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Prepared by: Pavel
07/15/2012 Cooking time: 2 hours 0 minutes
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Bird cherry is a very aromatic berry from which you can make an incredibly smelling and very tasty bird cherry pie. Bird cherry pie is tender and fragrant, perfect for tea or coffee.
How to cook bird cherry pie with sour cream step by step with photos at home
Ingredients that will be required to prepare bird cherry pie with sour cream: bird cherry flour, drinking water, wheat flour, granulated sugar, chicken eggs, baking powder and sour cream.
Pour boiling water (1 cup) over pre-sifted bird cherry flour (1 cup). Stir and leave to cool for 20 minutes. The mass should be warm, but not hot.
While the bird cherry mass is cooling, place sour cream (500 g) in a container of sufficient volume. Gently, without whipping, mix and put in the refrigerator.
Add granulated sugar (50 g) and 2 chicken eggs to the cooled bird cherry mass. To stir thoroughly.
Add pre-sifted wheat flour (1 cup) and baking powder (1 level tsp). Mix thoroughly again.
Place oiled parchment on the bottom of the mold (mine is 18 cm in diameter). Place the dough in the mold and bake in a preheated oven until fully cooked (approximately 180-190°C, 30-40 minutes, please use your oven as a guide).
Meanwhile, add granulated sugar (100 g) to the cooled sour cream and, without whipping, mix gently and put it back in the refrigerator.
Cool the finished pie on a wire rack, carefully remove the middle without damaging the “side” and “bottom”. My family doesn’t like it when the sides of cakes and pies are covered with “liquid, messy” creams. That's why this idea came to mind.
Break the removed part of the pie into small pieces. Mix the cooled sour cream again. Add cream to the pieces, mix everything, leave for 10 minutes.
Mix the mixture again and evenly fill the “bowl” of the pie with it. Leave the pie in the refrigerator for several hours, preferably overnight. If desired, arrange and serve. I left a few spoons of cream for decoration.
Bird cherry pie with sour cream is ready. The pie turns out juicy in any case, but the longer it sits, the tighter the cut. My final photo shows the cut a few hours later, because I wanted to have time to take a photo with bird cherry branches. Next time only next year. But even this not-so-clear cut doesn’t spoil the taste at all.
