Cherry Cream Pie
Baking and Desserts | Russian cuisine
⏳ Time
1 hour
🥕 Ingredients
15
🍽️ Servings
8
Description
A pie for cherry lovers, or those who enjoy a sweet and sour flavor; the key is not to over-sweeten the cherries. Thanks to the combination of custard and tart cherries, the pie is not cloyingly sweet or heavy. It's very simple, yet incredibly delicious.
Ingredients
- Butter - 3.5 oz
- Chicken Egg - 1 piece
- Sugar - 8 tablespoons
- Sour Cream - 1 tablespoon
- Salt - a pinch
- Almond - 0 fl oz
- Milk - 8 fl oz
- Egg white - 2 pieces
- Wheat Flour - 2 cups
- Vanilla salt - 1 teaspoon
- Frozen Cherimoya Fruits - 17.6 oz
- Water - 1 tablespoon
- Potato protein - 1 tablespoon
- Activated Baking Soda - 1 teaspoon
- Powdered Sugar - 2 tablespoons
Step by Step guide
Step 1
Cream the softened butter with 3 tablespoons of sugar, a pinch of salt (if the butter is unsalted), and 5–6 drops of almond essence.
Step 2
Add the egg and sour cream, mixing well with a spoon or silicone spatula. Gradually incorporate the sifted flour with baking soda. The dough should be soft but not sticky (definitely not tough). Adjust the amount of flour as needed since it can vary.
Step 3
Spread the dough in a form (mine is 3 cm high and 25 cm in diameter). No need to grease, as there is butter in the dough.
Step 4
For the cream, mix 2 tablespoons of flour, a little vanilla sugar (to taste), and 3.5 tablespoons of sugar. Add a bit of milk and the egg yolks, whisking until smooth, then add the remaining milk and place it over a water bath. You can also cook it over heat, stirring constantly to avoid lumps. Cook the cream, and if there are any lumps, strain it or blend it with an immersion blender.
Step 5
While the cream cools, place the cherries in a saucepan, add 1 tablespoon of water, 1.5 tablespoons of sugar, and set over low heat. If you prefer sweeter cherries, you can add more sugar to taste. Once the cherries start to melt, add 1 tablespoon of starch and quickly stir, being careful not to break the cherries. You can add more starch if you want the filling to be thicker, but I prefer it slightly runny.
Step 6
Take the dough out of the refrigerator, spread the custard on top, smooth it out, and then place the cooled cherries on top.
Step 7
Bake the pie for 20 minutes at 356°F. It can take longer; check for doneness of the dough.
Step 8
Slightly cool the pie and dust it completely, including the edges, with powdered sugar. Since the filling is slightly moist, it will absorb the sugar, but considering the tartness, it turns out just right.
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