Cherry and Yogurt Pie
Description
The pastry is prepared simply and quickly. If you use frozen cherries for the pie, they must be thawed first, draining them in a colander to remove excess liquid. If you use fresh cherries, remove the pits beforehand, and after weighing the pastry is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Melt the butter. Cool it.
- 3
Step 3
Add sour cream to the butter. Stir.
- 4
Step 4
Add flour and leavening agent.
- 5
Step 5
Knead a soft, pliable dough. It should not be stiff, so add the flour in parts, each time mixing it well into the dough. Place the finished dough in the refrigerator for 30 minutes.
- 6
Step 6
While the dough is in the refrigerator, make the filling. Beat the yogurt with the egg. Add the shredded coconut and flour. Mix.
- 7
Step 7
After the time has elapsed, remove the dough from the refrigerator. Grease a baking pan (26–28 cm in diameter) and dust it with a thin layer of flour. Place the dough in it and spread it with your hands across the pan. Form a rim. Put it back in the refrigerator for 20 minutes. Meanwhile, preheat the oven to 200 °C. After 20 minutes, place the pan with the dough in the oven and bake for 15 minutes. Then remove it.
- 8
Step 8
Mix the cherries with starch.
- 9
Step 9
Arrange the cherries on the surface of the pre‑baked dough.
- 10
Step 10
Spread the glaze on top. Put it back in the oven. Bake at 180 °C for another 45 minutes.
- 11
Step 11
Take the finished pie out of the oven. Transfer it to a board. Let it cool.
- 12
Step 12
The pastry is ready. Serve with tea.