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, the 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! Cherry pie being prepared shortcrust pastry. In fact, this is an open pie with cherries, under the braided dough there is a fragrant sweet and sour cherry filling. The 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

Cherry pies

Looking for delicious recipe sweet pastries? sand cake 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 tend 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 shortcrust 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

1. Remove margarine or butter from the refrigerator
2. Cut into pieces and let it melt well.
   
   
3. Sour cream is placed in a piece of gauze.
   
   
4. Wrap and press lightly to glass unnecessary liquid.
   
   
5. Mix baking powder with flour using a whisk.
   
   
6. 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

1. We spread margarine in a deep bowl, fall asleep with sugar.
2. Beat with a blender at the highest speed.
   
   
3. After that, without stopping beating, add vanilla and salt.
   
   
4. Set the blender to minimum speed, add a spoonful of flour.
5. Continuing to beat, add all the flour in a tablespoon.
6. As soon as the flour is poured out, pour sour cream and an egg into the dough.
   
   
7. Beat for another minute, then turn off the blender.
   
   
8. The finished dough is carefully wrapped in polyethylene.
   
   
9. 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

1. Grease a pie pan or baking sheet with creamy margarine.
2. Remove the dough from the refrigerator, divide into two equal parts.
   
   
3. We place the first part in the form and spread it manually along the bottom, forming a circle without sides.
   
   
4. We also divide the second part into two parts, we turn the first into a flagellum.
5. With the resulting tourniquet we make the sides of the cake inside the mold.
6. Immediately after this, sprinkle the dough with breadcrumbs.
7. Then spread the filling, carefully level it with a spatula.
   
   
8. From the remaining piece of dough we make short bundles.
9. We make a decorative lattice over the filling, connecting it with the sides.
   
   
10. 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

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 top of the cake 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!

Have you tried Cherry Shortbread Pie? If yes, then you know how unusually tasty it is, which is remembered for a long time. Loose dough with sweet and sour filling evokes mixed emotions, and it's hard to understand until you try it. It is especially important to note that the cooking process, like the recipe for shortbread pie with cherries, is quite simple and unmistakable.

Composition of products:
• Wheat flour - 400 g.,
• Baking powder for dough - 1 s. The spoon,
• Butter - 150-180 g.,
• Sugar sand - 100 g.,
• Chicken egg - 1 pc.,
• Sour cream - 1 tbsp. the spoon,
• Cherry - 500 g.,
• Starch and powdered sugar for the filling - 2 tbsp. spoons.

You can familiarize yourself with the variations and the list of products for making shortcrust pastry in more detail. In our case, the composition is classical and the technological process is the simplest. As needed, sour cream can be replaced with milk or.

A simple recipe for shortbread pie with cherries in the oven

First of all, you need to prepare shortcrust pastry: Sift the flour into a deep bowl and combine the baking powder together with sugar in it. Beat one egg, add fresh sour cream and chilled butter. Knead the dough, divide into 2 parts and wrap them separately in cling film. Transfer to the freezer to chill one side and freeze the other slightly.

Lay parchment paper on the bottom of a round shape, roll out the chilled shortbread dough and place on top of the paper, forming sides about 2 cm high.

Remove the seeds from the berries, sprinkle with starch and stir, and then put them on the dough.

Pass the frozen part of the shortcrust pastry through a coarse grater and spread evenly with the top layer.

Place in preheated oven. Bake the shortbread berry pie at 180 degrees for 40 minutes. When ready, let cool, and then sprinkle with powdered sugar.

Homemade shortbread pie with cherries in the oven can be cooked with various fillings. One of the most common is everyone's favorite berry or fruit, the recipe of which you can read on our website.

Cherry shortcake is a real summer treat for all ages. We offer several options for its preparation.

For sand dough:

• margarine / butter - 130-150 gr;
• eggs - 2 units;
• sugar - ½ tbsp. l.;
• flour - 3 stacks;
• baking powder - a portion bag.

Filling and decoration for the pie:

• cherry - 2 stacks;
• sugar - 2 table. l.;
• powdered sugar.

Shortbread dough is very easy to prepare: you just need to manually mix all the ingredients so that you get a dense porous circle. We divide it into two parts, one should be smaller. We put the smaller part in the freezer for a quarter of an hour - this will be enough for it to freeze and then rub easily.

Part of the dough, which is more laid out in a form, sprinkled with breading, flour or covered with parchment.

Rinse the cherries well, remove the seeds from the berries. We spread them on the base in the form, sprinkle with sugar and rub with frozen dough. Bake the pie in preheated to 200 degrees. oven for half an hour. Sprinkle with powder before serving.

On a note. Butter is always used to make shortcrust pastry. In any recipe, it can be replaced with a budget option - margarine.

How to cook with meringue?

A shortbread dough cherry pie will turn out even more tender if meringue is present in the filling.

• margarine - 250 gr;
• sugar - 100 gr;
• egg yolks - 5 units;
• flour - 400 gr;
• baking powder - 1 tsp

Filling:

• egg whites - 5 units;
• sugar - 100 gr;
• starch - 30 gr;
• post oil - 50 gr;
• vanilla sugar - ½ serving bag;
• cherry - 200 gr.

In advance, leave the oil at room temperature to warm up a little, and divide the eggs into the protein and yolk parts. Put the proteins in the cold - chilled proteins are used for meringue, they are better whipped.

First of all, we prepare the dough: cut the butter into cubes, sow flour and baking powder on top, add sugar. Rub well by hand. At the end, add the yolks and knead the dough again. Knead, roll into a uniform smooth ball. We separate a third of the dough and send it to cool for 40 minutes. Roll out the rest of the dough and put it in a form covered with parchment. We make small bumpers around the edges. We bake the base for twenty minutes at 180 degrees. Let's let him cool down.

While the base is cooling, beat the whites in stable foam in a convenient way - with a mixer or a whisk. When the foam becomes very dense, not fluid, gradually add both types of sugar, without stopping whipping. Pour in the oil in a thin stream, while the whipping speed must be reduced. A minute or two is enough for the oil to mix well with the protein mass.

We lay out the finished meringue on the baked base, evenly distributing it over the entire surface.

My cherries, leave for a few minutes in a colander, remove the seeds and evenly spread over the surface of the meringue. If frozen berries are used, they do not need to be completely defrosted. Top the whole filling with chilled dough. We bake at 180 degrees. within 35-40 minutes. Cut into squares and serve.

With cottage cheese

An open pie with cottage cheese and cherry filling is the most delicate dessert that will be appreciated by relatives and friends.

• 2 eggs for the dough and 2 for the filling;
• 3 art. l. sugar for the dough and 120 gr for the filling;
• 100 gr plums. oils;
• 2 tsp baking powder;
• 300 gr flour;
• curd cream packaging;
• 300 gr of pitted cherry berries;
• 500 gr granular cottage cheese;
• stack sour cream.

Wash the berries beforehand.

Rub the butter with sugar, then add the eggs, mix again.

After sift flour together with baking powder, knead well.

Lightly grease the form with oil, spread the dough along the bottom and form sides to a height of 2-3 cm.

Combine all dairy products in one bowl, beat in eggs, add sugar. Work well with a blender. Spread the mass of cottage cheese over the base, spread the berries evenly on top.

Bake at 180 degrees. 50 minutes. Allow to cool and then remove from mold.

Shortcrust pastry pie with cherries and sour cream

Dough:

• drain. oil - 150 gr;
• flour - 300 gr;
• baking powder - 1 tsp;
• sugar - 100 gr;
• salt - a third of a teaspoon;
• egg;
• sour cream - 1 table. l.

Filling:

• sour cream - 400 ml;
• eggs - 2 units;
• sugar - 4 table. l.;
• starch - 2 table. l.;
• pitted cherries - 1.5 stack.

As in previous recipes, the components of the dough must be ground to a homogeneous mass. Eggs and sour cream are added at the end. It will turn out a steep, but soft dough, easily formed into a lump. We roll out a round lump into a layer, and lay it out in a mold. Cool the base in the form for 20 minutes.

In the meantime, we are preparing the filling: everything that is needed for the filling (except berries) is thoroughly mixed with a whisk until smooth. Get a creamy liquid base. Pour it into a mold, lay the berries on top.

We bake at 170-180 degrees for 45 minutes. Next, he needs to cool right in the form, then send it to the refrigerator for at least an hour so that the sour cream filling freezes. After that, you can remove it from the mold, cut into pieces and serve.

Canadian recipe

Sand dough:

• drain. oil - 150 gr;
• sugar - 2 table. l.;
• yolk - 3;
• salt (a pinch);
• baking powder - 1 tsp;
• flour - 2 stack.

Filling:

• cherry - 500 gr;
• starch - 1 tbsp. l.;
• sugar - 2 table. l.

Meringue:

• egg whites - 3;
• sugar - ⅔ stack.

First of all, we prepare shortbread dough, rubbing the dry ingredients with butter into crumbs. Then mix with yolks. It turns out shortbread dough, similar to the previous options. We lay out the base in the form, form the sides.

Mix cherries with sugar and place on the base. We send a little bake in the oven at 190 degrees for 15 minutes.

A few minutes before the end of baking the base and berries, we take meringues. First, beat the egg whites, then add sugar and beat the mass until stable peaks. Spread the meringue over the berries. Turn the temperature up to 150 degrees. and send the cake for another 15 minutes. The meringue will brown. Leave after turning off the fire for another 10 minutes, then remove from the oven, then from the mold.

Viennese shortcake with cherries

• cherry - 500 gr;
• drain. oil - 180 gr;
• flour - 200-230 gr;
• sugar - 140-180 gr (if you want to get a sweeter cake, you can take a larger component);
• eggs - 1;
• baking powder, salt (a pinch);
• vanilla extract - 2-3 drops;
• almond flakes / crushed nuts - 2 table. l.

Whisk eggs, butter and sugar together. After introducing the sifted flour, baking powder and salt, pour in the extract. Knead the dough.

Grease the mold with oil. If desired, sprinkle with flaked almonds or crushed walnut. Spread the dough out in an even layer. Spread the washed cherries on top, lightly dipping the berries into the dough. Bake for half an hour at 180-190 degrees.

open jelly pie

A simple and delicious open pie based on shortcrust pastry with jelly filling is prepared in just about an hour. As a basis, you can use any description of the test from the above recipes. Before use, it is cooled in the refrigerator.

For stuffing use:

• 15 gr jelly;
• 50 g of cold water;
• cherry - 400 gr;
• sugar - 3 table. l.;

Lay out the form with paper, distribute the dough, forming high sides around the edges. Bake for 20 minutes in the oven, then leave to cool.

Meanwhile, prepare the filling. Pour the jelly with water, mix a little and set aside for a while.

Put the berries in a small metal bowl, set it in a water bath. Add sugar and stir. When the berries start up the juice and start to boil, stir and boil for a few minutes. Transfer the berries to a colander to drain the juice into a separate bowl. Transfer the swollen gelatin to the resulting cherry juice and dilute until it is completely dissolved.

Distribute the berries evenly over the cooled base, pour over the jelly and send to the refrigerator to harden.

A simple shortbread pie with cherries is an occasion to gather at the table with the whole friendly family or invite friends and friends for a cup of tea. A lot of juicy berries rich in taste, sweet flour crumbs, as well as a thin crumbly and very tender base due to the addition of sour cream and powdered sugar form an excellent confectionery combination and will appeal to sweet tooths of all ages.

In addition to cherries, you can use raspberries, blackcurrants, blueberries, etc. for the pie. In the cold autumn-winter period, when it is practically inaccessible fresh berry, frozen fruits are perfect.

Ingredients:

For test:

• sour cream - 1 tbsp. spoon with a slide;
• flour - 130 g;
• baking powder - 1⁄2 tsp;
• butter - 70 g;
• powdered sugar - 50 g.

For filling:

• cherry - 400 g;
• potato starch - 1 tbsp. the spoon.

for crumbs:

• powdered sugar - 2 tbsp. spoons;
• flour - 50 g;
• butter - 50 g;
• any nuts - 20 g.

Shortbread pie with cherries recipe with photo step by step

1. Melted softened butter is rubbed with powdered sugar.
   
2. Add sour cream, stir.
   
3. Combine flour with baking powder, add to oil. We collect the components together, roll the ball out of the dough.
   
4. For the future pie, we choose a heat-resistant container with a diameter of 22 cm. We stretch the soft, pliable dough inside the dish, lifting the edge 2-2.5 cm up around the circumference. We remove the form with a flour base for half an hour in the refrigerator.
   
5. Sprinkle the chilled sand “basket” with half of the starch, lightly rub with the palm of your hand.
   
6. Next, evenly fill the flour base with cherries (if the berry was frozen, completely defrost in advance, squeeze). Sprinkle the filling with the remaining starch.
   
7. Cooking flour crumbs for the top layer. Mix flour and powdered sugar with soft butter, rub with your fingers until small lumps are obtained.
   
8. Finely chop the nuts with a knife or lightly grind in a blender bowl. Add to flour crumbs, rub again.
   
9. Evenly distribute the crumbs over the cherry layer.
   
10. Bake the cake in an oven preheated to 180 degrees for about 30 minutes (until the dough is browned).
    
11. Let the cake cool completely before removing from the mold and slicing.
    

Shortbread pie with cherries is ready! Happy tea!