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Cherry Jellied Pie

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1767
Kitchen World
Calorie content 226.7 kcal
Portions 5 port.
Cooking time 50 minutes
Proteins * 8.1 gr.
Fats * 15.3 g
Carbohydrates* 27.3 g
* per 100 gr. product
Cherry Jellied Pie
Content

Delicate and soft pie with cottage cheese filling, which is diluted with occasional sour cherries and crunchy crushed nuts.

Ingredients

Cooking process

step 1 out of 9
Remove the butter from the refrigerator about an hour before cooking to melt and soften. Cut it into small cubes or thin plates for convenience, transfer to a deep bowl and grind with sugar until cream is obtained. Then break the egg into this bowl and stir until smooth.
step 2 out of 9
Mix flour with baking powder and sift through a fine sieve. In parts, add the dry ingredients to the butter-egg mixture, stirring everything thoroughly each time, getting rid of the flour lumps. Knead into a homogeneous dough, form a ball, wrap in plastic wrap and refrigerate for 30 minutes.
step 3 out of 9
To make the dough cool faster, you can put it in the freezer, where it will be enough for it to lie for 10-15 minutes. Then roll it into a layer between two sheets of parchment, transfer it to a baking dish and tamp, forming the sides. Pin the bottom of the sand base with a fork.
step 4 out of 9
If necessary, almonds can be replaced with any other nut, for example, walnuts. Pour boiling water over the nuts and let stand for 5 minutes, then remove the skin. Dry them with a towel and chop them finely with a knife. If you want to use a blender, it is better to let the nuts dry in the air or dry them in the oven. Because with a very fine grinding, having been saturated with water before, they can turn into porridge, and not into crumbs.
step 5 out of 9
To prepare the filling, mix the cream, flour, eggs and sugar in a deep bowl. Whisk until smooth, breaking up the flour lumps.
step 6 out of 9
Preheat the oven to 180̊ С. Cover the mold with shortcrust pastry with parchment and put some weight inside. It can be cereals or beans. Place the pan in the oven and bake the crust for 10 minutes. Then remove the weighted parchment and bake for another 5 minutes to dry the bottom.
step 7 out of 9
Remove the finished base from the oven and cover the bottom with crushed almonds. Smooth it out with a spatula or spoon.
step 8 out of 9
Put the cherries on the nuts in an even layer and fill everything with a creamy filling.
step 9 out of 9
Bake the cake at the same temperature for 30-40 minutes. The sides should be browned, and the filling should become denser and dry on top. If the dough will bake faster than the middle, cover the pie with foil and bake until the filling is done.
Bon Appetit!

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