Cherry pies made from yeast dough in the oven. Cherry filling with starch. Cooking features Filling for cherry pie from frozen cherries
Cherry is one of the most delicious and healthy berries. This berry, both fresh and frozen, is widely used for preparing various dishes.
And what delicious pies and pies are made with aromatic cherry filling!
Cherries for the filling are prepared in different ways. I offer my own version of preparing the filling for pies from frozen cherries. The filling is prepared easily and quickly, it turns out aromatic, with a slight sourness.
Let's prepare the ingredients for the cherry filling according to the list.
Defrost frozen cherries in advance.
Place the cherries in a small ladle, add sugar and stir. Place the ladle with the cherries on the stove and heat to a boil.
Add potato starch to the juice remaining from the defrosted cherries and stir well.
As you can see, during the heating process the cherries gave a lot more juice.
Carefully pour the starch-cherry solution into the ladle with the berries, mix and cook until thickened over moderate heat, remembering to stir.
After the contents of the ladle have thickened, cook for another 1-2 minutes, stirring constantly. Then remove from the stove and cool.
This is such a thick and very tasty filling from frozen cherries for pies.
I will use frozen cherry filling to make pies. My dough is puff pastry.
Roll out the defrosted dough (500 g) a little and cut it into 6 identical rectangles. On half of each rectangle we make neat cuts, not reaching the edges.
Brush the edges of the dough with water. Place 2.5 tsp on one side. cherry filling, cover the filling with the cut side and use a fork to pinch the edges of the pie.
Bake in an oven preheated to 200 degrees until browned.
For the Easter table, many families bake not only Easter cakes, but also other baked goods - buns, pies, rolls. I also suggest baking rich yeast pies with cherries. Soft, fragrant, very tasty pies will definitely delight your family and guests. I don't add eggs to the dough, but you can add 1 egg, then the amount of flour will increase slightly.
For the filling I use frozen cherries. If the cherry is from the freezer, it must be thawed, the resulting juice drained, and then used in cooking.
To make cherry pies from yeast dough, you will need the following ingredients. All products are at room temperature.
Dissolve salt and sugar in warm milk. Add sour cream, vegetable oil and melted butter.
Mix everything with a hand whisk.
Add flour in small portions, after sifting it. In this case, I mix dry yeast with flour, but you should always read the labels on the yeast package. Some need to be dissolved in liquid. Mix flour, yeast and liquid portion, kneading into a soft dough. You may need a little more flour, as it has different properties. But it’s better not to be too zealous about this, then the pies will turn out airy and soft.
Knead the dough well on the table, adding flour if necessary, until it stops stretching like chewing gum, but remains soft and slightly sticky. Its composition is moderately fatty, and when kneading the dough begins to lag behind the walls of the dish and from the hands. Cover the container with a towel and place in a warm place to rise. You can cover the surface with film. It is important that the film does not come into contact with the dough and that there is room for it to rise.
After an hour and a half, as soon as the dough has risen, divide it into equal parts. Roll into balls, cover them again with a towel and let rise slightly.
Then flatten each ball into a flat cake, place a cherry in the center and sprinkle with sugar. I always put 1 tsp. sugar, and if the cherries are sour, then more is possible. Form the pies, carefully pinching the edges so that the juice from the cherries does not leak out during baking.
Place the pies on a baking sheet, seam side down. Leave to rise for 20 minutes. Once the pies have increased in size, brush with lightly beaten egg and place in the oven. Baking temperature - 180 degrees, check the time according to your oven. Usually this takes 15-20 minutes, it is important that the pies are browned on all sides.
Cover the finished cherry pies with a towel and leave for 10 minutes. Yield - 22-23 pcs.
Serve warm pies made from yeast dough with cherries for a homemade tea party.
First, let's prepare the dough. To do this, sift the flour into a bowl, add yeast, salt and mix until smooth.
Cut the butter into pieces and place in a mug, microwave for 1 minute. When the butter softens, add sugar to it and mix until you get a syrup that is somewhat reminiscent of honey in appearance.
Add sugar and butter to the flour, add vanilla sugar.
Pour in warm water (water temperature is approximately 40 degrees) and begin kneading the dough.
As soon as the dough begins to curl into a ball, add vegetable oil.
Let's knead the dough. The dough will be smooth, homogeneous, airy, and will not stick to your hands. Place the dough in a bowl, cover with film and place in a warm place without drafts for 1-1.5 hours.
While our dough is rising, let's make the filling. To do this, defrost the frozen cherries at room temperature.
Add all the juice formed during defrosting. Add sugar, starch (or flour, I used flour) to the cherries and mix until smooth.
Our filling is ready.
Over time, the dough will rise well (about 2 times), become tender and soft.
Divide the dough into pieces of 38-40 grams (we will get approximately 22-23 pieces). Next, round each lump of dough by rolling the ball of dough with your hand on the table surface.
Let's let our dough balls rest; to do this, cover them with a towel and leave them alone for 15-20 minutes. Next, roll out each ball with a rolling pin into a circle approximately 5-7 mm thick.
Place 1 heaped tablespoon of filling in the middle of each circle.
From each circle we form a pie, pinching and tightly securing the edges of the dough.
We make all the pies this way. Place the pies, seam side up, on a baking sheet greased with vegetable oil. Since the filling will release a lot of juice during baking, I do not recommend placing the pies seam side down. Using a pastry brush, brush the cherry pies with a mixture of egg and milk.
Cover the baking sheet with film and let the pies rest for about 25-30 minutes. Place the prepared cherry pies into a preheated oven and bake at 180 degrees for about 40 minutes.
The finished pies will be nicely browned and will smell appetizing of cherries and baked goods. Remove the pies from the oven, remove from the baking sheet and cool, covered with a towel.
The pies turn out incredibly tasty, soft and tender. I sprinkled the pies with powdered sugar, but this is completely optional.
The cherries in the filling will be juicy, aromatic, the taste will be no different from berries just picked from the tree, and only you will know that these pies are made with frozen cherries.
A tea party with pies made with frozen cherries is so delicious, your loved ones will be very happy with such a treat!
Bon appetit to you, friends!
Dough
- milk - a glass (or 230 ml);
- sugar - 3 tbsp;
- egg - 1 pc.;
- butter (can be replaced with margarine) - 80 g;
- salt - 0.5 tsp;
- yeast - 1 sachet (you can use fresh - 25 g);
- wheat flour - how much dough will take (about 0.5 kg).
Preparation
All ingredients are collected, let's start cooking.
1. Let's prepare the dough. If you use dry yeast, you need to proceed like this: first heat the milk a little (do not overheat!), Add literally a pinch of sugar to it (for the fermentation process). In a separate bowl, mix flour with yeast. Add the finished mixture to the milk and mix thoroughly. The dough should be liquid. It needs to be covered and sent to a warm place.
2. Fresh 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 should be soft, not clogged, but not sticky. But for a novice baker it’s 400-500 grams, no more.
Filling
- cherry - 0.5 kg;
- sugar - 3 tbsp;
- potato starch - 1 tbsp.
You can make a pie with frozen cherries, fresh or canned in their own juice. But the classic pie recipe is still with fresh berries.
1. Remove the pits from the cherries and place the berries in a colander so that excess juice can escape.
2. Then sprinkle it with starch and sugar. The filling is ready. This is a classic filling.
3. Another recipe is to boil the cherries a little with starch and sugar. The cherry mixture should thicken slightly.
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, knead it a little (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, you can do without paper, but then the form itself must be thoroughly greased with odorless oil.
1. Part of the dough needs to be set aside. We will need it for decoration.
2. Having formed the cake, 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 strips can be laid in a lattice or snowflake pattern. If the strips are cut on both sides along the entire length, they will turn into Christmas trees in the oven.
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 pie for beauty.
4. When the filling and decoration have already been placed, brush the dough with a beaten egg.
But this is not the whole recipe. Now the most delicious part - the filling.
Fill
- sour cream - 50 g;
- egg - 1 pc.;
- sugar - 50 g (2 tbsp);
- flour - 1 tbsp.
Preparation
1. You need to mix all the ingredients for the filling. Then you need to take a teaspoon and carefully and evenly distribute the filling over all open areas of the pie (do not pour it onto the dough!).
2. We leave our semi-finished product to stand and rise for 15 minutes, 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, since 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 simple. It will take about 3 hours to prepare.
Bon appetit!
Delicious pies with cherry filling can be prepared not only during the season of fresh berries and fruits. With frozen cherries they turn out no worse, just as juicy, with a pleasant sweet and sour taste. The only difficulty is to make the filling from frozen cherries for pies so as to remove as much juice as possible from the berries, and thicken what remains with starch. Then the juiciness in the filling will remain, and it will not flow out of the pies during baking. If the cherry was frozen with the pit, you need to remove it while the pulp is still hard. The top of the cherry will thaw a little, but the inside will still be dense - at this stage of defrosting, the pit can be easily removed, with minimal damage to the cherry pulp. Our recipe with photos will tell you about this and some other tricks for preparing frozen cherry pies filling in detail and step by step. You can also use it for pies, but that’s a slightly different story.
Ingredients:
-frozen cherries – 400 gr;
-potato starch – 2 tbsp. l.;
-sugar – 3 tbsp. l (to taste).
Recipe with photos step by step:
Lightly defrost the cherries. We remove the pit with a special machine, and then let the berries thaw completely.
Place the defrosted cherries in a colander. Leave for half an hour to separate the juice as much as possible. It is not recommended to press or squeeze cherries, as the berries will lose their shape and the pulp will release even more juice.
Place the cherries in a saucepan or ladle and add sugar. For sweet berries, two or three tablespoons of sugar are enough; tart cherries need more sugar, but in this case we will add not two, but three tablespoons of starch. Place the bowl with the cherries on medium heat and let it boil.
Pour in the starch and immediately mix vigorously so that the starch does not form lumps. You can dilute with the juice drained when defrosting the berries, but then there will be more liquid in the filling and the pies on the bottom may get wet during proofing and baking.
After adding starch, cook the cherry filling with constant stirring until thickened. As soon as the starch binds the liquid and berries, turn the heat down to low and cook for another minute or two.
Cool the finished frozen cherry filling and fill the pies. You can use any dough for this baking. It will help you, and a rich yeast dough on dough or a straight, unleavened, yeast-free one. Bon appetit!
