Cherry-curd pie
4 servings
75 minutes
Cherry-curd pie is an exquisite dessert embodying the coziness of homemade baking and the tenderness of creamy curd. Its roots trace back to Russian culinary tradition, where the harmony of sweet dough and refreshing tartness of cherries has always been a recipe for success. The shortcrust base is crispy and fragrant, while the filling is airy and rich. The cherry adds a bright fruity accent that pairs wonderfully with vanilla notes. This pie is perfect for family tea gatherings, festive evenings, and heartfelt get-togethers. It is especially delicious served with hot tea or chilled compote to highlight its rich, multifaceted flavor. Simple to prepare yet elegant in presentation, it will surely become a favorite treat for you and your loved ones.
1
In a bowl, whisk 1 egg, 1 tbsp of sugar, a pinch of salt, and 1 tbsp of cream.
- Chicken egg: 3 pieces
- Sugar: 150 g
- Salt: pinch
- Cream 30% fat: 1 tablespoon
2
Add melted butter and whip again.
- Butter: 100 g
3
Add flour and knead a soft, elastic dough.
- Wheat flour: 200 g
4
Spread the dough in a greased mold (24 cm in diameter), making edges. Place the mold with the dough in the refrigerator for 30 minutes.
5
Prepare the filling. In a blender bowl, place cottage cheese, cream, eggs, sugar, vanillin, starch and blend until smooth.
- Curd cheese (tvorog): 200 g
- Cream 30% fat: 1 tablespoon
- Chicken egg: 3 pieces
- Sugar: 150 g
- Vanillin: 1 teaspoon
- Starch: 1 tablespoon
6
Wash the cherries, remove the pits, and place them in a colander to drain excess liquid.
- Cherry (sour): 200 g
7
Remove the mold with the test and pour out the filling, leveling it.
8
Insert cherries into the filling. Place the pie in a preheated oven at 180 degrees for 45-55 minutes.
9
Let the finished pie cool completely.
10
It's very tasty to eat pie with tea or cold compote.
