4 Cherry Pie baking for novices and masters

1. Clafoutis

Ingredients

• 500 g of cherries;
• 115-120 g of sugar;
• 4 eggs;
• 10 g of vanilla sugar;
• 300 ml of milk;
• 120 g flour;
• 50 g butter;
• powdered sugar - for decoration.

preparation

Remove pits from cherries. This can be done with the help of a special device, a wooden stick or a pastry tip.

Pour a tablespoon of sugar berries, wait for the juice to stand out and drain it. Ceramic or glass mold lubricate butter and place it in the cherries evenly.

Separately, prepare the dough. Beat the remaining egg 100 g sugar, vanilla sugar and 100 ml of milk. Then start typing the flour and mix the dough. At the end, add the melted butter, remaining milk and whisk dough mixer at a slow speed. It should have a liquid as for pancakes.

Pour batter cherries and send in a preheated 180 ° C oven for half an hour. Ready Clafoutis cool and garnish with powdered sugar.

At home, in France, is preparing Clafoutis of cherries with pits: they give the dish a subtle almond flavor. But there is such a cake is not very convenient and safe.

Therefore, if you want to get closer to the authentic recipe, add the dough ½ teaspoon almond extract.

2. Cake with cherry-snail

Ingredients

• 300-400 g of cherries;
• 420 g flour;
• 1 teaspoon baking powder;
• ½ teaspoon salt;
• 200 g butter;
• 220-230 ml of yogurt;
• 3.5-4 tablespoons sugar;
• powdered sugar - for decoration.

preparation

Cherry release from the bones and put them in a colander or sieve to half an hour to stok juice.

Meanwhile, prepare the dough. Sifted flour mixed with baking powder and salt, then grind into crumbs with soft butter. Add the yogurt and knead the dough.

Roll dough into a layer about 3 mm thick and cut into strips measuring 8 × 20 cm. On each sugar and spread the prepared cherries, and then tightly Pinch edges. You will turn out sausage dough. Put them in a spiral round shape lubricated.

bake pie about half an hour at 180 ° C. When it has cooled, sprinkle with powdered sugar and serve.

3. Cherry pie on a yeast dough

Ingredients

• 100 g butter;
• 160-170 g of sugar;
• 2 + 1 egg yolk for lubrication;
• 50 g of fresh yeast;
• ¼ teaspoon salt;
• 200 ml of milk;
• 400 g flour;
• 1 kg of cherries;
• 2 tablespoons starch.

preparation

first cook dough. To do this, mix in a bowl of melted and cooled down the oil with 100 grams of sugar, and the other mash the eggs with the yeast and salt so that no lumps. Connect the two mixtures, stir, add the warm milk and stir again. At the end, enter the flour, knead the dough, cover with a towel and leave to approach somewhere for an hour.

While the dough is resting, remove seeds from the cherries. Put the berries in a colander or sieve over a bowl to stok juice.

Coming up the dough, divide into two parts: one has to be more, the other less. Smaller portion set aside, and the other roll so that the reservoir was a bit more and get baking bumpers. Move the dough on baking, the laid oiled or parchment.

Stir cherries prepared with the remaining sugar and starch. Put the stuffing in the pan with the dough and cover its bumpers.

A small piece of dough, roll, cut a strip out of it and decorate their cake. Lubricate yolk and bake it in an oven at 160 ° C for 40 minutes.

Due yolk cake can quickly browned. That it is not burnt, after 20-25 minutes after the start of cooking, cover it with foil.

Ready dessert should cool completely in the pan. After that it can be cut and serve.

4. Classic Tyrolean pie with cherries

Ingredients

For the dough:

• 200 g butter;
• 200 g of sugar;
• 1 egg;
• 200-280 g of flour.

For the cream:

• 3 egg yolk;
• 100 g of powdered sugar;
• 1 tablespoon flour
• 1 tablespoon of starch;
• 400 ml of milk.

For the cherry filling:

• 300 g of cherries;
• 4 tablespoons sugar;
• 1 tablespoon of gelatin.

preparation

Butter mash with sugar until uniform, enter the egg, flour and knead elastic dough. Wrap in plastic film weight and store it in the refrigerator for 30 minutes. The cooled dough roll, to shift into a mold, greased and bake for 15 minutes at a temperature of 220 ° C.

To ledges not fallen in the oven, the dough may be pre-pin load in the form and put into refrigerator for another 10 minutes.

Until the dough cools, prepare the cream and toppings.

Remove pits from cherries, pour the berries with sugar and set aside so that they singled out the juice.

For cream whisk, beat egg yolks and powdered sugar, type fried until golden brown flour, starch and whisk until the mixture was homogeneous. In a saucepan heat the glass of milk, add the cream, stir, pour the remaining milk and bring to a boil, stirring constantly. As soon as the cream begins to thicken, remove from heat and cool to room temperature.

Put the cream on the basis of the chilled dough and store in the refrigerator for 30 minutes. Then pie garnish obsushennymi cherries and pour the mixture from the separated cherry juice and gelatin, diluted in 100 ml of water. Remove the dessert in the refrigerator to jelly frozen - in a couple of hours of classic Tyrolean cake is ready.

A simpler version of cherry pie on a shortcrust pastry - in Layfhakera video.