An excellent pastry for tea is a shortcrust pastry pie with cherries. Open Shortcrust Pastry Cherry Pie, Recipe with Photo Delicious Shortcrust Pastry Cherry Pie

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Bright, juicy and fragrant berry will make any dessert original and tasty. The cherry shortcake recipes presented here are easy to make and do not require any special cooking skills. How to properly process cherries? What can be combined with berry filling in baking? Below are the answers to these questions, as well as options for making a dessert with shortbread cherries.

sand cake with cherry

Ingredients

Flour 10 tbsp Sugar 2 stack Butter 350 grams chicken eggs 4 pieces) Baking powder 30 grams vanilla sugar 2 tsp Cherry 660 grams Mix of nuts 100 grams

Servings: 6
Cooking time: 40 minutes

Sand cake with fresh cherries

The fresh berry is rich in vitamins and nutrients, it helps fight colds, and perfectly satisfies hunger. A shortbread pie with a cherry freshly picked from a bush retains all the useful substances of the berry, it is unusually tasty and fragrant. The sweetness of shortcrust pastry is complemented by a slight sourness and astringency of cherries.

Ingredients:

flour - 500 gr.;
butter - 250 gr. (you can use spread or margarine);
sugar - 1 glass;
chicken egg - 4 pcs.;
baking powder - 30 gr.;
vanilla sugar - 2 tsp;
lemon peel;
fresh cherry - 600 gr.;

a mixture of ground nuts - 100 gr.;
sugar - 6 tbsp. l.;
flour - 6 tbsp. l.;
frozen butter - 80-100 gr.

Soften the butter a little, leaving for 30-40 minutes at room temperature, then grind with regular sugar. Add vanilla sugar, then add eggs and beat until foamy. Mix flour with baking powder and lemon zest, combine butter and flour mixture, mix thoroughly.

Put the dough on a baking sheet covered with parchment, form the sides. Arrange washed and pitted cherries on top. Grate the frozen butter, or grind it in a blender, mix with nuts, sugar and flour, then pour the cherry with the resulting mixture. Place the dish in a preheated oven, and bake for 40 minutes until fully cooked, at a temperature of 180º.

This shortcrust pastry cherry pie will appeal to all sweet lovers. Together with cherries, any berries can be used as a filling, and whipped cream, butter cream are suitable for pouring. Remember that fresh cherries must be pitted before being added to the pie, otherwise the finished dish may acquire an unpleasant, bitter aftertaste.

Shortcake with frozen cherries

Dessert is easy to prepare, does not require special expenses. The combination of ordinary shortcrust pastry with sweet and tart cherries allows you to create a fragrant cake.

Ingredients:

chicken egg - 2 pcs.;
flour - 300 gr.;
butter - 150 gr.;
vanillin - 5 grams;
sugar - 200 gr. (for the filling 5 tablespoons);
two teaspoons of baking powder;
frozen cherries - 500 gr.

Using a fork, grind the softened butter with sugar and eggs, then add the baking powder, flour and vanillin to the mixture. Knead the dough with a spoon or silicone spatula, then put it in a greased form and place in the freezer for 10-15 minutes, so that it freezes slightly.

Remove the dough from the refrigerator, put pre-thawed pitted cherries on it, sprinkle generously with sugar. Place in the oven and bake at 180º for 45-50 minutes.

The finished dish will have a great cherry flavor, you can decorate it with whipped cream or curd cream on top. Remember that after defrosting, all excess liquid from the berries must be drained, otherwise the cake may lose its shape.

In winter, I regret that I do not live in America ... No, this does not mean at all that I do not love my country! I really like simple cherry pies, to which a whole holiday is dedicated abroad under the modest name “Cherry Pie Day”. Cherry pastries are prepared in every house on this day. Delicious desserts from this beautiful berry, housewives treat their family, relatives, all neighbors, friends and acquaintances. Everyone is trying to please the full program of the holiday. In one thing, I only want to feel sorry for the poor Americans. It's a winter holiday. And this means that they use exclusively frozen berries.

Interestingly, each country can boast of its traditional pastries on this topic, and every second hostess has her favorite cherry pie recipe. I recently cooked a very tasty and simple biscuit dough cherry pie, see the recipe at the link. But American cuisine has always been famous for its pies. And the famous American Cherry Pie is a must try! Preparing a cherry pie from shortcrust pastry. In fact, this is an open pie with cherries, under the braided dough there is a fragrant sweet and sour cherry filling. Its consistency is similar to cherry jam or jelly, although a shortcake is made from fresh or frozen cherries. Well, are you intrigued? Let's get started!

Ingredients:

250 g flour;
150 g butter;
100 g sour cream;
1 tsp baking powder for dough;
500 g cherries with pits;
3 tbsp starch (preferably corn);
1 st. Sahara;
5-6 drops of vanilla extract or 1 tbsp. vanilla sugar.

Recipe for an open pie with shortcrust pastry cherries

1. Pour flour into a deep bowl, be sure to sift it first to make it richer in oxygen. Sift through a sieve and baking powder for dough. Next, we send soft butter to the flour, which we took out of the refrigerator in advance and held at room temperature.

2. Using a fork, grind the butter with flour until crumbs form.

4. Now, using the same fork, grind the ingredients in the bowl again.

6. Next, let's deal with the berry. We sort out the cherries, removing the tails, spoiled fruits. Then wash and let dry. We remove the bone with a pin or a special device. We fill the finished berry with starch and sugar according to the recipe.

7. Mix cherries with sugar and starch well. We leave it for just a few minutes so that the starch absorbs the juice released from the berry.

9. Put the part that we left for the cake on a flat surface and quickly roll it into a layer so that it does not delaminate.

10. The dough turns out to be tender, and in order not to tear it, we wind it on a rolling pin.

11. We transfer a layer of dough on a rolling pin to a form with low sides. We do not grease the form, because the dough contains oil, which will allow the cake to come out freely.

12. Now put the cherry on the dough. Sugar and starch have done their job, and the berry practically floats in a thick syrup, which will turn into jelly during cooking.

14. Now, from the cut out stripes, you need to make a braid for the cake. Lay out five strips along the baking sheet.

15. We start making braid from the middle. The first, third and fifth strips need to be wrapped, and on the remaining two we put one strip across.

18. By the same principle, lay out the third transverse strip. Half braid done.

19. Lay out the second half of the pie in the same way. Here is the whole braid in its place. Carefully cut off all hanging tails of the stripes. Of course, you can decorate the cake however you like. Cut the grid with a special device and lay it out, you can cut the leaves. But traditionally, American cherry pie is made in this way.

20. Now you need to make a border for the cake from the stripes. When laying it in shape, do not stretch it much. You can combine the edging of the two stripes. During the baking process, it should not move into the mold.

21. And now we send a shortbread pie with cherries to a preheated oven to 200 ° C. We will bake it for 30 minutes. It is very important to monitor the temperature. If it is lower, then the mixture in the pie will not boil, then you may not like the final result, as starch will taste. We place the form in the oven at the bottom. To prevent the top of the cake from burning during baking, you can place an empty baking sheet on top of the form.

22. Open dough cherry pie is ready! Such pastries can become both an everyday dessert, and can successfully decorate festive table despite its simplicity. The cake is very juicy due to the cherry with a rich taste and aroma.

Cherry pies

Looking for delicious recipe sweet pastries? Shortcake with cherries - you will lick your fingers! Watching family step by step recipe with photos and videos of preparation.

45 min

400 kcal

5/5 (2)

Crumbly and melt-in-your-mouth shortbread pies and pies with cherries or cherries have rightfully won their place of honor in cookbooks around the world. Even novice cooks strive to quickly take up baking, assuming that a simple and quick product is subject to anyone and will never let you down. This is true, but you still need to know the correct, balanced recipe, and this can be a snag, despite the seeming abundance on the Internet.

I always cook pies with cherries from shortcrust pastry according to my grandmother's recipe, because this is the only way I can be sure that pastries will not only work out, but will delight loved ones with a beautiful look and aroma.
Today I will introduce you to this recipe to help solve the problem of finding a reliable step-by-step guide to baking the most delicious cherry shortbread pies once and for all.

Did you know? The classic shortbread pie has been prepared for a long time with the addition of various additional ingredients, such as cottage cheese, sour cream and even mayonnaise, which make the cherry even more juicy and tender - excellent pies can be made even with meringue. However, we will focus on the most common and inexpensive option - a pie with sour cream and cherries.

Kitchen appliances

The necessary utensils that you need to pick up for baking a shortbread pie with frozen or fresh cherries:

a cake or pie mold (necessarily detachable) with a diameter of 25 cm or a similar baking sheet with a non-stick coating;
several bowls of deep volume from 200 to 850 ml;
tea and table spoons;
measuring cup or kitchen scale;

fine sieve;
colander;
a piece of plastic film and gauze;
paper towels;
wooden spatula;
steel whisk.

In addition, a blender or mixer will be very useful to you, which will significantly facilitate the process of kneading shortcrust pastry.

You will need

Dough:

Important! Instead of sour cream, you can take cottage cheese with a high fat content, place it in a piece of gauze and let the excess liquid drain a little. Also, butter would be preferable to margarine.

Filling:

150 g of granulated sugar;
650 - 750 g fresh or frozen cherries;

35 g breadcrumbs;
7 g vanilla sugar.

Additionally:

1 egg yolk;

10 g creamy margarine.

Did you know? If you have frozen cherries prepared, take them out of the freezer about an hour before the pie starts to thaw well, and then drain the berries in a colander.

Cooking sequence

Training

Remove margarine or butter from the refrigerator
Cut into pieces and let it melt well.
Sour cream is placed in a piece of gauze.
Wrap and press lightly to glass unnecessary liquid.
Mix baking powder with flour using a whisk.
Sift the mixture at least twice.
Important! The sifting process saturates your flour with oxygen, which gives the airiness necessary for a shortbread cake, and also relieves it of unnecessary and even harmful impurities: lumps, husks, and remnants of plastic bags.

Dough

We spread margarine in a deep bowl, fall asleep with sugar.
Beat with a blender at the highest speed.
After that, without stopping beating, add vanilla and salt.
Set the blender to minimum speed, add a spoonful of flour.
Continuing to beat, add all the flour in a tablespoon.
As soon as the flour is poured out, pour sour cream and an egg into the dough.
Beat for another minute, then turn off the blender.
The finished dough is carefully wrapped in polyethylene.
We send it to the refrigerator for an hour, two is better.
Did you know? If your equipment does not “pull” a full-fledged dough batch, it can be done manually, only you will need more time and effort, and do not forget about the obligatory proofing - without it, the dough will turn out to be too dense and even rough.

Filling

Assembly

Grease a pie pan or baking sheet with creamy margarine.
Remove the dough from the refrigerator, divide into two equal parts.
We place the first part in the form and spread it manually along the bottom, forming a circle without sides.
We also divide the second part into two parts, we turn the first into a flagellum.
With the resulting tourniquet we make the sides of the cake inside the mold.
Immediately after this, sprinkle the dough with breadcrumbs.
Then spread the filling, carefully level it with a spatula.
From the remaining piece of dough we make short bundles.
We make a decorative lattice over the filling, connecting it with the sides.
Beat the yolk a little with a whisk and coat the open surfaces of the pie with it.
Did you know? According to this recipe, we prepare an open shortcrust pie with cherries, but you can also make a closed one. To do this, roll the last piece of dough into a layer, put it on the filling and fasten it with sides. After that, pierce a few holes on the surface of the pie with a fork and fill with beaten egg yolk.

Bakery products

It is done! It remains only to sprinkle your fragrant cake with powdered sugar or confectionery powder and you can serve it to the sweet table.

If this is not enough for you (as it happens to me), spread the cake on top with liquid raspberry or cherry jam, and there is also an option to cover it with condensed milk. Just don't try to apply too much so that the baked goods don't look too sticky and sugary.

Watch the video recipe for shortbread pie with cherries

See for yourself how to knead the dough for a shortbread pie with cherries, as well as the complete assembly process of the product. Every step of preparation is very well explained here.

That's all, I just have to advise the respected public a few more excellent options for cherry pies, the recipes of which I actively use myself.

Good luck with your kitchen experiments! For my part, I really look forward to your reports on baking a shortbread pie with cherries, as well as feedback on ingredients and additives to the dough. Bon Appetit!

Katyusha, a regular reader of the site, shared this recipe for a cherry shortcrust pastry pie with me - this is exactly the kind of pie that her household loves very much! We decided to try. We love pastries with cherries, and have already tried many recipes: from the simplest sponge cake - white and chocolate, and quick puffs with cherries - to tempting "Cherry with cream" cakes and chocolate biscuit rolls. But this option, where the berries are baked in a delicate sour cream filling, I try for the first time. In terms of its composition, the pie seemed to me similar to the apple Tsvetaevsky - there is also a sour cream filling with fruits in a sandy base, only instead of cherries - apples.

I suggest you join us and try out a pie with us, which in the original source - on the website Chef.com.ua - is called very interesting - cherry! Yes, yes, not cherry, but just like that :)

Ingredients:

On the form 24-26 cm
For sand dough:

200 g butter;
1 medium egg;
3 tablespoons of sugar;
A pinch of salt;
Vanillin on the tip of a teaspoon;
300-350 g of wheat flour.

Approximately 2-2 and 1/3 cups with a slide; in a 200-gram glass, 130 g of flour is placed flush with the edges, and if with a slide, then 150-160 g. Exact amount depends on the flour, the size of the eggs.

For the cherry sour cream filling:

400-500 g pitted cherries, fresh or frozen;
200 ml sour cream;
2 eggs;
100 g sugar (half a cup);
2 tablespoons of starch (corn or potato);
Vanillin on the tip of a knife or a bag of vanilla sugar.

How to bake:

Let's prepare the cherries. If frozen, put in a colander to defrost so that the juice thaws and drains. If fresh - wash, remove the stones and also put in a colander. Too juicy berries can soak the sand cake, and even when it is ready, it may seem unbaked. So let the juice drain - do not pour it out, you can cook delicious cherry compote and serve with a pie!

Let's make shortbread dough. Sift flour into a bowl - not all at once, but two glasses; then, if necessary, it will be possible to pour. Add salt, sugar, vanillin and butter, slightly softened and diced.

Grind everything into butter-flour crumbs, drive in the egg and quickly knead the dough.

It is not recommended to knead shortcrust pastry for a long time, since the butter, heated by the heat of the hands, melts - as a result, the dough becomes sticky and more flour is required. And if you overdo it with it, the finished cake will be tough. But we want crumbly! Therefore, we do not particularly knead: we quickly collect it in a lump, and you're done. If the flour is still not enough - this happens if the flour is very finely ground or low humidity - add a little to get a soft dough that does not stick to your hands. We wrap it in a bag and put it in the refrigerator for 20-30 minutes.

Let's prepare the form - it will be more convenient to get the cake out of the detachable one - by tightening the bottom with a circle of parchment and slightly lubricating the paper and the walls of the form with oil.

We heat up the oven to 180C.

We put the chilled dough into the mold and, pressing it with our hands, distribute it in an even layer. We form a cake with sides 2.5-3 cm high; the thickness of the cake depends on the size of the form - about 0.5-0.7 cm.

Prick the cake with a fork so that it does not swell, put the form in the oven on the middle level and bake for about 15 minutes - until light golden and half done.

In the meantime, we make the filling: by combining eggs and sour cream ...

Add sugar, vanillin, starch ...

And beat everything with a whisk until smooth.

And here the cake is partially baked. If you immediately lay out the berries and the filling on a raw cake, it may not bake properly, so you need to bake the sand base separately a little beforehand. If the cake does become embossed, like the surface of a desert with sand dunes, don't worry. Pierce that area again with a fork or knife and gently press the dough to the bottom of the mold - not with your hand, of course, so as not to burn yourself, but with a spoon or potholder. Of course, this number passes if the dough has not yet completely set, but is still soft. But this is how it should be, because for now we are not baking the cake until ready - the filling also takes time to bake.

So, having taken out the form, we scatter cherries over the cake, after squeezing the juice out of them by hand (in a saucepan or plate - on compote).

Grind the cherries with sugar.

And on top, carefully (preferably from a spoon so that evenly laid out cherries do not float away), pour the berries with sour cream filling.

Return the pie to the oven and bake for another 20-30 minutes. It is ready when the edges of the cake are golden brown and the filling has set and set. Its consistency will change from runny to casserole-like. If you see that the cake already wants to “tan” to brown, and the middle is shaking like jelly, reduce the heat to 160C and continue baking. You can put a frying pan with water on the bottom of the oven - it will not allow the cake to overbake (and overexposed shortcrust pastry cracks when cut) or burn.

We let the finished cake cool down a little in the form so as not to break the hot cake. Then, carefully opening the form, move the cake to the dish, slipping the dishes under the bottom of the cake and moving it to the side.

Here is our pie flaunting on a platter!

You can try! Cut the cherry-sour cream pie into portions and taste.