Pie with cherries and sour cream filling

Step-by-step preparation

Cooking time: 2 hr 30 mins

1. STEP 1

   

   How to bake a cherry pie? Prepare the ingredients for the sand base. The oil should be at room temperature. To do this, you need to remove it from the refrigerator about half an hour before cooking. Take premium quality wheat flour. Salt will allow the taste of the finished cake to develop brighter.

2. STEP 2

   

   In a bowl, combine butter, sugar, salt and baking powder. Lightly whisk the sugar into the butter so that when using the mixer it does not scatter to the sides.

3. STEP 3

   

   Using a mixer, beat the butter until fluffy, about 4 minutes.

4. STEP 4

   

   Sift the wheat flour. Sifting flour, as well as baking powder, are responsible here for the friability of the base.

5. STEP 5

   

   Knead the dough. First, mix it with a tablespoon and then quickly form the dough into a ball. The speed of working with shortcrust pastry is determined by the speed at which the butter melts. The longer you knead, the more the butter melts from the warmth of your hands, the more flour you will need (otherwise the dough will be liquid), and accordingly, the tougher the cake will be. We try to avoid all this.

6. STEP 6

   

   Distribute the dough in a baking dish, the bottom of which is greased with a drop of sunflower oil. The thickness of the cake at this stage is about 5 mm, make the sides about 3 cm high. I have a silicone mold, 18 cm in diameter. Place the cake in the refrigerator for at least half an hour.

7. STEP 7

   

   Let's prepare the ingredients for the filling. First defrost the frozen cherries and lightly squeeze out the excess moisture, but without fanaticism! Just rinse fresh ones and remove the seeds. Sour cream needs fat (from 20% and above), but I tried making a pie with 15% sour cream. In this case, simply increase the amount of starch by 20%. The result will be a little different, but it will also please you.

8. STEP 8

   

   To fill, combine the chicken egg and sugar in a separate bowl.

9. STEP 9

   

   Beat the egg with a mixer until fluffy for a couple of minutes. Then add starch and vanilla sugar and beat again. Starch is needed here to compact the structure and maintain the stability of the delicate filling. Don’t get carried away with starch, otherwise the filling will look more like a dense, dense curd (cream).

10. STEP 10

    

    Add sour cream. Sour cream can be replaced with thick yogurt of classic taste.

11. STEP 11

    

    Beat all ingredients until smooth. The filling is ready!

12. STEP 12

    

    Place the cherries on the sand base and fill with sour cream mixture. Bake the pie in an oven preheated to 160°C for 1-1.5 hours. The exact time and temperature will vary depending on your oven. You can learn about the operating features of ovens by reading a separate article, link at the end of the recipe. Focus on stabilizing the liquid pour (especially in the center) and browning.

Comments on the recipe

Natalia M

18.10.2023

4.6

The cherries are already ripening on the tree, and there is a small supply left in the freezer. To spend it quickly, I baked a pie with cherries and sour cream filling. In general, I’m a big fan of shortbread pies with filling, and then there’s the cherry with its wonderful sourness. I kneaded the dough with a silicone spatula; it is convenient to rub soft butter and sugar with it. I sifted the flour and quickly kneaded it with my hands. By the way, all the flour was gone, but no additional flour was needed. The dough turned out soft and elastic. Easily distributed it over the bottom and sides of the mold. My mold is 20 cm in diameter, I made the sides 2 cm. I pre-defrosted the frozen cherries, leaving them on the table in a sieve. I mixed the filling with a whisk until the sugar dissolved and poured it over the cherries. I baked the cake for 40 minutes at 180°. Literally in the last minutes the top of the filling turned brown, I like such an appetizing crust). At first the cake was soft and tended to break, so I left it alone until it cooled completely. After this, the cake froze, the pie was easily removed from the mold and cut into pieces. It's so delicious! It has everything in moderation; the sourness of the cherry goes well with the sweet filling and shortbread. But this pie tastes best after a couple of hours in the refrigerator with cherry compote!