Quick and Fluffy Cherry Pie
8 servings
85 minutes
A quick cherry pie is the perfect blend of tenderness and the light tartness of ripe cherries. Its roots can be found in traditional European baking, where the simplicity of the recipe coexists with exquisite flavor. This pie becomes airy due to the careful whipping of butter with sugar and the addition of baking powder, while juicy berries lightly dusted with flour are evenly distributed in the batter, giving it a special freshness. Baked to a golden crust, it pairs wonderfully with a cup of fragrant tea or coffee, creating a cozy atmosphere for family tea time. Serving it with a light dusting of powdered sugar makes it even more appetizing, and its simplicity allows for enjoyment without extra hassle.
1
Beat the butter with sugar until creamy. Then add the eggs one by one, continuing to beat the mixture until smooth.
- Butter: 200 g
- Sugar: 200 g
- Chicken egg: 4 pieces
2
In a separate bowl, mix flour and baking powder. Gradually add milk and stir.
- Wheat flour: 400 g
- Baking powder (raising agent): 1.5 teaspoon
- Milk: 80 ml
3
Drain the cherry juice, sprinkle with flour, and add to the dough.
- Cherry (sour): 165 g
- Wheat flour: 400 g
4
Pour the homogeneous mixture of butter, sugar, and eggs into the flour and mix thoroughly and carefully.
- Butter: 200 g
- Sugar: 200 g
- Chicken egg: 4 pieces
- Wheat flour: 400 g
5
Preheat the oven to 180 degrees. Grease the baking dish with oil or line it with parchment paper.
- Butter: 200 g
6
Transfer the dough to a mold and place it in the oven for 45–55 minutes until cooked. Let the pie cool and dust with powdered sugar.
- Icing sugar: to taste
