Bird cherry is an aromatic and tasty berry, but it is rarely used as a filling for cakes or pies. And in vain, because such baked goods turn out tender and fragrant, and their taste is multifaceted. The bird cherry pie recipe is a simple way to prepare a delicious and unusual dessert that will surprise any gourmet.
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What ingredients are needed for the classic recipe?
Bird cherry pie is made from 3 components: dough, filling and cream. And each part is prepared from certain ingredients.
To prepare the dough you need:
- wheat flour – 3 cups;
- chicken egg – 1 pc.;
- butter – 60 grams;
- cow's milk (with a fat content of 3.2%) – 250 ml;
- vanilla sugar – 15 grams;
- sugar – 3 tbsp. l.;
- salt - half a teaspoon;
- dry yeast – 2 tsp.
- fresh or frozen bird cherry berries – 150 grams;
- cow's milk (3.2%) – 500 ml;
- sugar – 150 grams;
- chicken egg - 1 piece;
- curd cheese - 200 grams.
- powdered sugar – 100 grams;
- sour cream (20%) – 400 grams.
For the filling you need to prepare:
Sour cream is prepared from:
Pie with bird cherry and sour cream. Step by step recipe
Baking a delicious and quite unusual pie is not so difficult:
- The milk needs to be heated until it is warm, but not hot. Melt the butter.
- In a deep bowl, mix the specified amount of milk, yeast and sugar. Stir and leave for 15 minutes.
- While the dough is rising, mix butter, egg, salt and vanilla sugar in another bowl. Stir the mixture until smooth and pour it into the dough and stir.
- Next, gradually add flour, stirring so that there are no lumps.
- Cover the kneaded dough with a towel and leave it alone. It will be ready when it doubles in volume.
- Rinse fresh berries. Leave until excess liquid drains.
- Pass the prepared berries through a meat grinder several times. A blender will not work in this case.
- Place the berry puree in a saucepan, add hot milk and sprinkle with sugar. Place on the fire and cook for 3 minutes, stirring.
- Add curd cheese and egg to the cooled filling. Stir until smooth.
- Take a baking dish, preferably round. Place the dough in it, flatten it with your hands, and lift the edges, straightening it along the walls of the mold.
- Pour the filling on top. Leave the raw pie like this for half an hour.
- After 30 minutes, place the workpiece in the oven (200 °C) for 45 minutes.
- Mix sour cream with powder. Beat with a whisk or mixer until smooth and fluffy and refrigerate until thickened.
- Apply sour cream liberally to the cooled pie directly on top of the filling. You can decorate the top with bird cherry berries.
An open pie with bird cherry and sour cream does not spread when cut, and is delicious both warm and chilled.
How to cook “Pies with bird cherry”
Pour sugar, yeast and salt into water heated to 35 degrees. Mix the mass. Sift flour into it (5.5 tbsp). Beat with a mixer until lumps disappear. Leave the dough warm, covered with a towel. We are waiting for the mass to rise. Next, pour in the oil and add 900 g of flour. Knead the dough and leave it to rest for 30 minutes.
In the meantime, let's take care of our bird cherry. We wash the berries properly. Grind in a blender in equal proportions with granulated sugar. The filling is ready!
Now divide the dough into a large number of balls. Roll each into a flat circle. We spread the filling (not too much, indented from the edges). Pinch the edges well.
Place the pies on a greased baking sheet. Beat the egg with a mixer. We coat our pies with the resulting liquid.
Bake at 150-160 degrees for half an hour. We make sure that the baked goods do not burn. Our bird cherry pies are ready, eat them before they get cold!
Layer pie
This recipe for bird cherry pie with sour cream is very easy to make and quick. To prepare it you need to buy a jar of bird cherry jam and puff pastry. And then do this:
- Roll out the puff pastry and then cut into 2 layers.
- Grease a flat baking sheet with oil and place one layer of dough on it.
- Spread the desired amount of jam on top. If it is too liquid, you can thicken it by adding a couple of teaspoons of starch.
- Cover the filling with the second layer of dough, pinch the edges together, make several punctures on top.
- Place the pie in the oven (200°C) for 25 minutes.
Siberian pie. bird cherry..
Siberian pie. bird cherry
I want to share with you a delicious recipe with aromatic bird cherry. If you want to throw a holiday for yourself and your family, use this recipe.
For the dough you need: 1 kg of flour 0.5 liters of milk fresh yeast - 60 g (you can use dry 11 g) 5 eggs 70 ml of vegetable oil 1 tbsp. sugar 10 g salt We will make the dough using dough. To do this, dissolve the yeast in warm milk (about 37 degrees). It is better to choose fresh yeast. If this is not possible, you can replace them with dry ones. Then add 1 dessert spoon of sugar and flour (about 300 g). Stir thoroughly until smooth, breaking up all lumps. Cover the pan with a towel and leave it warm. While the dough is rising, prepare the filling. For this you will need: 2 cups of bird cherry flour sugar - up to 1 cup 1 cup of boiling water Steam the bird cherry flour with boiling water and leave to swell for an hour. After this, add sugar. For those with a sweet tooth - about a glass. If you don't like sweets, add according to your taste. Let's return to the dough. First it will rise and then settle, which means you can knead the dough. Beat in the eggs, add the remaining flour, sugar and salt. Mix everything well. Add vegetable oil, knead again, leave to rise for 10 minutes. After this, leave in a warm place so that the dough rises. It will need to be kneaded two to three times. When the dough has risen, divide it in half. Roll out one part with a rolling pin and apply bird cherry evenly. Roll out the second half of the dough into strips. Cover the pie with them in the form of a lattice, brush with beaten egg and place in the oven. Bake for about 45 minutes. You can check readiness with a toothpick. Grease the cooled pie generously with sour cream, after beating it with sugar (100 g of sugar per 0.5 kg of sour cream). Let cool in the refrigerator until the sour cream hardens. The pie is ready!
https://www.naobed.kz/raznoe/sladosti/53-sladkiy-pirog-s-cheremuhoy-i-smetanoy.html ===================== ==================================== And this has nothing to do with the first recipe, but I liked the description so much. Memories from childhood just came flooding back. ===================================================== ====== Siberian pie with ground bird cherry and sour cream This pie has a long history... Let's start with the fact that Siberia, although a generous land, is unique and harsh... Why is it that no one even suspects that bird cherry can be harvested for the winter , and Siberians consider this an ordinary thing?! In Siberia, our summer is not so long, and therefore many fruit trees simply do not have time to ripen, so the Siberian housewife does everything she can to grow and ripen during our short summer!
Well, about the medicinal properties of bird cherry - that’s a completely separate conversation, which is why bird cherry berries have always been harvested from us! Another feature of Siberian preparations is that we often prepare “live preparations” from berries - they simply grind the berries in a meat grinder or crush them with a masher and generously sprinkle them with sugar. This is what they do with bird cherry. But since the bird cherry is ground together with the seed - it is impossible to separate it from the pulp - then they grind it 2 times, or even three. This preparation is very unique in both taste and color! But whoever tried it will never forget this aroma! And this is where the MYSTERY of Siberian bird cherry pie begins!
My grandmother, Ukrainian by origin, made shangi with bird cherry and sour cream! It was something. I will remember their splendor, taste and aroma for the rest of my life! Many years have passed and now, already quite an adult, I met this fragrant pie in Krasnoyarsk in one of the eateries on Mira Avenue, when I was studying in absentia. It was amazing! It was just a fabulous meeting with a fairy tale from distant childhood! Needless to say, when I came to the session twice, I certainly stopped by and ate my fill of this divine pie!
And then I somehow forgot this taste, but I started making yeast pies precisely because I somehow got such a miracle of bird cherry jam on the eve of my mother’s arrival to us when we served in Kazakhstan - and I wanted to surprise her with our pie!
And recently in the store I saw bird cherry flour - perhaps we had it before, I just didn’t pay attention to it, but now the time has come, so to speak! And I started looking for a pie recipe on the Internet! NOOOOO, girls, REAL SIBERIAN PIE is not a cake where bird cherry is poured into flour…. Siberian pie is a yeasted butter dough that is steamed with bird cherry flour and then mixed with sugar! And on top of this whole miracle is covered with a thick layer of very fatty sour cream, also whipped with sugar! THIS IS A SIBERIAN PIE! And since I didn’t find anything familiar, I made my pie from memory... So, we need about 1 kg of flour, 3 eggs, butter - 200 g, about a glass of sugar, a pack of dry yeast - 10 g, (I added a little more - not all yeast can rise the dough, so not to risk it - I'm on the safe side), 1 glass of milk. A little salt - to taste. For coating the pie: a bag of bird cherry flour (I didn’t look - how many grams there are), 0.5 cups of sugar, sour cream - 1 cup and for sour cream, also 0.5 cups of sugar.
We start the dough on water. After the dough has risen, add flour, pour melted butter, warm milk, sugar, salt, eggs into the dough, knead the dough, regular yeast dough - so that it doesn’t stick to your hands, but it’s not too tight, and let it rise. Then put it into the mold again, let it rise and bake in the oven for 40 minutes at 200°. We check with a wooden stick, if the dough is damp inside, place a bowl of water on the bottom of the oven, cover the top of the pie and reduce the heat in the oven to 120°.
Let the finished pie cool. First, grease the top of the cooled pie with bird cherry and sugar, and without sparing it, add a layer of sour cream and... Bon APPETITE.
PS I cut the pie in half and since I took only one packet of flour, and this turned out to be not enough for me, I added blueberry jam to the bird cherry! And the top was classic - bird cherry with sour cream! It is better to leave the dough overnight for proofing - just like for Easter cakes! I did this in the morning and the dough did not proof as it should - it turned out a little heavy - whoever cooks understands what I mean! Happy kneading and baking to you! https://clubs.ya.ru/4611686018427457851/16610 ==================================== And so one more story: ================================================= The story of how we collected bird cherry
As a child, my mother often made bird cherry pies. We, the children, collected bird cherry ourselves. She grew up in water meadows. There were a lot of bird cherry trees along the banks of the river. For us it was both fun and work. Whole groups of us went to pick berries, climbed trees, sat on branches and swung on them like monkeys. Bird cherry was collected in three-liter cans that hung around our necks. We climbed trees with these beads.
At the same time as the bird cherry was collected, black and red currants were collected. Currant bushes were usually located under bird cherry trees or somewhere nearby. For some reason, we call red currants “brambles,” although in fact “brambles are a type of blackberry. We loved to eat fresh berries with honey, for some time we had our own bees, but it was troublesome to deal with bees, so we moved the hives with bees to another village, to my grandfather. And in the future we brought honey from my grandfather.
During the season we collected quite a lot of bird cherry, at least our parents did not collect berries, we collected enough. The bird cherry brought was dried, and then the father made arrangements at the mill to have it ground.
My dad often took me with him. So I went with him to thresh bird cherry. The mill stood at the dam, water fell from a height onto a mossy wheel and it spun, transmitting its rotation to the millstones with the help of gears, chain and belt drives. Millstones are round stones that grind grain or bird cherry when they fall between the millstones. There was always a rumbling noise at the mill from working mechanisms.
Recipe with ground bird cherry
This version of bird cherry delicacy turns out to be unusual. Its base is shortbread dough, which looks more like crumbs.
To prepare a pie with ground bird cherry and sour cream you need:
The preparation steps are as follows:
- First you need to soak the bird cherry. To do this, pour boiling water over the specified amount of ground berries. Stir and leave for half an hour. When finished, bird cherry should look like sour cream.
- Cut the butter into cubes, add half a glass of sugar and flour. Stir everything until a lot of crumbs appear.
- When the bird cherry mass has cooled a little, but is still warm, you need to pour in the remaining sugar, starch, eggs and sour cream. Mix everything thoroughly.
- Line a baking dish with baking paper.
- Place crumbs (70% of the mass) on the bottom of the mold, then all the bird cherry filling, and sprinkle the rest of the crumbs on top.
- In this form, place the pie in the oven for 45 minutes at 180 degrees.
- Remove the finished dessert from the oven and let it cool.
How to make bird cherry pie with sour cream
There is a popular belief that the color of the bird cherry tree comes with cold weather. This year the weather played a trick and came not only with cold, but also with a snowstorm. Looking at the sad bird cherry branches in the vase, I really wanted a delicious bird cherry pie with hot tea. And what a pie this recipe turns out to be - tender and so juicy, with a delicate bird cherry taste, that it’s hard to resist the temptation to cut off another piece.
The set of ingredients can be supplemented with fruits or berries if desired. In my opinion, banana, cherry, pineapple and maybe even an apple, but delicate in structure, are perfect. Sour cream is suitable for any fat content, but not lower than 15%. Higher fat content of sour cream means more calories.
