Pies with cherries in the oven

Saturday, July 16, 2016

During the season, I can’t help but share with you my favorite recipe for cherry pies, which we will prepare using yeast dough and bake in the oven. Airy, light, tender and very tasty dough mixes perfectly with the sweet and sour berry interior. Baked pies with cherries are good piping hot with a glass of cool milk or a cup of tea. By the way, they remain fresh for several days and do not go stale.

I never doubt the choice of yeast dough for pies for a second: I have been using it to prepare a wide variety of homemade baked goods for quite a long time and am always satisfied with the result. When finished, the dough comes out very soft, tender and melts in your mouth. It tastes so good, and so soft...

I can write praiseworthy odes to this yeast dough for a long time... I will also say that it tolerates freezing unsurpassedly, so it can be created for future use and stored in the freezer for a month or two. In addition, products based on this dough can not only be baked in the oven - fried pies with a choice of insides will pleasantly surprise you with their softness, airiness and juiciness.

Ingredients:

Yeast dough:

Interior:

Making a dish step by step:

The homemade yeast dough recipe that I offer for cherry pies includes the following products: wheat flour, sour cream, chicken eggs, refined vegetable oil, salt, sweet sand and instant yeast. All ingredients should be at room temperature. For the inside, we’ll take cherries (I used fresh ones, but you can also use frozen ones), sugar, corn starch (if you don’t have it, use potato starch). To lubricate the preparations (so that they come out appetizing and rosy), egg yolk and a little milk are useful.

First of all, let's start making yeast dough. It’s more convenient to create all this in a bread machine or dough mixer, and kneading it with your hands is very simple and straightforward. Depending on the model of the bread machine, there can be two types of ingredients: first watery, then loose and vice versa. I have the 1st option. Pour vegetable oil (unflavored), sour cream into the bread machine container and break the eggs. Let's all chat a little.

Now add sifted premium wheat flour. I constantly use the same flour, so the grams are always the same. You may need more or less flour - it depends on its properties.

At the end, pour salt, sugar, a pinch of vanillin (you can replace it with a teaspoon of vanilla sugar) and fast-acting yeast in different corners of the bowl.

In my bread machine, the Dough mode predicts the duration of kneading and proofing for exactly 1 hour. But I don’t like it that way, because yeast dough needs at least 2 hours. That is why I recommend doing the following: set the program to Basic (3 hours) or French bread (3 hours 50 minutes). The kneading begins: on the first program, the 1st knead lasts 10 minutes, and on the 2nd - 15 minutes. This amount of time is absolutely enough to knead the dough perfectly and get a flexible, but immediately soft and affectionate bun. Almost 5 minutes after the start of kneading, it should be formed. At the same time, this is a very important point, because the properties and moisture content of flour are different for everyone, so this product may require more or less than according to the recipe. If the bun still cannot form, feel free to add a tablespoon of flour and watch the kneading. When the dough has completely moved away from the walls and is quite elastic (in other words, it does not spill, but holds its shape perfectly), stop adding flour. This is what my bun looked like after 8 minutes of kneading. Now we leave the dough alone and let it grow. This will take another approximately 1 hour 40 minutes (Main) or 2 hours 25 minutes (French bread), during which the bread maker will knead twice (three times). I prefer to use the second program. If you knead the dough by hand, knead it for 10-15 minutes, then cover the bowl with film or cover with a towel. Fermentation of the dough continues in a warm place for 2 hours. After 1 hour, lightly knead the dough, round and ferment again for another 1 hour.

In the meantime, you need to prepare the berries, in other words, simply wash the cherries and remove the seeds from them. You can remove the seeds using any method - I use this ancient device. As a result, from 700 grams of fresh cherries I get 560 grams of seedless berries.

When the dough rises, it will be airy and very tender. Turn off the program when the timer reads 1:10 (Main and French bread). In other words, we take out the dough 10 minutes before the assistant starts baking the bread. All that remains is to knead the yeast dough to release the air, transfer it to the board and begin shaping the pies.

Cherry pies in the oven on dough without yeast. Frisky recipe

The most delicious pies with cherries on dough without yeast can be prepared in the oven. Thanks to this, the kitchen is not filled with oil smoke, and the housewife gets time for herself. The oven itself bakes treats for the whole family. Time is only useful for kneading the dough without butter and shaping the baked goods. A quick recipe for those who value their time.

Ingredients for cherry pies without yeast:

wheat flour – 450 g;
sugar – 100 g;
chicken egg – 1 pc.;
drink – 200 ml;
baking powder – 1 tsp;
sour cream – 50 ml;
cherry – 200 g;
vegetable oil – 50 ml.

Savory pies with cherries - cook in the oven

We sort and wash the cherries. We use fresh or frozen berries. Be sure to remove the seeds. Place the berries in a colander to drain the juice. If this is not done, the dough will become soggy and may not rise in the oven.

For the base, combine the drink and sour cream of any fat content in a bowl. The fattier the foods, the higher the calorie content of the baked goods. Add a chicken egg (half), sugar (50 g) and vegetable oil.

We adjust the amount of sugar according to our preferences.

The second part of the chicken egg will be used to lubricate the top of the products.

Mix everything with a fork or whisk. Add wheat flour mixed with baking powder.

Mix the dough. Cover with a towel and leave for 20 minutes.

From the rested dough we form a sausage 5 cm wide.

Cut it into pieces three centimeters wide.

Roll out each piece with a rolling pin into a flat cake 3-4 mm wide. Place a spoonful of cherries in the center and sprinkle them with sugar.

Line a baking tray with oiled baking paper. Place the pies at a distance from one another. Brush with beaten egg.

Bake cherry pies in an oven preheated to 200 degrees for 25 minutes. The time is personal and depends on the characteristics of the oven and the thickness of the products.

Cherry pies in the oven recipe with photos

Hello, dear readers. Now I was baking yeast pies with cherries in the oven. In our store they sell delicious pies with cherries and the insides are so good, while the inside of the pies is not wet, as is usually the case with the freshest cherries. I wanted to make these pies myself, so that there would be a lot of inside and the inside of the pies would not be “wet.” I found on the Internet that it is necessary to add starch to the cherries so that the inside of the cherries will not give “dampness” to the dough. I haven’t done this before, I specialize more in cakes. And there, on the contrary, you need the cake to soak.

It is clear that at this time of year there are no fresh cherries, but I have frozen cherries in the freezer. I really like cherries, this is what I need in baking, only cherries give baked goods the rich color, smell and taste. Last year I baked a cherry cake, a recklessly delicious sponge cake with frozen cherries. This year I also froze a few cherries.

Frozen cherry interior for pies

500 g cherries
6 tbsp. spoons of sugar
2 tbsp. spoons of starch

I defrosted the cherries; I have a large cherry, so I quickly removed the pits from them. I dumped the cherries into a saucepan, added sugar and starch.

It is absolutely necessary to add 1.5 tbsp to 500 grams of cherries. tablespoons of starch, but I added two tablespoons naturally. And 6 tablespoons of sugar. You can add more or less sugar to taste.

I mixed the cherries with starch and sugar until the sugar dissolved and put it on the fire, over low heat, and cook, stirring, but do not boil. The cherries gradually become thicker and thicker. As soon as it started to boil, I put the cherries away.

I didn’t cook, but simmered the cherries. This is what I got. The cherry juice has become thick. This kind of interior is suitable for pies and they will not be “wet” inside.

Next, the filling needs to be cooled; I poured the cherries into a bowl and left to cool. The cherry must cool down and when it cools down the inside will be even thicker.

In the meantime, you can start making dough for pies. I don’t like fiddling with dough for a long time, so I found a very simple recipe for pies. The pies turn out very tasty and soft even on the 2nd and 3rd day. You don’t need to tinker with them much and the ingredients for the dough can be found in any refrigerator. Well, apart from yeast of course, I buy compressed yeast at the market; I don’t use dry yeast for pies. And the yeast must be fresh.

Yeast pies with cherries in the oven. Recipe

250 g milk
4 tbsp. spoons of sugar
2 testicles
25 grams compressed yeast (not dry)
0.5 tsp salt
2/3 cup vegetable oil
3 cups flour + 6 tbsp. spoon for dough

One yolk + a tablespoon of milk for greasing the pies.

The recipe is very simple and the dough is prepared very quickly. The dough comes out very, very tasty.

The first is dough. For it, I mix 250 grams of warm milk, 4 tablespoons of sugar (I added 5 tablespoons), 6 level spoons of flour, 25 grams of yeast. I mix everything, cover with a towel and leave for 30 minutes. Dough for this period of time will do.

From the photo you can see how the dough dough looks after 30 minutes. Then I beat the eggs with salt. After 30 minutes, mix with the dough and pour in 2/3 cup of vegetable oil. Add flour evenly and knead the dough.

From the photo you can see that air bubbles form in the dough, as my mother-in-law says, which is very excellent. This means the yeast was fresh and the dough will fit perfectly.

I knead the dough. The dough must be “kneaded”, but not beaten. It takes about 3-3.5 cups of flour. No more flour needed. How do we know that we have kneaded the dough? When the dough does not stick to your hands, the dough is ready. I cover the dough with a clean towel and let it rest for 10-15 minutes. During this period of time the dough will not rise well.

I make balls of 40-45 grams from the dough (25 balls come out, so 25 pies). Leave the dough for 10 minutes. To be honest, I don’t make balls that are absolutely 40g, one comes out a little more, one a little less.

During this period of time the dough will rise. Now we start making pies. I put cherries in the center of the pie, I try without juice, just berries. I added 6-7 berries to any pie.

I don’t sculpt with a natural braid, but just like ordinary dumplings, that’s how I sculpt pies. Later I place them seam side down on a baking sheet. The pies turn out smooth and beautiful on top.

I made a pie and this is what comes out. It’s that simple, so you don’t have to mess around for a long time. You just need to press down better so that the pie doesn’t fall apart later. This is what my grandmother did, with whom we often made dumplings and pies together. I was little and tried to help my grandmother. I remember a fascinating situation, some of the pies were made by me, and some by my grandmother.

Looking at my pies, she said that they didn’t turn out very well. To which I quickly responded by answering that we shouldn’t take them to the market. At the same time, my grandmother, with a grin on her face, still remembers this phrase to me. I make pies the way my grandmother taught me.

I place the pies on a baking sheet, which I also covered with parchment just in case. I place the pies on a baking sheet. Naturally, they didn’t turn out exactly the same for me, but that didn’t change the taste. I even looked and there is no other photo. I didn’t take a photo when I was sculpting it, so just this.

I brushed egg on top of the pies. More precisely, the yolk, which was mixed with a tablespoon of milk. Let the pies rest for another 10-15 minutes. Place in a preheated oven at 220 C. I inspected it with a wood splinter. And again, I forgot to time the baking of the pies.

This is how my cherry pies turned out. I really like baking in the oven rather than in a frying pan. I made 15 pies with cherries and 5 pies each with stewed cabbage and cottage cheese. In total I made 25 pies.

Due to the cherries, the pies were not “wet” or raw inside. Very tasty, lots of insides. For me, homemade cherry pies are very tasty. Naturally, you can buy it in a store, but homemade is homemade.

This is not the first time I have made pies. Here’s a similar recipe with a photo of how it was made in the article “Yeast pies with apples.” I baked pies with cabbage, apples, cottage cheese, and now with cherries.

I even read somewhere that if you have quarrels or misunderstandings with a young person at home, then try to bake more. The smell of baking gives a feeling of comfort and convenience in the home. Well, this is just a note. I really liked these words, so I remember them.

I wish you a pleasant tea party. I hope you like the recipe for cherry pies in the oven. By the way, we have already received excellent reviews about this test. The dough comes out soft, elastic and very pleasant to work with.

Pies with cherries in the oven

Ingredients

Butter – 70 g

Wheat flour – 550-600 g

For the inside:

Fresh cherries – 400 g

Sugar - to taste

To grease the pies:

231 kcal
2 hours 40 minutes
2 hours 40 minutes

Photo of the finished dish

Step-by-step recipe with photos

Since my youth, my favorite yeast pies have been and remain those with cherries. My grandmother also baked such pies, however, the number of them was much larger than I bake at the moment. Grandma started baking pies early in the day, and when I woke up, some of the pies were already ready. I carried the pies all day, first after breakfast for tea, later with compote, and in the evening with milk. Within a day, a large bowl of pies was actually eaten by the whole family. At the moment, I often wonder how we managed to eat so many pies so quickly. And also: how could grandma knead so much dough, and so deftly, with just one hand?

I most often use a bread machine for kneading, and while the dough is preparing, I do other things. Another difference between my pies and my grandmother’s is that I remove the pits from the cherries, although previously they didn’t bother me at all.

To make cherry pies in the oven, take all the necessary products from the list.

As I mentioned above, I prepared the dough in a bread machine. Pour warm milk into a bucket, add butter and egg. Add sugar and salt to the milk immediately.

Sift flour into a bucket and add yeast.

Set the “kneading dough” mode (for me – 1 hour 30 minutes). After this time, the dough is ready to use.

To make the dough easier to roll out, divide it into 3 parts. Roll out part of the dough and cut out circles using a wide glass.

Place cherries in the center of the flatbread and sprinkle with sugar.

Wrap the dough and mold it in the center.

Then seal the edges.

Place the pies on a baking sheet lined with parchment.

Beat the egg, adding a little water. Using a pastry brush, brush the pies.

Bake cherry pies in an oven preheated to 180 degrees for 20-25 minutes until desired brownness. It’s very tasty to serve these pies with warm milk.