Cherry Pie “Under a Snowy Cap”
Description
Chocolate pudding can be replaced with a heaping tablespoon of corn starch and one or two tablespoons of cocoa powder. The cottage cheese can be left white, adding a couple of teaspoons of sugar and a tablespoon of corn starch. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Grind the roasted nuts not too finely and mix with flour, sugar, salt, and baking soda. Pour the mixture into the blender bowl and add pieces of softened butter. Pulse into crumbs.
- 2
Step 2
Add two yolks to the dough and pour in the lemon juice, adding a spoonful or two of water. Beat the dough until it comes together into a ball.
- 3
Step 3
Spread the dough into the prepared pan (preferably removable) in an even layer. Prick it and bake in a preheated oven at 200 °C until lightly browned.
- 4
Step 4
Mix the cottage cheese with chocolate pudding and sugar, add the yolk and mix well. The filling should not be overly wet!
- 5
Step 5
Spread the cottage cheese filling onto the crust, then place the previously thawed and drained cherries on top, dusting them with starch. Return the pie to the oven for another 15 minutes. The cottage cheese should set around the edges.
- 6
Step 6
Beat the remaining egg whites until soft peaks form. While adding sugar, beat until stiff peaks form. Add the flavoring and beat again.
- 7
Step 7
Cover the pie with beaten egg whites, and use a spoon to create patterns.
- 8
Step 8
Bake the pie at 160 °C until the meringue is golden.
- 9
Step 9
Let the pie stand in the pan, then transfer it to a rack and cool it uncovered.
- 10
Step 10
It's tastier to leave the pie uncovered overnight so that the meringue dries further and becomes crisp around the edges, and only then slice it.