How to cook a delicious kefir cherry pie - secrets. A selection of recipes for various pies with kefir cherries

Cherry (can be frozen) - 200 g

Kefir - 1 tbsp. (200 ml)

Chicken egg - 3 pcs.

Flour - 1 tbsp. (200 ml)

Baking powder - 1.5 tsp

Sugar - 1 tbsp. (200 ml)

Powdered sugar - optional

Butter - 1 tsp for mold lubrication

How to cook:

1. In the oven, set the temperature to 180 degrees and heat it up.

Pitted cherries must be put in a sieve or colander, they will give a little juice that should drain, this will prevent the cake from soaking.

Defrost frozen cherries without fail and also remove the resulting juice with the help of a sieve.

2. Combine eggs and sugar in a bowl. If you shake the eggs with a fork, then the cake after the oven will turn out to be low, and if you give the process a little more time and beat with a whisk until small bubbles, the cake will be higher.

3. So, after mixing with a whisk, eggs and sugar turned out to be a foamy homogeneous mass.

We add kefir.

I made such a kefir pie with a fat content of both 2.5% and 3.2%. I didn't notice much of a difference in the finished product. I think that with 1% kefir the cake will turn out delicious, although I won’t say 100%.

Mix kefir and egg mass with the same whisk.

4. Combine flour and baking powder in a sieve. Sift into liquid mass.

At this stage, there is a nuance - the amount of flour will have to be slightly adjusted.

The recipe says 1 cup, which is 130 grams. But after all, flour is different for everyone, and if you also take into account the size of the eggs and the density of kefir, then for the resulting too liquid mass it will need a little more.

The main guideline for the density of the dough will be its ability to fall off a spoon with a wide heavy ribbon. You will get an approximately thick dough for pancakes.

That is, first you add the prescribed 1 cup of flour, knead it well with a spoon, make sure that there are no lumps, and then pick up part of the dough in a spoon and watch - it flows quickly and the tape is thin, which means you add a spoonful of flour, knead and so on, until will not look like the photo.

What will we get if we do not achieve the correct dough consistency? Cherries will sink in batter and after the allotted time for baking, we will have a rather moist cake. And if the dough is heavily hammered with flour, the cake will be too dry.

Therefore, follow the above tips and you will succeed.

But I want to note right away that 1 cup of flour was always enough for me and there were no problems with the dough after the oven. Just in case, I give you such a hint so that there are no questions when executing the recipe. After all, we want to please the family with delicious pastries.

If there is no baking powder in the house, then it can be replaced with soda in the amount of 1 tsp. In this case, do not mix it with flour, but combine it with kefir. There is no need to extinguish soda, kefir contains acid and upon contact with soda, small bubbles will appear in the fermented milk product.

Such foamy kefir must be combined with beaten eggs, and then add the sifted flour. Well, that's all, the subtleties in preparing the dough are revealed, let's move on.

5. Lubricate the baking dish with oil, and so that the cake does not stick to the bottom, it can be covered with parchment paper.

You can take both detachable and solid form. The height of the cake will depend on its diameter. I think it is clear that the smaller it is, the higher the baking will be. I use an 18 cm diameter baking dish and the cake is 7 cm high.

Pour the dough into the mold.

6. Arrange cherries on top in a circle or just randomly. Sweet tooth can sprinkle cherries with sugar, 1-2 table. spoons.

While we were preparing the dough and peeling the cherries, the oven heated up to the desired temperature - 180 degrees.

7. Put the cake to bake with the oven door tightly closed for 40-45 minutes. Readiness to determine by a dry splinter - it should easily come out of the middle of the pie and at the same time be dry.

Allow the cake to cool and sprinkle with powdered sugar, or leave the cake as it is.

Kefir is an amazing product.

In addition to its benefits for digestion, great taste, it is also famous for being an excellent base for dough.

Reacting with alkaline products - baking soda or baking powder - kefir subsequently gives the dough an airy structure.

Baking is lush, tender, fluffy.

Various fillings are suitable for such a test, including berry ones. A great option is a kefir pie with cherries.

The aroma of berries, light sourness, slightly tart taste goes well with sweet lush dough.

There are several varieties of kefir sweet pies with cherry filling, but for the most part they are all made according to the same principle.

The basic principles of making pies on kefir with cherries

Basically, the dough for cherry pies from kefir dough is prepared simply - all the ingredients are mixed, the form is filled and sent to the oven.

In addition to kefir, the dough usually contains sugar, eggs, soda, flour, possibly butter or margarine, as well as flavorings.

It is advisable to take kefir for a pie not the freshest, it should be at least two, but preferably three days.

Kefir can be taken of any fat content - only the calorie content of the pie depends on this, but not the taste and quality.

Soda for such a pie does not need to be extinguished separately - it will be extinguished by acids from kefir.

Cherries can be used fresh, frozen or canned.

Fresh cherries must be pitted. Thaw frozen, strain juice. Drain the canned from the syrup, although sometimes it is suggested to use the berries along with the syrup. This must be taken into account when calculating the amount of sugar.

The basic recipe for a simple cherry kefir pie

A simple set of products, a handful of berries and a little time - a delicious pie will be ready. It is better for an inexperienced hostess to start with him, and then move to the culinary heights. The main products for this pie are taken in equal proportions - one glass each

Ingredients

A glass of kefir

A glass of sugar

A glass of flour

A glass of cherries with pits

• A teaspoon with a slide of baking powder.

Cooking method

Prepare cherries: wash, remove pits. Place in a colander to drain excess juice. It can be used for fruit drinks, compote, but in a pie it is useless: the dough can get wet.

Beat the eggs and sugar a little with a fork, whisk, mixer.

Pour in non-cold kefir, mix.

Mix flour with baking powder. Add to liquid.

The dough should come out like pancakes. If liquid, add more flour.

Knead so that there are no lumps. Pour into a mold drenched in oil.

Cherries are laid out on top. When the cake rises during baking, the berries will sink into the dough. The top will be beautiful and elegant.

Bake in a medium temperature oven for half an hour, check, if necessary, bake for another ten minutes.

You can sprinkle the finished cake with powdered sugar.

A little more difficult - a little more tender: dough on kefir and butter for a cherry pie

Adding oil to kefir dough makes the cake more tender, not so wet, satisfying and fluffy. Butter should be taken at room temperature, not frozen and not melted. Violation of this rule will not allow you to achieve the desired effect in the preparation of the dough.

Ingredients

Pact of kefir with a volume of half a liter

Half a pack of butter - about 100 grams

glass of sugar

Two glasses of flour

teaspoon of soda

• Vanillin to taste

  A handful of cherries, maybe more.

Cooking method.

Separate egg whites and beat with sugar.

Separately, grind the oil with yolks, pour in kefir, add soda, vanillin.

Combine the proteins with the oil-kefir mixture, stir gently.

Add flour, mix well. If with a mixer, then do not turn on at high speeds.

Pour in the dried dried cherries.

Grease the form with oil, sprinkle with flour and pour the dough into it.

Send to the oven at medium temperature. After 40 minutes, the cake should be ready.

Slightly open the oven and leave to cool for an hour.

Kingdom of flavors: kefir pie with cherries, coffee and honey

Coffee, cherry and honey create an interesting rich flavor combination. But in fact, this cake is the same kefir biscuit. The addition of oil makes its structure more silky and tender. From these products, a small pie is obtained, if desired, the proportions can be increased.

Ingredients

A glass of kefir or yogurt

Glasses of sugar

• 1/3 cup refined oil

  teaspoon of soda

  Tablespoon of instant coffee

  Tablespoon of honey

  Approximately 2 cups flour

  Pitted cherries.

Cooking method

Pour sugar, coffee into kefir, put honey, break eggs. Mix.

Pour soda, let stand for a couple of minutes, mix, pour oil.

When all the ingredients are combined, it's flour time. You need to pour it in, stirring well. The dough should turn out like sour cream.

Lastly, add the cherry, mix gently and pour into the mold.

The cake is baked for about 40 minutes in the oven at medium temperature.

It turns out soft, gentle, high. You can sprinkle with powdered sugar on top or soak with syrup.

Berry from a jar: kefir pie with canned cherries

The syrup that soaks the canned cherries plays an important role in this pie. He also shares his tart taste and bright aroma with the dough. Pitted cherry jam is perfect as a canned berry. And the dough is ready - it does not get easier!

Ingredients

A glass of kefir

A glass of cherry jam

Half a glass of flour

A glass of sugar

• A pinch of soda.

Cooking method

Combine all ingredients, mix gently.

Keep an eye on the consistency, you should get a thick dough. If the jam is very liquid, add more flour.

Put the dough in a greased form, send it to a slightly heated oven.

It is baked at an average temperature of 30-40 minutes.

Pie with cherries on kefir in a slow cooker

A convenient kitchen gadget has already been appreciated by many housewives. The advantage of a pie in a slow cooker is that it does not burn, it is always lush, with juicy cherries inside. An additional note of taste is orange.

Ingredients

A glass of kefir

glass of sugar

Two glasses of flour

• Orange zest - from one fruit

  pinch of baking soda

• A glass of fresh cherries

  Condensed milk - 100-200 grams.

Cooking method

Wash the cherries, remove the seeds, let the moisture drain.

Kefir, sugar, eggs beat a little with a whisk.

Add vanillin, soda, stir, leave for ten minutes.

Put half the zest and flour, knead the dough.

Pour the cherries and put in the oven for medium heat for half an hour.

Try with a wooden stick, if damp, finish baking.

When cooled to a warm state, coat with condensed milk and sprinkle with the rest of the zest.

Cherry charlotte on kefir

A traditional charlotte pie is made with beaten eggs and apples. However, there are many variations of this recipe. Kefir charlotte has proven itself well, and if you make this pie not with apples, but with cherries, we get another wonderful recipe.

Ingredients

A glass of kefir

One and a half cups of sugar - can be less

150 grams margarine or butter

teaspoon of soda

One large egg

Flour about two cups

Cinnamon on the tip of a knife

A glass of fresh or frozen cherries.

Cooking method

First, prepare the cherry. Melt a piece of butter or margarine in a baking dish.

Pour in fresh or frozen pitted cherries. We simmer for 5 minutes so that the juice begins to evaporate.

Pour a third of the norm of sugar, mix, heat until the sugar dissolves.

Add cinnamon and cook until lightly thickened.

Remove from stove, leave to cool. During this time, prepare the dough.

Mix warmed kefir with soda, add an egg.

Rub the sugar with butter at room temperature.

We combine the butter and kefir, pour out the flour, knead the thick dough.

Pour it into a mold with cherries. Gently stir the dough with a spoon or knife so that it mixes well with the cherry syrup, and the berries do not stick to the bottom.

Place in a warm oven over medium heat.

After 20 minutes, it is advisable to remove the lower heating, if the oven allows. If not, raise the form higher. All this so that the bottom of the cherry pie does not burn.

After another 15-20 minutes, turn off the oven, cool the cake.

Snail - the original version of the kefir cherry pie

This cake is sure to be loved by children because of the original shape. Beautiful, elegant, it will decorate the festive table. But in fact, this is the usual recipe for kefir-butter dough with cherry filling. However, there are differences from traditional cooking methods. The dough here is made without eggs, and not liquid, bulk, but kneaded to a state where it can be rolled out. Cherry is also inside, which allows it to saturate all pastries with its juices and aromas.

Ingredients

A glass of kefir

140 grams of butter

About 3 cups flour

glass of sugar

teaspoon baking soda

A pinch of salt and vanilla

300-400 g pitted cherries.

Cooking method

Warm up kefir, add soda, let stand.

Rub the butter that has lain at room temperature with half the sugar, mix with kefir.

Add a little salt, vanilla, add flour and prepare a soft elastic dough.

Roll out the dough into one large layer. Thickness no more than 5 mm.

Cut the layer into strips of medium width - so that you can pinch with the filling.

Arrange the cherries carefully and sprinkle with sugar.

We pinch the strips along the entire length, we also close the ends.

In a mold greased with oil, lay out the "sausages", starting from the middle, to get the shape of a snail.

When the whole form is filled, we send it to the oven on medium heat.

From above for ruddy, you can grease with yolk or butter.

When the cake is ready after 40 minutes, it will need to be cooled and, if desired, covered with powdered sugar.

Tricks and secrets of making pies with kefir cherries

Before starting the preparation of the dough, it is better to warm up the kefir a little, then it will react better with soda. Warming is best in the microwave, adding half a minute and checking that the liquid is only slightly warm. Before heating, sugar can be poured into kefir, it will dissolve faster.

Kefir can be replaced with yogurt, fermented baked milk, boiled milk, yogurt.

If the eggs, and preferably the whites with sugar, are beaten well, the cake will be very magnificent. If you just mix, the biscuit will come out lower.

It is advisable to sift the flour before cooking - the cake will come out more magnificent.

If there is no special device for cleaning cherries, a pin, a toothpick, will do.

Fresh cherries can be lightly sprinkled with starch or flour before being placed in the pie - then the juice will not flow out so much and soak the dough.

Cherry pies are good both warm and cold. However, it should be noted that the hotter such pastries, the more sour it will seem due to the cherry filling. As it cools, the cake becomes sweeter.

A simple and delicious kefir cherry pie.

Ingredients:

• Cherry (can be frozen) - 200 g
• Kefir - 1 tbsp. (200 ml)
• Chicken egg - 3 pcs.
• Flour - 1 tbsp. (200 ml)
• Baking powder - 1.5 tsp
• Sugar - 1 tbsp. (200 ml)
• Powdered sugar - optional
• Butter - 1 tsp for mold lubrication

Cooking:

Set the temperature in the oven to 180 degrees and heat it up. Pitted cherries must be put in a sieve or colander, they will give a little juice that should drain, this will prevent the cake from soaking. Defrost frozen cherries without fail and also remove the resulting juice with the help of a sieve.

Combine eggs and sugar in a bowl. If you shake the eggs with a fork, then the cake after the oven will turn out to be low, and if you give the process a little more time and beat with a whisk until small bubbles, the cake will be higher. I recommend that you still choose the second option and shake the eggs with sugar with a whisk. Not too long, because we are not baking a biscuit. No more than 2 minutes of active shaking.

So, after mixing with a whisk of eggs and sugar, a foamy homogeneous mass was obtained.
We add kefir. Mix kefir and egg mass with the same whisk.

Combine flour and baking powder in a sieve. Sift into liquid mass. At this stage, there is a nuance - the amount of flour will have to be slightly adjusted. The recipe says 1 cup, which is 130 grams. But after all, flour is different for everyone, and if you also take into account the size of the eggs and the density of kefir, then for the resulting too liquid mass it will need a little more. The main guideline for the density of the dough will be its ability to fall off a spoon with a wide heavy ribbon.

You will get an approximately thick dough for pancakes. That is, first you add the prescribed 1 cup of flour, knead it well with a spoon, make sure that there are no lumps, and then pick up part of the dough in a spoon and watch - it flows quickly and the tape is thin, which means you add a spoonful of flour, knead and so on, until will not look like the photo. What will we get if we do not achieve the correct dough consistency?

Cherries will sink in batter and after the allotted time for baking, we will have a rather moist cake. And if the dough is heavily hammered with flour, the cake will be too dry. If there is no baking powder in the house, then it can be replaced with soda in the amount of 1 tsp. In this case, do not mix it with flour, but combine it with kefir. There is no need to extinguish soda, kefir contains acid and upon contact with soda, small bubbles will appear in the fermented milk product. Such foamy kefir must be combined with beaten eggs, and then add the sifted flour. Well, that's all, the subtleties in preparing the dough are revealed, let's move on.

Grease a baking dish with butter, and so that the cake does not stick to the bottom, you can cover it with parchment paper. You can take both detachable and solid form. The height of the cake will depend on its diameter. I think it is clear that the smaller it is, the higher the baking will be. Pour the dough into the mold.

Arrange the cherries on top in a circle or just randomly. Sweet tooth can sprinkle cherries with sugar, 1-2 table. spoons. While we were preparing the dough and peeling the cherries, the oven heated up to the desired temperature - 180 degrees.

Put the cake to bake with the oven door tightly closed for 40-45 minutes. Readiness to determine by a dry splinter - it should easily come out of the middle of the pie and at the same time be dry. Allow the cake to cool and sprinkle with powdered sugar, or leave the cake as it is.

Cherry season has begun! And I suggest you open it by preparing a surprisingly simple and delicious kefir cherry pie! It looks like a biscuit and a cake at the same time. For a biscuit - the splendor and airiness of a high cake; on a cake - more moisture compared to a dryish biscuit. The combination is amazing!

And the sour juicy berries that come across in the pie are a real "zest", or rather a cherry :) It is where the berries meet that the pie is tastiest. Therefore, it is worth putting more of them. I added some cherries since the recipe was experimental - I was worried that the berry juice would wet the dough and it would not bake. But the pie turned out great. So next time you can add at least twice as many cherries.

By the way, such a kefir pie can be baked not only with cherries. It was originally a strawberry pie. And I liked it so much that I decided to try baking it with other berries, and at the same time double the portion, into a 24 cm diameter mold (the first time the mold was 20 cm). The result pleased!

It's great to serve such a tender, fluffy and soft kefir cake with cherries for tea in the summer! The recipe will surprise you with its lightness and simplicity. And I also like the low oil content in the recipe (compared to our favorite "Cherry Wave", which is an oil biscuit. Here half of the oil is replaced by kefir. The pie is a little drier than in oil, but also more dietary. Also, instead of kefir, you can take low-fat sour cream).

Ingredients:

• 400 g flour (3 cups, in 1 cup 200 ml = 130 g flour);
• 2 teaspoons of baking powder;
• 1/3 teaspoon of soda;
• 1/3 teaspoon salt;
• 250 g sugar;
• Vanillin on the tip of a teaspoon;
• 180 g of chilled butter;
• 200 ml of kefir;
• 2 medium eggs;
• A glass of pitted cherries (fresh or frozen).

Not all ingredients have been doubled. I took less sugar and butter. If you like sweet or if cherries are sour, you can increase the amount of sugar up to 300 g. If you want a richer creamy taste, take 200 g of butter.

How to bake:

Sift flour, baking powder, soda into a bowl - all together so that the flour and baking agents are mixed together as best as possible. Add sugar, salt and vanilla. In a dry mixture, cut into pieces the butter - chilled, but not too hard.

And grind the contents of the bowl with your hands into crumbs. Then add eggs and kefir, mix, and the dough is ready! That's how fast and easy it is.

The dough will be quite thick. We spread it in the form, covering it with oiled parchment, and level it with a spoon or spatula.

And spread the cherries on the dough, pressing lightly. Frozen berries do not need to be thawed. Fresh should be slightly squeezed from the juice.

We put the cherry pie in the oven, preheated to 160-170C, and bake for about 1 hour. The exact time depends on your oven: maybe less - 45 minutes, and a little more than 1 hour 10 minutes. I have a gas oven with lower heating, I put the cake on the middle shelf, and on the bottom - a frying pan with water, then the bottom crust does not burn, and the cake bakes evenly. It can be considered ready when the skewer comes out without a trace of dough from the highest part of the cake, and its top becomes golden.

After cooling the finished cake in the form for 5-10 minutes, transfer it to a dish and crush it with powdered sugar.

We cut the cake on kefir with cherries into portions and pour tea or cherry compote into cups!

Savory!