Yeast pie in the oven with cherries. Yeast dough open sweet cherry pie

The aroma of freshly baked yeast cherry pie will fill your home with a delightful cozy atmosphere. We offer you several variations of its preparation.

Yeast dough cherry pie recipe

Ingredients:

For test:

• butter - 45 g;
• sour cream - 25 ml;
• milk - 210 ml;
• yeast - 30 g;
• vanillin - to taste;
• sugar - 35 g;
• flour - 610 g;
• vegetable oil - 35 ml;
• egg (category C0) - 1 pc.

For filling:

• cherry - 320 g;
• white sugar - 35 g;
• potato starch- 10 g.

For filling:

• cream - 115 ml;
• cream cheese-110 g;
• powdered sugar - 30 g.

Cooking

Dissolve yeast in warm cow's milk, throw a pinch of sugar and leave the mixture for 15 minutes. Next, add the remaining sugar, butter, vegetable oil to the dough, throw in vanillin and an egg without a shell. Knead the dough and give it time to rise.

Frozen cherries are covered with sugar and sent to the fire.

Boil the berries in own juice 5 minutes. We breed starch in cold water and pour over the cherry. Boil the mass for 3-5 minutes, and then cool.

We form a cake from the dough and lay it on the bottom of the mold. Spread the filling on top in an even layer and send the pie to the oven for 15 minutes.

For filling, mix cheese with powdered sugar, add cream and beat. Take the yeast dough cherry pie out of the oven and pour over the filling. cream filling. Put the cake back in the oven and bake for 10 minutes.

Pie with cherries from puff pastry

Ingredients:

• ready-made puff - 515 g;
• cherry in juice - 230 g;
• selected egg - 1 pc.;
• sugar - 125 g.

Cooking

Defrost the dough and roll out into a layer. We make cuts on the sides and lay out the cherry in the middle of the workpiece. Sprinkle the berries with sugar and wet hands pull the ends of the dough, forming a pigtail. Grind the egg with sugar, grease the surface yeast pie with cherries and bake in the oven for 25 minutes.

Open yeast dough cherry pie

Ingredients:

For test:

• yolk chicken egg- 1 PC.;
• yeast - 20 g;
• cane sugar - 35 g;
• milk - 155 ml;
• flour - 280 g;
• butter - 25 g;
• egg (category C0) - 1 pc.;
• almond flour - 35 g.
• For filling:
• - 655 g;
• sugar - 25 g;
• corn starch -10 g.

Cooking

Dissolve sugar together with yeast in warmed milk and leave for a few minutes. At the same time, melt in microwave the butter and sow all the flour through a sieve. Throw flour, butter into the yeast solution and add the egg yolk.

WITH canned cherries carefully pour the syrup into a bowl and dilute the starch in it. Add sugar, heat the mixture and throw in the pitted cherries.

We form a layer from the dough, cut out an even circle and lay it out in a mold. We distribute from above berry filling and decorate the cake with pastry patterns. We coat the surface with a beaten egg and bake an open yeast classic pie with cherries in the oven until done.

Yeast dough for the cherry pie, we will do it on kefir. To do this, mix the sifted flour with dry yeast, pour in kefir, add 2 eggs, sugar, salt and knead the dough. The dough doesn't have to be very tough. At the end of the batch, add 4 tablespoons of vegetable oil and knead a little more. Cover bowl with lid or cling film and leave to rise in the refrigerator for 3.5 hours or overnight, which is very convenient if you make a cake the next day.

Roll out 3 circles into a layer 0.5-0.7 cm thick. Put one part on a baking sheet covered with oiled paper. Sprinkle the middle of the circle with one tablespoon of sugar.

Remove pits from cherries. Spread it over the sugar in an even layer. You can take 400-500 g of cherries, then it should be rolled in a mixture of 1 tablespoon of flour and 1 tablespoon of starch. Set the first round of dough aside along with the cherry.

Lubricate the second circle with 1 tablespoon of soft butter and sprinkle with 1 tablespoon of sugar. Do not sprinkle heavily with sugar, the dough may tear during weaving. Put the third circle on the second and make cuts with a knife on four sides.

Whisk the yolk. Lubricate the cake with beaten yolk with a brush.

Place the yeast dough pie with cherries in cold oven. Turn on the oven at 220 degrees and keep the cake in the oven for 20 minutes. During this time, the oven will heat up, reduce the temperature to 180-200 degrees, the cake will fit and you can bake it until browned. You can do it as usual: let the cake stand for about 15 minutes and bake until browned in a preheated oven for 15-20 minutes at 180-200 degrees.

Our delicious soft pie with cherries ready!

Of all the sweet pies, perhaps the most delicious are yeast pies with cherries, and exactly those that are baked in the oven. To make the pastry with cherries airy, and the filling turned out to be thick and not flow out, it is enough to know a couple of little tricks, which I will gladly share with you in this recipe. So, we read carefully, and then we go to cook amazing cherry pies.)))

Ingredients:

• yeast dough:
• 3 art. premium flour (500 gr.)
• 1 large egg
• 1/2 st. water + 1/2 tbsp. milk
• 3 tsp dry yeast (25 gr. fresh yeast)
• 3 art. l. Sahara
• 3 tbsp sunflower oil
• a pinch of salt
• filling:
• 600 gr. fresh or frozen cherries
• 1 cup of sugar
• 1 tbsp starch
• decoration:
• 1 egg

Cherry pie filling

• Before making the dough, prepare the cherries. First of all, we need ripe cherries. These can be fresh cherries or frozen. fresh cherries we sort, wash, if desired, remove the bones. Defrost frozen cherries, remove the seeds if desired.

• But the preparation of the filling does not end with this alone, the cherries should be boiled. Yes, I would like everything to be simpler and faster, but if you put fresh cherries in pies, then it is likely that the filling will be sour, while Cherry juice will certainly flow out, and the dough itself will remain wet inside. Therefore, my friendly advice, do not skip the next step, it will save your nerves and guarantee an excellent result)))))
• So, we fall asleep cherries with sugar, cherries release juice very quickly. Literally half an hour later, put the bowl with cherries on the fire, cook for 10 minutes over low heat.

• Be sure to try, if the cherry is sour, more sugar may be required. We turn off the fire. Let the cherry cool down. By the way, the filling for pies can be made in advance, you can also use ready-made cherry jam.
• Throw the boiled cherries in a colander. Understandably, cherry syrup do not pour out, this is an excellent impregnation for cakes, and you can simply make cherry jelly or a drink from cherry syrup.

Yeast dough for pies with cherries

• We dilute fresh yeast (or dry baker's) in a warm mixture (1/2 cup milk + 1/2 cup water). The temperature of the mixture is 40°C.

• Add 1 tbsp. flour and 1 tbsp. Sahara. Stir and put in a warm place for 30 minutes.

• Thanks to the warm nutrient medium, the yeast begins to divide rapidly, the dough becomes covered with bubbles and begins to increase in volume.

• After half an hour, add another 2 tbsp to the dough. sugar, 2.5 cups of sifted flour.

• Add 1 egg to the dough, 3 tbsp. vegetable oil and a pinch of salt.

• We knead the dough. Then we spread the dough on a table sprinkled with flour, and begin to knead thoroughly. Add flour little by little so that the dough does not turn out too steep. In general, yeast dough should be soft and pliable, but not sticky to the table and hands.

• We form a bun from the dough, put it in a bowl, cover with a clean napkin and put it again in a warm place for 30-40 minutes.

Cooking cherry pies

• After this time, we take out the dough that has increased in volume. We divide the dough into two parts, and then each part into 6 pieces.

• From the pieces we form plump cakes. We put a spoonful of cherry filling on each cake. You can, of course, put more, but then you will immediately have to take not 600 gr. cherries, but a little more.

• Sprinkle a little starch on top of the cherries, about 1/4 teaspoon for each pie. It is the starch that keeps the cherry juice inside the pie, preventing it from leaking out.

• Carefully pinching the edges, we form a pie.

• Put the pie with cherries on a baking sheet with the seam down (we pre-cover the baking sheet with parchment or grease vegetable oil). If you are a craftswoman to sculpt a beautiful oblique seam, then in this case we put the pies with the seam up. Then we form the second pie, the third, etc.
• If you want the pies with cherries to turn out tall, plump, then we place them on a baking sheet quite close to each other, at a distance of 1.5-2 cm. When the dough will do, pies will increase in volume and support each other with barrels.

• We put a baking sheet with pies in a warm place for 30 minutes (closer to a hot oven).
• Before we put the pies with cherries in the oven, paint them with a beaten egg.

• We put a baking sheet with cherry pies in a well-heated oven (turn it on in advance). We bake for 20-25 minutes at a temperature of 170-180 ° C.

• We place the baking sheet in the center of the oven so that the pies are browned both from below and from above. We follow the baking, because. ovens are different, you may need to adjust the time or temperature.

• We take out rosy, beautiful, fragrant cherry pies from the oven. We give the pies to cool, we call everyone to the table. True, you don’t have to call especially, everyone will come running anyway.

I propose to cook this is not difficult cherry pie on yeast dough. Delicate, sweet-creamy filling goes well with the sourness of cherries. Yeast dough makes the cake very soft and long time does not become stale.

We will prepare the necessary products.

Dilute yeast in a small amount warm milk, add a teaspoon of sugar and let it rise with a "cap". Knead the dough by adding milk, sugar, butter, vegetable oil, vanillin, egg.

Let the test pass.

Prepare the filling. To do this, fill the frozen pitted cherries with sugar and put on fire.

Boil for 3-5 minutes in your own juice, until the sugar is completely dissolved. Dilute a spoonful of starch in cold water and add to the cherry. Boil for 3 minutes until the filling becomes jelly. Cool down.

Roll out the risen dough into a flat cake or use your palms to spread it along the bottom of the mold. The bottom can be lined with parchment to make it easier to get the cake after baking.

Put the cherry filling on top of the dough, spreading over the entire surface. Place the pie in the oven for 15 minutes.

Prepare filling. To do this, mix cream cheese, powdered sugar and cream until smooth. Get a delicious cream.

Take the cake out of the oven and put it in butter cream over the filling. Spread evenly over cherries. Put back in the oven for 10 minutes for the cream to set.

Cool the finished cake in the form, then it is easy to remove to a plate. He is very soft.

Cut into portions and serve.

Bon appetit!

The dough for this yeast dough cherry pie can be prepared in the way that is most convenient for you: knead with your hands, with a mixer with a hook attachment, or make it in a bread machine.

I usually knead the dough in a bread machine, moreover, at once a double portion, since the cake is not very large. From the same dough, it is quite possible to bake pies with salty filling, pies, buns, rolls. It is universal. From a double portion of the dough, you can make a cake in size slightly smaller than the baking sheet.

We put yeast, flour in a bucket of a bread machine, vanilla sugar and three tablespoons of sugar, salt, sour cream, an egg, pour in water and oil, set the "Dough" program.

The dough turns out elastic, it is pleasant to work with it. If you are not kneading it in a bread machine, then you need to let the dough rise in a warm, draft-free place twice.

Meanwhile, prepare the cherries. We clean them from the bones, put them on a sieve and let them drain a little. If the cherry is very juicy, then you can even squeeze it out a little with your hand. Add sugar and starch and mix with a spoon.

Sprinkle the work surface with flour, put the dough on it. Divide the whole dough into two different parts: large (2/3) and smaller (1/3). Roll out most rolling pin. We grease the form with oil, sprinkle with breadcrumbs or flour. We spread the rolled out dough, cut off the edge and prick with a fork over the entire surface.

We spread the cherry in the resulting basket of dough, level it. Cherries must be distributed in one layer so that the filling does not interfere with the dough to bake. The amount of filling will also depend on the size of the mold, so you may need a little more cherries.

We roll out the remaining dough and cut it into strips of arbitrary width and lay out a lattice on the pie from them.