Cherry pie on shortcrust pastry
8 servings
100 minutes
Cherry pie on shortcrust pastry is a true masterpiece of Russian cuisine, captivating with its bright flavor and texture. The crispy shortcrust pastry made with butter and egg yolks creates a delicate base for the juicy cherry filling. Cherries, slightly cooked with sugar and starch, acquire a rich sweet-sour taste that perfectly complements the crumbly dough. This pie is a symbol of home comfort and traditions, often made in families for holidays and celebrations. It can be served warm with a scoop of vanilla ice cream, further enhancing its flavor depth. The subtle aroma of baking and cherries fills the home with a sense of comfort, turning each bite into a small delight.
1
For the test, mix flour, 175 grams of softened butter, egg yolks, a pinch of salt, 75 g of sugar, and water. Mix everything thoroughly. Put the dough in the refrigerator for an hour. If the dough crumbles too much when rolling, you can add a little cold water and flour. Add until the dough reaches the desired elasticity.
- Wheat flour: 250 g
- Butter: 200 g
- Egg yolk: 2 pieces
- Salt: pinch
- Sugar: 225 g
- Water: 25 ml
2
For the filling, thaw the cherries. Squeeze out the juice. Mix half of the juice with starch and 150 g of sugar. Heat on the stove, stirring constantly until the mixture thickens.
- Frozen cherries: 800 g
- Potato starch: 4 tablespoons
- Sugar: 225 g
3
Add cherries to the mixture of starch and juice and mix.
- Frozen cherries: 800 g
4
Divide the dough into two parts of sizes 1/3 and 2/3. Roll out the larger part to a thickness of 3 mm. Place the resulting sheet in a form (the form is taken with a diameter of 31 cm). Remove excess dough from the edges.
5
Spread the filling on the dough in the form. Distribute small pieces of the remaining butter on top of the filling. Cover everything with a smaller layer of dough, rolled out like the previous one.
- Butter: 200 g
6
Pinch the edges, make several holes on top with a fork for steam to escape. Brush with beaten egg.
- Chicken egg: 1 piece
7
If desired, the filling can be decorated with a lattice made of dough or other interesting patterns.
8
Place the pie in a preheated oven at 180°C for 20-25 minutes. Remove when the dough has a nice golden color.
9
Cool the pie to room temperature before serving. I recommend serving it with a scoop of vanilla ice cream.
