Cherry pie made from yeast dough

This is my grandmother's pie recipe - a great master of baking. She is not skilled at baking cakes, but pies were her signature dish. Of all the ones I've tasted, the yeast cherry pie was my favorite. I would like to share his recipe with you.

Dough

Ingredients:

milk - a glass (or 230 ml);
sugar - 3 tbsp;
testicle - 1 pc.;
butter (can be replaced with margarine) - 80 g;
salt - 0.5 tsp;
yeast - 1 sachet (you can use the freshest - 25 g);
wheat flour - how much dough will take (approximately 0.5 kg).

Manufacturing

All ingredients have been collected and production begins.

1. Let's prepare the dough. If you are using dry yeast, you need to proceed as follows: first slightly heat the milk (do not overheat!), add almost a pinch of sugar to it (for the fermentation process). In a separate bowl you need to mix flour with yeast. Add the finished mixture to the milk and mix thoroughly. The dough must be watery. It must be covered and sent to a warm space.

2. The freshest yeast is immediately dissolved in milk. Otherwise everything is the same. While the dough is rising, let's start the test.

3. Beat the eggs with the rest of the sugar. Melt butter or margarine and cool. Mix eggs, sugar and melted butter and add flour little by little.

4. Now knead the cherry pie dough. My grandmother never measured flour - she felt the dough with her hands. It must be soft, not clogged, and not stick. But for a novice baker it’s 400-500 grams, no more.

Interior

Ingredients:

cherry - 0.5 kg;
sugar - 3 tbsp;
potato starch - 1 tbsp.

You can make a pie with frozen cherries, or with fresh ones or canned ones in their juice. But the traditional pie recipe is still with the freshest berries.

1. Remove the pits from the cherries and place the berries in a colander to allow excess juice to escape.

2. Then sprinkle it with starch and sugar. The inside is ready. This is a traditional interior.

3. Another recipe is to lightly boil the cherries along with starch and sugar. The cherry mass should thicken a little.

If you are boiling canned cherries, you can add the juice of half a lemon.

Assembling the Pie

When the dough has risen, you can put it on the table and knead it slightly (not too much - so as not to clog it). Place the dough in a mold lined with baking paper and spread it with your hands, pressing it to the sides. By the way, it is possible to do without paper, but then the form itself must be painstakingly greased with unscented oil.

1. Part of the dough must be set aside. We will need it for decoration.

2. Having formed the crust, sprinkle it lightly with flour. Place the filling on top.

3. Cut the remaining dough into strips and place them in patterns on top of the cherries.

The stripes can be laid in a grid or snowflake pattern. If the strips are cut on both sides along the entire length, in the oven they turn into Christmas trees.

If you squeeze out circles from the dough with a glass and cut them into rays, then when baked they will become flowers. Such flower circles can be attached to the sides of the cake for beauty.

4. When the inside and decor have already been laid, brush the dough with beaten egg.

But this is not the whole recipe. Now the most delicious part is pouring.

Fill

Ingredients:

sour cream - 50 g;
testicle - 1 pc.;
sugar - 50 g (2 tbsp);
flour - 1 tbsp.

Manufacturing

1. You need to mix all the ingredients for the filling. Afterwards, you need to take a teaspoon and carefully and moderately distribute the filling over all open areas of the pie (do not pour onto the dough!).

2. We leave our semi-finished product to stand for 15 minutes and rise, after which we put it in the oven.

Baking

At a temperature of 180 degrees, you need to keep it in the oven for about 30-40 minutes (watch the condition of the pie, as the time may vary slightly in different ovens). Then remove from the oven and let cool. That's all. Cherry pie made from yeast dough is ready. The recipe is easy. It will take about 3 hours to make.

Bon appetit!

Cherry pie made from yeast dough

Savory, soft, fragrant cherry pie made from yeast dough is a summer pleasure! The rich cherry, sweet and sour interior in this baked goods mixes perfectly with the tender dough. This pie is simply delicious! The pie comes out huge in size, filling the entire baking sheet, but I hasten to say that even the next day it remains tasty, soft and even more saturated with the insides. Let's make cherry yeast pie and delight our loved ones!

Ingredients

Manufacturing process

First, let's prepare the yeast dough. To do this, take a microwave-safe bowl, cut the butter into cubes and put it in the microwave for 1 minute (the butter should melt until watery). If you don't have a microwave, you can melt butter on gas.

Take out the oil, cool it slightly and add the egg.

Next, add sugar and mix the resulting mass.

Pour in warm boiled water (water temperature approximately 38 degrees).

Add dry yeast and vegetable oil.

Mix all ingredients until smooth. Add flour one glass at a time and mix, bringing the dough to a dense mixture.

Knead the dough with your hands for approximately 10 minutes. To make it comfortable to work with the dough and not immediately fill it with flour, grease your hands with vegetable oil.

The dough should be smooth, flexible, soft, dense, but light. Cover the dough with plastic or cling film and place in a warm space to rise for 1 hour. During this period of time, the dough should increase in volume.

While the pie dough is rising, let's start making the cherry inside. To do this, remove the pits from the cherries.

Place the prepared cherries in a deep frying pan and sprinkle with sugar.

Turn on medium heat and begin to evaporate the juice from our insides for about 8 minutes, constantly stirring the cherries.

When the juice starts to bubble very much, add starch and stir.

The inside of the pie will “set” and become less watery.

Remove the pan from the heat, our cherry inside is ready, let it cool to room temperature.

Knead the risen dough and let it rise again for 20-30 minutes.

Let's start making our cherry pie. To do this, divide the suitable yeast dough into 2 parts (most of the dough will become the base of the pie, a small part of the dough will be used to design the top of the baked goods).

Line a baking sheet with parchment and sprinkle with flour.

Roll out a large portion of the dough on parchment to the size of the baking tray.

We transfer the parchment with the dough onto a baking sheet, lay out the cherry filling, distributing it moderately over the surface of the dough, leaving the edges unstained.

Next, we decorate the top of the pie; to do this, you can roll out the smallest part of the dough, cut the flagella and place it on top, forming a mesh, or you can use a special roller for the mesh (as in the photo).

We cover our filling with a mesh and fasten the edges of the pie.

Brush the top and sides of the pie with egg, stirred with a fork, using a pastry brush and lightly sprinkle with sugar.

Place the prepared cherry yeast pie in a preheated oven and bake at 180 degrees for approximately 45 minutes. We take out our fragrant cake and cover it with a towel so that it becomes soft.

Cut the chilled cherry pie made from yeast dough into portions and serve to the tea table.

With such a delicious and fragrant pie, any tea party will become solemn!

Butter pie with cherries on yeast dough. Video recipe

Video recipe for making a very tasty cherry pie. You can prepare this yeast pie with any jam and fruit you wish, but now I will cook it with the freshest cherries.

Production time 2 hours 30 minutes.

Ingredients for 10 servings:

250 ml milk
450 gr. + 50 gr. flour
150 gr. + 70 gr. Sahara
11 gr. dry yeast
2 chicken eggs
80 gr. butter (margarine)
30 gr. starch
0.5 tsp salt
10 gr. vanilla sugar
800 gr. fresh cherries

Video recipe for making cherry pie:

How to make a sweet cherry pie:

1. Add 150 g of sugar, 0.5 tsp to 250 ml of warm milk. salt, 10 g vanilla sugar and 1 egg, mix.

2. Add 450 g of sifted flour and 11 g of dry yeast to a bowl, mix and make a well. Then add milk evenly and knead the dough.

3. Next add 80 g of melted butter. Knead the dough for about 8 minutes, the dough should be soft. Cover the dough with cling film and place in a warm space for about an hour and a half.

4. Wash and pit the cherries.

5. Sprinkle the table with 50 g of flour and lay out the dough. Knead the dough for about 2 minutes. Cut off a third of the dough.

6. Roll out a huge portion of the dough to fit the mold. The diameter of the mold is 28 cm. Grease the mold with butter and sprinkle with flour. Place the dough in the mold.

7. Divide the remaining dough into parts. You need to create 8 flagella and a side, add flour as necessary.

8. Sprinkle the dough in the form with 30 g of starch and 70 g of sugar. Place cherries on top. We lay out the decoration in the form of a lattice and make a side around the edges. Beat 1 egg and brush the pie. Then let it sit for about 20 minutes.

9. Bake the cherry pie in a perfectly preheated oven at 180 degrees for approximately 30-40 minutes until ready. Check readiness with a wood stick.

That's all. Our pie with the freshest cherries is ready, it comes out very tasty and airy. Our culinary website prigotovim-edu.ru wishes you a pleasant tea party

▼▼▼ We recommend watching our Video recipe ▼▼▼

Recipe: Yeast Cherry Pie

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Yeast pie with cherries can be prepared by taking ready-made yeast dough. But creating the dough yourself is completely easy. You can also take cherries to your own taste: fresh, canned or frozen.

The most common ingredients for the pie are used, so the tea treat will be simple and straightforward.

Traditional yeast pie with cherries

Ingredients for yeast dough:

900 g flour
1.5 tsp dry yeast
4-5 tbsp. Sahara
2 testicles
150 ml. milk
300 g water
50 ml. sunflower oil
1 tsp salt

Ingredients for the inside:

Cherries – 1 liter
Sugar (or sweet powder) to taste

Mix dry yeast with 1 tsp.
sugar, pour in a little warm water and leave for 10 minutes in a warm place so that the yeast begins to ferment. Break the eggs into a bowl. Pour in warm milk, water, vegetable oil, salt and sugar. Mix everything until a homogeneous mass is obtained. Add half the flour and knead. Pour in the fermented yeast. Sift the remaining flour and knead the dough. Add flour and knead until the dough sticks to your hands. Place in a warm space. We wait until the dough rises, knead and put it back in a warm space for 1-2 hours.

Divide the dough into two parts.
It is not necessary to use all the dough at once; if there is a lot of it, then some can be put in the refrigerator. Roll out one part of the dough into a layer 5 mm wide.
and place in a greased form. Place pitted cherries in the mold on the dough. Sprinkle sugar or sweet powder on top.

Roll out the second part of the dough into a narrow layer, create cuts in a checkerboard pattern so that you can stretch it like a net and lay it on top of the cherries. Or just cut into strips and place on the pie. You can brush the top with beaten egg.

Preheat the oven to 180C and bake the pie until done (approximately 20-25 minutes).
Take the finished pie out and let it cool. Bon appetit!

Yeast pie with juicy cherries

Flour – 300 G
Dry yeast – 6 G
Milk – 120 G
Sugar – 20 G
Salt - To taste
Butter – 30Gram
Egg – 1 piece
Cherries in syrup – 700 G
Sugar – 70 G (for the inside)
Starch – 15 G
Vanillin – 1 teaspoon
Lemon juice – 2 teaspoons

Knead the dough: add yeast, sugar, salt on the tip of a knife, warm milk and an egg to the flour. Knead. Cover with a towel and let rise (40-60 minutes). Knead the dough with your hands, adding flour until it begins to stick, roll out. Place in the form.

Pour the cherries into a bowl, add lemon juice. Mix sugar and starch, pour into cherries. Cook over low heat, stirring, after boiling for about two minutes until it thickens.

The dough is shaped neatly and perfectly. Trim excess dough and form sides. Pierce the dough along the bottom of the pan with a fork in several places so that the dough does not swell and the cake remains even. Spread the cooled cherries sparingly.

Roll out the remaining dough and cut into strips.
Place on top of the pie, making a grid. Preheat the oven to 220 degrees, place the pie for 25-30 minutes. Serve cooled.

Yeast pie with cherries from a bread machine

Flour – 270 G
Sour cream – 50 ml
Dry yeast – 1.25 tsp.
Sugar – 5 tbsp: 3 tbsp. - into the dough; 2 tbsp. - into the filling
Vanilla sugar – 1 tsp.
Salt – 1 pinch
Water – 55 ml
Egg – 1 pc.
Cherry – 350 g
Starch – 1.5 tbsp.
Vegetable oil – 3 tbsp. l.
Egg yolk – 1 pc. for lubrication

The dough can be kneaded using any convenient method. In this case, we use the most common one - a bread maker. We put yeast, flour, vanilla sugar and three tablespoons of sugar, salt, sour cream, an egg into the bread machine, pour in water and oil, set the program for kneading the dough.

Let's prepare the filling. Peel the cherries, place them on a sieve and let them drain slightly. Add sugar and starch, mix with a spoon. We divide the entire dough into two parts: larger and much smaller. Roll out a huge part. Grease the mold with oil and sprinkle with flour. Lay out the rolled out dough, align the edges and pierce with a fork.

Place the cherries and level them. Spread the cherries in one layer so that the dough is just baked. Roll out the remaining dough and cut it into strips and lay out a grid on the pie.

Mix the yolk with 1 tsp. milk or water and grease the side and mesh of the pie. Bake in a preheated oven (180 degrees) until golden brown. Let the cake cool and remove from the pan. Before serving, you can sprinkle with sweet powder if desired.

Yeast pie with cherries on kefir

Ingredients for the dough:

250 ml kefir (matsoni, yogurt)
1 tbsp. l. (without top) dry yeast
2 testicles
450-500 g flour
2 tbsp. l. Sahara
4 tbsp. l. vegetable oil
0.5 tsp. Salt.

200 g cherries
1 tbsp. l. Sahara.
Egg yolk for brushing the cake.

Mix the sifted flour and dry yeast, add the drink, eggs, sugar, salt and knead a not very stiff dough. At the end, add vegetable oil and mix. Cover the bowl with the dough and leave to rise in the refrigerator for at least three hours.

Divide the finished dough into 3 parts. Roll out 3 circles 0.5-0.7 cm wide. Place one part on a baking sheet greased with oil. Sprinkle with one tablespoon of sugar. Place the pitted cherries on the sugar in an even layer.

Grease the second circle with soft butter and sprinkle with sugar. Place the 3rd circle on the 2nd and create cuts for weaving. Braid the pattern. You can choose any pattern, it all depends on your imagination and desire to amaze. Place the layer with the pattern on top of the layer with the entrails.

Beat the yolk. Grease the top of the pie. Place the pie in a cool oven. Turn on the oven at 220 degrees and keep the pie in the oven for 20 minutes. After heating, reduce the temperature to 180-200 degrees, bake it until golden brown.

Yeast pie with cherries and sour cream filling

250 g flour
120 ml milk
40 g butter
2 tbsp. Sahara
5 g dry yeast
1/2 tsp. salt

350 g cherries (pitted)
150 g sour cream
5 tbsp. Sahara
1 testicle
a pinch of vanillin.

Heat the milk slightly, dissolve sugar and yeast in it. Leave the yeast dough for 10 minutes. Sift flour with salt. Pour melted warm butter into the yeast mixture and stir.

Pour half of the watery mass into the flour and mix well, pour in the rest of the mass. Knead the dough until smooth and place in a bowl. Add a little flour or milk as needed. Cover the dough with a towel and leave in a warm place for one and a half to two hours.

Preheat the oven to 180/200C. Grease a baking tray or wide pan with oil. Roll out the finished dough into a layer of about 0.5 cm and place on a baking sheet. Flatten and create sides.

Place the cherries on the dough and add 1-2 tbsp.
Sahara. Bake for about 15-20 minutes. While baking, prepare the filling for the inside. Pour sour cream into a bowl, add 3-4 tbsp. sugar, raw egg and beat until smooth. Remove the pie pan and pour the sour cream mixture over the cherry filling and return the pie to the oven. Bake for another 20-25 minutes until done. Remove the pan and leave until completely cool. The dessert will taste better if you let it sit for half an hour in the refrigerator.