Russian housewives have long been famous for their pies. Such baked goods can be very diverse: with puff pastry, yeast or curd dough, with sweet, fish, vegetable or meat filling, open or closed. In general, making pies is a space for the flight of culinary imagination. Today we will bake a delicious pie with frozen cherries.
Open cherry pie with almond notes
Open-faced frozen cherry pie can rightfully be called the king of baking. This recipe with photos will definitely add to your culinary repertoire. Let's get started?
Compound:
- 3 eggs;
- 250 g sifted flour;
- 250 g granulated sugar;
- 190 g butter;
- 1 tsp. baking powder;
- 0.5 kg frozen cherries;
- 50 g almond petals.
Preparation:
- First, in a convenient bowl, combine granulated sugar with eggs and beat well. We should get a homogeneous air mass.
- Add baking powder to the egg-sugar mixture. By the way, it can be replaced with slaked soda.
- Melt the butter in a water bath and add to the dough. Beat everything thoroughly with a whisk.
- Be sure to sift the flour and add it in small portions to the bowl.
- Knead the dough until we get a homogeneous liquid mass.
- Transfer the dough to a baking pan, pre-greased or lined with parchment.
- Defrost the cherries and carefully remove the pits. Place the berries in the dough, as if drowning them slightly.
- Sprinkle almond leaves on top of the pie. You can skip this step.
- All we have to do is bake the cake at a temperature of 180 degrees. The whole process will take forty minutes.
Quick baked dessert
Don't have time to tinker with the dough? No problem! Buy ready-made base sheets, fill them with filling and put them in the oven. Puff pastry pie with frozen cherries will be ready in half an hour.
Compound:
- 0.5 kg without yeast dough puff pastry;
- 200 g cherries;
- egg;
- ½ tbsp. granulated sugar;
- sesame seeds.
Preparation:
- Defrost the dough sheets and roll them out thinly. We make horizontal shallow cuts on both sides.
- We also defrost the cherries first and cover them with granulated sugar so that they release their juice. By the way, you can use regular cherry jam for the filling, but then you won’t need sugar. Remove the bones as desired.
- We lightly moisten our hands with water and gently pull the cuts, placing them on top of the berries and alternating them, as if we were braiding a braid.
- Beat the egg with 1 tbsp. l. granulated sugar until smooth and use a whisk to brush the top of the pie with the mixture.
- Sprinkle it with sesame seeds. They can be replaced with crushed nuts.
- Bake the pie for 20-25 minutes at a temperature of 180 degrees.
Delicious pastries for the holiday table
Tsvetaevsky pie with frozen cherries turns out to be very tasty. We offer a simplified version of its preparation. Such aromatic pastries can become a real highlight of the holiday table.
Compound:
- 10 g vanilla;
- 10 g starch;
- 200 g frozen cherries;
- 100 g butter;
- 0.4 kg flour;
- 130 g powdered sugar;
- 300 ml sour cream;
- 4 eggs.
Preparation:
- Melt the butter in a water bath and combine it with 65 g of powdered sugar.
- We'll send 2 eggs there. Beat the mixture thoroughly.
- Sift the flour and pour it into the egg-butter mixture in small portions.
- Knead the dough in the usual way. It should be soft and not too sticky.
- Spread parchment paper and roll out the dough on it into a thin layer. Then, together with the parchment, place it in a baking dish, making sides.
- We pierce the dough with a fork over the entire surface, and then it will not burst or swell during baking.
- Place the dough in the oven for ten minutes, but no more, and bake at a temperature of 190 degrees.
- And at this time we will start filling. Combine 65 g of powdered sugar and 2 eggs, add sour cream and beat.
- Now add starch and vanilla, mix the filling so that it is homogeneous.
- Remove the lightly baked dough from oven and evenly distribute the cherry berries over its entire surface. We remember that they must first be defrosted and removed from the seeds.
- Place the dessert in the oven and bake for 20 minutes.
Pie with curd dough for small households
Your younger household members refuse to eat cottage cheese in pure form, no matter how much you talk about its benefits? Try to outwit your baby and bake a cherry pie using cottage cheese dough. Believe me, the baby will definitely not refuse such a delicacy.
Compound:
- 160 g butter;
- 160 g flour;
- 160 g cottage cheese;
- 180 g granulated sugar;
- 0.5 kg frozen cherries;
- 10 g gelatin.
Preparation:
- We need the butter slightly frozen. Grind it into crumbs together with sifted flour. It's best to do this by hand.
- Add cottage cheese and granulated sugar to the resulting mixture. Large cottage cheese must first be ground through a sieve.
- Knead the dough in the usual way, roll it into a ball, wrap it in cling film and put it in the refrigerator for at least an hour.
- Thaw the cherries and sprinkle with granulated sugar to taste. Let's wait until the berries release their juice and put them on low heat. We don’t add water, juice is enough.
- Soak the gelatin in water according to the instructions on the package. As soon as the cherries boil, put it in a saucepan.
- Mix everything, remove from heat and place in a cool place.
- Roll out the dough according to the size of your baking dish, make punctures on top with a fork.
- Bake it for 20 minutes in the oven at a temperature threshold of 180 degrees.
- Then remove the pie from the oven and distribute the berries on top, which we carefully remove from the syrup with a slotted spoon.
- As soon as the juice begins to harden, pour it into the mold. It is important to maintain this condition, otherwise the cherry juice will be absorbed into the dough.
- Without delay, put the pie in the refrigerator and wait for it to harden. This is such an amazing pastry we made.
You should not put too many cherries in such baked goods, otherwise during baking the berry will begin to release juice, it will flow out, and the cake will burn.
The process for making cherry pie is as follows:
- Divide the finished puff pastry into 2 parts. One should be larger, and the second smaller. The second part will cover the pie.
- Roll out both parts. Place the first one on a baking sheet, previously greased with oil. Make sides.
- Remove the pits from the cherries and let the berry juice drain. Sprinkle the berries with starch.
- Place cherries evenly on a layer with sides.
- In a bowl, beat sour cream, eggs, granulated sugar. Place the resulting mass on the cherry filling.
- Cover the filling with the second layer and carefully pinch the edges.
- Place the pie in the oven preheated to 180°C. Bake for 30 minutes until golden brown.
Cool the finished delicacy and cut into pieces. If desired, sprinkle the top of the product with powdered sugar. You can not cover the top of the product with a solid layer, but make a lattice from strips of dough.
Layer pie with cherries and apples
This pie is prepared quickly, which comes in handy when you want to pamper your household with delicious pastries and not make them wait long.
To prepare this pie you will need:
- frozen puff pastry (500g);
- frozen cherries (250g);
- apple (1 piece);
- granulated sugar (1 tbsp.);
- egg (1 piece);
- liquid honey (2 tbsp).
The pie is prepared like this:
- Defrost the dough. Sprinkle the table with flour and roll out two layers.
- Place one layer of dough on a baking sheet lined with parchment paper.
- Cut the apple into slices and place on the rolled out first layer. Sprinkle with granulated sugar.
- Squeeze out the juice from the pre-defrosted berries and sprinkle with granulated sugar to taste. Place on apples. Drizzle honey on top of the berries.
- Brush the edges of the dough with egg white.
- Fold the second layer in half and cut several times. Place on top of the filling and unfold the layer, closing the pie.
- Pinch the edges of the dough well. Brush the top of the pie with egg yolk.
- Place the baking sheet in an oven preheated to 180°C. Bake until golden brown.
The finished pie is served chilled and cut into pieces for tea.
Baking from puff pastry is a real find for a busy housewife. Thanks to ready-made dough, which is easy to purchase at your nearest supermarket, you can quickly prepare a delicious dessert for tea for the whole family. Today we want to tell you about puff pastry with cherries. Even a novice cook can handle simple recipes, and the result will exceed all your expectations.
Cherry pie made from puff pastry. Recipe
IN modern world fresh berries are practically available to consumers all year round. However, you can use frozen or frozen ones for this recipe. The pleasant sweet and sour taste of these berries goes well with puff pastry, will definitely please all fans delicious dessert. We will prepare a puff pastry pie with cherries like this:
Allow the pie to cool before cutting into portions. In this case, the filling will not spread, and your dessert will retain its aesthetic appearance.
We suggest you try the very tasty one with cherry filling. The secret to the success of this dessert is moderation. If you overdo it and add too many cherries, the filling will spread and burn during cooking. To prevent this from happening, follow our instructions:
Before serving, let the dessert cool, only then cut it into portions.
Puff pastry strudel with cherry filling
This will replace the apple strudel that is familiar to many. Therefore, feel free to get down to business and prepare this unusual cherry pie with us:
- Defrost the puff pastry (250 grams) and roll it out with a rolling pin, giving it the shape of a rectangle.
- Divide the workpiece into two equal parts and place 200 grams on one of them fresh berries seedless.
- Sprinkle the filling with powdered sugar.
- Make parallel cuts with a knife in the center of the second part of the dough. Cover the filling with the second part of the dough.
- Brush the strudel with egg yolk, sprinkle with sugar and bake in a preheated oven for 20 minutes.
Layer pie with cherries and cottage cheese
This pie gives a special airiness and delicate taste, and the aroma of cinnamon will make your dessert desirable and very popular among friends and family. How to quickly make layer pie with cherries? Read the recipe below:
Sprinkle the dessert with powdered sugar, cut it into equal parts and serve with hot tea.
Cherry pie with sour cream
This easy dessert won't harm your figure, provided you don't cook it too often. However, sometimes you can give yourself joy and try puff pastry pie with cherries. We will prepare this dish like this:
- Roll out thinly two layers of puff pastry (each 250 grams).
- Place the first piece in a baking dish and level it along the bottom and walls, forming even sides.
- Peel 800 grams of fresh cherries and mix with one spoon of starch.
- In a separate bowl, mix 200 ml of sour cream, 150 grams of sugar and three chicken eggs.
- Place the cherries in an even layer on the surface of the dough, and then add a layer of sour cream mixture.
- Cover the pie with the second piece of dough and pinch the edges.
Bake the dessert until ready, first brushing its surface with beaten yolk.
Quick cherry pie
Since this dish uses ready-made ingredients, it will be very easy for you to prepare. Quick pie recipe:
- Roll out 400 grams of ready-made and thawed puff pastry into a layer one centimeter wide.
- Place the pastry in a pie dish and pierce it with a fork in several places.
- Sprinkle the surface of the dough with ground biscuits (two tablespoons is enough).
- Rinse one kilogram of fresh cherries under running water and remove the seeds. Sprinkle the berries with two tablespoons of sugar.
- Place the filling in the mold, fold the edges of the pie and brush them with egg yolk.
Puff pastry pie with cherries should be cooked for about 20 minutes and served, sprinkled with powdered sugar.
We hope you enjoyed the pie ideas collected in this article. Now you can easily prepare for the arrival of guests and can surprise them with an original dessert.
Cherry pies
Do you remember when your mother made you a wonderful cherry pie made from puff pastry when you were a child? Memories can easily be revived - see the recipe with photos and videos.
35 min
375 kcal
5/5 (2)
One of the most important advantages of cherry pie made from puff pastry or without yeast dough is that without spending too much time and effort, you get a real culinary masterpiece that gives a head start to store-bought delicacies, for which you will have to pay a tidy sum.
Also important is the fact that you don't need years of culinary experience to bake, as I baked my first cherry layer cake myself when I was 13 years old. Basically, my grandmother’s signature recipe, who knew how to not only bake excellent pies, but also write detailed manuals, helped me a lot.
Kitchen appliances
- a baking sheet with a non-stick coating with a diagonal of 22 cm or a mold (preferably detachable) with a diameter of 20 cm;
- tablespoons and teaspoons;
- deep bowls (several pieces) with a capacity from 350 to 1000 ml;
- plastic film;
- sharp knife;
- measuring cup or kitchen scale;
- metal whisk and wooden spatula;
You will also need paper towels and a blender, since some ingredients are best mixed using special equipment.
You will need
Filling and filling:
Additionally
- 1 egg yolk;
- 1 tbsp. spoon of powdered sugar;
- 1 teaspoon of cinnamon powder.
Puff pastry pie works great with any variety of cherries (fresh or frozen), but it’s best not to use completely acidic fruits, such as spanka, as you’ll have to add too much sugar to neutralize the acid.
In addition, choose sour cream for filling with a high (and real!) fat content to ensure the mixture hardens in the oven.
Cooking sequence
Preparation:
It is also advisable to remove the pits from frozen cherries, since a pit caught during eating will spoil the entire impression of the product. To do this, use a pin with a smaller head than for fresh berries. Do not drain the juice immediately, but let the cherries sit in it for about half an hour.
Fill:
In addition to vanillin, you can add ground ginger or a little liquid honey to the filling (just remember to reduce the amount of sugar), and also color it with food coloring. My family loves it when I fill it with some unexpected color - like green or blue.
Filling:
You can also add your favorite steamed dried fruits, such as raisins or apples, to the cherries, but no more than a tablespoon, since these “seasonings” should not interrupt the taste of the juicy berries.
Assembly:
It is not necessary to make a closed pie, although the puff pastry looks just made for this. You can do it differently: roll out the second layer, cut strips from it and roll them into flagella, with which you can cover the filling in the form of a lattice, not forgetting to attach it well to the sides.
- We set the oven to heat up to 180 degrees.
- Place the pie in it on the middle rack.
- Bake for about 25 minutes, after which we do the first check for readiness.
- If the dough is not yet baked, let it stand for another 5 or 10 minutes.
- Otherwise, immediately remove the product from the oven.
- We give it a little time to cool and release it from the mold.
- Transfer to a spacious dish and sprinkle with sugar mixed with cinnamon.
That's all, your product of amazing beauty and aroma is completely ready! Serve it whole so that your loved ones and guests will be delighted by the mere sight of this gorgeous pie.
Usually I try to ensure that the pie reaches the table warm, but not too hot, and I additionally decorate the dish with candied fruits, slices of fruit that do not darken or ground walnuts– my children end up drinking almost a liter of milk with several pieces of cake, unable to tear themselves away from it!
Attention to the video
Watch the video on how to properly knead the dough and filling, assemble and bake the perfect puff pastry cherry pie using the recipe just presented.
To summarize, I would like to recommend a few more great cherry pie options from the extensive collection of recipes that I came across. First things first, try the gourmet and low-calorie
Giving up dessert is incredibly difficult, but is it really necessary? The main thing is that the pies and cakes are as natural as possible. This means that you will have to bake it yourself. Puff pastry differs sharply from other types of dough - shortbread, yeast or “kefir”. Moreover, the difference lies not only in the structure of the finished product, but also in the preparation technology. Making real puff pastry “from scratch” at home is a labor-intensive task. Even experienced housewives can fail with it. Fortunately, nowadays it is not a problem to buy ready-made puff pastry in the store. This semi-finished product is used for baking puff tongues (such tongues in Soviet time sold in any pastry shop), pizzas and various large and small pies. I suggest making a cherry pie.
Ingredients:
- puff pastry (packaging 450-500 g);
Frozen cherries - 250 g;
Starch – 2 tablespoons;
Sugar – 70 g.
How to make cherry pie from puff pastry
Semi-finished product - puff pastry is sold frozen, and therefore the packaging should be left at room temperature and wait until it thaws.
Frozen pitted cherries are transferred to a container that can be put on fire. 
The cherries are covered with sugar. 
The mixture of cherries and sugar is heated over a fire. 
Starch is added and the mixture is mixed. This ingredient will provide a “bundle” of cherry jam, it will become thick and then, during the baking of the pie, it will not “run away” from the dough.
The jam is brewed, removed from the heat, and cooled (if you put hot filling on the dough, it will not fit well during baking).
Using a rolling pin (in general, such dough does not stick to the table or rolling pin, but for reliability, the surface on which it will be rolled out and the rolling pin are lightly greased with odorless sunflower oil), roll out two layers of frozen puff pastry.
The work is done with one layer by cutting it into strips (the method of cutting is clearly visible in the presented photo).
The resulting strips are thrown one over the other and together the “toe-offs” are lightly pressed so that the strips are connected in these places.
All strips are processed using this method. 
Take a whole plate of puff pastry, onto which the selected cherry jam is laid out. The jam is evenly distributed over the dough.
The plate with jam is covered with a layer of puff pastry with cuts. 
To connect the two layers and to prevent the filling from escaping during baking, the edges of the plates are pressed down with a fork.