Cherry pie with sour cream filling

Step-by-step cooking

1. Step 1:

   

   How to bake a cherry pie? Prepare the ingredients for the sand base. The oil should be at room temperature. To do this, you need to get it out of the refrigerator about half an hour before cooking. Take wheat flour, of the highest grade. Salt will allow the taste of the finished cake to open up brighter.

2. Step 2:

   

   In a bowl, combine the butter, sugar, salt and baking powder. Lightly stir the sugar into the butter with a whisk, so that when working with the mixer it does not fly apart.

3. Step 3:

   

   With a mixer, beat the butter until fluffy for about 4 minutes.

4. Step 4:

   

   Sift wheat flour. Sifting flour, as well as baking powder, are responsible here for the friability of the base.

5. Step 5:

   

   Knead the dough. First mix it with a tablespoon, and then quickly form a ball of dough. The speed in working with the sand dough is due to the rate of melting of the oil. The longer you knead, the more the butter melts from the heat of the hands, the more flour will be needed (otherwise the dough will be liquid), respectively, the tougher the cake will be. We try to avoid all this.

6. Step 6:

   

   Spread the dough in a baking dish, the bottom of which is greased with a drop of sunflower oil. The thickness of the cake at this stage is about 5 mm., make the sides about 3 cm high. My form is silicone, 18 cm in diameter. Put the cake in the refrigerator for at least half an hour.

8. Step 7:

   

   Prepare the ingredients for the filling. First, defrost the frozen cherries and slightly squeeze out excess moisture, but without fanaticism! Just rinse the fresh one and remove the bones. Sour cream needs fat (from 20% and above), but I tried to make a pie with 15% sour cream. In this case, simply increase the amount of starch by 20%. The result will be a little different, but it will also please.

9. Step 8:

   

   To pour in a separate bowl, combine the chicken egg and sugar.

10. Step 9:

    

    With a mixer, beat the egg until fluffy for a couple of minutes. Then add the starch and vanilla sugar and whisk again. Starch is needed here to seal the structure and maintain the stability of the delicate filling. Do not get carried away with starch, otherwise the filling will be more like a dense, dense curd (cream).

11. Step 10:

    

    Add sour cream. Sour cream can be replaced with thick yogurt of classic taste.

12. Step 11:

    

    Whisk all the ingredients until smooth. The fill is ready!

13. Step 12:

    

    Put the cherries on the sand base and pour the sour cream mixture. Bake the pie in a preheated oven to 160 ° C for an hour and a half. Focus on stabilizing the liquid filling (especially in the center) and browning.