Cherry pie

Name: Cherry pie
Total time: 2 h
Yield: 8
Ingredients: pitted cherries - 450 g; eggs - 2 pcs.; sour cream with a fat content of 30% - 200 g; lemon juice - 1 tbsp. l.; sugar - 180 g; salt - 1/2 h. l.; flour - 120 g; butter - 125 g; flour - 250 g; egg - 1 pc.; sugar - 1 tbsp. l.; salt - on the tip of a knife

Cookinero 8 Nov 2022

18050

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

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

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

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

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

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

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

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.

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Cooking time: 2 h

Servings: 8

Calories: 509.5 kcal

Fats: 23.3

Proteins: 7.8

Carbohydrates: 67.6

Ingredients

pitted cherries - 450 g

eggs - 2 pcs.

sour cream with a fat content of 30% - 200 g

lemon juice - 1 tbsp. l.

sugar - 180 g

salt - 1/2 h. l.

flour - 120 g

butter - 125 g

flour - 250 g

egg - 1 pc.

sugar - 1 tbsp. l.

salt - on the tip of a knife

Cherry pie - FAQ About Ingredients, Baking Time and Storage

Can I use frozen cherries for the filling?

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.

What can I use instead of sour cream in the filling?

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.

How long can I store the cherry pie?

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.

Can I freeze the cherry pie?

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.

How can I make this into a vegetarian cherry pie?

This recipe is already vegetarian friendly. Ensure that any sugar that you use is processed without the use of bone char.

Can I reduce the sugar content in the filling?

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.

My pie crust is browning too quickly, what can I do?

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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