Cherry pie

Bread 471 Last Update: Jul 11, 2021 Created: Jul 11, 2021 0 0 0
Cherry pie
  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: 1 hours
  • Calories: 3008
  • Difficulty: Easy
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A detailed recipe for an open cherry pie, which we will cook without yeast. Tender and crumbly shortbread dough will become the basis of this delicious homemade baking, and the amount of juicy and thick berry filling will pleasantly surprise you. Have you tried shortbread cherry pie yet? Hurry to the kitchen!

Shortcrust pastry for the pie can be made either by hand or using a food processor. Cherries for the filling are suitable both fresh and frozen - I indicate the net weight without pits. Corn starch, of course, can be replaced with potato, but in the first case, the filling will turn out transparent and without the characteristic starchy aftertaste.

Ingredients

Directions

  1. To make the cherry pie, we need the following ingredients: cherries, granulated sugar and powdered sugar, wheat flour, butter, cornstarch, and egg yolks.
  2. I am making cherry pie shortcrust pastry in a food processor (metal knife attachment). Read how to do this without electric assistants in this detailed recipe. So, first, we need about an hour before making the shortcrust pastry to get the butter (110 grams) out of the refrigerator and put it on the kitchen table so that it becomes very soft. It happens that there is not enough time or you did not plan to cook shortbread dough, then you can hold it a little in the microwave on the Defrost mode - 20 seconds. Add 100 grams of powdered sugar and two egg yolks to the soft butter.
  3. We punch everything to homogeneity. You should have a smooth and tender creamy mass. You will have the same yellow dough color if you use homemade chicken eggs.
  4. Now, be sure to sift the wheat flour (250 grams) and add it to the fatty base.
  5. With pulsating movements, we achieve that the shortbread dough resembles a large buttery crumb. There is no need to achieve uniformity!
  6. We take a baking dish (you can not only round - I have a diameter of 24 centimeters, but also square or rectangular). We shift the shortbread dough.
  7. We make the bottom and sides, carefully distributing the dough with our hands.
  8. At the bottom, prick the dough a little with a fork so that it does not swell and deform during the baking process. Now you need to put a load on top so that the shortbread dough does not rise when baking. I use lentils for this, but you can use any legumes or special balls. Put baking paper on the dough, on top of an even layer - beans and in a hot oven for 15 minutes at 180 degrees.
  9. While the base for the cherry pie is baking, prepare the filling. My cherries and dry.
  10. Remove the bones in any convenient way.
  11. We put the berries in a saucepan - in total there should be 700 grams of cherries (weight without pits). If using frozen berries, just let them thaw right in the saucepan.
  12. Add 120 grams of granulated sugar and 45 grams of cornstarch to the cherries. If you use potato, 30-32 grams is enough.
  13. Mix berries with sugar and starch.
  14. We put on medium heat and, stirring constantly, we boil until the cherry juice thickens. As soon as the cherries are in the jelly, he removes the future pie filling from the fire.
  15. During this time, the base for our cherry pie has taken hold. We remove the load and send the form to the oven for another 15 minutes, so that the bottom is also baked.
  16. This is what shortbread dough looks like after baking - it is already completely ready. We do not turn off the oven, maintaining the temperature at 180 degrees.
  17. Gently transfer the still hot cherry filling into a mold with shortbread dough, level with a spoon or spatula.
  18. We bake in a hot oven for about 10 minutes at 180 degrees. Let me remind you that I cook in a gas oven on the lower mode without convection.
  19. Cherry shortbread is good even hot, but let it cool until warm. This is how the cut of the share looks like 15 minutes after the oven - the filling is warm, it spreads slowly and lazily. Unusually delicious with a ball of homemade Sundae!
  20. And here I cut the pie after cooling completely and even let it stand in the refrigerator for about an hour. It turns out to be a perfect cut, while the shortbread dough remains crumbly, tender and sweet, and the thick cherry filling pleasantly sets off its sweetness with its characteristic sourness.

Cherry pie



  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: 1 hours
  • Calories: 3008
  • Difficulty: Easy

A detailed recipe for an open cherry pie, which we will cook without yeast. Tender and crumbly shortbread dough will become the basis of this delicious homemade baking, and the amount of juicy and thick berry filling will pleasantly surprise you. Have you tried shortbread cherry pie yet? Hurry to the kitchen!

Shortcrust pastry for the pie can be made either by hand or using a food processor. Cherries for the filling are suitable both fresh and frozen - I indicate the net weight without pits. Corn starch, of course, can be replaced with potato, but in the first case, the filling will turn out transparent and without the characteristic starchy aftertaste.

Ingredients

Directions

  1. To make the cherry pie, we need the following ingredients: cherries, granulated sugar and powdered sugar, wheat flour, butter, cornstarch, and egg yolks.
  2. I am making cherry pie shortcrust pastry in a food processor (metal knife attachment). Read how to do this without electric assistants in this detailed recipe. So, first, we need about an hour before making the shortcrust pastry to get the butter (110 grams) out of the refrigerator and put it on the kitchen table so that it becomes very soft. It happens that there is not enough time or you did not plan to cook shortbread dough, then you can hold it a little in the microwave on the Defrost mode - 20 seconds. Add 100 grams of powdered sugar and two egg yolks to the soft butter.
  3. We punch everything to homogeneity. You should have a smooth and tender creamy mass. You will have the same yellow dough color if you use homemade chicken eggs.
  4. Now, be sure to sift the wheat flour (250 grams) and add it to the fatty base.
  5. With pulsating movements, we achieve that the shortbread dough resembles a large buttery crumb. There is no need to achieve uniformity!
  6. We take a baking dish (you can not only round - I have a diameter of 24 centimeters, but also square or rectangular). We shift the shortbread dough.
  7. We make the bottom and sides, carefully distributing the dough with our hands.
  8. At the bottom, prick the dough a little with a fork so that it does not swell and deform during the baking process. Now you need to put a load on top so that the shortbread dough does not rise when baking. I use lentils for this, but you can use any legumes or special balls. Put baking paper on the dough, on top of an even layer - beans and in a hot oven for 15 minutes at 180 degrees.
  9. While the base for the cherry pie is baking, prepare the filling. My cherries and dry.
  10. Remove the bones in any convenient way.
  11. We put the berries in a saucepan - in total there should be 700 grams of cherries (weight without pits). If using frozen berries, just let them thaw right in the saucepan.
  12. Add 120 grams of granulated sugar and 45 grams of cornstarch to the cherries. If you use potato, 30-32 grams is enough.
  13. Mix berries with sugar and starch.
  14. We put on medium heat and, stirring constantly, we boil until the cherry juice thickens. As soon as the cherries are in the jelly, he removes the future pie filling from the fire.
  15. During this time, the base for our cherry pie has taken hold. We remove the load and send the form to the oven for another 15 minutes, so that the bottom is also baked.
  16. This is what shortbread dough looks like after baking - it is already completely ready. We do not turn off the oven, maintaining the temperature at 180 degrees.
  17. Gently transfer the still hot cherry filling into a mold with shortbread dough, level with a spoon or spatula.
  18. We bake in a hot oven for about 10 minutes at 180 degrees. Let me remind you that I cook in a gas oven on the lower mode without convection.
  19. Cherry shortbread is good even hot, but let it cool until warm. This is how the cut of the share looks like 15 minutes after the oven - the filling is warm, it spreads slowly and lazily. Unusually delicious with a ball of homemade Sundae!
  20. And here I cut the pie after cooling completely and even let it stand in the refrigerator for about an hour. It turns out to be a perfect cut, while the shortbread dough remains crumbly, tender and sweet, and the thick cherry filling pleasantly sets off its sweetness with its characteristic sourness.

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