Cherry pie on cottage cheese dough
4 servings
90 minutes
Cherry pie on cottage cheese dough is a delicate combination of sweet-sour cherries and airy cottage cheese dough, covered with a layer of fragrant jelly. This dessert traces back to Russian home baking traditions where cottage cheese is used to add softness and a slight tang to the dough. The cherry, with its rich flavor, perfectly complements the creamy base, creating a harmony of textures and aromas. This pie can be served chilled, enjoying the refreshing effect of the jelly layer. It is ideal for cozy family tea times as well as festive tables. The simplicity of preparation combines with exquisite taste, making it one of the favorite options for home baking.
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. 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.
- Butter: 150 g
- Wheat flour: 150 g
- Sugar: 180 g
- Cottage cheese: 150 g
2
Place frozen cherries in a pot, add sugar, and heat on low. The amount of sugar can be adjusted based on the acidity of the cherries. During heating, a lot of liquid will be released from the berries.
- Cherry: 500 g
- Sugar: 180 g
3
In a separate bowl, soak the gelatin in cold water (about 50 ml) for 10-15 minutes.
- Gelatin: 10 g
- Water: 50 ml
4
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.
- Gelatin: 10 g
5
Roll out 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. Bake in a preheated oven at 180 degrees for 15–20 minutes until golden brown.
6
Place cherries (without liquid) on the baked base and put our semi-finished product in the refrigerator. Also, chill the released juice.
- Cherry: 500 g
7
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; the jelly should set. It's important not to pour too warm juice on the pie so it doesn't soak into the base.
- Cherry: 500 g