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Cherry pie
Beware: this cherry pie is addictive from the first try! Having tasted it once, you will want to do it again and again: the combination of a crumbly base with berries and a delicate sour cream filling is surprisingly harmonious, it is impossible to imagine better. There are a lot of recipes for cherry pie, but this one, in our opinion, is one of the most successful. To make the filling perfect, be sure to use thick fat sour cream for its preparation, ideally a farmer's one. Well, you can take any berries, including frozen ones: the pie will definitely not get worse from this!
How to cook Cherry pie
Step 1
Prepare the cherry pie dough. To do this, cut the cold butter into cubes. Sift the flour into the bowl of a food processor. Add oil and grind.
Step 2
Beat the egg into the buttery crumbs, add sugar and salt. Stir. If necessary, you can pour 1-2 tbsp. l. cold drinking water. Knead the cherry pie dough until smooth.
Step 3
Take the dough out of the bowl of the food processor and put it on the work table. Shape it into a ball and wrap it in cling film. Place in refrigerator for at least 30 minutes.
Step 4
Heat the oven to 180°C. Roll out the cooled dough for the pie on a working table dusted with flour into a round layer 4-5 mm thick and transfer to a baking dish with a diameter of 22-24 cm. Form the sides, prick with a fork and bake for 10 minutes.
Step 5
While the crust is baking, prepare the cherry pie filling. In a large bowl, lightly beat eggs with sour cream, lemon juice, 150 g sugar and salt. Add the sifted flour and mix well.
Step 6
Remove the pie crust from the oven and leave for 10 minutes. Spread cherries on top. Pour the base of the pie with the sour cream and egg mixture and sprinkle with the remaining sugar.
Step 7
Raise the oven temperature to 200°C. Place cherry pie in it and bake for 10 minutes. Then reduce the temperature to 175°C. Bake the cake for another 30 minutes. Let the cherry pie cool completely in the pan. Place in refrigerator for at least 3 hours.
Cherry pie - FAQ About Ingredients, Baking Time and Storage
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