Shortbread pie with cherries
6 servings
60 minutes
Cherry sand pie is the embodiment of a classic European dessert that combines tender, crumbly dough with a juicy sweet-sour filling. The history of such pies dates back to medieval Europe, where shortcrust pastry was considered the ideal base for fruit desserts. Cherries soaked in their own juice give the pie a bright flavor and rich aroma, while the top layer of jelly adds an exquisite finish. It is perfect for cozy evenings with a cup of tea or as a festive treat. This pie pleasantly surprises with contrasting textures: a crispy base, juicy berries, and delicate jelly create a harmony of taste. It can be served as an independent dessert or complemented with a scoop of vanilla ice cream or whipped cream for special enjoyment.
1
Soften the butter at room temperature.
- Butter: 150 g
2
Beat the butter with 100 grams of sugar and vanilla sugar until creamy.
- Butter: 150 g
- Sugar: 150 g
- Vanilla sugar: 10 g
3
Without stopping to whisk, add the egg.
- Chicken egg: 1 piece
4
Mix flour, baking powder, and salt, and add them to the butter mixture.
- Wheat flour: 350 g
- Baking powder (raising agent): 0.5 teaspoon
- Salt: pinch
5
Knead the dough until it becomes elastic. If necessary, you can add 3-4 tablespoons of water. The dough can be used immediately or chilled beforehand.
- Wheat flour: 350 g
- Salt: pinch
6
Remove the pits from the cherries, sprinkle with 50 grams of sugar, and let sit to form juice. You can use any other berries to taste.
- Cherry (sour): 800 g
- Sugar: 150 g
7
Pour the juice into a glass and add water or juice from the pack if necessary (bring to 250 ml).
- Sugar: 150 g
8
Place the berries on the dough with edges.
- Cherry (sour): 800 g
9
Place the pie in a preheated oven at 180 degrees for 30-40 minutes. Remove and let cool.
10
Pour the prepared jelly for the Dr.Oetker cake and place it in the fridge to set.
- Cake glaze jelly (tart gel): 1 piece
