Sour cream pie with cherries and almonds
4 servings
60 minutes
Sour cream pie with cherry and almond is a delicate dessert with a light tartness from the cherries and a refined nutty aroma. Its roots may trace back to Mexican cuisine known for bold flavor combinations. The sour cream base gives the dough airiness and softness, while the almond topping creates a pleasant crunchy crust. This pie pairs perfectly with morning coffee or afternoon tea, adding warmth and coziness. The cherries used in the recipe bring brightness and a refreshing contrast to the sweet dough, making it balanced rather than overly sweet. This pie can be served as a standalone dessert or topped with a scoop of vanilla ice cream to enhance its flavor. It is good both warm and chilled, maintaining its texture and richness of aromas.
1
Preheat the oven to 180 degrees. Line a rectangular pan (mine is 19 by 27 cm) with parchment paper.
2
In a bowl, mix eggs, sour cream, sugar, salt, vanilla sugar, butter, and almonds (reserve 2 tablespoons for sprinkling), sift flour mixed with baking powder on top, mix well — the dough should have a consistency like thick sour cream, transfer the dough to a mold, level it, and place frozen cherries on top, pressing them down slightly.
- Chicken egg: 2 pieces
- Sour cream: 80 g
- Sugar: 100 g
- Salt: 0.3 teaspoon
- Vanilla sugar: 10 g
- Butter: 100 g
- Ground almonds: 50 g
- Wheat flour: 175 g
- Baking powder (raising agent): 1 teaspoon
- Cherry (sour): 150 g
3
Mix almonds, 1 tablespoon of sugar, 1 tablespoon of softened butter, and 2-3 tablespoons of flour in a bowl, crumble it, and sprinkle on top of the pie.
- Ground almonds: 50 g
- Sugar: 100 g
- Butter: 100 g
- Wheat flour: 175 g
4
Bake the pie until lightly golden.
