Cherry pie with filling
Description
Homemade pastries for tea. Sour cream-based filling is most commonly used—and it's no surprise: it's easy to prepare, pairs well with both berries and fruits, and complements any dough. This type of pie is meant to be open-top, and for the base I use a shortbread-like dough. That said, a sponge cake dough also works quite well. For this cherry pie with filling, I used pitted frozen cherries. Serve with tea or coffee.
Instructions
- 1
Step 1
Melt the butter until liquid and add half of the powdered sugar to it.
- 2
Step 2
Then add 2 eggs.
- 3
Step 3
And also add the flour, which is better to sift.
- 4
Step 4
Knead a soft dough.
- 5
Step 5
Then the dough should be rolled out on parchment paper and placed into the pan together with the parchment - this is much more convenient.
- 6
Step 6
Preheat the oven to 190°C and bake the dough for about 10 minutes. Prick it with a fork to prevent cracking and puffing. Do not bake the dough completely, as we will put it in the oven again later.
- 7
Step 7
While the cake layer is baking, prepare the sour cream topping. Mix the remaining 2 eggs with the second half of the powdered sugar—you can even add a bit more.
- 8
Step 8
Add sour cream and whisk.
- 9
Step 9
Add the vanilla sugar and starch. Mix once more until a uniform consistency is achieved.
- 10
Step 10
Remove the pan from the oven and evenly spread the cherries over the dough.
- 11
Step 11
Pour with sour cream mixture.
- 12
Step 12
Put back in the oven for another 20 minutes.
- 13
Step 13
You can serve the ready cherry pie with cocoa; it tastes excellent cold, so let it cool down, or even better, keep it in the refrigerator for an hour or two.