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Video: Cherry Pies. Step-by-step Recipe With Photo
It's great when in the evening there are delicious homemade pies with cherries with a cup of cool compote. Baking them and then eating them is a very exciting and joyful activity for the whole family. Climb a tree and pick ripe, juicy cherries; then knead a fluffy, rich dough; stick together pies and look forward to when they are baked … And then sit in the kitchen or on the veranda of the country house, enjoying summer pastries and the feeling of home comfort! It's much nicer than buying premade buns at the store, right?
The pies according to this recipe are very tasty: rich, fluffy, soft, do not dry out for a long time - although they do not have time to get stale, because they are eaten quickly! This is my favorite recipe, and I'm sure that after trying it, you will also become friends with yeast dough. The main thing is to cook with love and good mood, with confidence that the dough will succeed - then everything will work out, and the household will eat and praise your pies.
The dough recipe is universal, and you can bake from it not only pies with cherries, but also with other various fillings. In summer - with berries and fruits: apricots, peaches, raspberries. In autumn, it is good to bake aromatic pies with apples, and in winter - buns with cinnamon and sugar, with chocolate, raisins, dried fruits.
Butter dough goes well with different fillings, and every time you will have original sweet pastries for tea. And if you reduce the amount of sugar, then you can cook savory variations: spring pies with green onions and eggs, snack cheesecakes with cottage cheese and dill. Imagine!
Ingredients for making cherry pies
For yeast dough
- 40-50 g fresh yeast;
- 0.5 tbsp. milk or water;
- 75 g sugar;
- 3 eggs + 1 for greasing;
- 120 g butter;
- ¼ Art. sunflower oil;
- ¼ h. L. salt;
- 4-4.5 st. flour (glass volume 200 g, capacity 130 g flour).
- 500 g pitted cherries;
Cooking pies with cherries
I always take fresh yeast: yeast dough works better with it, in my opinion. If it is difficult to get fresh, you can try with dry yeast, but in this case, the technology and proportions should be strictly observed. Usually, dry yeast is required three times more than fresh yeast, that is, in this case, about 15 g (this is 3 heaped teaspoons).
Take a close look at the exact type of dry yeast. They are fast-acting (they are instant, granular, fast) and active. If the first, "quick" ones, can be immediately mixed with flour and other dry ingredients, then the second must first be activated: stir in warm water with the addition of a teaspoon of sugar and leave for 10-15 minutes to foam, and then knead the dough.
With fresh yeast, knead the dough like this: chop the yeast into a bowl with your hands, add 1 tablespoon of sugar and rub the yeast with sugar with a spoon until it melts.
Then pour in water or milk, stir. The milk should not be hot or cold, but warm: the optimum temperature is 37-38 ºС.
Sift about 1 cup flour into a bowl and stir to avoid lumps. The resulting not very thick dough-dough - put in heat for 15-20 minutes. It is most convenient to collect warm water (also 36-37 ° C, not hot) into a bowl of larger diameter, put a bowl of dough on top of this container and cover with a clean towel.
While the dough is coming up, prepare the rest of the ingredients. Melt the butter. Beat the eggs with sugar: you can use a mixer to make it more magnificent, but it is permissible and just shake up with a spoon or fork.
When the dough rises, bubbles will appear in it, it's time to knead the dough. Add beaten eggs and melted butter to the dough. All ingredients should be at room temperature or warm - do not add hot butter or eggs from the refrigerator to yeast dough. Yeast loves warmth!
After mixing, we begin to gradually add the rest of the flour to the dough. Be sure to sift it so that the flour is enriched with oxygen, which the yeast needs for fermentation: then the dough will fit better, and the baked goods will turn out more fluffy. And if there are lumps or any impurities in the flour, they will not fall into the dough, but will remain in a colander or sieve.
Having sifted flour into the dough, mix and look at the consistency. The dough should be soft, not sticky, but not too steep. At the end of the kneading, along with the last portion of flour, add the sunflower oil and salt: if you put these ingredients in the beginning, they will prevent the yeast from raising the dough.
Knead the dough for a few minutes, put it in a bowl sprinkled with flour or oiled with vegetable oil, cover with a towel and put it back in the heat for 15-20 minutes.
In the meantime, the dough will come up, prepare the cherries for the filling. We rinse them, peel them and leave them in a colander to drain the juice.
Cover the baking sheet with pastry parchment, greased with vegetable oil. Can be baked without paper. But, if the pie cracks during baking and the cherry juice gets on the parchment, you will not have to wash the baking sheet later.
When the dough has increased by 1.5-2 times, gently knead it and begin to sculpt pies. Separating small pieces of dough, form cakes from them and lay them on a table sprinkled with flour. Put 3-5 or 7 cherries without pits in the middle of each flatbread, depending on what size you make the pies. Try to keep the cherry juice away from the edges of the cakes - this will make them difficult to seal.
Sprinkle the cherries with sugar and seal the edges of the cakes well, like dumplings. Slightly flattening the pies, give them an oblong shape and place them on a baking sheet in rows, seam down.
We put the pies in the heat for proofing for 10-15 minutes. You can turn on the oven, open the door, and while it heats up to 160-170 ° C, put a baking sheet with pies on top of the stove.
Place the baking sheet in the oven and bake for about 25 minutes. We look: if the pies came up, began to brown, the dough is dry and baked (we try with a wooden stick), then they are almost ready. We take out a baking sheet and grease the pies with a beaten egg using a silicone brush. Then put it back in the oven for another 5-7 minutes, increasing the temperature to 180-200 ºС. The pies will become ruddy, shiny, delicious!
Transfer the finished pies from the baking sheet to a dish or tray. When it's almost cooled, you can break off the pies and treat yourself!