Cherry pies

Cherry pies

Category: Bakery products

Ingredients
Wheat flour	480-560 g
Fresh yeast	30 g
Margarine	250 g
Sour cream 20% fat.	200 g

Cooking method

• Chop flour with margarine into fine crumbs. Pour sour cream with yeast diluted in this mixture. Knead the dough into a fat lump. The dough should be soft, elastic and not stick to your hands.
• Here is the finished dough:
• 
• I immediately roll out half of the dough into a layer with a thickness of ≈ 0.5 cm. I cut out circles with a cup.
• I put pitted cherries on one half. I close it with the second half, pinch it not weakly and figuratively, forming a convex pie.
• Then I gently grease only the top of the pie with a beaten egg and dip again only the top in sugar (before that, mix the sugar with vanilla sugar). We do the same with the rest of the test.
• Put the pies on a sheet greased with margarine.
• 
• After 2 min. will already be in the oven.
• Ready pies:
• 

Time for preparing:

30-35 minutes

Cooking program:

Bake in a preheated oven at t = 220 ° С

Note

I have been using this recipe for 18 years already, as many years as I have been married. My mother-in-law taught me these pies. I bake pies all year round. In summer, with fresh cherries, and in winter with canned in their own juice.
The pies are very tasty, tender, just melt in your mouth. I go on a visit with them and meet guests.
Bon Appetit!

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Tell me, what, in the recipe for the salt dough itself, there is no sugar at all? And is it possible to make such pies with cherries thawed after freezing?

Yes, the dough itself does not require salt or sugar.

And at the expense of cherries, of course, you can, but the cherries must completely melt, and the juice must completely drain. We don't need water ...

Nora Clarck, please tell me if you have pies from the whole dough or half? And yet, what kind of filling, besides cherries, can you put in these pies?

In the photo there are pies from 2/3 dough.

And also a very tasty filling - meat: in a cauldron, I carcass fatty pork until tender, fry the onions separately, and then pass everything through a meat grinder. I cook 0.5 cups of rice in boiling water, then turn off the heat and soak the rice in the same water for another 10 minutes. After that, I drain the water, the rice can not be washed. I mix rice with meat and onions, salt and pepper. The filling should be greasy and slightly salty. Only grease pies with meat filling with a beaten egg.

And the test should be allowed to come up and distance when they manage to work 30 grams. yeast?

There is no need for the test to fit.
Form the pies immediately after kneading and into the oven

in the test replaced 100 gr. wheat sun for whole grain. It turned out VERY tasty!

with meat:


and the rest from breakfast - with apricots:

There is no need for the test to fit.
Form the pies immediately after kneading and into the oven

And what is yeast for then if it doesn't work? Have you tried to leave the dough for proofing? Maybe it will be even better?

[ikko4ka]

And what is yeast for then if it doesn't work? Have you tried to leave the dough for proofing? Maybe it will be even better?

ikko4ka
Can I get in with my thoughts? The recipe is very similar PIE "AMMCHIKI" ... There, baking also goes without raising / proving - that's how I baked for the first time. And the second time I gave the pies to distance before baking, the result exceeded all my expectations !!! Now I always bake "ammchiki" with proofing, mine liked them more! I think it's the same with this recipe, you can bake this way and that ...

I give any dough where there is yeast, even if the author suggests baking right away, Otherwise, the products, as they cool down, smell strongly of yeast and after a couple of hours become oak, at least I've had it repeatedly

I also always give a rise and therefore they are airy ... like today

Thanks for the recipe! Today there is no time at all, a lot of work and my husband "in transit" at home. I hope to have time to make some tasty things for him on the road. And here I found such a quick recipe. In one word, the oven ran

Speckle. The dough was allowed to stand to grow, but I did not like it at all with meat (of course, the pies are hearty and tender), but it is best to make them with a sweet filling. As in the original with cherries, or cottage cheese, for example.

I make stuffed bagels from this dough, only using dry yeast. It is possible with or without proofing. Very tasty!

Even if I didn’t realize that this wasn’t butter dough .... In general, the report, for the sample I made a recipe, with proofing it is better, and for me the dough is still more suitable for savory filling! Dotsya and I ate everything and would not mind adding more!

Even I didn’t realize that this is not pastry ...

Which one?

Sand puff is more, because chopped ...

[leka]

Which one?

Incidentally, in your photo it is noticeable (I have the same). But at leka the muffin I wanted! but it didn't work)

Well, maybe she made the dough herself for an hour and a half, as expected. Then she defaced the pies. Here is the result

And put sugar in cherries? They are not sweet at all.