![\"Cherry](\"https:\/\/inform.com.de\/wp-content\/uploads\/2021\/04\/post-108955-607b335891ab6.jpg\")
<\/a><\/p>\n2 Now you need to constantly stir the cherries, sugar and starch until the dry ingredients are completely dissolved in its juice. Then transfer everything to an ovenproof dish.<\/p>\n
3 Place the bowl of cherries over high heat. Stir constantly. When the cherries are warm, turn the heat to low. Continue stirring. Don't let it boil. Once the cherries have thickened, remove from heat and refrigerate. The filling can now be used for pie and any other desserts.<\/p>\n For the filling, you need to choose ripe, juicy, undamaged cherries. Berries with wormholes, withered, rotten do not need to be taken, one such berry can ruin the whole dish.<\/p>\n Selected berries need to be washed well, tails off and dried. In order to put cherries in a pie, you need to remove the seeds from the berries. This part of the preparation is the most unpleasant. There are many special devices that are used for this purpose. If there is no special device on the farm, then you can get by with a needle, pin, knife.<\/p>\n The sorted berries must be left for two hours so that they start up the juice. The released juice must be drained, and continue to work with the cherries.<\/p>\n In addition to thickening with starch or flour, boiling with sugar or powdered sugar, there is another easy way to make sure that the filling does not leak out during baking.<\/p>\n To do this, sprinkle the dough with a thin layer of semolina or bread crumbs before putting the filling on it. You can also sprinkle the filling on top with them. Semolina (crackers) will absorb excess moisture, and the filling will not leak out.<\/p>\n Everything is prepared in the same way as for a pie with potatoes. Only instead of slices of tubers, pitted cherries are laid in an even layer. For greater sweetness, sprinkle the filling with sugar and only then cover it with a second layer of dough.<\/p>\n Ingredients:<\/strong><\/p>\n Preparation:<\/strong><\/p>\n 1 First of all, let's prepare the dough. In order not to stain a lot of dishes, we will immediately make it in a deep dough bowl. Pour in a quarter of flour, two tablespoons of granulated sugar and mix them immediately with fast-acting free-flowing yeast. Now pour warm milk into this dry mixture and thoroughly dissolve the mass until smooth. We put the blank in a warm place for a third of an hour so that the fermentation process begins and the yeast turns the composition into a foaming cap.<\/p>\n 2 Beat fresh warm eggs with a pinch of salt, then add sour cream and melted butter to them (be sure to cool down to room temperature so that it does not brew the protein mass). We combine this composition with the dough, beat until a homogeneous consistency and, gradually adding the pre-sifted flour, we start a soft yeast dough. We put it in a warm place for proofing.<\/p>\n To speed up the process, you can send it to an oven preheated to 40 degrees so that it reaches the desired consistency in just a third to half an hour.<\/p>\n<\/blockquote>\n 3 We wrap the dough and divide it into 2 parts, making one a little larger. After slightly dusting the working surface of the table, we roll out both pieces into two rounds or rectangles – depending on what shape we want to give the cake. The thickness of the layers should be about a centimeter.<\/p>\n 4 Lubricate the mold with sunflower oil and put that rolled out layer of dough on it, which turned out to be a little larger. We form neat sides. Fill the pie blank with fresh or defrosted pitted cherries, sprinkling with sugar.<\/p>\n 5 We close our construction of dough with a filling with a second rolled layer and very carefully so that the juice does not escape, we pinch the edges of the layers together. To prevent the cake from becoming crooked from above and not breaking through, we make neat 1-3 holes in the center or in several places. Beat the yolk with a teaspoon of boiled water and grease the surface of the pie with this composition.<\/p>\n 6 We send our pie into an oven preheated to 180 degrees and bake for 40-45 minutes until the dough is completely ready.<\/p>\n 7 Having cooled our delicacy after the oven, carefully remove it from the mold and, after serving beautifully, serve it whole or cut into pieces. It tastes great both warm and cold, especially with cocoa, compote or cold milk.<\/p>\n A very popular in my family is a shortbread cherry pie in a sweet sour cream filling.<\/p>\n And so that the sand base is a little more fluffy and soft, I add sour cream to the dough too. By the way, this dish can be served both as a dessert and as a breakfast.<\/p>\n Ingredients:<\/strong><\/p>\n Preparation:<\/p>\n 1 We take out the butter from the refrigerator in advance and let it warm up to room temperature. It will become very soft and pliable, which is what we need to make shortcrust pastry. Combine it with sour cream (150 gr.), A pinch of salt and 2 tbsp. l. granulated sugar. Beat them until smooth.<\/p>\n 2 Sift the flour and baking powder directly into the bowl of the liquid sour cream-butter mixture and knead the dough well. We leave the bun to lie down for about 15 minutes, covered with cling film or a sachet, so that the surface does not wind up and does not grab a crust.<\/p>\n 3 Then make a small circle with your hands or with a rolling pin and place it in a greased baking dish. Using gentle pressure, we distribute the dough over the surface and form high sides (up to 4-5 cm). We send the sand base to the refrigerator for now, and we ourselves will take care of the filler.<\/p>\n 4 Be sure to remove the seeds from the washed and dried cherries. Since the “damaged” fruits will give excess juice, we transfer them so far into a colander, which we must put in a deep plate.<\/p>\n 5 Whisk a glass of sour cream with \u00bd cup granulated sugar, chicken egg and starch. You should get the consistency of a thick cream.<\/p>\n 6 We set the oven to 180 degrees and let it warm up to the desired temperature. Meanwhile, pour the prepared cherries onto a cold sand base and distribute them in one layer. We fill the voids with sour cream filling.<\/p>\n 7 Cover our cake on top with foil so that the filling does not turn out to be burnt, and send our cake to the oven. After 25 minutes, remove the shiny coating and leave our masterpiece to bake for another 20-30 minutes.<\/p>\n 8 Take the baking dish out of the oven and let the cake cool down in it. Then we carefully remove it and transfer it to a beautiful dish. Not necessary, but for beauty and greater sweetness, you can sprinkle lightly with powdered sugar on top.<\/p>\n An amazing dessert is obtained if the filling is prepared not only from one cherry, but combined with cottage cheese. And if you like cheesecakes, then I highly recommend adding soft cream cheese to the filler.<\/p>\n Ingredients<\/strong> :<\/p>\n Preparation:<\/strong><\/p>\n 1 Sift the flour into a deep bowl and pour the icing sugar and a pinch of salt there. Mix them together and add pieces of butter and 1 fresh yellow room temperature. First, mix the spoon well, and then simply grind it between the palms to make a large crumb.<\/p>\n 2 Pour milk in parts and make a plastic dough. We knead it thoroughly with our hands, and then we put it in a mold and with gentle pressing we form a “basket” with sides. Slightly prick along the bottom so that when baking the cake does not swell from below, and send it to the refrigerator for now.<\/p>\n 3 Put delicate cream cheese into the curd. Pour in granulated sugar and vanillin. Add sour cream and fresh eggs, and then beat everything thoroughly until smooth.<\/p>\n 4 If we take frozen cherries, then we must melt them. We remove the bones from the fresh one. Sprinkle with starch and stir so that it creates a thin shell that does not allow juice to flow out and the filling does not turn out too wet.<\/p>\n 5 We take our cake base out of the refrigerator and pour the curd mass into it. Slightly level the surface with a spoon and make sure that the filling is just below the edges of the dough.<\/p>\n 6 Lay the cherry in starch on top in an even row, slightly pressing it into the curd layer.<\/p>\n If you wish, you can even mix these two fillers, and then just pour into the “basket”.<\/p>\n<\/blockquote>\n 7 We put the blank in a preheated oven and bake at 180 degrees for 40-50 minutes. The result is a very beautiful and delicious pie, similar to cheesecake with berries.<\/p>\n<\/a><\/p>\nHow to prepare berries<\/h3>\n
How to prevent the filling from leaking<\/h2>\n
<\/a><\/p>\nOven cherry pie made from yeast dough<\/h2>\n
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