Recipe: Cherry Shortcrust Pie

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There are great and huge quantities of pies. Huge and small, open and closed, salty and sweet. But the most delicious pies are made specifically with cherries. This juicy sweet and sour berry can decorate any culinary product. And the best companion for cherries will be soft and crumbly shortbread dough. A perfect combination.

It is better to use fresh and ripe cherries for pies, and if it’s not in season, then frozen ones will do. If you use ice cream, be sure to defrost it and strain off the resulting liquid before cooking. And of course, don’t forget to remove the seeds from the berries.

Cherry pie made from shortcrust pastry with crumbs

Flour – 250 g.
Butter – 90 g.
Egg - 1 pc.
Sugar – 50 g.
Baking powder - 1 tsp.
Salt - ¼ tsp.

Cherry - 300-400 g.
Starch - 1 tbsp.
Sugar - 2 tbsp.

In order to prepare shortbread dough, you need to mix flour with baking powder, add salt and sugar. Chop the cooled butter into small cubes with a knife and rub the butter and flour into small crumbs with your hands. Beat in the egg and quickly knead the dough. Then wrap it in cling film and put it in the refrigerator for about 30 minutes.

Cover the washed, dried and pitted cherries with sugar and starch. Mix. Thanks to starch, the dough will not become soggy when the cherries release their juice in the oven. Grease the bottom and walls of the springform pan with oil and dust with flour. We distribute 2/3 of the dough along the bottom of the mold, making the sides approximately 2-3 cm high. Place cherries on the dough.

We take out the remaining dough from the refrigerator and crumble it over the cherries. After baking, you should end up with an uneven, rough top, similar to a streusel. Place the pan in an oven preheated to 190 degrees for 20-30 minutes. It is better to throw the finished pie in the mold so that it cools properly. After this you can cut.

Cherry pie made from shortcrust pastry with sour cream filling

Flour - 200 g.
Butter - 100 g.
Egg - 1 pc.
Sugar - 100 g.
A pinch of salt
Vanillin on a knife
Baking powder - 0.5 tsp.

Cherry – 400 g.
Starch - 1 tbsp.
Thick sour cream - 150 g.
Sweet powder - 1/3 cup
Vanillin - ¼ tsp.

Cut butter at room temperature into pieces, add sugar, salt, vanillin and baking powder.
Carefully rub the mixture with a spoon until smooth. Pour the lightly beaten egg into the butter mixture and mix well again. Sift the flour and add to the dough. Knead and form the dough into a ball. Wrap in film and leave in the refrigerator for 20-30 minutes. Distribute the chilled dough over the bottom and sides of a greased pan. Lightly dust the bottom of the future pie with a tablespoon of starch. Distribute the washed, pitted cherries sparingly. Place the pie in an oven preheated to 180 degrees and bake for 25-30 minutes.

While the pie is in the oven, prepare the sour cream. To do this, add sweet powder and vanillin to the sour cream. Mix lightly with a fork or whisk. Do not beat with a mixer, otherwise the cream will be very watery. Remove the hot pie from the oven and fill it with cream. Level the filling with a spatula. When the pie has cooled, place it in the refrigerator for 2-3 hours so that the cream thickens and the pie is soaked properly.

Cherry pie made from shortcrust pastry with cottage cheese

Butter – 150 g.
Sugar – ½ cup
Egg – 1 pc.
Flour – 2 cups
Vanilla sugar -1 tsp.
Baking powder – 1 tsp.
Salt - a pinch

Cottage cheese 9% fat – 300 g.
Sour cream 20% - 150 g.
Sugar – ½ cup
Egg – 1 pc.
Cherry – 1 glass
Starch – 1 tbsp.
Vanillin pinch

Grind the butter with sugar and vanilla. Beat the egg into the butter mixture and mix. Mix flour, baking powder and salt. Sift the resulting mixture into the dough. Mix. Place the dough in a plastic bag and put it in the refrigerator for half an hour.

Place cottage cheese, eggs, sugar, sour cream, starch and vanillin in a blender bowl and mix all ingredients into a homogeneous mass. Using your hands, spread the chilled dough over the bottom of the pan and make sides. Pour the curd filling onto the dough. Add pitted cherries. Preheat the oven to 180-200 degrees. Bake for approximately 40 minutes. Before removing the cake from the mold, be sure to let it cool.

Cherry pie made from shortcrust pastry “Cherry tart”

Flour – 230 g.
Butter – 150 g.
Salt – 1/2 tsp.

Cherry - 300-350 g.
Gelatin - 12 g.
Sugar – 1-2 tbsp.
Testicles – 3 pcs.
Milk – 300 ml.
Vanilla sugar – 10 gr.
Corn starch – 40 gr.
Butter – 40 gr.

Let's start with making the jelly, because it needs time to set slightly.
To do this, defrost the cherries, drain the resulting juice, and add water. The total volume of water should be 150 ml. Add sugar and bring everything to a boil. Remove the syrup from the heat, add the gelatin and stir until the gelatin is completely dissolved. Cool and put in the refrigerator. Passionate about the test. Grind the flour with salt and butter, knead the shortbread dough. Wrap it in cling film and let it cool in the refrigerator.

Later we roll out the dough to approximately 3 mm wide. And transfer it to the mold, forming a side of about 3 cm. Pierce the dough with a fork and place a certain weight on top. For example, foil or parchment with beans or peas. This is necessary so that the crust does not deform during baking. Bake in an oven preheated to 200 degrees for approximately 15 minutes. After that, remove the load and bake for another 10 minutes. Let the cake cool.

Now we prepare custard from eggs, milk, sugar, vanilla sugar and starch.
Mix butter into hot cream. Spread the finished cream onto the crust and smooth it out. Place cherries in the cream and pour slightly set jelly on top. If the jelly has not yet set, then place it in the freezer for a short time. We leave the pie in the refrigerator overnight (that is, in the dark) so that all layers are completely frozen.

Cherry pie made from shortcrust pastry “From Grandma Emma”

Butter – 150 g.
Sugar – 2 tbsp.
Salt – 1/2 tsp.
Vanilla sugar – 1 tsp.
Testicles – 1 pc.
Sour cream – 100 gr.
Flour – 300 gr.
Baking powder - ½ tsp.

Cherry - 750 g.
Gelatin - 12 g.
Sugar – 150 g.
Vanilla sugar – 1 tsp.
Breadcrumbs – 40 gr.
Yolk – 1 pc.

From the indicated ingredients, knead ordinary shortbread dough. This can be created using a mixer or by hand. Wrap the finished dough in film and leave to cool for 2 hours.

Mix peeled cherries with sugar. Drain off excess juice. Divide the chilled dough in half. Spread the first part sparingly over the bottom of the pan, forming the bottom of the pie. We divide the second half again and form sides from one part. Sprinkle the bottom of the crust with breadcrumbs. Place cherries on top. Make strips of the remaining dough and cover the top of the pie with a mesh of dough. Brush the pie with egg yolk for a delicious crust. Bake in an oven preheated to 180 degrees for approximately 45-50 minutes. Remove the finished pie and let it cool.

How to make cherry shortbread pie according to a step-by-step recipe with photos

Nowadays, virtually any fruit is available to us at any time of the year, and if you want to prepare something fresh and summery in the middle of winter, then you can simply create it. This also applies to desserts, because when I recently wanted to bake a cherry pie, I simply took the berries out of the freezer, and almost an hour later I had a delicious dessert on my table.

Making cherry pie is very simple, and it turns out incredibly delicious. You can see this for yourself by reading and repeating the recipes below.

Shortcake with cherries and meringues

Ingredients

Butter	150 g
Sugar	2 tbsp. l. + 2 tbsp. l. + 2/3 stack.
Salt	1/4 tsp.
Flour of the highest sotra	2 stacks
Baking powder	1 tsp.
Starch	1 tbsp. l.
Pitted cherry	500 g
Chicken eggs	3 pcs.

How to choose the right ingredients

If you buy cherries in a store, take them immediately without pits, so as not to suffer with them later.
Frozen cherries should be separated from one another and be without ice.
Use good butter for the dough, not a spread, so that the baked goods come out delicious.

Manufacturing process

Preparing the dough

Place 150 g butter, 2 tbsp. l. sugar and a quarter spoon of salt.
Separate the yolks from the whites and add to the butter. Beat everything until lightly fluffy with a mixer.
Sift 1 tsp. baking powder along with 2 cups of flour and, adding in parts to the butter, knead a soft elastic dough.
Stretch it on the table with your hands and transfer it to the mold.
Form the bottom and sides of the pie by gently stretching the dough with your hands.

Interior

Mix 0.5 kg of cherries with 1 tbsp. l. starch and 2 tbsp. l. Sahara.
Pour the filling into the pie and smooth it out.
Place the pie in the oven preheated to 180°C for 20 minutes.

Beat the egg whites with a mixer until fluffy. Adding 2/3 cup. sugar, continue beating until stiff peaks form.
Spoon the mixture onto the baked pie.
Reduce the oven temperature to 150°C and bake the pie for another 15 minutes.
Turn off the oven and let the cake sit in it for another 10 minutes.

Video recipe for making cherry pie from shortcrust pastry

If you want to test yourself again and see how the finished pie should look, watch this video. A woman with a pleasant voice explains everything quite clearly, so it will be easy for you to follow the entire manufacturing process.

Open pie with cherries made from shortcrust pastry

Ingredients

Butter	300 g
Pitted cherry	600 g
Vegetable oil	1 tbsp. l.
Chicken eggs	3 pcs. + 3 pcs.
Sugar	225 g + 150 g
Premium flour	450 g +1.5 tbsp. l.
Cream (20%)	300 ml

Manufacturing process

Dough

Mix 300 g of soft butter with 225 g of sugar and 3 eggs until smooth.
Add flour (450 g), knead a soft dough and stretch it with your hands to the size of the mold.
Cover the pan with baking paper and grease the sides with vegetable oil.
Form the dough into sides and bottom. Prick them a couple of times with a fork.
Place it in an oven preheated to 180°C for a quarter of an hour.

Interior

Mix 300 ml of cream with 3 eggs, 150 g of sugar and 1.5 tbsp. l. flour. Stir until smooth.
Place 600 g of cherries into the baked dough, smooth it out and fill with the prepared mixture.
Return the cake to the oven for another half hour.

Video recipe for making cherry pie from shortcrust pastry

This little video shows you the easy process of making a pie, accompanied by lively music. Take a look to see how beautiful and appetizing it turns out in the end.

How to decorate and what to serve with

If you are making a closed pie, the easiest way is to decorate it with the same cherries that you use for the inside. Or sprinkle it with powder, jam or topping.
The pie, with meringue or open, turns out beautiful anyway, and it doesn’t need unnecessary decorations.
It is best to serve this dessert with sweet tea or juice to balance the sourness in the pie. But if you like sour things, you can simply brew dark, greenish or herbal tea, pour yourself a cup of coffee or brew cocoa.
Even mulled wine or grog would go well with this pie on a cool evening. And if you don’t want to drink alcohol, you can replace it with a cup of warm milk.

Some tips

If the dough comes out runny, don’t be afraid to add a little flour. Everything depends on the goods themselves, so it is better to regulate the quantity without the help of others, rather than follow the advice correctly.
To remove excess juice from cherries, you can add a little starch to it. It will absorb the juice or water that remains after freezing, and your pie will not be moist.
If you are using frozen cherries, be sure to defrost them ahead of time. If you put cherries in a pie with ice, they will melt and release juice, which can spoil your pie and make it soggy.
Let the fresh cherry stand for some time in cool water so that all possible worms come out of it.
The easiest way to remove the pits from cherries is with the eye of a pin.
Sprinkle the table and hands with flour when you work with the dough, then you will literally knead it perfectly and not tear it.

Other options

If you don’t have enough time even for such a regular recipe, in other words, the option is simpler.

For example, cherry pie made from puff pastry, which can be purchased at a low cost in a hypermarket. And you can cook the pie in a slow cooker, rather than in the oven, so you don’t have to worry about forgetting to turn it off at the right time.

And to create a dessert a little healthier, you can create a pie with cottage cheese and cherries. And if you are fasting, then there is a recipe for Lenten cherry pie, which turns out to be just as tasty as the ordinary one.

How to make cherry shortbread pie according to a step-by-step recipe with photos

Making cherry pie is very simple, and it turns out incredibly delicious. You can see this for yourself by reading and repeating the recipes below.

Shortcake with cherries and meringues

Ingredients

Butter	150 g
Sugar	2 tbsp. l. + 2 tbsp. l. + 2/3 stack.
Salt	1/4 tsp.
Flour of the highest sotra	2 stacks
Baking powder	1 tsp.
Starch	1 tbsp. l.
Pitted cherry	500 g
Chicken eggs	3 pcs.

How to choose the right ingredients

If you buy cherries in a store, take them immediately without pits, so as not to suffer with them later.
Frozen cherries should be separated from one another and be without ice.
Use good butter for the dough, not a spread, so that the baked goods come out delicious.

Manufacturing process

Preparing the dough

Place 150 g butter, 2 tbsp. l. sugar and a quarter spoon of salt.
Separate the yolks from the whites and add to the butter. Beat everything until lightly fluffy with a mixer.
Sift 1 tsp. baking powder along with 2 cups of flour and, adding in parts to the butter, knead a soft elastic dough.
Stretch it on the table with your hands and transfer it to the mold.
Form the bottom and sides of the pie by gently stretching the dough with your hands.

Interior

Mix 0.5 kg of cherries with 1 tbsp. l. starch and 2 tbsp. l. Sahara.
Pour the filling into the pie and smooth it out.
Place the pie in the oven preheated to 180°C for 20 minutes.

Beat the egg whites with a mixer until fluffy. Adding 2/3 cup. sugar, continue beating until stiff peaks form.
Spoon the mixture onto the baked pie.
Reduce the oven temperature to 150°C and bake the pie for another 15 minutes.
Turn off the oven and let the cake sit in it for another 10 minutes.

Video recipe for making cherry pie from shortcrust pastry

Open pie with cherries made from shortcrust pastry

Ingredients

Butter	300 g
Pitted cherry	600 g
Vegetable oil	1 tbsp. l.
Chicken eggs	3 pcs. + 3 pcs.
Sugar	225 g + 150 g
Premium flour	450 g +1.5 tbsp. l.
Cream (20%)	300 ml

Manufacturing process

Dough

Mix 300 g of soft butter with 225 g of sugar and 3 eggs until smooth.
Add flour (450 g), knead a soft dough and stretch it with your hands to the size of the mold.
Cover the pan with baking paper and grease the sides with vegetable oil.
Form the dough into sides and bottom. Prick them a couple of times with a fork.
Place it in an oven preheated to 180°C for a quarter of an hour.

Interior

Mix 300 ml of cream with 3 eggs, 150 g of sugar and 1.5 tbsp. l. flour. Stir until smooth.
Place 600 g of cherries into the baked dough, smooth it out and fill with the prepared mixture.
Return the cake to the oven for another half hour.

Video recipe for making cherry pie from shortcrust pastry

This little video shows you the easy process of making a pie, accompanied by lively music. Take a look to see how beautiful and appetizing it turns out in the end.

How to decorate and what to serve with

If you are making a closed pie, the easiest way is to decorate it with the same cherries that you use for the inside. Or sprinkle it with powder, jam or topping.
The pie, with meringue or open, turns out beautiful anyway, and it doesn’t need unnecessary decorations.
It is best to serve this dessert with sweet tea or juice to balance the sourness in the pie. But if you like sour things, you can simply brew dark, greenish or herbal tea, pour yourself a cup of coffee or brew cocoa.
Even mulled wine or grog would go well with this pie on a cool evening. And if you don’t want to drink alcohol, you can replace it with a cup of warm milk.

Some tips

If the dough comes out runny, don’t be afraid to add a little flour. Everything depends on the goods themselves, so it is better to regulate the quantity without the help of others, rather than follow the advice correctly.
To remove excess juice from cherries, you can add a little starch to it. It will absorb the juice or water that remains after freezing, and your pie will not be moist.
If you are using frozen cherries, be sure to defrost them ahead of time. If you put cherries in a pie with ice, they will melt and release juice, which can spoil your pie and make it soggy.
Let the fresh cherry stand for some time in cool water so that all possible worms come out of it.
The easiest way to remove the pits from cherries is with the eye of a pin.
Sprinkle the table and hands with flour when you work with the dough, then you will literally knead it perfectly and not tear it.

Other options

If you don’t have enough time even for such a regular recipe, in other words, the option is simpler.

Cherry pie

Thursday, July 26, 2018

A detailed recipe for an open cherry pie, which we will prepare without yeast. The basis of this delicious homemade pastry will be tender and crumbly shortbread dough, and the amount of juicy and thick berry inside will pleasantly surprise you. Have you tried shortbread cherry pie yet? Quickly to the kitchen!

Shortcrust pastry for the pie can be created either by hand or using a food processor. Both fresh and frozen cherries are suitable for the inside - I indicate the unblemished weight without the pit. Corn starch, of course, can be replaced with potato starch, but in the first case the inside will turn out transparent and without the corresponding starchy taste.

Ingredients:

Shortbread dough:

Cherry inside:

Making a dish step by step:

To make cherry pie, we need the following ingredients: cherries, sweet sand and sweet powder, wheat flour, butter, corn starch and egg yolks.

I prepare the cherry pie shortcrust pastry in a food processor (iron blade attachment). Read this detailed recipe to learn how to create this without electrical help. So, first, about an hour before making shortcrust pastry, we need to take the butter (110 grams) out of the refrigerator and put it on the kitchen table so that it becomes very soft. It happens that you don’t have enough time or you didn’t plan to prepare the shortbread dough, then you can briefly hold it in the microwave on the Defrost mode - about 20 seconds. Add 100 grams of sweet powder and two egg yolks to the soft butter.

Punch everything until smooth. You should end up with a smooth and warm creamy mass. You will also have the same yellowish color of the dough if you use homemade chicken eggs.

Now, be sure to sift the wheat flour (250 grams) and add it to the fat base.

Using pulsating movements, we ensure that the shortbread dough resembles large buttery crumbs. There is no need to achieve homogeneity!

Take a baking dish (you can use not only a round one - mine is 24 centimeters in diameter, but also a square or rectangular one). Transfer the shortbread dough.

Make the bottom and sides, carefully spreading the dough with your hands.

The next day, prick the dough slightly with a fork so that it does not swell or become deformed during baking. Now you need to put a weight on top so that the shortbread dough does not rise during baking. For this I use lentils, but you can use any legumes or special balls. Place baking paper on the dough, lay beans on top evenly and place in a hot oven for 15 minutes at 180 degrees.

While the cherry pie base is baking, prepare the filling. Wash and dry the cherries.

We remove the seeds using any convenient method.

Transfer the berries to a saucepan - there should be a total of 700 grams of cherries (weight without pits). If you use frozen berries, simply leave them to thaw directly in the pan.

Add 120 grams of sweet sand and 45 grams of corn starch to the cherries. If you use potato, 30-32 grams will be enough.

Mix berries with sugar and starch.

Place over medium heat and, stirring constantly, simmer until the cherry juice thickens. Once the cherries are in the jelly, remove the future pie filling from the heat.

During this period of time, the base for our cherry pie set. Remove the weight and put the pan in the oven for another 15 minutes so that the bottom is also baked.

This is what shortcrust pastry looks like after baking - it is already one hundred percent ready. We do not turn off the oven, maintaining the temperature at 180 degrees.

Carefully transfer the still hot cherry filling into the pan with shortbread dough and level it with a spoon or spatula.

Bake in a hot oven for about 10 more minutes at 180 degrees. I remember that I cook in a gas oven on the lower mode without convection.

Shortbread cherry pie is not bad even when hot, but it’s better to let it cool until warm. This is what the cut of the pie looks like 15 minutes after the oven - the inside is warm, it pours slowly and lazily. Unusually delicious with a scoop of homemade Ice Cream!

And then I cut the cake after it had cooled completely and even let it sit in the refrigerator for about an hour. A perfect cut comes out, while the shortbread dough remains crumbly, tender and sweet, and the thick cherry inside pleasantly sets off its sweetness with the corresponding sourness.

Polinochka, thank you so much for this delicious order - this kind of pie is vital at any time of the year. Cook for your health and bon appetit, friends!