Butter pies with frozen cherries. Frozen cherry filling for pies

20-25 servings

2 hours

238.7 kcal

5 /5 (1 )

I offer you two options for making cherry pies. Treat yourself, your loved ones and your guests to delicious pastries.

Cherry filling for pies

Cooking time: 20-30 minutes.
Number of servings: 20-25 pies.
Kitchen appliances and utensils: a saucepan or stewpan, a sieve, a spoon, any device for removing pits from cherries.

Ingredients

Step-by-step preparation

This filling for pies can be prepared from frozen or canned cherries. Pre-defrost the frozen cherries, remove the pits if necessary, then prepare according to the recipe. It’s even easier with canned cherries. Just add starch and cook until thick. Also, this cherry filling can be used not only for pies, but also for large open and closed pies made from any type of dough.

Video recipe for making cherry filling for pies

Watch a video about how easy it is to remove pits from cherries using a hairpin or an ordinary match. In this video you will see how the cherry filling is prepared.

Cherry pies made from yeast dough

Cooking time: 1.5-2 hours.
Number of servings: 20-25 pieces.
Kitchen appliances and utensils: large bowl, spoon, measuring cup, waffle towel, baking sheet, parchment, pastry brush.

Ingredients

How to choose flour for pies

“Extra” and premium grade flour is the most delicate, airy, it is best suited for baking pies, cake layers, buns, and sponge cakes. This flour contains the largest amount of starch and a small amount of protein. Baked goods made from it will have good volume and fluffiness. Don't buy flour past its expiration date. It cakes and loses its flowability, and microorganisms develop in it.

Step-by-step preparation

Preparing the dough

Knead the dough

We make and bake pies

Video recipe for making yeast pies with cherries

Watch a video with a recipe for making yeast pies with cherries in the oven. Here you will see how to properly knead the dough and how to shape the pies.

Puff pastry pies with cherries

Cooking time: 45-55 minutes.
Number of servings: 8-10 pieces.
Kitchen appliances and utensils: oven, baking tray, parchment paper, colander or slotted spoon, rolling pin, spoon, pastry brush, fork, bowl.

Ingredients

Step-by-step preparation

1. Defrost 350-400 grams of cherries in a bowl at room temperature. If you have cherries with pits, then we get rid of them in any convenient way.
   
   
2. Sprinkle the thawed cherries with 150-170 grams of sugar. The cherries should release juice.
   
   
3. Place the berries in a colander or remove them with a slotted spoon.
   
   
4. From the remaining juice you can make a delicious sauce for pies. To do this, add a little sugar to the juice, according to your taste, 1 tablespoon of starch, and simmer over low heat for 2-3 minutes.
   
   
5. Defrost 500 grams of ready-made puff pastry and roll it into a square layer 0.5 centimeters thick. Before rolling out, be sure to flour your work surface to prevent the dough from sticking.
   
   
6. Cut the resulting layer of dough into 8x8 centimeter squares.
   
   
7. Take one egg and separate the yolk from the white.
   
   
8. Place 2 teaspoons of cherries on each square of dough.
   
   
9. Sprinkle starch on top of the cherries. For all pies you will need 3 teaspoons of starch.
   
   
10. We grease the edges of the squares with egg white so that they stick together better and do not fall apart during baking.
    
    
11. Fold each piece of dough in half diagonally. We will get pies in the form of triangles.
    
    
12. Dip the tines of a fork in flour and press the edges of the pies to seal them well.
    
    
13. Place the pies on a baking tray lined with parchment paper and put them in the refrigerator for 10-15 minutes. Turn on the oven and set the temperature to 180 degrees. While the pies are chilling in the refrigerator, the oven will warm up.
    
    
14. We take out our formed chilled pies and brush them on top with yolk using a pastry brush.
    
    
15. Place the pies in the oven and bake for 15-18 minutes until golden brown.
    
    

Video recipe for making cherry pies from puff pastry

Watch the video recipe for making simple cherry puff pastries. The video shows in detail how to form triangular pies and how to fasten them so that they do not fall apart during baking.

• I advise you, before preparing yeast or any other dough, to always sift the flour. This will enrich the flour with oxygen, and the baked goods will become fluffier and airier.
• It is better to knead the dough for pies with fresh yeast, but with dry it turns out easier and faster.
• My friend is kneading. The bread maker kneads the dough very well, and it fits perfectly in it, thanks to the optimal temperature regime.

These pies can be served with tea or milk.. You can prepare sauce for them. I really love sweet pies. I suggest you bake it too. Take the jam that you like best, but it should be thick. Or add starch to it. They also come out well. This is the taste of my childhood. Such pies were always served in the school canteen. My mother-in-law gave me the recipe and I recently baked them. These pies sold out in our family in a couple of hours.

Bake pies with cherry or other fillings too. Share your pie filling recipes in the comments and try our recipes. Bon appetit!

Since childhood, my favorite yeast pies have been and remain sour pies with cherries. My grandmother also baked such pies, however, the number of them was much larger than I bake now. Grandma started baking pies early in the morning, and when I woke up, some of the pies were already ready. I carried pies all day, first after breakfast for tea, then with compote, and in the evening with milk. During the day, a huge bowl of pies was practically eaten by the whole family. Now I often wonder how we managed to eat so many pies so quickly. And also: how could grandma knead so much dough, and so deftly, with just one hand...

I most often use a bread machine for kneading, and while the dough is preparing, I do other things. Another difference between my pies and my grandmother’s is that I remove the pits from the cherries, although they didn’t bother me at all before.

To prepare cherry pies in the oven, take all the necessary products from the list.

As I mentioned above, I prepared the dough in a bread machine. Pour warm milk into a bucket, add butter and egg. Add sugar and salt to the milk immediately.

Sift flour into a bucket and add yeast.

Set the “kneading dough” mode (for me - 1 hour 30 minutes). After this time, the dough is ready to use.

To make the dough easier to roll out, divide it into 3 parts. Roll out part of the dough and cut out circles using a wide glass.

Place cherries in the center of the flatbread and sprinkle with sugar.

Wrap the dough and mold it in the center.

Then seal the edges.

Place the pies on a baking sheet lined with parchment.

Beat the egg adding a little water. Using a pastry brush, brush the pies.

Bake cherry pies in an oven preheated to 180 degrees for 20-25 minutes until desired brownness. It’s very tasty to serve these pies with warm milk.

Bon appetit!

wonderful cherry pies, recipe for cooking in the oven, they turn out soft and fluffy. “Fluffy”, tender dough, sweet topping and sweet and sour cherries delight all eaters. Cherry pies in the oven turn out very soft, rich, and do not go stale for a long time. Although...we don’t even let them try to go stale. I baked delicious cherry pies using this recipe several times over the summer. In winter I plan to bake them with frozen cherries.

Ingredients for 25-27 pies

• 1 tbsp.
• 1 tbsp. water ()
• 3 tsp
• 4 tbsp
• 0.5 tsp salt
• 800-900g

• half a glass

Streusel:

Additionally:

Recipe: Pies with cherries and streusel

1. Dissolve yeast in ¼ glass of water (or milk), add 4 tablespoons of sugar. Stir and leave warm for 15 minutes.

2. Pour the yeast into a cup for kneading the dough, add salt, the rest of the milk (or water), and kefir. It is worth remembering that all products for kneading yeast dough should not be cold. Therefore, we take the kefir out of the refrigerator in advance so that it warms up to room temperature, and the milk can be slightly warmed up.

3. Mix the liquids, add softened butter.

4. Stir, slowly adding flour.

5. Knead the dough, transfer it from the cup to a table sprinkled with flour.

6. Knead the dough with your hands until it stops sticking to your hands, add flour little by little. It takes about 10 minutes to knead the dough. Grease a deep cup with vegetable oil, transfer the dough into it, close with a lid, or cover with film. Leave the dough to rise for one and a half to two hours. It is advisable that the cup with the dough stand in a warm room where there are no drafts.

7. Wash the cherries from dust and remove the seeds. I take the pits out of cherries.

8. After two hours, the dough will approximately double in size. Place the dough from the cup on the table, knead with your hands and divide into equal pieces.

9. Make a flat cake from a piece of dough, put several cherries (4-6 pieces) in the middle, sprinkle with sugar.

10. Seal the edges of the cake well, forming a pie. The shape can be round or oblong, as you like. I made my cherry pies round, you can make them in the shape of regular pies.

11. Place the pies on a greased baking sheet. Cover with a towel and leave for half an hour.

12. While the pies are rising, make the streusel (sweet topping). Mix flour with sugar and rub soft butter into this mixture, rubbing it into crumbs with your fingers.

For the Easter table, many families bake not only Easter cakes, but also other baked goods - buns, pies, rolls. I also suggest baking rich yeast pies with cherries. Soft, fragrant, very tasty pies will definitely delight your family and guests. I don't add eggs to the dough, but you can add 1 egg, then the amount of flour will increase slightly.

For the filling I use frozen cherries. If the cherry is from the freezer, it must be thawed, the resulting juice drained, and then used in cooking.

To make cherry pies from yeast dough, you will need the following ingredients. All products are at room temperature.

Dissolve salt and sugar in warm milk. Add sour cream, vegetable oil and melted butter.

Mix everything with a hand whisk.

Add flour in small portions, after sifting it. In this case, I mix dry yeast with flour, but you should always read the labels on the yeast package. Some need to be dissolved in liquid. Mix flour, yeast and liquid portion, kneading into a soft dough. You may need a little more flour, as it has different properties. But it’s better not to be too zealous about this, then the pies will turn out airy and soft.

Knead the dough well on the table, adding flour if necessary, until it stops stretching like chewing gum, but remains soft and slightly sticky. Its composition is moderately fatty, and when kneading the dough begins to lag behind the walls of the dish and from the hands. Cover the container with a towel and place in a warm place to rise. You can cover the surface with film. It is important that the film does not come into contact with the dough and that there is room for it to rise.

After an hour and a half, as soon as the dough has risen, divide it into equal parts. Roll into balls, cover them again with a towel and let rise slightly.

Then flatten each ball into a flat cake, place a cherry in the center and sprinkle with sugar. I always put 1 tsp. sugar, and if the cherries are sour, then more is possible. Form the pies, carefully pinching the edges so that the juice from the cherries does not leak out during baking.

Place the pies on a baking sheet, seam side down. Leave to rise for 20 minutes. Once the pies have increased in size, brush with lightly beaten egg and place in the oven. Baking temperature - 180 degrees, check the time according to your oven. Usually this takes 15-20 minutes, it is important that the pies are browned on all sides.

Cover the finished cherry pies with a towel and leave for 10 minutes. Yield - 22-23 pcs.

Serve warm pies made from yeast dough with cherries for a homemade tea party.

I’m happy to share the recipe for amazingly delicious, fluffy cherry pies that I finally learned to bake!

Do you remember the story about a magical recipe for pies with cherries made from yeast dough, found on a piece of paper in the home archive (link will follow)? So, this is them!

When I baked them for the first time, I was absolutely delighted with the taste and softness! The pies in the oven according to this recipe turn out so rich, soft, fluffy that they don’t go stale for exactly two days, and maybe more - but it’s impossible to check, since they are always eaten earlier :)

Kids and adults - everyone eats rich, rosy, sweet pies with great pleasure and takes extra!

Ingredients:

(the number of products is indicated for half a serving (1 baking sheet), next to it is a corresponding full portion (for 2 baking sheets).

• 1 (2) cups pitted cherries;
• 3 eggs (5 eggs);
• 75 (150) g ​​sugar;
• 100 (200) g margarine, you can take butter, it’s even better;
• 1/4 (0.5) cup sunflower oil;
• 50 (100) g fresh yeast;
• 1/4-1/3 cup (0.5 cup) warm milk;
• 3.5 - 4 (5 - 6) cups of flour (as much as the dough will take).

How to bake:

Knead the rich yeast dough for pies (click on the link, the recipe will open in a new tab).

The link contains a detailed step-by-step photo recipe for yeast dough, but in short, we do this: grind the yeast with a spoon of sugar, you can dilute it a little with warm milk or water (about 1/3 cup), sift a little flour and knead a thin dough, which we put in a warm place. While it is rising (10-15 minutes), beat the eggs with the rest of the sugar (preferably using a mixer) and melt the margarine until liquid. Pour beaten eggs and warm margarine into the suitable dough, mix and gradually sift the rest of the flour, continuing to knead, then, when the last portion of flour remains to be added, pour in sunflower oil. The dough turns out soft, not very tough. We put it back in a warm place for 10-15 minutes, then gently knead it with our hands - and you can make pies!

When the dough is ready and rises a second time, carefully knead it with your hands, sprinkle the table with flour, separating small pieces from the dough, and form flat cakes.

Place 5-7 pitted cherries, fresh or canned, in the middle of each. It is better to drain the juice from the cherries first, otherwise it will spread over the dough and interfere with the sealing of the pies.

We fill the pies like dumplings and give them the desired shape: oblong, round. Place on a baking sheet greased with vegetable oil, seam side down, so that the pies do not open during baking. However, you can “artistically” pinch it tighter and place it with the pinch facing up, then the pies will turn out with golden “scallops”.

Preheat the oven so that it is not very hot, but well warm (set the heat to medium). Place the baking sheet with the pies in the oven and bake for about half an hour. After 20-25 minutes you can stop by and try the pies with a wooden stick. If the dough does not remain on it, the crust on the pie has dried out and they begin to brown, it’s time to brush with beaten egg, without fear that the pastry will “shrink.”

Brush the pies with a brighter egg and yolk using a special soft brush and turn up the heat for 5 minutes. And the crust will turn out even browner if you grease it not with an egg, but only with the yolk, beaten with a teaspoon of milk.

The pies will become shiny, with a beautiful golden brown crust!

Remove the finished cherry pies with a spatula onto a plate. What a delicious aroma spreads through the kitchen!

A little patience to let the fresh baked goods cool down - and quickly put the kettle on, inviting the whole family for tea and pies!