Cherry pie on cottage cheese dough

8 servings

180 minutes

Cherry pie on cottage cheese dough is a harmony of tender dough and juicy fruit filling. Its roots go back to European traditions where cottage cheese is often used to give baked goods a special softness. The base is a crispy dough, slightly crumbly, with the gentle tartness of cottage cheese. The sweet and rich cherry filling, soaked in a light gelatin syrup, makes each slice of pie a true delight. It is perfect for cozy family tea times or festive gatherings. The refreshing taste of cherry harmonizes with the delicate texture of the dough, creating an exquisite dessert that is nice to chill before serving. This pie is not just a treat but a little story about traditions and love for culinary art.

Energy value per serving

• Calories: 325.9
• Proteins: 6.6g
• Fats: 15.9g
• Carbohydrates: 40g

Ingredients

• Butter: 150 g
• Wheat flour: 150 g
• Soft low-fat cottage cheese: 150 g
• Sugar: 150 g
• Frozen cherries: 500 g
• Gelatin: 10 g

Cooking steps

1. Cut the butter into pieces while cold and mix it with flour, continuing to cut until the mixture becomes quite uniform and the pieces are small like crumbs.

   Required ingredients:

   • Butter: 150 g
   • Wheat flour: 150 g

2. Add sugar and cottage cheese, quickly knead the dough, wrap it in film, and place it in the refrigerator for half an hour to an hour.

   Required ingredients:

   • Sugar: 150 g
   • Soft low-fat cottage cheese: 150 g

3. At this time, we are preparing the filling. We place frozen cherries directly into a pot, add sugar, and set it on low heat. The amount of sugar can be adjusted depending on the acidity of the cherries. No water is needed, as a lot of liquid will be released from the berries during heating.

   Required ingredients:

   • Frozen cherries: 500 g
   • Sugar: 150 g

4. In a separate bowl, soak the gelatin in cold water (about 50 ml) for 10-15 minutes. When the berries boil, turn off the heat and add the soaked gelatin. Mix everything thoroughly to ensure it dissolves completely and place it in a cool place to let the filling cool to room temperature.

   Required ingredients:

   • Gelatin: 10 g

5. Roll the dough to a thickness of about 0.5–1 cm and evenly distribute it in the baking dish. Make several holes with a fork.

6. Bake in a preheated oven for 15-20 minutes at 180 degrees until golden brown.

7. Place cherries (without liquid) on the baked base and put the semi-finished product in the refrigerator.

8. We also cool the released juice. When the cherry juice starts to thicken slightly but is still liquid, pour it over the pie base and immediately place it in the cold.