Curd pie with cherries
4 servings
80 minutes
Cherry cottage cheese pie is the embodiment of harmony between tenderness and a light tartness. This dessert hails from European cuisine, combining the soft creamy texture of cottage cheese with a bright refreshing note of cherry, creating a perfect balance of flavors. Its crust is crumbly and delicate, framing the tender cheese filling and juicy berries without allowing them to spill out. The history of such pies traces back to home baking in European families where cottage cheese was used to create nutritious and healthy desserts. This pie is perfect for cozy family tea times, accompanied by fragrant tea or freshly brewed coffee. Its lightness and rich flavor make it an excellent choice for both everyday treats and special moments.
1
For the crust: flour — 230 grams; frozen butter — 120 grams; cold milk or water — 2 tbsp; a pinch of salt; powdered sugar — 2 tbsp; one egg yolk; vanilla sugar — 1 piece.
- Wheat flour: 230 g
- Butter: 120 g
- Milk: 2 tablespoons
- Salt: pinch
- Icing sugar: 2 tablespoons
- Egg yolk: 1 piece
- Vanilla sugar: 1 tablespoon
2
For the filling: 300 grams of pitted cherries; 350 grams of cottage cheese; 100 grams of sour cream; 180-200 grams of sugar (about 3/4 cup); 2 eggs; 1 packet of vanilla sugar; 2 tablespoons of starch (level).
- Frozen cherries: 300 g
- Curd cheese (tvorog): 350 g
- Sour cream 35%: 100 g
- Sugar: 200 g
- Chicken egg: 2 pieces
- Vanilla sugar: 1 tablespoon
- Potato starch: 2 tablespoons
3
Mix the sifted flour with salt and powder.
- Wheat flour: 230 g
- Salt: pinch
- Icing sugar: 2 tablespoons
4
Take the butter out of the freezer and grate it directly into the flour. Rub the flour with the butter by hand until it resembles crumbs.
- Butter: 120 g
- Wheat flour: 230 g
5
First pour in one spoon of milk, then the second. Quickly gather the dough into a ball.
- Milk: 2 tablespoons
6
The multicooker bowl (baking tray) should be greased with butter or lard.
- Butter: 120 g
7
Place the dough in the multicooker (baking dish) and stretch it with your fingers, leaving fairly high edges. They should be less than half the height of the multicooker (baking dish). Prick the dough gently with a fork and keep it in the refrigerator for a while.
8
During this time, we prepare the filling. We strain the cottage cheese through a sieve, add sour cream, sugar, vanillin, beaten eggs, starch and mix until smooth.
- Curd cheese (tvorog): 350 g
- Sour cream 35%: 100 g
- Sugar: 200 g
- Vanilla sugar: 1 tablespoon
- Chicken egg: 2 pieces
- Potato starch: 2 tablespoons
9
Drain the excess juice from the cherries and lightly sprinkle with starch. This is to prevent wet spots around the berries.
- Frozen cherries: 300 g
- Potato starch: 2 tablespoons
10
Pour the cottage cheese filling into the dough base.
11
Place the cherries on top, pressing them slightly into the cheese base.
12
Bake in the multicooker on the 'Baking' mode for one hour. After the sound signal, keep it on the warming mode for 10-20 minutes.
13
For the oven, cooking time is 45 minutes at 180 degrees.
