Quick fruit pie with sour cream
8 servings
60 minutes
Quick fruit pie with sour cream is a cozy homemade dessert inspired by European culinary traditions. Its simple recipe combines tender dough with a sour cream base and juicy fruit filling. The classic version uses cherries, giving the pie a refreshing tartness, but it can be made with any seasonal fruits. The contrast of bright fruits and white dough makes the pie not only delicious but also striking when cut. The ease of preparation allows for a quick creation of the perfect treat for family tea time. Baked in the oven to a golden color, it remains soft and moist inside thanks to the fruit juice, while its delicate aroma fills the home with warmth and coziness.
1
The dough is made by mixing liquid ingredients separately, dry ingredients separately, and then combining everything together. Melt the margarine until it is liquid.
- Margarine: 100 g
2
In a mixer, we combine melted margarine, sour cream, and eggs.
- Margarine: 100 g
- Sour cream: 200 g
- Chicken egg: 2 pieces
3
Sift the flour in a separate bowl.
- Wheat flour: 2 glasss
4
Mix flour with sugar and baking powder.
- Wheat flour: 2 glasss
- Sugar: 1 glass
5
Now mix the liquid ingredients with the dry ones.
- Wheat flour: 2 glasss
6
Pour more than half of the batter into a greased sunflower oil baking tray or baking dish and add the filling. Ideally, according to my mom's recipe, you should add pitted cherries for a sweet-sour taste, but since I didn't have cherries, I added what I had in the fridge: a few pieces of pear, apple, and plum. The more fruits, the more juice they will release inside the pie (!). In cross-section, this pie looks beautiful with contrasting fruits (for example, plum, blackberry, currant, cherry, as the batter itself is white inside).
- Margarine: 100 g
- Sour cream: 200 g
- Chicken egg: 2 pieces
- Wheat flour: 2 glasss
- Sugar: 1 glass
7
We pour the filling with the remaining dough.
8
I have an oven set to 280 degrees. We place the pie in a well-heated oven for 20-30 minutes, depending on your oven. Usually, to prevent the pie from burning, I bake it for about 20 minutes, then turn off the oven, cover the pie, and let it sit in the oven for another 10 minutes. I check the pie for readiness with a toothpick. Let the pie cool, and then you can invite everyone for tea.