Recipe for delicious pies with cherries. Cherry pies in the oven always turn out well! Recipes for yeast and puff pastries with cherries in the oven

28.08.202027.05.2017

– it’s always delicious, probably because of that very cherry sourness that so pleasantly sets off the sweetish dough)) These cherry pies are so tasty and so fluffy, not only because they are prepared with yeast dough – yeast dough It also “lays down” in different ways - it can be dense, like for pies, or porous, but this is downy, which is especially visible when breaking a hot cherry pie, just out of the oven))

Cherry pies

You can make this airy yeast dough with a juicy cherry filling))) By the way, you don’t have to sprinkle it with poppy seeds, but if you have it, I advise you to do it - it’s so tasty, spicy note will appear in your cherry pies mmm... you won’t regret it)))

Yeast pies in the oven

Let's start cooking, these yeast pies are prepared very simply and quickly, try it)))

Baking with cherries:

Prepare yeast dough for pies: beat an egg and 4 heaped tablespoons of sugar, add yeast.	Beat eggs with sugar, add yeast
Pour warm milk into the yeast mixture.	Pour in warm milk
Pour in vegetable oil and add sifted flour, knead the dough. Immediately put, for example, in a cup with hot water(not boiling water, just hot) or in an open oven at a minimum temperature to speed up the process of “dough behavior” and leave for 40 minutes.	Recipe for yeast dough for pies
This is the beauty that awaits you in just 40 minutes - our yeast dough for pies has risen well and you can already happily work with it) We form balls from the dough - I’ll tell you how easy it is to do and leave them to “rest” for 10 minutes in a warm place. In the meantime, let's start filling the pies)	Yeast dough with milk
I had frozen cherries with pits - I defrosted them, removed the pits, drained off the excess liquid, sprinkled them with sugar and left for a couple of minutes, drained the liquid again, covered them with starch, mixed carefully so as not to damage the integrity of the berries and left for another couple of minutes. Drain the liquid and the filling is ready!	Filling for pies made from yeast dough
Take a ball, flatten it and put in about the same amount of filling - this is about a couple of tablespoons (the buns were large - if you want smaller ones - accordingly, you need to put less filling)	Yeast pies with milk
We carefully pinch the pie along the length in the usual way.	Pinch the pie
And then we take the opposite ends and “fasten them together, we get such a knot) We fix the middle - our cherry pie is ready)) I would like to note that the filling did not leak out - everything remained in place, so this molding is ideal for such a juicy filling for pies .	Forming pies with cherry filling
Grease the baking dish with oil and lay out the pies - mine fit neatly into my favorite ceramic mold with a diameter of 26 cm. We forget about our baking with cherries for half an hour in a warm place.	Place the pies in a baking dish
Once the time is up, brush the pies with the egg mixture and sprinkle with poppy seeds if desired.	The pies are ready, brush with egg
Place all this beauty in an oven preheated to 180 degrees for 20-25 minutes until golden brown. And what an aroma)	Yeast dough pies
These are the beautiful, rosy, and large cherry pies we got! One pleasure!	Cherry pies
Well, one more photo lush pie with cherries, hot, just out of the oven)) Did I seduce you?? Hurry up and cook this delicious dish))	Buns with cherries

Preparation:

We begin to prepare rich yeast dough for pies, detailed recipe read with photo.

Beat the eggs until foamy with a mixer. Boil the milk and turn off the heat. Immediately pour the beaten eggs into the milk and beat the milk with a mixer. The mass will look like melted ice cream with air bubbles. Cool the mixture to body temperature.

In 100 ml. dilute the yeast in the cooled liquid, wait 5 minutes for it to float, then add 1 tablespoon of sugar, the rest of the milk mixture and 200 g. flour. Mix, cover the container with the dough with cling film and a towel, and send to a warm place without drafts for 20-30 minutes. The dough should rise like a bubble cap and approximately double in size.

When the dough is ready, add sugar, salt, vanilla sugar, softened butter, vegetable oil, mix and add 250 gr. flour. Knead the dough and begin to knead it with oiled hands. You need to knead until the dough stops sticking to your hands. The surface on which we will knead the dough must be sprinkled with flour, put the still sticky dough on it, grease your hand with vegetable oil and start kneading. It is better to do this not with your palm, but with your fist; the dough sticks very much to your palm. Add flour little by little to the dough. This way the dough will absorb the flour and will not take in excess flour. When kneading the flour this way, you will need about 100 more grams. During the process of kneading the dough, you will also have to lubricate your hands with vegetable oil several times.

The kneaded dough will “release” you, that is, it will not stick to your hands and will not stick to the table. At the same time, the dough will be light, soft, and pleasant to the touch.

Place the kneaded dough in a bowl (pan) with a flour-sprinkled bottom, cover with cling film, a towel and place in a warm place for 1 hour. The dough will increase approximately 2.5 times. It must be kneaded and left to proof again for 1 hour. Now the dough is ready to form pies.

While the dough is rising, you need to prepare the cherries. First you need to mix the cherries with 50g. sugar and leave for 30 minutes until it releases the juice. Then leave the cherries in a metal sieve for 30 minutes to allow the juice to drain well.

Before forming the pies, mix the cherries with the remaining sugar and starch. The starch will partially thicken any escaping cherry juice during baking. Better to use corn starch or wheat flour, potato starch may give off an aftertaste.

Lightly sprinkle the table with flour. Knead the dough that has risen a second time and tear off small pieces of dough of the same size. We form balls out of them, roll out flat cakes from the balls and put some cherries in the middle. Pinch the edges of the cake well. The pies can be baked with the seam up or down. Place the molded pies on a greased or lined baking tray, cover and let rise for about 20 minutes.

With the advent of the berry harvest, housewives come up with different ways using delicious fruits in cooking, and if strawberries or raspberries are often used for jam or eaten fresh, then cherries make delicious baked goods. At the same time, you shouldn’t settle on just one method of preparing pies, because there are a lot of recipes, you can try different ones and choose your favorite.

How to make pies with cherries

Before you start making pies, you need to decide what kind of dough the base will be made from. Cherry goes well with yeast, shortbread, puff pastry, unleavened dough, sometimes even cottage cheese is added to it. Since the berries are sold frozen even in winter, such a delicacy as pies is prepared not only during the harvest season.

Food preparation

If you want to make baked goods from fresh cherries, you should first prepare the berries. It is washed until clear water, clean from stalks and debris, and then take out the seeds. Today you can purchase a special device that allows you to speed up this process, but before this invention, housewives got rid of the seeds manually, squeezing it out of each berry.

In addition to the berries themselves, the cherry filling also requires starch, which acts as a thickener. The juice often leaks out, and the starch helps get rid of this and makes the filling jelly-like. Some housewives achieve the same effect using breadcrumbs, which also absorb excess liquid well.

Cherry pies recipes

Today there are many variations in the preparation of pies with cherry filling. A huge advantage of even the most complex recipes is that the base can be bought in the store. This will especially appeal to those housewives who do not like to spend a lot of time kneading dough. Choose the recipe you like and prepare delicious desserts for the delight of your whole family.

From yeast dough in the oven

Time: 60 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 270 kcal/100 g.
Purpose: for dessert.
Cuisine: international.
Difficulty: medium.

Baked pies with cherries from yeast dough are delicious dessert for tea that everyone will enjoy. The juicy, sweet and sour filling can be made from fresh or frozen berries. Yeast base You can prepare it yourself from dry or live yeast, or buy it ready-made in the store, which will significantly reduce the cooking time. To make the pies glossy, brush them with beaten egg while baking.

Ingredients:

ready-made yeast dough – 500 g;
cherry – 500 g;
sugar – 3 tbsp. l.;
starch - 1 tbsp. l.;
egg – 1 pc.

Cooking method:

Mash the prepared base, put it in a bowl, cover and let it rise.
At this time, rinse the fresh berries, remove stems and debris. Squeeze out the seeds.
Add sugar and starch to the pulp and mix.
Knead the risen dough again, then cut off small pieces with a knife and roll into a ball. On a table sprinkled with flour, make a flat cake out of the ball, place 1-2 tbsp in the middle. l. filling (depending on the size of the cake), pinch the ends, giving the pie the desired shape.
Place the blanks on a baking sheet, which you have previously greased with oil, covered with parchment or sprinkled with flour. It is necessary to place the products at a distance from each other, because they will increase during the cooking process.
Place the baking sheet in the oven preheated to 180°C.
After 10 minutes, brush each pie with a beaten egg and bake until golden brown.

Time: 50 minutes.
Number of servings: 5 persons.
Purpose: for dessert.
Cuisine: international.
Difficulty: medium.

Pies made with frozen berries are no less tasty. The ease of preparation is that you do not have to remove the seeds from each fruit, because the store, as a rule, sells already peeled berries. If you are going to prepare baked goods from your own supplies (and few people freeze pitted cherries), then it will take more time.

Ingredients:

yeast dough – 500 g;
frozen cherries – 300 g;
sugar – 3 tbsp. l.;
starch - 1 tbsp. l.;
vegetable oil - for frying.

Cooking method:

First remove the berries from the freezer and defrost naturally, without resorting to heating.
If the cherries are frozen with pits, they must be pitted after defrosting. It is better to rinse store-bought seedless berries with your hands to make sure that there is only pulp.
Sprinkle the berries with sugar and starch. Stir.
The base must be placed in a warm place so that it rises.
Next, on a table sprinkled with flour, make flat cakes 0.5-0.7 mm thick and 10-12 cm in diameter. Place a tablespoon of filling in the middle and fasten the ends.
Heat a frying pan, pour in vegetable oil. Fry the yeast dough pieces with cherries for 3-5 minutes on each side.

Cherry puff pastries

Time: 40 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 220 kcal/100 g.
Purpose: for dessert.
Cuisine: international.
Difficulty: easy.

Puff pastry pies are no less tasty, but at the same time easy to prepare. Conveniently, the foundation can be purchased at almost any store at a low price. It is easy to work with, and the filling can be prepared from both fresh and frozen berries. The puff pastries can be given any shape: make them square, rectangular, triangular, or fold them into an envelope.

Ingredients:

puff pastry– 500 g;
fresh cherries – 500 g;
sugar – 3 tbsp. l.;
starch - 1 tbsp. l.;
egg – 1 pc.

Cooking method:

Remove the base from the freezer in advance and leave for a while. As soon as it can be rolled out, start cooking.
While the base is defrosting, wash the berries, remove seeds, add sugar and starch.
Roll out the base into a layer no larger than 0.5 cm. Cut into 10x10 cm squares.
Place the filling in each square and pinch the ends. Make envelopes or rectangles of your choice.
Pinch the pinches with a fork to avoid sticking during baking.
Place the preparations on a baking sheet covered with parchment and bake in an oven preheated to 180°C for 15-20 minutes.
At this time, beat the egg with a whisk or fork, adding a little water. Remove the almost cooked pies, brush with egg wash and place in the oven for another 5 minutes.

McDonald's pie recipe

Time: 50 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 280 kcal/100 g.
Purpose: for dessert.
Cuisine: international.
Difficulty: easy.

One of everyone's favorite desserts in the famous chain fast food McDonald's has introduced fragrant cherry pies, which are always served hot, crispy, with delicious juicy filling. Prepare this original dessert You can do it at home, even if you don’t have a special deep-frying device. Although the dish turns out to be very high in calories, few will be able to resist it. Hot pies can be sprinkled with chopped chocolate for added piquancy.

Ingredients:

wheat flour – 1 tbsp.;
cherry – 1 tbsp.;
butter or margarine for baking – 100 g;
water – 50 ml;
sugar – 1 tsp;
salt – ½ tsp;
powdered sugar – 2 tsp;
starch - 1 tbsp. l.;
egg – 1 pc.;
milk – 2 tbsp. l.;
refined vegetable oil – 500 ml.

Cooking method:

Grate the butter or margarine, mix with flour and turn into crumbs.
Add to the mass cold water, salt and knead the dough, which is then put in the refrigerator for an hour.
At this time, wash the berries, remove the seeds, mix with sugar, starch and powdered sugar.
Beat the egg with milk.
Take out the base, start kneading again, add a little flour if necessary (if it suddenly sticks to your hands too much), but try not to overfill it.
Roll out into a layer no larger than 0.5 cm, cut into strips 6x12 cm. Place the filling on half of the strip, brush the edges with the egg-milk mixture, cover with the other half of the strip and pinch the edges with a fork.
Pour refined oil into a pan, put it on fire, heat it up.
Carefully place the pies into the hot oil and fry until golden brown.

Fried butter pies with cherries

Time: 50 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 260 kcal/100 g.
Purpose: for dessert.
Cuisine: international.
Difficulty: easy.

If you know how to prepare yeast dough, then it will be easy for you to make delicious fried cherry pies. But even if this is your first experience, it’s okay. The recipe uses dry yeast, but if you wish, you can safely use live yeast if you are used to it. You need to fry the pies in hot vegetable oil, and it is recommended to add new oil each time for each serving.

Ingredients:

vegetable oil – 20 ml;
water – 440 ml;
flour – 510 g;
dry yeast – 1 tsp;
cherry – 280 g;
granulated sugar – 65 g;
ground cinnamon – ½ tsp.

Cooking method:

Pour the yeast into a container and fill with lukewarm water. Add a spoonful of sugar there, mix and set aside for 10 minutes for the fermentation process and formation of dough.
Add flour to the mixture and add vegetable oil. Knead the base with your hands for 5 minutes so that the dough is not sticky.
Rinse the fruits in a colander, remove the seeds, crush them with your hands, add sugar and cinnamon. Vary the proportions of berries, sugar and spices to your taste.
Tear off a piece of dough, make a flat cake out of it, put the filling in the middle and pinch the edges.
Pour vegetable oil into a hot frying pan;
Fry the patty for 3-5 minutes on each side until browned.

With cherry jam in the oven

Time: 60 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 238 kcal/100 g.
Purpose: for dessert.
Cuisine: international.
Difficulty: medium.

If you don’t have fresh or even frozen cherries on hand, but enjoy delicious pastries if you want, then use jam for the filling. The only condition is that it must be seedless, otherwise pulling them out will be a very long task. Best for base shortbread dough, which goes perfectly with such a juicy filling.

Ingredients:

butter – 200 g;
egg – 2 pcs.;
flour – 2 tbsp;
baking powder – 1 tsp;
salt – ½ tsp;
cherry jam – 300 g.

Cooking method:

You need to take the butter out of the refrigerator in advance to soften it, then mix it with the flour, making crumbs.
Beat the eggs separately with salt, then mix with the flour mixture, add baking powder.
Knead a base that does not stick to your hands. If necessary, it is permissible to beat in additional flour to achieve the desired consistency.
Roll into a bun, put the mixture in the refrigerator for half an hour.
Roll out the base into a layer of 0.5 cm. Using a saucer, cut out circles. Continue doing this until the mixture is finished.
Place jam in each circle and seal the edges.
Place the pies in the oven at 180°C and bake until golden brown.

With cherries and apples

Time: 60 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 273 kcal/100 g.
Purpose: for dessert.
Cuisine: international.
Difficulty: medium.

If you mix apples with cherries, the taste of the filling will not become worse. Moreover, the type of apple does not matter: the sourness can always be adjusted with sugar. Take any dough as a basis: shortbread, puff pastry, lean, but the tastiest pies are made from yeast, baked in the oven. You can prepare the base yourself or buy it at the store.

Ingredients:

yeast dough – 500 g;
cherry – 300 g;
apples – 4 pcs.;
egg – 1 pc.;
sugar – 2 tbsp. l.

Cooking method:

Knead the dough and put it in a warm place to rise.
Wash cherries and apples, remove seeds.
Mash the berries, cut the apples into thin slices, mix everything with sugar.
Tear small pieces from the mass, make flat cakes, put the filling in the middle, pinch the edges.
Bake cherry pies in the oven on baking paper at 180°C.
10 minutes before ready, brush with beaten egg. So ready baked goods it will shine beautifully.

Cherry pies with kefir

Time: 40 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 223 kcal/100 g.
Purpose: for dessert.
Cuisine: international.
Difficulty: easy.

One of quick ways making delicious pies with berry filling- from kefir dough. It’s most convenient to cook them in a deep-fried frying pan, and if suddenly the cherry filling for the pies leaks out, you need to replace sunflower oil. Take kefir of any fat content, the quality of the base does not depend on it. Fresh or frozen berries are suitable for the filling. It is better to sift the flour twice so that it is saturated with oxygen and the base turns out fluffy. Ready dessert cover with a towel, otherwise it will quickly become stale.

Ingredients:

kefir – 500 ml;
flour – 700 g;
egg – 2 pcs.;
sugar – 2 tbsp. l.;
salt - a pinch;
soda – 2 tsp;
cherry – 800 g;
powdered sugar – 100 g.

Cooking method:

Sift the flour twice, make a mound, add kefir, eggs, salt, sugar, soda. Knead soft dough. Cover with a towel and set aside.
Wash the berries, remove seeds, remember and add powdered sugar.
Cut small pieces from the dough and make flat cakes with your hands. Place the filling in the middle and pinch the edges.
Fry the pies in a hot frying pan in oil, turning with a silicone spatula.

Ingredients:

puff pastry dough – 500 g;
cherry – 500 g;
sugar – 2 tbsp. l.;
egg – 1 pc.

Cooking method:

Store-bought dough remove from the freezer and let it defrost naturally.
At this time, rinse the fruits, remove seeds, crush the pulp with your hands, adding sugar.
Roll out the layer and cut into 10x10 cm squares.
Place a tablespoon of filling in the middle of each square and crimp the edges with your hands or a fork.
Bake at 180°C until golden brown. 5 minutes before ready, brush the pies with beaten egg.

Lenten pies made from yeast-free dough

Time: 40 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 205 kcal/100 g.
Purpose: for dessert.
Cuisine: international.
Difficulty: easy.

Even on fasting days, you can enjoy delicious baked goods that do not contain animal products. Thus, lean pies made from dough without yeast will appeal to all those with a sweet tooth, and the ease of preparation will delight housewives who do not like to spend a lot of time cooking. The dessert tastes best if it is fried in a frying pan in vegetable oil.

Ingredients:

flour – 300 g;
water – 100 ml;
salt - a pinch;
vegetable oil – 50 ml;
cherry – 400 g;
starch - 1 tbsp. l.;
sugar – 1 tbsp. l.

Waypreparations:

From flour vegetable oil and water, knead unsweetened soft dough, add salt.
Wash the berries, remove any debris, remove the seeds, remember the pulp, add sugar and starch.
Tear small pieces from the dough, roll out into a layer, place the filling in the middle, pinch the edges.
Fry the pies in a frying pan on each side until golden brown.

Secrets of making delicious filling

Although making pies may seem easy, there are a few things you should know before you start working with the berries:

Cherries can be different: sour or sweet, so you will have to control the sweetness of your delicacy by mixing the berries with sugar.
To prevent the filling from leaking, be sure to add starch to it. It will help thicken the juice quickly.
To be sure that grains of sugar will definitely dissolve in the filling, grind it into powder using a coffee grinder or use ready-made powdered sugar. Some manufacturers offer this product containing starch.
You can first boil the berries with sugar to get quick jam, which will be an excellent filling for future baking.

Video

Hello dear readers. Today I baked yeast pies with cherries in the oven. They sell it in our store delicious pies There is so much filling with cherries, and the inside of the pies is not wet, as is usually the case with fresh cherries. I wanted to make these pies myself, so that there was a lot of filling and the pies weren’t “wet” inside. I found on the Internet that you need to add starch to the cherries and then the cherry filling will not make the dough “damp.” I haven’t done this before, I specialize more in cakes. But there, on the contrary, it is necessary for the cake to be soaked.

It is clear that at this time of year there are no fresh cherries, but I have frozen cherries in the freezer. I really like cherries, this is what I need in baking, only cherries give baked goods a rich color, aroma and taste. Last year I baked a cake with cherries, crazy. This year I also froze some cherries.

Frozen cherry filling for pies

500 grams of cherries
6 tbsp. spoons of sugar
2 tbsp. spoons of starch

I defrosted the cherries, I have a large cherry, so I quickly removed the pits from them. I poured the cherries into a saucepan, added sugar and starch.

In general, you need to add 1.5 tbsp to 500 grams of cherries. spoons of starch, but I didn’t add two spoons too much of course. And 6 tablespoons of sugar. You can add more or less sugar to taste.

I mixed the cherries with starch and sugar until the sugar dissolved and put it on the fire, over low heat, and cook, stirring, but do not boil. The cherries gradually become thicker and thicker. As soon as it started to boil, I put the cherries away.

I didn’t cook, but simmered the cherries. Here's what I got. The cherry juice has become thick. This filling is suitable for pies and they will not be “wet” inside.

In the meantime, you can prepare the dough for the pies. I don’t like fiddling with dough for a long time, so I found a very simple recipe for pies. The pies turn out very tasty, soft even on the second and third day. You don’t need to tinker with them much and the ingredients for the dough can be found in any refrigerator. Well, except for yeast, of course, I buy pressed yeast at the market; I don’t use dry yeast for pies. And the yeast must be fresh.

Yeast pies with cherries in the oven. Recipe

250 grams of milk
4 tbsp. spoons of sugar
2 eggs
25 grams of pressed yeast (not dry)
0.5 tsp salt
2/3 cup vegetable oil
3 cups flour + 6 tbsp. spoon for dough

One yolk + a tablespoon of milk for greasing the pies.

The recipe is very simple and the dough is very quick to prepare. Very, very delicious dough it turns out.

The first is dough. For it, I mix 250 grams of warm milk, 4 tablespoons of sugar (I added 5 tablespoons), 6 level tablespoons of flour, 25 grams of yeast. I mix everything, cover with a towel and leave for 30 minutes. The dough will be suitable during this time.

From the photo you can see what the dough dough looks like after 30 minutes. Then I beat the eggs with salt. After 30 minutes, mix with the dough and pour in 2/3 cup of vegetable oil. Gradually add flour and knead the dough.

From the photo you can see that air bubbles form in the dough, as my mother-in-law says, which is very good. This means the yeast was fresh and the dough will “fit” perfectly.

I knead the dough. The dough needs to be “kneaded”, but not beaten. It takes about 3-3.5 cups of flour. No more flour needed. How do we know that we have kneaded the dough? When the dough does not stick to your hands, the dough is ready. Cover the dough with a clean towel and let it rest for 10-15 minutes. During this time the dough will rise a little.

I make balls of 40-45 grams from the dough (this makes 25 balls, therefore 25 pies). Leave the dough for 10 minutes. To be honest, I don’t make perfectly 40 gram balls, one is a little larger, one is a little smaller.

During this time the dough will rise. Now we start making pies. I put cherries in the center of the pie, I try without juice, just berries. I added 6-7 berries to each pie.

My sculpting is not a braid, of course, but just like regular dumplings, that’s how I sculpt pies. Then I place them seam side down on a baking sheet. The top of the pies turns out smooth and beautiful.

I made a pie and this is what happens. It’s that simple, so you don’t have to mess around for a long time. You just need to press down better so that the pie doesn’t fall apart later. This is what my grandmother did, with whom we often made dumplings and pies together. I was little and tried to help my grandmother. I remember an interesting situation, some of the pies were made by me, and some by my grandmother.

Looking at my pies, she said that they didn’t turn out very beautiful. To which I quickly responded by answering that we shouldn’t take them to the market. Moreover, my grandmother, with a smile on her face, still remembers this phrase to me. I make pies the way my grandmother taught me.

I put the pies on a baking sheet, which I also covered with parchment just in case. I place the pies on a baking sheet. Of course, they didn’t turn out perfectly identical, but that didn’t change the taste. I even looked and there is no other photo. I didn’t take a photo when I was sculpting it, so just this.

I brushed the top of the pies with egg. Or rather, the yolk, which was mixed with a tablespoon of milk. Let the pies rest for another 10-15 minutes. Place in a preheated oven at 220 C. I checked with a wooden splinter. And again, I forgot to time the exact baking time for the pies.

This is how my cherry pies turned out. I really like baking in the oven rather than in a frying pan. I made 15 pies with cherries and 5 pies each with stewed cabbage and cottage cheese. In total I made 25 pies.

Due to such cherries, the pies turned out not “wet” and not raw inside. Very tasty, lots of filling. For me, homemade cherry pies are very tasty. Of course, you can buy it in a store, but homemade is homemade.

This is not the first time I have made pies. You can see a similar recipe with photographs of preparation in the article ““. I baked pies with cabbage, apples, cottage cheese, and now with cherries.

I even read somewhere that if you have quarrels or misunderstandings at home with a young man, then try to bake more. The aroma of baking gives a feeling of coziness and comfort in the home. Well, this is just a note. I really liked these words, so I remember them.

I wish you a pleasant tea party. I hope you like the recipe for cherry pies in the oven. By the way, we have already received good feedback about this test. The dough turns out soft, elastic and very pleasant to work with.

Cherry goes so harmoniously with the dough that there are hardly any opponents of such baking. But you must admit, it’s not very often that cherry pies made from yeast dough appear on our tables in our daily diet. The reasons are different. Either you don’t have time, or you don’t want to mess with yeast and flour. Yes and cherry filling considered one of the most difficult. The berry is very juicy, and when baking, the dough expands and displaces cherry juice, which can leak onto the baking sheet and burn. To prevent this from happening, the filling is slightly thickened with starch. During the baking process, this additive will curl up inside the pie along with the berry juice.

The dough for cherry pies in the oven must be made with yeast. The version without yeast is more suitable for baking in a frying pan rather than in the oven; pies made from such dough do not turn out so fluffy and tender. Moreover, yeast dough must be kneaded using dough. This is one of the main secrets of perfect oven pies.

The second secret is fresh yeast. You will understand their freshness immediately as soon as you start the dough; after a few minutes, many small bubbles should appear. If it suddenly turns out that you started making pies, prepared the filling, started the dough, and the yeast turned out to be of poor quality, then add a little baking powder.

And one more nuance. Probably everyone already knows that the dough senses the mood of the housewife. If you wake up in a bad mood, don't mess with the pies. Start baking with a good attitude, cook with love, and then you will delight your household with delicious, tender and aromatic pies.

Taste Info Pies

Ingredients

fresh pressed yeast – 50 g;
granulated sugar – 1 cup;
white Wheat flour– 6 glasses;
salt – 1 tsp;
water – 2 glasses;
chicken eggs- 4 things.;
fresh cherries - 4-5 glasses;
potato starch - 7-8 tbsp. l.

How to make cherry pies in the oven from yeast dough

Take a small bowl to prepare the dough. Crumble the yeast here, add a couple of tablespoons granulated sugar and flour, add salt.

Heat the water a little and pour it into a bowl. Mix thoroughly to dissolve the yeast and all dry ingredients. Cover the dishes with a clean kitchen towel or cover with cling film. Place in a warm place for 10-15 minutes.

Meanwhile, sift the flour into a separate deep bowl where you will knead the dough. This must be done, then the baked goods will turn out especially airy and tender. Beat in two eggs.

Pour in the prepared dough here.

Gradually, gently and thoroughly knead the dough. It should be elastic and not stick to your hands. Transfer it to a clean bowl, cover with a towel and put it in a warm place again, this time for 1-1.5 hours.

During this time, the dough should increase in volume. Flour your work surface, turn out and knead the dough. Divide it into equal pieces, the size of which can be made at your discretion depending on what kind of pies you will make - small or large. Using a rolling pin, roll each piece into thin flat cakes.

While the dough is rising, you need to prepare the filling. Wash the cherries, remove the pits, and place in a colander to drain off excess liquid. For baking instead fresh berries Frozen cherries are also quite suitable.

Place a little filling in the middle of each flatbread, sprinkle with sugar to taste and lightly crush with starch.

Pinch the edges of the pies tightly.

Line a baking tray parchment paper and place the pies seam side down. In a bowl, beat the remaining two eggs thoroughly, using a pastry brush, brush the top of the cherry pies with the resulting egg mixture. Place the baking sheet in the oven, preheated to 180 degrees, for 30-35 minutes.