Cherry and sour cream pie

Step-by-step cooking

1. Step 1:

   

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

2. Step 2:

   

   Prepare the sourdough by activating the yeast. Mix 1 tsp of sugar from the total volume with 1.5 tsp of dry fast-acting yeast (measuring spoon, cut). Pour warm milk 38 ° - 40 °, leave in a warm place for 15-20 minutes, until a foam cap appears. If the cap does not appear, the yeast is inactive and needs to be replaced. You can cook with fresh yeast, it will take about 15 grams. Always check the expiration date, this is important.

3. Step 3:

   

   In a bowl, break the previously washed and dried egg. Stir and pour 1 tsp. leaving for lubrication. In the rest, add a pinch of salt, the remaining sugar and whisk lightly with a whisk.

4. Step 4:

   

   Add the sourdough to the egg mixture, mix lightly.

5. Step 5:

   

   Sift flour into a deep bowl, make a hole and gradually pour in the liquid mixture while stirring. Please note that you may have 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 the butter previously melted and cooled to room temperature. When it becomes difficult to stir in the bowl, transfer to the table and knead the dough for at least 10 minutes. Lubricate the table and hands with vegetable oil, try not to add flour anymore. The dough should become smooth, gently soft, will not stick to the hands and the table.

7. Step 7:

   

   Round the dough and transfer it to a clean, lightly greased with vegetable oil bowl. Cover with a film, leave to approach in a warm place without drafts for 1.20 - 1.5 hours. You can use a slow cooker or a slightly warm oven. Be attentive to the temperature, yeast cells die at 50 ° C.

8. Step 8:

   

   The finished dough will increase by about 2.5 times. That's how the dough rose in 1 hour and 20 minutes, the weight of the finished 590 gr.

9. Step 9:

   

   Dust the table a little with flour or oil. Lay out the dough, slightly kneading, shape into a loaf and separate 1/3. Cover the smaller part with a film from wrapping.

10. Step 10:

    

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

12. Step 11:

    

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

13. Step 12:

    

    Filling products. Cherry and cottage cheese should warm up to room temperature, take them out of the refrigerator in advance, 30 minutes in advance. Cottage cheese is suitable for any fat content, but it should not be too dry or on the contrary moist, an average of 5 - 9% will do well. I use store-bought cherry, ready-made puree mashed with sugar. You can use a homemade billet, for this fresh cherry is rubbed through a sieve and the resulting puree is mixed with sugar.

14. Step 13:

    

    Prepare the filling. Mash the cottage cheese thoroughly with a fork, it is not necessary to wipe or punch with a blender. Add the cherry, sugar and 1 tbsp.l. with a mound of starch, mix well. Allow time to stand for the sugar to disperse. Taste it, it should suit you right away, if necessary, adjust the sugar for yourself.

15. Step 14:

    

    Form a pie. On the dough, the bottom of the future pie, sift 1 tbsp.l. corn starch, evenly distribute it before reaching the edge of 1 - 1.5 cm. Then lay out the whole filling and smooth it out within the boundaries of starch. Starch will not allow the filling to run through or damp the dough, the finished cake turns out to be tender, with a beautiful cut.

16. Step 15:

    

    Roll out the postponed small piece of dough according to the size of the mold. Cover the filling and gently but carefully pinch the edge. Make incisions with cooking scissors, cover with a film and leave for 10-15 minutes. Then add 1 tsp of milk to the molded egg, shake and lubricate the top. Bake in a preheated oven at t 190 ° C for about 20-25 minutes, until golden brown. Determine the time by your oven.

17. Step 16:

    

    While the pie is baking, prepare the filling. You just need to mix 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.

18. Step 17:

    

    Hold the finished cake for 2-3 minutes in the slightly open oven, then take it out and let it cool a little in the mold. Pass a thin blade along the rim, remove the cake and let it cool completely. Just cover the cooled cake with sour cream filling, smooth the top and apply drops of cherry puree.

19. Step 18:

    

    Use a toothpick to make any pattern or arbitrary streaks, at your discretion. Put the pie in the refrigerator for impregnation and stabilization of 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.

20. Step 19:

    

    Cut the pie should be cooled. It is well soaked with filling, the cherry filling is juicy, moist. With a gentle, rich dough — perfect harmony. The pie is good for an everyday table, a corporate tea party and even for a holiday. It's hearty, but there are fewer calories than in many cakes. You will get a lot of compliments for its taste and appearance!