Cherry and Blackcurrant Pie
8 servings
60 minutes
Cherry and black currant pie is a refined combination of tart-sweet berries and crispy dough, creating a harmony of flavors. This dessert originates from European cuisine, where fresh berries are traditionally used for baking. The delicate shortcrust base with aromatic filling and nutty almond notes makes the pie wonderfully balanced. The cherry adds a pleasant tartness, while the black currant enhances the richness of flavor. Served chilled, it perfectly complements a cup of fragrant tea or coffee. Such a pie will adorn any table – from cozy family tea gatherings to exquisite dinners.
1
Cut the butter into small pieces, add flour (250 g), baking powder, and sugar (150 g), and rub together by hand into crumbs.
- Butter: 150 g
- Wheat flour: 300 g
- Baking powder (raising agent): 1 teaspoon
- Sugar: 300 g
2
Set aside about a handful of crumbs in a container and put it in the refrigerator.
3
Add 1 egg and knead the dough. Form a ball, wrap it in plastic wrap, and refrigerate for 1 hour or freeze for 15-20 minutes.
- Chicken egg: 3 pieces
4
Preheat the oven to 200 degrees
5
At this time, we prepare the berries: if they have pits, we remove them.
6
Preparing the filling: beat 2 eggs, 150 g of sugar, 50 g of flour, and sour cream with a mixer.
- Chicken egg: 3 pieces
- Sugar: 300 g
- Wheat flour: 300 g
- Sour cream: 100 g
7
After the time has passed, take the dough out of the fridge and place it in a buttered and floured mold.
- Butter: 150 g
- Wheat flour: 300 g
8
Pour the filling over the berries, sprinkle with reserved crumbs and almond flakes.
- Cherry (sour): 400 g
- Blackcurrant: 100 g
- Flaked almonds: 100 g
9
Send to the oven for 35–40 minutes. Sprinkle the cooled pie with powdered sugar.
- Icing sugar: 100 g
10
Enjoy your meal!
