180°C) or according to the recommendations in the instructions for your oven for baking biscuit dough.
Step 5
Wash the lemon for the pie with warm soapy water and pour over boiling water to wash off the layer of preservatives from its surface, then wipe it with a paper towel or towel.
Step 6
Using a scale, measure out individual small containers of the required amount of granulated sugar with vanilla sugar and flour with starch and baking powder according to the recipe.
Step 7
Put butter of creamy consistency in a bowl for kneading pie dough with a volume of at least 3.5 liters and beat with a mixer with ordinary whisks, then add sugar and vanilla sugar to it in two or three steps, each time beating the mixture until fluffy.
Step 8
Grate to the whipped butter with sugar, the base of the pie dough, the lemon zest on a fine grater and mix everything thoroughly with a spatula or a tablespoon.
Step 9
After that, beat the eggs one at a time into the mixture (or “for the lazy” - first 2 eggs, then 3), each mixing the contents of the bowl with the usual whisks of the mixer in one direction.
Step 10
In two steps, add wheat flour with starch and baking powder into the egg-butter mass, the base of the pie dough, sifting them through a sieve (do not forget to scrape the rest of the unmixed ingredients from the edges of the container at the end and mix them into the total mass). Swap your regular mixer beaters for yeast dough beaters.
Step 11
Add chopped nuts to the pie dough and gently mix everything with a mixer at low speed. The dough should be quite thick and sticky. If you have the opportunity, put it in the refrigerator for 15-30 minutes (so that it cools slightly and rises better later), covering the bowl with plastic wrap on top.
Step 12
If you are using frozen cherries, remove them from the freezer, transfer to a bowl or other deep, non-oxidizing container, and leave at room temperature.
Step 13
Line a large aluminum baking sheet (21x32 cm, 5 cm high) or any other similar area you have with non-stick baking paper.
Step 14
Spread the cherry pie dough on a baking sheet and smooth the surface with a spoon or silicone spatula. The latter is much easier to do.
Step 15
Spread previously prepared pitted fresh cherries or slightly thawed frozen ones evenly over the dough, without pressing, first draining the juice from them.
Step 16
Place the cake in the oven and bake until the top is golden brown at 3.5 (180°C), about 50-60 minutes, or as directed in your biscuit oven's instructions. To check its readiness after the specified time, stick a wooden stick or a toothpick into the middle of the pie: if there are no traces of dough left on it, the pie is baked; if the dough sticks, keep it in the oven for another 5-10 minutes.
Step 17
Cool the finished delicious cherry pie (it can be until warm) on a baking sheet, then cut into portions. Serve by sprinkling (optionally) all or each serving with icing sugar through a fine sieve. Enjoy your meal!
Step 18
Store the rest of the completely cooled cherry pie in the same baking sheet it was baked in at room temperature for up to 5-6 hours, uncovered. But it will be better if you put them in the refrigerator (especially in summer), covering the form with plastic wrap. Then the shelf life (at 5-6 ° C) will increase to 2-3 days. In my opinion, the cake becomes even tastier after standing in the cold.