There are days when you really need to use your excellent skill sweet pastries. For example, for someone's birthday or Valentine's Day for your soulmate. Preparing cakes is often too expensive and time consuming. I do not want to buy ready-made, it is not so tasty. Then cherry pie comes to the rescue and sour cream filling.
The recipe for this pie can help you out in such a situation. His appearance immediately speaks for itself. This is open pie, which immediately attracts attention due to the beautiful combination of white and dark pink colors. It is prepared on the basis of thin dough, so in the context of the filling retains its attractive appearance. And for lovers of a little sourness in desserts, this pie is the perfect solution.
Another plus is the contrast of tastes. Dessert is based on shortbread dough. Usually it is made absolutely fresh. At the same time, the filling should be sweet. We will do the opposite: we will add a decent amount of sugar to the dough, and in the filling we will only slightly sweeten the sour cream filling. The main thing is not to overdo it. But do not be afraid, the cake will turn out moderately sweet and with a pleasant sour aftertaste, if all proportions are observed.
List of ingredients
- butter - 100 grams;
- wheat flour - 200 grams;
- egg- 3 pieces;
- powdered sugar - 2/3 cup;
- cherry - 400 grams;
- sour cream - 250 grams;
- potato starch - 1 tablespoon;
- vanilla sugar - 2 teaspoons.
As you can see, there are not so many ingredients, but more is not needed.
You can use any berries instead of or with cherries. It makes no difference whether you take frozen or fresh berries. The volume is also approximate, because you can add them to taste. For pouring, you need to take thick, fatty sour cream, it is better to start from 20%.
It should also be explained why we take powdered sugar and not just sugar. Ordinary sugar would not dissolve and would remain creaking crystals on the teeth. And powdered sugar, because of its consistency, calmly mixes and dissolves in any liquids.
We will talk about all the other nuances later. Now let's start cooking!
kneading the dough
As mentioned earlier, we will have shortbread dough. But we'll do it to the best of our ability. simple recipe. Cooking it will be much easier than usual butter dough. And yes, it goes perfectly with the cake itself.
1. The very first thing to take care of is the oil. We need butter at room temperature, well melted. You don’t need to heat it on purpose, because it can turn into a liquid, but we just need a soft oily mass. Therefore, before cooking, remove a pack of butter from the refrigerator in advance. And transfer it to a large bowl.
2. Now we need to grind the butter and powdered sugar. Due to the consistency of both products, this is done in seconds. By the way, we do not use the entire amount of powder, which is indicated at the beginning of the recipe, but only half of it. Together with powdered sugar, add also one teaspoon of vanilla sugar. Grind it all well with each other.
3. We need a liquid component for the dough, it will be the yolk of one egg. We will not need its protein in the future, so you can put it aside, for example, for an omelet. Mix the yolk with the butter-sugar mixture.
4. Now you need to mix flour into the resulting mass. We do it gradually, in small portions. The amount of flour may vary. The dough should be quite elastic. But keep in mind that this is shortcrust pastry, which is by definition tight. On average, it takes one whole glass of flour and another quarter. Roll up a ball from the resulting dough and leave it to “walk” for 10-15 minutes.
We make the basis for the future pie
We need to make a frame for the pie. It, of course, must be made from dough.
1. First you need to roll out our prepared ball of dough into a round layer. It should not be too thin or too thick. A little less than one centimeter thick, but more than five millimeters thick.
2. This layer is laid in a baking dish, while making sufficiently high sides. Place this mold in the freezer for 10 minutes. This will help the dough hold its shape while baking.
3. After that, for the same time, put the form in the oven, heated to 200 degrees. The dough should dry and harden in the form we need. While the finished base is cooling, we will deal with the filling.
Cooking stuffing
The filling is the most important element of the pie. In our recipe, it consists of two parts. The first is berries, the second is a delicate sour cream filling. After preparing all the filling, all that remains is to bake it together with the sand base, and the cake will be ready.
First of all, prepare the berries. Earlier it was said that they can be anything, but we will still focus on cherries. If you use frozen cherries, be sure to thaw them before you start making the pie. If the cherry is fresh, then you need to prepare it. Rinse the berries well and remove the seeds from them.
Secondly, prepare the filling. You need to combine several ingredients together in correct proportions. Take a large container. Break two chicken eggs into it, put all the required amount of sour cream, pour the remaining powdered sugar and vanilla sugar. Now all this must be mixed. You can do this with a mixer, but it's easier to shake everything with a whisk until smooth. You also need to add starch. It will serve to better solidify the filling. Stir.
Forming and baking a cake
In our prepared base, lay out the cherry in the first layer. How dense it will be, it is up to you to decide. The main thing is that it occupies the entire bottom area. Pour our filling on top of the berries. Try to distribute it as evenly as possible. Most likely, she will even cover the berries from above. Make sure that the filling does not fall out of the sides.
Now the form needs to be removed in the oven. Reduce the temperature in it to 160 degrees in advance. Leave the dish there to bake for about 40 minutes. During this time, the filling should have time to thicken.
After the cake is baked, you need to leave it in the refrigerator for at least 1 hour. It is very difficult to resist eating such beauty right away, but try to resist and cool the dessert well!
Here, our cherry pie in sour cream filling and ready. The recipe, as you can see, is simple, does not require a large number of ingredients. The hardest part of this recipe is really just waiting for the cake to cool after it's done. Delight your guests by deciding to serve this dessert for some holiday.
Don't forget to leave a review and bon appetit!
Ingredients
For test:
- wheat flour - 200 g;
- kefir - 50 ml;
- yolk - 1 pc.;
- sugar - 75 g;
- butter - 100 g;
For filling:
- cherries - 400 g;
For filling:
- sour cream - 150 g;
- eggs - 2 pcs.;
- starch - 30 g;
- vanillin - a pinch.
Cooking time - 1.5 hours.
Yield - 6 servings.
lovers shortcrust pastry know very well that products from it are very well combined with berries. One example of such a successful combination is a cherry pie with sour cream pastry filling. It turns out tasty and elegant. Bright sour cherries harmonize well with sweet snow-white filling of sour cream. Having tried to bake such a dessert at least once, you will surely want to cook it again and again. Moreover, this recipe gives scope for culinary creativity. For example, cherries can be combined with other berries or fruits, and if desired, sour cream filling can be replaced with a less high-calorie one - kefir.
How to cook a jellied pie with kefir cherries - a recipe with a photo step by step
First you need to check if everything is available necessary products. To prepare this shortbread pie with cherries and sour cream filling, not only fresh, but also frozen berries are suitable. Ingredients indicate the weight of unpeeled cherries (pitted). Sour cream is better to take fat (at least 20% fat). In this recipe, a baking dish with a diameter of 20 cm was used, so if you have a larger form, you need to slightly increase the amount of pouring and take 200-250 g of sour cream.
Remove the butter from the refrigerator before starting cooking to soften it. If frozen cherries are used, they must also be removed from the freezer in advance so that they defrost a little. Then peel the berries from the seeds, and drain the resulting juice.
To prepare the dough, softened butter must be rubbed with sugar. Add yolk and kefir to it and mix everything well.
Pour the sifted flour a little into the yolk-butter mixture and knead the dough (it is advisable not to knead too long).
Put it in a baking dish (it is better to use a detachable form) and evenly distribute along the bottom and side walls, blinding the sides about 4 cm high. The thickness of the dough should be approximately 0.8 cm. Poke punctures over the entire surface of the dough with a fork, which will prevent the cake from swelling in the future. Put the mold with the dough in the refrigerator for 10 minutes.
Meanwhile, turn on the oven and heat it to 180 degrees. Bake the base for the pie at this temperature for 15 minutes (it should not be completely baked, but only until half cooked). If suddenly the cake nevertheless began to swell, you need to make several punctures in it with a fork. In this case, it is not necessary to remove the form from the oven, just open the door a little.
While the base for the pie is baking, you can make the filling. To do this, mix 2 eggs and the remaining protein with starch, sugar and sour cream. Add vanilla and mix everything well with a whisk (no need to beat with a mixer).
Put the cherries (without juice) in a sand-based mold and evenly distribute them along the bottom.
Pour the prepared filling over the berries.
Reduce oven temperature to 170 degrees. Set the mold and bake the cake for 45 minutes. Then turn off the oven, but do not remove the cake, but leave it in a gradually cooling oven for another 20 minutes. During this time, the filling will have time to thicken well. Then refrigerate the cake room temperature, then transfer it to a dish and put it in the refrigerator for about 1 hour.
After that, the cake can be easily cut into portions and served on the table.
We wish you all bon appetit!
Summer is still far away, but you can already feel its taste and aroma today by preparing a spectacular pie with sour cream filling. Light, moderately sweet curd dough in a duet with a delicate sour cream filling, a pleasant sourness of ripe cherries adorns. This is amazing beautiful dish in milky-burgundy tones conquers with the harmony of perfection.
If the song has a taste, it's the taste of amazing cherry pie.
It is especially pleasant that the cooking process is archiprost, fast and understandable. A charming dessert will turn out even for novice hostesses. But he looks like a magazine cover. Really chic, really delicious, surprisingly simple.
Try other combinations of cherries, sour cream and dough in our recipes best pies with cherry.
Pie with cherries and sour cream without baking
In this variant delicious recipe preparing the dough without baking. For the base of the pie with cherries and sour cream filling, we use ready-made shortbread. For a layer - sour cream and curd filling, for decoration - fresh or frozen cherries. Thus, we save time, but the taste of the dessert does not lose its harmony, and the appearance does not lose its beauty.
Ingredients:
- shortbread cookies - 200 g;
- butter - 180 g;
- cottage cheese - 400 g;
- sour cream - 70 ml;
- sugar - 80 g + 30 g;
- gelatin - 20 g;
- starch - 20 g;
- water - 140 ml;
- vanillin - 5 g.
Step-by-step preparation of a pie with cherries and sour cream filling without baking
- Turn shortbread cookies into crumbs, mix with soft butter. Place such a plastic mixture in a baking dish with sides, spread evenly over the surface in the form of a cherry pie base.
- Grind cottage cheese with a fork, add sugar, sour cream, vanillin.
- Gelatin, gulf hot water, stir. Leave it for 15 minutes.
- The swollen gelatin should completely dissolve when stirred. After pour it into the curd-sour cream mixture, beat with a mixer. Place this mass in a mold with cookie crumbs and send it to the refrigerator for 90 minutes (you can cool it in the freezer for 40 minutes).
- Remove pits from fresh or frozen cherries, decant the juice, sprinkle with sugar, transfer the mass to a saucepan. Put on a slow fire, bring to a boil, add starch diluted in 20 ml of water in a thin stream, mix, turn off the heat and leave to cool.
- After the cake has set in the refrigerator, remove the mold, remove the sides. Transfer the pie to a pretty platter. Top with prepared cherries.
As you can see, the cake with cherries and sour cream filling turned out to be bright, with a crumbly base. Sugar cherries go well with curd taste cream filling. Such a dish festive table put not ashamed. It itself has the right to become an occasion for a home holiday in the family circle.
Pie with cherries and sour cream filling from shortcrust pastry "Sweet Heart"
This recipe differs from the previous ones in the form of dessert and the composition of the base. We will not add cottage cheese to it and bake a pie with cherries and sour cream filling from shortbread dough in the form of a heart. We use the most affordable products, we cook very quickly.
Ingredients
For test:
- wheat flour - 2.5 tbsp;
- margarine - 250 g;
- sugar - 1 tbsp;
- chicken eggs - 1 pc.;
- soda - 0.5 tsp;
- table vinegar - 1 tbsp. l;
- vanillin - 1 sachet.
For sour cream filling:
- sour cream - 250 ml;
- sugar - 100 g;
- vanillin - 1 sachet;
- starch - 3 tbsp. l;
- chicken eggs - 2 pcs.
For filling:
- cherry - 300 g.
Step-by-step preparation of a pie with cherries and sour cream filling from shortbread dough "Sweet Heart"
- Grate butter, grind with sugar or beat with a mixer.
- Then add chicken eggs, beat everything with a mixer.
- Soda extinguish with vinegar, add to the oil mixture.
- Sift wheat flour, pour into butter and eggs. Knead the dough.
- Distribute it in a heart-shaped baking dish as evenly as possible, not forgetting to make high sides.
- Prepare cream filling. To do this, mix all the ingredients with a whisk or mixer.
- Pour the filling onto the shortcrust pastry base so that 1.5 cm remains to the edges of the dough sides. Place the mold in an oven preheated to 210 degrees for 30-40 minutes. After the form, get it, cool it and put it in the refrigerator so that the sour cream filling finally sets.
- Rinse the cherries, remove the pits, cover with sugar and bring to a boil in a saucepan over low heat. Then cool, drain and put on sour cream filling.
miraculous summer dish crumbly shortcrust pastry with milk cream and sweet berries is ready.
Pie with cherries and sour cream filling from shortcrust pastry "Sweet Heart" will conquer a dear person at first sight. Beautiful, delicious, easy. Cook with love, eat with your loved ones
I know for sure that I’m not the only one who loves homemade cakes, there are many of us :) After all, having once tried wonderful homemade pies, pies and cookies homemade baking You won't find it really tasty anymore. The difference will be obvious, and not in favor of store baking. Of course, there are bakeries that produce delicious products, but even there you will not find pies with cream or sour cream(filling), with the freshest berries and fruits, lovingly selected for our own homemade baking.
Today I want to talk about a very tasty, bright and beautiful cake with cherries and sour cream filling. It's not just a pie, it's the most delicate dessert in the form of a pie, which combines the sweetness of cream (filling) and the acidity of berries, and all this splendor is complemented by a neutral crispy pie base. I love cream pies!
This pie with cherries and sour cream captivated me even before its preparation. When I saw a photo of the finished pie on the Internet, I immediately realized that I would definitely cook it, and in the near future. So this day has come. Pie with sour cream filling and cherries turned out great! Appetizing and beautiful, it is able to cheer you up and turn an ordinary day into a small feast of taste.
Keep in mind that absolutely any berries or pieces of fruit (for example, peaches, blueberries, currants, and so on) can be used instead of cherries.
Ingredients:
- 100 g butter
- a pinch of salt
- 2 cups flour + 2 tablespoons flour
- 1/2 teaspoon baking powder
- 1/2 cup sour cream + 1 cup sour cream
- 1 cup of sugar
- 1 egg
- 500 g cherries
- 1 tablespoon starch + 1 tablespoon starch
- 1/2 teaspoon vanilla sugar
Cherry pie with sour cream filling, step by step recipe
We measure out two glasses of flour without a slide (a glass of 250 ml) and sift it into a bowl for kneading the dough. Add a good pinch of salt and half a teaspoon of baking powder to the flour.
Add to a bowl with flour 100 k cut into pieces and slightly melted butter (can be replaced with margarine).
Grind the flour with butter with your hands until you get the so-called flour crumbs.
Then add half a glass of sour cream to the dough (you can add one spoon more).
Mix sour cream with flour crumbs, then put the dough on the table and knead it well. If necessary, crush the surface of the table with a small amount of flour. The result is a ball of dough. We put it in a bag and send it to the refrigerator for 10 minutes.
At this stage of cooking a pie with sour cream filling and cherries, turn on the oven to warm up to 180 degrees.
While the dough is cooling, prepare the sour cream filling for the pie. To begin with, we measure out one glass of sugar without a slide and beat an egg into it. We also introduce half a teaspoon of vanilla sugar for flavor.
Using a mixer (you can do without it), mix the sugar with the egg.
Then add two tablespoons of flour and a spoonful of starch to the mass. These ingredients will allow the sour cream filling to get the consistency of a pudding during the baking of the cherry pie and not fall apart when the pie is cut into pieces. Again, mix the ingredients with a mixer until a homogeneous mass, in which there should be no flour lumps.
Add a glass of sour cream to the filling.
The final touch with a mixer and we have sour cream filling ready.
It remains to deal with cherries. They should be thoroughly washed and the bones removed. Lightly squeeze out excess juice with your hands.
Add a tablespoon (without a slide) of starch to a plate with cherries and mix. This will “seal” the cherries and they will not let the juice into the sour cream filling during the baking process.
Let's get back to the test. It has already cooled down enough and you can continue working with it. To bake a pie with sour cream filling and cherries, we need a form. I used a springform pan with a diameter of 23 cm.
Roll out the dough into a round shape. The thickness of such a layer is approximately 5-7 mm. We spread it in a mold and form the bottom of the cake and the walls. The walls should be the same height around the entire perimeter.
After the base of the pie has been moved into the mold, you can start filling it with the filling. Carefully place cherries in starch along the bottom of the future pie with sour cream filling.
Then, in small portions, pour the sour cream filling onto the cherries, filling it with all the space between the cherries.
Sending the form from yet raw pie into the oven preheated to this point and bake a pie with sour cream filling and cherries at 180 degrees for 45-50 minutes. Ready pie will acquire the characteristic density of sour cream filling and ruddy edges.
Calories: Not specified
Time for preparing: Not specified
I suggest you cook my favorite and very tasty shortbread pie with cherries and sour cream filling. You can cook such pastries both with, and with fresh or frozen. Frozen berries must be taken out of the refrigerator in advance, as the ingredients for the filling must be at room temperature.
In this recipe, I prepared a cake in a detachable form with a diameter of 20 centimeters.
It will take 60 minutes to prepare, from the indicated ingredients you will get 6 servings.
Ingredients:
For test:
- butter - 100 g;
- chicken egg - 1 pc.;
- wheat flour - 230 g;
- baking powder - 5 g.
For filling:
- fat sour cream - 250 g;
- chicken egg - 1 pc.;
- granulated sugar - 160 g;
- wheat flour - 35 g;
- canned cherries - 150 g.
Recipe with photo step by step:
Pour into a wide bowl wheat flour, add the baking powder, then put the chilled butter cut into cubes. 
Hands grind the flour with butter, break the raw chicken egg, knead the dough. If it turns out cool, then add a tablespoon of cold water. 
We roll the finished dough into a ball, put it in the refrigerator for 20 minutes. 
Now we are preparing the so-called empty pastries. Roll out the dough, put it in a detachable form, level it. We put parchment on the dough, pour beans or peas on top.
We put the form in the oven heated to 175 degrees, cook for 15 minutes.
To easily remove the finished pastry from the mold, put baking paper on the bottom of the mold and press it with a ring. 
While the base is baking, make the cream filling.
Mix the egg with sugar in a bowl. 
Add fat sour cream and wheat flour, mix until a homogeneous mass is obtained. 
We take out the base from the oven, pour sour cream filling into it. We discard the canned cherries on a sieve, when the juice drains, lay the berries on top of the pie. The more berries, the tastier. 
Put the mold back in the oven and cook for another 40 minutes. Cool the finished cake, remove from the mold, cool on a wire rack.
Serve warm or cold with a cup of strong tea. 
Bon appetit!
It will be no less interesting
