Pie with bird cherry and sour cream

Step-by-step preparation

Cooking time: 6 hr

1. STEP 1

   

   How to make a pie with bird cherry and sour cream? Start by preparing the yeast dough. As always, all products should be at room temperature.

2. STEP 2

   

   Prepare the dough by activating the yeast. Mix 1 tsp. sugar from the total volume with 1.5 tsp. dry instant yeast (measured spoon, cut off). Pour warm milk at 38° - 40°, leave in a warm place for 15 - 20 minutes, until a foamy cap appears. If the cap does not appear, the yeast is inactive and must be replaced. You can cook with fresh yeast, you will need about 15 grams. Always check the expiration date, this is important.

3. STEP 3

   

   Break the previously washed and dried egg into a bowl. Stir and pour 1 tsp. leaving for lubrication. Add a pinch of salt to the rest, the remaining sugar and beat lightly with a whisk.

4. STEP 4

   

   Add the dough to the egg mixture and mix lightly.

5. STEP 5

   

   Sift the flour into a deep bowl, make a well and gradually pour in the liquid mixture while stirring. Please note that you may need more or less flour than indicated in the recipe. Focus on the consistency of the dough.

6. STEP 6

   

   At the end of the kneading, add pre-melted butter and cooled to room temperature. When it becomes difficult to mix in the bowl, transfer to the counter and knead the dough for at least 10 minutes. Grease the table and hands with vegetable oil, try not to add more flour. The dough should become smooth, tender and soft, and will not stick to your hands or the table.

7. STEP 7

   

   Round the dough and place it in a clean, lightly oiled bowl. Cover with film and leave to rise in a warm, draft-free place for 1.20 - 1.5 hours. You can use a slow cooker or a slightly warm oven. Be careful about the temperature; yeast cells die at 50°C.

8. STEP 8

   

   The finished dough will increase approximately 2.5 times. This is how my dough rose after 1 hour 20 minutes, the finished weight is 590 g.

9. STEP 9

   

   Lightly dust the table with flour or grease it with oil. Lay out the dough, knead it slightly, shape it into a loaf and separate 1/3. Cover the smaller part with anti-airing film.

10. STEP 10

    

    Round most of it into a ball, lightly press it into a flat cake, and then roll it out to about 1 cm thick. Make the diameter of the flat cake 2 - 3 cm larger than the diameter of the mold. I used a springform pan d 24 cm, this is the optimal size for the given amount of ingredients.

11. STEP 11

    

    Grease the bottom and sides of the pan with vegetable or butter and dust with flour. Using a rolling pin, transfer the rolled out dough into the mold, carefully straighten it and form a side 2-3 cm high. Cover with film and leave for 20 minutes. During this time, prepare the filling.

12. STEP 12

    

    Products for filling. Bird cherry and cottage cheese should warm to room temperature, remove them from the refrigerator in advance, about 30 minutes before. Cottage cheese is suitable for any fat content, but it should not be too dry or, on the contrary, wet, an average of 5 - 9% is good. I use store-bought bird cherry, ready-made puree, pureed with sugar. You can use homemade preparations; to do this, fresh bird cherry is rubbed through a sieve and the resulting puree is mixed with sugar.

13. STEP 13

    

    Prepare the filling. Mash the cottage cheese thoroughly with a fork; it is not necessary to wipe or punch it with a blender. Add bird cherry, sugar and 1 tbsp. with a heap of starch, mix well. Let it sit for the sugar to dissipate. Taste it, it should suit you right away, adjust the sugar to suit you if necessary.

14. STEP 14

    

    Form a pie. Sift 1 tbsp onto the dough, bottom of the future pie. corn starch, distribute it evenly not reaching the edge 1 - 1.5 cm. Then lay out all the filling and smooth it within the borders of the starch. Starch will not allow the filling to run through or dampen the dough, the finished pie will be tender, with a beautiful cut.

15. STEP 15

    

    Roll out the small piece of dough set aside to fit the mold. Cover the filling and pinch the edges gently but thoroughly. Make cuts with culinary scissors, cover with film and leave for 10-15 minutes. Then add 1 tsp to the cast egg. milk, shake and brush the top. Bake in a preheated oven at 190°C for about 20-25 minutes, until golden brown. Determine the time according to your oven.

16. STEP 16

    

    While the pie is baking, prepare the filling. You just need to mix the thick sour cream with sugar with a fork. Do not use a whisk or mixer so as not to make the sour cream liquid. Do not put it in the refrigerator so that the sugar has time to disperse.

17. STEP 17

    

    Hold the finished pie for 2-3 minutes in the slightly open oven, then remove and let cool slightly in the pan. Run a thin blade along the edge, remove the cake and let cool completely. Just cover the cooled pie with sour cream filling, smooth the top and apply drops of bird cherry puree.

18. STEP 18

    

    Use a toothpick to make any pattern or random patterns of your choice. Place the pie in the refrigerator to soak and stabilize the filling for a couple of hours, or overnight. Don't forget to cover the cake, I put it in a special container for the cake.

19. STEP 19

    

    The pie should be cut when it has cooled. It is well soaked in the filling, the bird cherry filling is juicy and moist. With delicate, rich dough - perfect harmony. The pie is good for an everyday table, corporate tea party and even for a holiday. It's filling, but has fewer calories than many cakes. You will receive a lot of compliments for its taste and appearance!