Shortcrust Pie with Cottage Cheese and Cherries
Baking and Desserts | Russian cuisine
⏳ Time
1 hour
🥕 Ingredients
9
🍽️ Servings
6
Description
I recommend using half wheat flour and half oat flour to reduce the calorie content of the pie. Cake jelly is a special powder; you can substitute it with starch.
Ingredients
- Chicken Egg - 1 piece
- Sugar - ½ cup
- Wheat Flour - 1 cup
- Baking Powder - ½ teaspoon
- Butter - 2.5 oz
- Sour Cream - 2 tablespoons
- Low-fat lactose-free milk - 10.6 oz
- Dr. Oetker Cake Jelly - 1 teaspoon
- Frozen Cherimoya Fruits - 10.6 oz
Step by Step guide
Step 1
Separate the yolk from the white, mash it with butter (at room temperature) and half of the sugar. Add the baking powder and flour, controlling the elasticity of the dough. Knead the resulting shortcrust on the table.
Step 2
Place the dough in a greased buttered form, making sure to create edges. Leave a bit for crumbs. Make holes in the dough and send it to the refrigerator.
Step 3
Filling! Mix the cottage cheese with the egg white (which we obtained in step 1), sour cream, and half of the remaining sugar (you can substitute with honey). Add 2 tablespoons of flour and mix well.
Step 4
Preheat the oven to 180–392°F. Pour the cherries with the remaining sugar (to taste) into a saucepan, set on high heat. They will start to release juice and boil—reduce the heat slightly and remember to stir. Let it boil for about 3 minutes; add the jelly powder (or starch) and mix. A couple more minutes on the stove.
Step 5
Assemble the pie: take the form with the dough out of the refrigerator, evenly spread the cottage cheese, then the cherries, and sprinkle with the crumbs from the remaining dough.
Step 6
Bake for 20 minutes; generally, it's worth keeping an eye on the crumbs, as soon as they start to darken—keeping it longer is risky!
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