Yeast pie with cherries recipe. Grated shortcrust pastry pie

I suggest making this simple cherry pie using yeast dough. Delicate, sweet and creamy filling goes well with the sourness of cherries. Yeast dough makes the cake very soft and does not become stale for a long time.

Let's prepare the necessary products.

Dissolve the yeast in a small amount of warm milk, add a teaspoon of sugar and let it rise like a cap. Knead the dough by adding milk, sugar, butter, vegetable oil, vanillin, egg.

Let the dough rise.

Prepare the filling. To do this, sprinkle frozen pitted cherries with sugar and put on fire.

Boil for 3-5 minutes in its own juice until the sugar is completely dissolved. Dilute a spoonful of starch in cold water and add to the cherries. Boil for 3 minutes until the filling becomes sour. Cool.

Roll out the risen dough into a flat cake or use your palms to spread it along the bottom of the pan. The bottom can be lined with parchment to make the cake easier to remove after baking.

Place the cherry filling on top of the dough, spreading it over the entire surface. Place the pie in the oven for 15 minutes.

Prepare the filling. To do this, mix cream cheese, powdered sugar and cream until smooth. You will get a delicious cream.

Remove the pie from the oven and spoon the buttercream over the filling. Cover the cherries evenly. Place back in the oven for 10 minutes until the cream sets.

Cool the finished pie in the pan, then easily remove it onto a plate. It's very soft.

Cut into portions and serve.

Bon appetit!

After defrosting, a lot of juice is released from the cherries. Therefore, in order to use it as a pie filling, you have to prepare the berries first.
The easiest way to prepare is to simply defrost the cherries and strain out the juice. But this method is bad because you have to take cherries in double or even triple volume.
The second method, which is more economical, does not drain the cherry juice, but thickens it with starch. In this case, not very much cherries are used.
The pie turns out very tasty, but a little unusual. Instead of the usual berries, the filling consists of a thick, sweet, aromatic mass that envelops the cherries.

COMPOUND

500g yeast dough

FILLING

500g frozen pitted cherries, 0.5 cups sugar (100g), 2 heaped tablespoons of starch (30g)

Cherry filling
Thaw the cherries completely.
Place in a saucepan. Add sugar and starch there.

Place over medium heat and cook, stirring, until thickened.
Remove the pan from the heat and cool the filling to room temperature.

Forming the cake
Roll out two thirds of the dough into a circle d=25cm.
Transfer the layer to a sheet of baking paper.

Place the filling on the dough in an even layer, not reaching 2~3 centimeters from the edge.
Roll out the remaining dough into the same circle.
Roll the dough onto a rolling pin and transfer it to the pie. Pinch the edges. If desired, the pie can be decorated with the remaining dough.

Brush the dough with egg mixed with 2 tablespoons of water.
Leave the cake to proof for 10~15 minutes.
Preheat the oven to t=200~220°C and place the baking tray with the pie in it.
After 10 minutes, when the surface of the pie is browned, cover it on top with a sheet of foil. Bake until done for 25~30 minutes.
Remove the finished pie from the oven.

Cover with a kitchen towel and leave until cool.

We will make yeast dough for cherry pie using kefir. To do this, mix the sifted flour with dry yeast, pour in kefir, add 2 eggs, sugar, salt and knead the dough. The dough should not be very stiff. At the end of the kneading, add 4 tablespoons of vegetable oil and knead a little more. Cover the bowl with the dough with a lid or cling film and leave to rise in the refrigerator for 3.5 hours or overnight, which is very convenient if you are preparing the pie the next day.

Roll out 3 circles into a layer 0.5-0.7 cm thick. Place one part on a baking sheet covered with oiled paper. Sprinkle the middle of the circle with one tablespoon of sugar.

Remove pits from cherries. Spread it over the sugar in an even layer. You can take 400-500 g of cherries, then roll them in a mixture of 1 tablespoon of flour and 1 tablespoon of starch. Set the first circle of dough along with the cherries aside.

Grease the second circle with 1 tablespoon of soft butter and sprinkle with 1 tablespoon of sugar. Do not sprinkle too much sugar; the dough may tear when weaving. Place the third circle on the second and make cuts with a knife on four sides.

Beat the yolk. Brush the cake with beaten yolk using a brush.

Place the yeast dough pie with cherries in a cold oven. Turn on the oven at 220 degrees and keep the pie in the oven for 20 minutes. During this time, the oven will heat up, reduce the temperature to 180-200 degrees, the cake will be ready and you can bake it until browned. You can do it as usual: let the pie rest for about 15 minutes and bake until browned in a preheated oven for 15-20 minutes at 180-200 degrees.

Our delicious, soft cherry pie is ready!

Do you suddenly want to please your family or friends with something tasty and unusual, but you don’t know what? In this recipe you will learn how to make yeast pie with cherries and, as always, a step-by-step recipe with photos awaits you. Despite the fact that this dessert turns out very tasty, I make it very rarely for one reason. To be honest, I don’t like fiddling around in the kitchen for a long time; I want to do everything faster and do other things. Unfortunately, yeast dough requires some fiddling.

In addition, when you start working with yeast dough, it is important that you are in a good mood; any negative thought can affect the original product. I don’t know why this happens, and whether it happens to everyone, at least to me, for sure. Whenever I get a little sad, not a single pie fits.

Recipe for cherry pie with yeast dough with photo

Products for yeast dough

• 900 grams of flour
• 1.5 tsp dry yeast
• 4-5 tbsp. Sahara
• 2 eggs
• 150 ml. milk
• 300 grams of water
• 50 ml. sunflower oil
• 1 tsp salt

Products for filling

• Cherries – 1 liter
• Sugar (or powdered sugar) to taste

Step-by-step recipe for making cherry pie with yeast dough

Preparing yeast dough

This yeast dough recipe is considered universal and can be used to make any pies, not only with cherries. You can take any berries instead of cherries, you can make a pie with cabbage, or meat, etc.

Combine dry yeast and 1 tsp. Sahara.

Pour some warm water into the sugar and yeast and leave for 10 minutes in a warm place so that the yeast begins to ferment.

Break the eggs into a deep plate.

Pour warm milk, water, vegetable oil, salt and sugar into the eggs. Mix everything thoroughly.

Add half the flour to the liquid mixture and stir.

Add yeast to the resulting dough.

Sift the remaining flour and knead the dough. The dough needs to be kneaded until it stops sticking to your hands.

Cover the finished dough with a lid (or bag) and send it to a warm place to rise for 1-2 hours.

When the dough has risen, you need to knead it again and put it back in a warm place for 1-2 hours. After that, you can do whatever you want with the dough.

Recipe for cherry pie made from yeast dough

When our yeast dough is ready, you can start making the cherry pie.

Divide the dough into two parts. If you have a lot of dough, then you can leave half for next time and cook something else with it.

Roll out one part of the dough into a layer 5 mm thick. and place in a greased form.

We remove the pits from the cherries in advance; I hope you did this while the dough was rising.

Place the prepared cherries in the mold on the dough.

Sprinkle sugar or powdered sugar on top.

Roll out the second part of the dough into a thin layer and cut out strips on it with a special knife with uneven edges and place the layer on top of the cherries. If you don’t have such a knife, you can cut the layer into thin strips, and then place them beautifully on top of the pie.

You can beautifully decorate our pie around the edges like this:

To make our cake even more beautiful, you can brush it with a beaten egg on top.

Place our pie with cherries on yeast dough in an oven preheated to 180C and bake until done (about 20-25 minutes).

Remove the finished pie from the oven and leave it to cool. Cut the pie when cooled and serve with tea. Bon appetit!

2015-12-13T03:20:08+00:00 admin bakery [email protected] Administrator Feast-online

Related Categorized Posts

Contents: Preparation for cooking The process of preparing the dough The process of frying in a frying pan Pancakes have been considered a national Russian dish for centuries and are extremely popular in our country. There are a great many ways...

Contents: Little tricks for making perfect pancakes Classic pancake recipes Pancake recipes for gourmets Pancakes for those with a sweet tooth Pancake recipes for the holiday table Pancakes are a unique dish that will always come...

Calories: Not specified
Cooking time: 120 min

This is the best cherry pie, and my recipe with photos will help you step by step to prepare it in the oven from yeast dough, which in turn is prepared with dry fast-acting yeast with milk and margarine and cherry filling. Let us remind you that last time we offered.
It will take 120 minutes to prepare, and the above ingredients will yield 8 servings.

Ingredients:

- wheat flour – 370 g;
- yeast – 10 g;
- egg – 1 pc.;
- milk – 140 ml;
- margarine – 50 g;
- sugar – 100 g (50 g for dough, 50 g for filling);
- frozen cherries – 150 g;
- salt – 3 g;
- egg yolk – 1 pc.

How to cook with photos step by step

To make the cherry pie in the oven fluffy and airy, sift wheat flour through a fine sieve, add fine table salt to the flour, and sprinkle in yeast. Dry instant yeast can be mixed with flour directly in a bowl.




Separately mix all the liquid products - break the egg, pour room temperature milk into the egg.




Melt the margarine and cool, pour into a bowl with milk and egg. If you add hot margarine to an egg, it will curdle.
Then add 50 g of fine sugar and mix the ingredients.






Knead the dough - first mix the ingredients in a bowl, then put it on the board and knead with your hands. If you are cooking using a mixer, then at this stage you need to install the hook attachment.




Roll the finished dough into a ball, cover with a cap or bowl, and leave in a warm place for an hour.




Separate about 100 g of dough to decorate the top, roll the rest into a circle 7 millimeters thick.
Place the cake in the mold, raise the edges, and make high sides.






Place the frozen cherries on a plate, leave at room temperature for an hour, drain the juice, sprinkle the berries with sugar (50 g).
Spread the cherries loosely; juice will form during baking.




For decoration, cut thin slices from the reserved 100 g of dough. We make a braid and cut off the excess with scissors.




We place a strip of dough greased with raw yolk in a circle, and also grease the lattice with yolk. Leave the cake to proof for 30 minutes.




Place the cherry pie pan in an oven preheated to 180 degrees and cook for 20 minutes.
Cool on a wire rack and serve with tea!






Bon appetit!
It turns out even tastier