Cherry Cinnamon Pie
8 servings
150 minutes
Cherry pie with cinnamon is a true symbol of home comfort and warm memories. Its roots go deep into Russian cuisine, where berry pastries have always been a favorite treat. The fragrant cinnamon adds a delicate spice to the dessert, harmoniously complementing the sweetness of juicy cherries. The lightness of the puff pastry combined with the soft, rich filling makes this pie an ideal treat for tea or coffee. Traditionally served with vanilla ice cream, it creates an unmatched contrast between the hot pastry and cold creamy flavor. This pie is perfect for cozy family evenings or festive gatherings, where each piece brings joy and evokes childhood memories.
1
Preheat the oven to 220 degrees.
2
Grind the tapioca in a coffee grinder to a flour-like consistency.
- Tapioca: 3 tablespoons
3
In a large bowl, mix tapioca, starch, cinnamon, salt, sugar, cherry, and vanilla. Mix well and let it sit for 30 minutes.
- Tapioca: 3 tablespoons
- Cornstarch: 2 tablespoons
- Ground cinnamon: 0.5 teaspoon
- Salt: 0.3 teaspoon
- Sugar: 1.3 glass
- Cherry: 900 g
- Vanilla extract: 1.5 teaspoon
4
Roll out half of the dough on a floured surface and place it in a round form with edges. Trim the excess dough. Chill.
- Puff pastry: 500 g
5
Roll out the remaining dough and cut a circle slightly larger than the mold.
- Puff pastry: 500 g
6
Mix the cherries and place them in the dough form, level it out, and cover with a cut circle of dough on top. Seal the edges well. Make several cuts in the dough. Brush with milk and sprinkle with 1 tablespoon of sugar.
- Cherry: 900 g
- Milk: to taste
- Sugar: 1.3 glass
7
Bake until the edges are golden brown for 15-20 minutes, then reduce the temperature to 190 degrees and bake for another 45 minutes. Cool for 3-4 hours and serve with vanilla ice cream.
- Vanilla ice cream: to taste