Cherry pie with sour cream filling

The family asks to bake this cake every time! Recently, this pie, perhaps, is the most successful and often requested for repetition from my family. A delicate sandy base, sweet sour cream filling and light sourness of cherries are the components of the success of this cute pie.
UnicornSteakAuthor avatar
The author of the recipe

Composition / ingredients

servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 8 % 5 g
Fats 25 % 16 g
Carbohydrates 68 % 44 g
296 kcal
GI: 32 / 2 / 66

Step-by-step cooking

Cooking time: 2 h 30 min
  1. Step 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 get it out of the refrigerator about half an hour before cooking. Take wheat flour, of the highest grade. Salt will allow the taste of the finished cake to open up brighter.

  2. Step 2:

    Step 2.

    In a bowl, combine the butter, sugar, salt and baking powder. Lightly stir the sugar into the butter with a whisk, so that when working with the mixer it does not fly apart.

  3. Step 3:

    Step 3.

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

  4. Step 4:

    Step 4.

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

  5. Step 5:

    Step 5.

    Knead the dough. First mix it with a tablespoon, and then quickly form a ball of dough. The speed in working with the sand dough is due to the rate of melting of the oil. The longer you knead, the more the butter melts from the heat of the hands, the more flour will be needed (otherwise the dough will be liquid), respectively, the tougher the cake will be. We try to avoid all this.

  6. Step 6:

    Step 6.

    Spread 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. My form is silicone, 18 cm in diameter. Put the cake in the refrigerator for at least half an hour.

  7. Step 7:

    Step 7.

    Prepare the ingredients for the filling. First, defrost the frozen cherries and slightly squeeze out excess moisture, but without fanaticism! Just rinse the fresh one and remove the bones. Sour cream needs fat (from 20% and above), but I tried to make 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.

  8. Step 8:

    Step 8.

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

  9. Step 9:

    Step 9.

    With a mixer, beat the egg until fluffy for a couple of minutes. Then add the starch and vanilla sugar and whisk again. Starch is needed here to seal the structure and maintain the stability of the delicate filling. Do not get carried away with starch, otherwise the filling will be more like a dense, dense curd (cream).

  10. Step 10:

    Step 10.

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

  11. Step 11:

    Step 11.

    Whisk all the ingredients until smooth. The fill is ready!

  12. Step 12:

    Step 12.

    Put the cherries on the sand base and pour the sour cream mixture. Bake the pie in a preheated oven to 160 ° C for an hour and a half. Focus on stabilizing the liquid filling (especially in the center) and browning.

A very successful and simple pie made from available ingredients. Instead of cherries, any berry with sourness will fit here: black or red currants, raspberries.

The cake turns crumbly, does not swell when baking. The filling is tender, literally melts in the mouth. And the sourness of the cherry is perfectly combined with the overall sweetness of the pie.

Bon appetit!

Be prepared for the fact that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !

Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.

Caloric content of the products possible in the composition of the dish

  • Sour cream with 30% fat content - 340   kcal/100g
  • Sour cream of 25% fat content - 284   kcal/100g
  • Sour cream with 20% fat content - 210   kcal/100g
  • Sour cream of 10% fat content - 115   kcal/100g
  • Sour cream - 210   kcal/100g
  • Chicken egg - 157   kcal/100g
  • Egg white - 45   kcal/100g
  • Egg powder - 542   kcal/100g
  • Egg yolk - 352   kcal/100g
  • Ostrich egg - 118   kcal/100g
  • Granulated sugar - 398   kcal/100g
  • Sugar - 398   kcal/100g
  • Sour cherry - 52   kcal/100g
  • Sweet cherry - 64   kcal/100g
  • Dried cherries - 292   kcal/100g
  • Canned cherries - 61   kcal/100g
  • Butter 82% - 734   kcal/100g
  • Amateur unsalted butter - 709   kcal/100g
  • Unsalted peasant butter - 661   kcal/100g
  • Peasant salted butter - 652   kcal/100g
  • Melted butter - 869   kcal/100g
  • Salt - 0   kcal/100g
  • Wheat flour - 325   kcal/100g
  • Sunflower oil - 898   kcal/100g
  • Refined sunflower oil - 899   kcal/100g
  • Baking powder dough - 79   kcal/100g
  • Vanilla sugar - 379   kcal/100g
  • Corn starch - 329   kcal/100g

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