Cherry Pie
12 servings
165 minutes
The buttery cherry pie is a cozy memory of Russian family traditions and home tea gatherings. Its airy, soft dough soaked in butter and vanilla sweetness envelops a juicy, slightly tart cherry filling. Historically, such pies were made for holidays as cherries symbolize summer and abundance. This dessert pairs perfectly with hot tea or coffee, and its sweet-sour taste makes every treat special. The pie gains a golden crust thanks to the egg yolk, while coarse sugar or praline adds textural contrast. It can be served as a standalone treat or alongside light creamy toppings. It is perfect for cozy evenings, bringing family and friends together to enjoy its rich aroma and flavor.
1
In 200 ml of warm milk, add yeast, 50 grams of flour, and a teaspoon of sugar, cover it and place it in a warm place for 15 minutes.
- Milk: 220 ml
- Dry yeast: 10 g
- Wheat flour: 400 g
- Sugar: 120 g
2
Sift the remaining flour into a large bowl. Add 75 grams of sugar, salt, melted butter, 2 eggs, and the starter. Knead the dough. Cover with plastic wrap and let it sit in a warm place for 45 minutes.
- Wheat flour: 400 g
- Sugar: 120 g
- Salt: pinch
- Butter: 60 g
- Chicken egg: 2 pieces
3
Wash the cherries, remove the pits, and mix the dough again. Roll out the dough into a sheet measuring 45x50 cm. Sprinkle with vanilla sugar, then place the cherries on the dough. Do not roll too tightly into a roll. Cut into 12 pieces.
- Cherry: 600 g
- Vanilla: 1 tablespoon
4
Preheat the oven to 175 degrees. Grease a springform (or other) pan with oil. Place pieces of dough in the pan with the cut side up. Whisk the yolks with a teaspoon of milk. Brush the dough with the yolk. Sprinkle with 40 grams of sugar.
- Butter: 60 g
- Milk: 220 ml
- Egg yolk: 1 piece
- Sugar: 120 g
5
Bake on the lower rack of the oven for 60-70 minutes. Let cool slightly, remove from the mold, and cool. Sprinkle with coarse sugar or praline.
- Crystallized sugar: pinch