Cherry Pie - general principles and methods of cooking
Cherry is the “star” of summer baking. Pies with this fiery red berry are sure to appeal to both children and adults. After all, cherry filling has a stunning aroma and taste. Sweet-sour berries are combined with almost all kinds of dough, so the cake with cherries is a fairly frequent guest on our table, especially in the summer, when nature generously shares its gifts.
In America, there is even a holiday, which is called “Cherry Pie Day”. By tradition, the hostesses on this day bake delicious cherry desserts and treat them to their family, guests, relatives and neighbors. Celebrate the triumph in winter, so only frozen berries save. It would seem, why would Americans celebrate the holiday in the winter? There are still disputes on this score, but the researchers have not come to a common opinion.
The process of making cherry pies is somewhat complicated by the juiciness of the berries, which leads to the leakage of juice when exposed to high temperature. But this lack of confectioners long ago found justice. To prevent the dough from becoming too wet, the berry is allowed to drain thoroughly beforehand, and then starch and powdered sugar are added to the filling. As a result, the mixture thickens, and the fruits retain their structure.
As a rule, cherry pies are prepared according to the open type, or the berries are mixed with the dough. The products with openwork "sides", decorated with embossed stripes or decorative figures look pleasant and appetizing. Such desserts are tasty even in appearance. People who follow the figure, perfect dietary version of the cake, prepared on the basis of cottage cheese with the addition of lemon and other citrus fruits.
Cherry Pie - Food Preparation
So, if you want to bake a cake with a cherry, for a holiday or to brighten up an ordinary everyday day, then you should have the cherry in stock. There is only one little thing left - to prepare it correctly in order to prevent the juice from flowing out. To do this, it must be thoroughly rinsed, remove the bones using a pitcher or hairpin and fold it in a colander. Then mix the berry with starch and powdered sugar. The filling is ready. If only frozen cherries are available, that's okay. Thaw it in a colander, and then proceed by the above method. As for the test, it all depends on its type. Always one thing - flour (only fine grinding) must be sifted. If there is a baking powder or cocoa powder in the recipe, sift the flour along with these ingredients. Do not forget that the baking powder quickly loses its properties, so the dough should be made as soon as possible.
Cherry Pie - the best recipes
Recipe 1: Cherry Strudel
Cherry strudel is an excellent cake roll made from tender dough that will make you roll your eyes with pleasure. The combination of cherries and cinnamon create an amazing flavor range, unlike any other. Cherry strudel is very easy to cut and remains the same soft and juicy the next day.
Ingredients:
- 200 gr. flour (only fine grinding)
- one yolk
- 1 hour l. vinegar
- a pinch of salt
- melted butter two table. spoons (in dough)
- oil (for lubrication)
For filling:
- 600 gr. cherries (seedless)
- half a cup of sugar (for roasting and in a berry)
- tea. lie cinnamon
- 100 gr. breadcrumbs
Cooking method:
1. Beat the egg yolk with vinegar, then pour in the melted butter and beat the mixture again with a mixer. If the mass is too thick, add a spoonful of water. Next, we begin to pour flour and start the dough. Knead it until elastic. Then roll the rope and beat them on the table to achieve maximum elasticity. Heat an empty bowl on the stove and cover them with dough for 30-40 minutes.
2. Mix the breadcrumbs with sugar and lightly fry them on the plums. oil in the pan (until golden brown). Spread the cherry in a bowl, pour in a small amount of sugar, add cinnamon. All mix.
3. We roll out a very thin rectangular layer of dough (up to 2-3 mm), cut off the thick edges. Lubricate the dough with melted plums. butter, and sprinkle with fried breadcrumbs fried with sugar on top. Spread the cherry evenly and sprinkle icing sugar over the top. Then we wrap our soft roll, pressing the dough to the filling. Well pinch the edges on both sides. Grease a baking sheet with grease, put a roll on it and send it to a preheated oven (up to 180 degrees). We bake about 30 minutes, no more. In the process of baking more often grease the roll with butter.
Recipe 2: Cherry Cheesecake
What is a cheesecake? Translated from English, this is “cheese cake” (cheese - cheese, cake - cake). That is, cream cheese is always part of the cheesecake, although many chefs allow the substitution of cheese for delicate cottage cheese. In our case, we will use Philadelphia cheese cream.
Ingredients:
For the bottom layer:
- 70 gr. chocolate chip crumbs
- 1/4 stack. powdered sugar
- melted plums. oil - 1 tbsp. l
- one egg white
For the top layer:
- two glasses of pitted cherries
- 1/4 stack. Sahara
- 2 small spoons of starch
- One Art. lie lemon juice
For filling:
- Philadelphia cheese cream (can be replaced by another) 450 gr.
- 250 ml. sour cream
- half a cup of condensed milk
- 30-40 gr. sugar (to taste)
- 3 tbsp. lie cocoa
- vanillin
- two eggs
- 100-120 gr. chocolate (dark)
Cooking method:
1. Prepare the base for the top layer. Crushed cherries until smooth (using a combine). Put the mashed potatoes, sugar, starch and lemon juice in a saucepan. Put on the stove, bring to a boil and cook until thick (about 2 minutes). Remove the mass from the stove and leave to cool.
2. Prepare the base for the bottom layer. In a bowl, mix the ground cookies, butter and protein, whipped with sugar. We preheat the oven to 175C, grease the form with grease and send it to bake the mixture for ten minutes. Then we get and cool. The temperature in the oven is reduced to 150C.
3. Prepare the filling. Whip cheese cream for 1-2 minutes. Add condensed milk and sour cream, mix thoroughly with a spatula. Next, add eggs, cocoa, sugar, vanilla and chopped dark chocolate. Once again, mix everything.
4. On the baking tray lay out the base for the bottom layer and pour the filling on it. Sent in the oven and bake for 10 minutes, then turn off the oven and simmer the cupcake for another 30 minutes. Take it out of the oven, let it cool and top it with the base for the top layer. Decorate the cake with fresh cherry berries, cut in half. Cover dessert with film and remove for several hours in the cold.
Recipe 3: Cherry Puff Pastry
Cooking puff pastry at home is not an easy task, so to simplify the task, get it in the store and go for it! The output is a very tasty cake: crispy dough and lots of sweet cherry filling.
Ingredients:
- puff pastry
- 1 kilogram of pitted cherries
- two art. lie Sahara
- three table. l ground cookies
- icing sugar (for sprinkling)
- one egg (for lubrication)
- whipped cream
Cooking method:
1. Roll out the dough into a round layer (thickness up to 1 cm). We grease the form with butter, spread the dough on the bottom and pin it in several places with a fork, and sprinkle with biscuit crumbs on top of it.
2. Next, mix the cherries with the sugar and lay it on the dough, make sides on the sides so that the juice does not flow out of the cake. Lubricates the sides with egg white. Heat the oven and bake the dessert at 210C until cooked. Sprinkle the finished cake with powdered sugar and serve with whipped cream.
Recipe 4: Sand Cake with Cherries
Sand cake with cherry is a real joy and just delicious. Cherry in the cake creates the perfect harmony of sweet and a little sour shades. She deserved to be one of the favorite fillings for various desserts.
Ingredients:
- two stacks. flour
- 250 gr. butter
- a glass of powdered sugar
- one egg
- one yolk
- a little salt and soda
- a spoon of lemon juice
- spoon of zest
- two stacks. pitted cherries
- 2 dessert l. sugar (for filling)
- three art. l starch
- one protein (for lubrication of the sides)
- powder for dressing
Cooking method:
1. Grind the oil with powder (sugar), add one egg and beat until fluffy. Add soda, salt on the tip of the knife, lemon juice and pour in the flour, kneading a soft, homogeneous dough.
2. Roll out the dough into a round layer with a size slightly larger than your shape (for the sides). Leave some dough for the strips (we will make a grid on the surface of the cake). Next, lubricate the form of oil, lay out a layer of dough. Mix cherries, starch and sugar in a bowl, lay out the filling on the dough and close it with the sides of the dough. Then from the cut strips we form a grid, grease the edges (sides) with egg white and send the cake to the oven preheated to 180 ° C. We bake until done, adjusting the temperature as necessary. Sprinkle the ready dessert with powder on top and serve it to the table. Have a nice tea party!
Cherry Pie - tips from experienced chefs
- If you want to decorate a cherry pie with fruit slices on top, sprinkle first with breadcrumbs so that they “take away” excess moisture;
- If the cake begins to burn prematurely, place the container (you can fry the pan) with water in the oven corner;
- To make the cake better off the mold, put it on a rag soaked in ice water or hold it over the steam for 1-2 minutes;
- To evenly distribute icing sugar over the surface of the cake, use a sieve.
