Cherry and Cream Pie
8 servings
60 minutes
Cherry-cream pie is a delicate combination of velvety dough, creamy filling, and rich, slightly tart cherry filling. This dessert has roots in Russian cuisine, where juicy berries are traditionally used to create pies with a unique flavor. Almond essence gives the dough a subtle nutty note, while the cream made in a water bath makes it incredibly soft and airy. Powdered sugar harmoniously complements the light tartness of the cherries, creating a perfectly balanced taste. This pie is suitable for both cozy home tea parties and festive tables, delighting guests with its exquisite texture and aroma. It is best served slightly chilled for a rich consistency of cream and cherries.
1
Cream the softened butter with 3 tablespoons of sugar, a pinch of salt (if the butter is unsalted), and 5-6 drops of almond essence.
- Butter: 100 g
- Sugar: 8 tablespoons
- Salt: pinch
- Almond essence: 3 ml
2
Add the egg and sour cream, mix everything well with a spoon or silicone spatula. Gradually add the sifted flour with baking soda. The dough should be soft but not sticky (but definitely not tough). Vary the amount of flour as it can differ.
- Chicken egg: 1 piece
- Sour cream: 1 tablespoon
- Wheat flour: 2 glasss
- Soda: 1 teaspoon
3
Spread the dough in the form (I have 3 cm high and 25 cm in diameter). No need to grease, as there is oil in the dough.
4
For the cream, mix 2 tablespoons of flour, a bit of vanilla sugar (to taste), and 3.5 tablespoons of sugar. Add some milk and egg yolks, knead until smooth, then add the remaining milk and place in a water bath. It can also be cooked over heat while constantly stirring to avoid lumps. If there are lumps after cooking the cream, strain it or blend it with an immersion blender.
- Wheat flour: 2 glasss
- Vanilla sugar: 1 teaspoon
- Sugar: 8 tablespoons
- Milk: 250 ml
- Egg yolk: 2 pieces
5
While the cream cools, put the cherries in a saucepan, add 1 tablespoon of water, 1.5 tablespoons of sugar, and place it on low heat. If someone doesn't like sour cherries, they can add sugar to taste. Once the cherries melt, add 1 tablespoon of starch and quickly mix without breaking the cherries. You can add more starch for a thicker filling, but I like it when it flows a little.
- Frozen cherries: 500 g
- Water: 1 tablespoon
- Sugar: 8 tablespoons
- Potato starch: 1 tablespoon
6
Take the dough out of the fridge, spread custard on top, smooth it out, and place chilled cherries on top.
7
Bake the pie for 20 minutes at 180 degrees. You can extend the time based on the dough's readiness.
8
Slightly cool the pie and completely dust it with powdered sugar along with the edges. Since the filling is slightly moist, it will absorb the powder, but considering the tartness, it turns out just right.
- Powdered sugar: 2 tablespoons