Butter pie with cherries is a very tasty and appetizing pastry. Especially when it comes to homemade baked goods. And if you make it from yeast dough, then such a pastry has a perfect place on the holiday table. The pie comes out quite beautiful, tasty, with a juicy cherry filling, moderately sour and moderately sweet. Keep in mind that yeast dough with eggs and butter is “heavy” and rises more slowly than usual, so 2 tsp. yeast is not a mistake in the recipe, but a necessary condition for the pies to turn out fluffy. You can make yeast dough without eggs, but in this case the cake will not have such a shiny structure and an appetizing yellow tint.
As for the pie filling, cherries can be replaced with any other seedless fruit or berries. And with the recipe for yeast dough with eggs, you can also make pies with cabbage, eggs, chicken, mushrooms, etc.
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Ingredients:
- dry baker's yeast 2.5 tsp.
- flour 450 g (3 cups of 250 ml with slides)
- eggs 2 pcs.
- butter 80 g
- milk 1 cup (250 ml)
- sugar 100 g
- vanilla sugar (optional) 1 sachet.
Sweet cherry pie recipe
1. Pour lukewarm milk into a deep bowl. Grind the sugar and butter thoroughly, add the eggs and beat. Our goal is to ensure that the butter is evenly distributed in the dough and the sugar is partially dissolved, so beat lightly and not until foamy. Combine milk and egg mixture, add flour and yeast. Sometimes dry yeast is sold in coarse granular form - in this case you need to follow the instructions and first dissolve it in milk. Add small yeast to the dough along with flour.
2. Since eggs almost always vary in size, the amount of flour has to be adjusted slightly. Knead the dough until it becomes homogeneous, soft and almost non-sticky.
3. Let the dough rise for an hour, covering it with a towel.
4. Remove the pits from the cherries and leave them in a colander to remove excess juice. Form the dough into circles the size of a dessert plate and about a centimeter thick. Place the cherries in the center, sprinkle them with sugar and quickly pinch the edges of the dough. Place the pieces with a seam on a greased baking sheet and let them rise for another 10-15 minutes. There is no need to grease the surface of the pie - the dough is rich and browns well on its own. Bake the cherry pie at 150 C for about half an hour.
5. Slice when cooled. Delicious butter pie with cherries is ready. Bon appetit!
In addition, the choice of dough “under” cherries is limitless. These include lush buttery braided pies, shortbread tartlets, curved cupcakes and muffins, triangular samosas, portioned weightless puff pastries, ordinary cottage cheese bagels for afternoon tea, fashionable clafoutis with chocolate brownie. And finally, I would like to mention an open-faced cherry pie made from Swiss unleavened shortcrust pastry mixed with vegetable oil and exclusively ice water.
During the first baking experiment, one is surprised by the cheapness (despite the mention of “Swiss”) of the products, the high plasticity of the dough and the ability to form both massive, with complex appliqué, patterns, and primitive products in the form of tubes or tarts with filling. It is to the last example that I dedicate the next culinary recipe. Write down the dosage of ingredients, the list is short, and the appearance of the future pie is not a dogma, trust your personal imagination.
Cooking time: 60 minutes / Number of servings: 8-10 / Rectangular shape 20 x 35 cm
Ingredients
- wheat flour 500-550 g
- vegetable oil 125 ml
- ice water 125 ml
- salt 2 g
- cherries (fresh or frozen) 400-500 g
- corn starch 50 g
- sugar 100 g
Preparation
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Let's start not by kneading the dough, but by brewing the berry filling. In a thick-bottomed ladle, combine the cherries, granulated sugar and cornstarch, mix and place on high heat. We do not thaw frozen berries first - they will safely release liquid on the stove. If a confidential circle gathers at the table and the friendly spitting out of seeds turns out to be more fun than indelicate eating of dessert, follow my recipe. Remember the classic French clafoutis - the cherry pits are deliberately not removed. But one way or another, berries with or without seeds are suitable. The second option will be universal and safe for children. In order not to spoil the viscous syrup with an unpleasant, chalky aftertaste, forget about potato starch - choose only high-quality corn starch.
Stirring continuously, at a low boil, we achieve a thick, sticky consistency, completely dissolving the sugar crystals. If desired, flavor with zest, ground cinnamon or other spice. Cherries are so rich in sourness and characteristic aroma that there is no particular need to enrich this open pie with additional flavors. Cool the very concentrated jelly - place the pan in a bowl of cold water, ice or on a travel coolant plate. Before applying the berry mixture to the dough, it is important to cool it. Otherwise, the dough will break and the filling will spill out ahead of time.
Now let's start preparing the flour “basket”. Sift about 450 g of flour, mix with a pinch of salt. The rest of the flour is added in parts, after adding the liquid ingredients. Since the base of the product is formed from unleavened dough, apart from a little salt, there is no need for sugar or other sweet, salty, hot or spicy additives. An important advantage of this type of dough is that the products are good with both dessert and savory fillings.
In a second bowl, intensively beat sunflower, corn or other refined, that is, without a strong aroma, vegetable oil along with ice (!) water until cloudy. Please note that water without gas and, of course, without sugar or flavorings, should be not just cold, but as cold as possible. Cool the required volume in advance in the freezer or with ice cubes. It’s easy to remember the required proportions of water and oil: both liquids are taken in equal parts.
Pour the water-oil solution into the flour slide, first mix with a whisk or spatula, collect the components together - a viscous, sticky mess is formed.
Then add flour a handful at a time and mix with your hands thoroughly, diligently and diligently. We work for 5-7 minutes. Although Swiss ice water dough does not contain yeast, the duration of “working” will affect the quality. The longer you knead, the more layered the semi-finished product will be - finished pies, bagels and “envelopes” will receive a brittle, fragile shell or “baskets”.
Take a look, but the photo - thanks to the oil, the lump is covered with a slight sheen, looks soft and pliable. We skip periods of “rest, rise, proofing or cooling.” Immediately roll out a flat cake with a rolling pin in the same configuration as the heat-resistant dish. Today, cherry pie is rectangular, open, with a low side.
Throw the rolled out layer over a rolling pin or gently hold it with your fingers and transfer it to a container, place it without folds, raise the edges about 3 cm high. Do not leave punctures with a fork - the dough will still not swell under the weight of the filling, but the cherry jelly will leak even into small holes and the bottom will burn.
Using a sharp knife, we cut off the excess illiquid edging, sculpt something like a wave, fill the “basket” itself with cold cherries in thick syrup - distribute it evenly and put it in a hot oven. Bake the cherry pie at 190 degrees for the first half hour.
When the wobbly center has compacted and set, and the shell has dried and baked, sprinkle heavily with granulated sugar for crunch, extra sweetness and contrasting design. Return to the oven for another 5-10 minutes. After cooling in the pan, carefully pry it with a spatula and take out the “basket” cake.
Divide homemade improvised cherry pie into large portions: squares or long bars, serve with syrup, honey, cream. Bon appetit!
1. First, let's prepare all the necessary ingredients.
2. Let's start preparing the pie with the dough. Let's prepare the dough. To do this, put dry yeast, two tablespoons of sugar taken from the total volume and the same amount of flour into a bowl. 
3. Pour in warm milk and stir. Cover the bowl with the dough with a cotton towel and place in a warm place for 20 minutes. 
4. Meanwhile, chicken eggs must be separated separately into white and yolk. 
5. For now, put the protein in the refrigerator. Place the yolk in a small bowl, add half the remaining sugar, and rub them together. 
6. Add softened butter to the bowl with the egg mixture and rub again using a whisk or fork. 
7. By this moment the dough should have a “cap”. 
8. Add the dough to the egg-butter mixture and mix. 
9. Add sifted wheat flour. 
10. Knead the dough into a dense, elastic and very pleasant to the touch dough. Cover the bowl with the dough with a towel and place in a warm place for one hour. 
Culinary advice
The process of preparing yeast dough will go much faster if you use instant yeast. They are added directly to the flour, which means that there is no need to prepare the dough.
11. While the dough is rising, steam the poppy seeds with boiling water for 15-20 minutes. After 20 minutes, drain off all excess liquid. 
12. Take the whites out of the refrigerator and add all the remaining sugar. 
13. Beat with a mixer until the protein mass becomes dense. 
14. Add steamed poppy seeds to the protein mixture. 
15. Gently mix with a spatula, moving from bottom to top, so that the protein does not settle. 
16. This pie requires fresh or frozen cherries. In my case, it was frozen with seeds; they must first be removed. 
17. After an hour, the dough is ready, lay it out on the work surface of the table, roll it into a rectangular layer and cut it into several strips approximately 10 cm wide. 
18. On each of the strips we lay out the protein mass with poppy seeds, and on top of it a cherry. 
19. Pinches the edges of the strips. We do this quickly and carefully, the filling tries to slip out... 
20. Place the prepared strips with filling in a round baking dish; it is best to take a detachable one. Decorate the surface with thinly sliced apples. Bake the pie in the oven at 200 degrees for 40 minutes. 
21. Before serving, sprinkle the finished pie with powdered sugar. 
22. Enjoy your tea! 
Of all the sweet pies, perhaps the most delicious are yeast pies with cherries, especially those baked in the oven. In order for the cherry pies to have an airy dough and for the filling to be thick and not leak out, it is enough to know a couple of little tricks that I will gladly share with you in this recipe. So, read carefully, and then go make some amazing cherry pies.)))
Ingredients:
- yeast dough:
- 3 tbsp. premium flour (500 gr.)
- 1 large egg
- 1/2 tbsp. water + 1/2 tbsp. milk
- 3 tsp dry yeast (25 g fresh yeast)
- 3 tbsp. l. Sahara
- 3 tbsp. sunflower oil
- a pinch of salt
- filling:
- 600 gr. fresh or frozen cherries
- 1 cup of sugar
- 1 tbsp. starch
- decoration:
- 1 egg
- Before making the dough, let's prepare the cherries. First of all, we need ripe cherries. These can be fresh cherries or frozen. We sort out the fresh cherries, wash them, and remove the pits if desired. Thaw frozen cherries and remove pits if desired.
- But the preparation of the filling does not end with this alone; the cherries should be boiled. Yes, I would like everything to be simpler and faster, but if you put fresh cherries in the pies, then there is a high probability that the filling will be sour, and the cherry juice will certainly leak out, and the dough itself will remain wet inside. Therefore, my friendly advice, do not skip the next stage, it will save your nerves and guarantee an excellent result)))))
- So, we cover the cherries with sugar, the cherries release juice very quickly. Literally after half an hour, put the bowl of cherries on the fire, cook for 10 minutes over low heat.
- Be sure to try, if the cherries are sour, you may need more sugar. Turn off the fire. Let the cherries cool. By the way, the filling for the pies can be made in advance; you can also use ready-made cherry jam.
- Place the boiled cherries in a colander. It’s clear that we don’t pour out the cherry syrup, it’s an excellent impregnation for cakes, and you can simply make cherry jelly or a drink from cherry syrup.
- We dilute fresh yeast (or dry baker's yeast) in a warm mixture (1/2 cup milk + 1/2 cup water). Mixture temperature 40°C.
- Add 1 tbsp. flour and 1 tbsp. Sahara. Mix and place in a warm place for 30 minutes.
- Thanks to the warm nutrient medium, the yeast begins to quickly divide, the dough becomes covered with bubbles and begins to increase in volume.
- After half an hour, add another 2 tbsp to the dough. sugar, 2.5 cups sifted flour.
- Add 1 egg, 3 tbsp to the dough. vegetable oil and a pinch of salt.
- Mix the dough. Then place the dough on a table sprinkled with flour and begin to knead thoroughly. Add flour a little at a time so that the dough does not turn out too stiff. In general, yeast dough should be soft and pliable, but not stick to the table or hands.
- We form a bun from the dough, put it in a bowl, cover with a clean napkin and put it in a warm place again for 30-40 minutes.
- After this time, take out the dough that has increased in volume. Divide the dough into two parts, and then each part into 6 pieces.
- We form the pieces into thick flat cakes. Place a spoonful of cherry filling on each scone. You can, of course, put more, but then you will have to immediately take more than 600 grams. cherries, but a little more.
- Sprinkle a little starch on top of the cherries, about 1/4 teaspoon for each pie. It is the starch that holds the cherry juice inside the pie and prevents it from leaking out.
- Carefully pinching the edges, we form a pie.
- Place the cherry pie on a baking sheet, seam side down (pre-cover the baking sheet with parchment or grease it with vegetable oil). If you are an expert at making a beautiful oblique seam, then in this case we place the pies with the seam facing up. Then we form the second pie, the third, etc.
- If you want the cherry pies to turn out tall and plump, then place them on a baking sheet quite close to each other, at a distance of 1.5-2 cm. When the dough has risen, the pies will increase in volume and support each other in barrels.
- Place the pan with the pies in a warm place for 30 minutes (closer to the hot oven).
- Before we put the cherry pies in the oven, paint them with beaten egg.
- Place the baking sheet with cherry pies in a well-heated oven (turn it on in advance). Bake for 20-25 minutes at a temperature of 170-180°C.
- Place the baking sheet in the center of the oven so that the pies are browned both on the bottom and on the top. We keep an eye on the baking, because... Ovens are different, you may need to adjust the time or temperature.
- Take the rosy, beautiful, cherry-scented pies out of the oven. Let the pies cool and invite everyone to the table. True, you don’t have to especially call, everyone will come running themselves.
Cherry filling for pies
Yeast dough for cherry pies
Making cherry pies
The dough for this cherry pie from yeast dough can be prepared in the most convenient way for you: knead with your hands, with a mixer with a hook attachment, or make it in a bread machine.
I usually knead the dough in a bread machine, and in a double batch at once, since the pie is not very large. From the same dough it is quite possible to bake pies with salty filling, pies, buns, rolls. It's universal. Using a double portion of dough, you can make a pie slightly smaller than the baking sheet.
Place yeast, flour, vanilla sugar and three tablespoons of sugar, salt, sour cream, egg into the bread machine bucket, add water and oil, set the “Dough” program.
The dough turns out elastic and pleasant to work with. If you are not kneading it in a bread machine, then you need to let the dough rise twice in a warm, draft-free place.
Meanwhile, prepare the cherries. We peel them from the seeds, put them on a sieve and let them drain a little. If the cherries are very juicy, you can even squeeze them a little by hand. Add sugar and starch and mix with a spoon.
Sprinkle the work surface with flour and place the dough on it. Divide the entire dough into two different parts: large (2/3) and smaller (1/3). Roll out most of it with a rolling pin. Grease the mold with butter and sprinkle with breadcrumbs or flour. We lay out the rolled out dough, trim the edge and prick it with a fork over the entire surface.
Place the cherries in the resulting dough basket and level it out. The cherries must be distributed in one layer so that the filling does not interfere with the dough’s baking. The amount of filling will also depend on the size of the pan, so you may need a little more cherries.
Roll out the remaining dough and cut it into strips of arbitrary width and place them into a lattice on the pie.
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