Lorraine Cherry Pie
6 servings
40 minutes
Lorraine cherry pie is a refined delicacy of French cuisine, originating from the picturesque region of Lorraine. It combines airy dough with the aroma of cherry liqueur and juicy berries nestled in a delicate cheese base. During baking, the pie develops a golden crust while its filling remains soft and rich. The sweetness of sugar harmoniously intertwines with the light tartness of cherries, creating a rich flavor. It is perfect as a dessert for cozy evenings with a cup of coffee or as a gentle conclusion to a festive dinner. Served warm or cold, it retains its unique texture. Traditionally made in Lorraine during the fresh berry season but available year-round due to frozen fruits.
1
Separate the egg whites from the yolks. Whisk the powdered sugar with the yolks until a uniform foamy mass forms. While continuing to whisk, pour in the vegetable oil.
- Chicken egg: 4 pieces
- Sugar icing (glace): 125 g
- Vegetable oil: 2 tablespoons
2
In another bowl, beat the cottage cheese (if it's dry, add sour cream) and combine it with the egg-sugar mixture.
- Curd cheese (tvorog): 250 g
3
Mix flour and yeast dissolved in milk, then add to the egg-curd mixture, stirring vigorously. Pour in the cherry liqueur. Gently fold the whipped egg whites into the batter.
- Wheat flour: 250 g
- Dry yeast: 10 g
- Cherry liqueur: 1 tablespoon
- Chicken egg: 4 pieces
- Salt: pinch
4
Grease the mold with butter and place the rolled dough in it.
- Butter: 20 g
5
Place the cherries on the dough; gently shake the pan so the berries sink slightly into the dough (during baking, the dough will rise and almost completely cover the berries).
- Cherry (sour): 500 g
6
Bake the pie in an oven preheated to 180 degrees for one hour.
7
Remove the pie from the mold immediately after taking it out of the oven and let it cool. Serve it warm or cold.
