Cherry Streusel Pie (Yeast)

Category: Bakery products

Ingredients
for the test
pressed yeast	25 g
sugar	2 tbsp. l
sour cream	200 gr.
eggs	2 pcs
margarine	200 gr.
salt	1/3 tsp
flour	3.5 st
For filling
pitted cherry	200 gr.
powdered sugar	2-3 st. l
streusel
flour	4 tbsp. l
oil	60 gr.
sugar	4 tbsp. l
yolk	2 pcs.

Cooking method

Sunday afternoon led to another revision of the refrigerator. It became clear that it was simply necessary to dispose of the remains of sour cream and canned cherries. Having rummaged in my literature, I dug up this recipe. And he turned out to be quite wow.
So:
Grind the yeast with sugar, add sour cream, eggs, salt, 1.5 tbsp flour and, last of all, add melted margarine. Mix everything until smooth without much fanaticism. The consistency of the dough is like a very thick sour cream. And set aside this disgrace to come for 1 hour.
Here is the dough before and after proofing:
Add the remaining 2 cups flour and knead until smooth. The fact is that the source of the recipe did not indicate the amount of flour. It was only said that the dough should be very soft and tender. Well it turned out like that. My glass is ordinary, faceted. I poured flour "under the knife". There was a temptation to pour more, but this time I was kneading with my hands and it seemed to me that it was enough, although the dough was sticky. After that, leave the dough for another half hour.
Meanwhile, we are preparing the filling and sprinkling.
Strain the cherries, grind the ingredients on a streusel. And then I had a bummer. This sticky mass flatly refused to turn into a streusel. In general, this is the first time I see that yolks are added to the streusel. I freaked out and put this lump in the freezer, and after twenty minutes I took it out and rubbed it on a grater. We distribute the dough with our hands. Interestingly, after proofing it ceased to be sticky and I calmly stretched it in shape. The form had to be taken larger by 32 cm. And I figured out that I needed to divide it even more or into two forms.
Put the cherries on the dough, sprinkle with powdered sugar and streusel. Let stand in a warm place for half an hour.
My oven was occupied with a biscuit, just while it was being baked, the cake pan was on top of the stove. He went up very well.
We send the pie into the oven at a temperature of 200 degrees and bake until tender. It took me 35 minutes.
And here is the cutter:

Note

I sat down at the computer to draw up the recipe. A husband comes with a cake in his hand and says so sadly: "Again the pie is so small!" This is in the form of something 32 cm. While I was sitting at the computer, these two kites (husband and son) rested half of the pie.
The pie turned out to be pleasant, a thin crispy crust, a crunchy sweet streusel and a sour filling. The pulp is soft and porous with a creamy taste. True, I love dough sweeter, but it's fixable.
To be honest, looking at the amount of fat in the pie, I thought it would be heavy, but nothing like that. Next time I will increase the sugar in the dough a little and make a normal streusel without yolk.

Recipe source: Great pies / A. I. Krivko. - Kh .: Argument-Print, 2012 .-- p. 42