Berry pie filling has one serious drawback - its liquid juice (and also the syrup formed from sugar) softens the dough and during baking the sweet liquid flows from the pie to the baking tray and burns on it.
You can make the filling thicker very simply with the help of ordinary potato starch. If you want to thicken the jam or ground berries, starch is brewed, but in the filling of fresh or canned whole berries, you can add it in a dry form and it will brew directly during baking the pies. Thus, the juice will contact, the filling will be more juicy and the pies will not stick to the baking sheet due to the burnt syrup.
Ingredients:
- nonfat milk - 300 ml;
- starch - 1 tbsp. l .;
- rock salt - 1/2 tsp;
- olive oil - 3 tbsp. l .;
- flour - 2, 5 stacks;
- fresh cherry (can be frozen or canned) - 250 g;
- sugar - 70 g (in the dough) and 30 g (in the filling);
- chicken egg - 1 pc .;
- dry yeast - 2 tsp.
Servings Per Container: 4
Cooking time: 2, 5 hours
Cooking
1. In the warmed milk, dissolve salt, sugar and pour in oil.
2. Mix the yeast with flour and add in portions to the milk.
3. Knead soft and elastic dough and send to rise to heat for half an hour, wrapped a bowl with a towel.
4. Separate the cherry from the stone, drain the juice, fill the berries with sugar for the filling and starch.
5. From the approached dough, separate the pieces, knead them manually into flat cakes and spread about 3 cherries in the middle of each.
6. We pinch the dough in the shape of buns and put them on a baking sheet greased with butter (the seam of the buns should be at the bottom). Grease the surface of the buns with a beaten egg and leave for about 15 minutes and heat the oven to 200 ° C.
7. Bake cherry pies for about 20 minutes until golden brown.
