Cherry pie with cottage cheese - with sour cream filling, shortbread, Tsvetaevsky

pies » Cherry pie with cottage cheese - with sour cream filling, shortbread, Tsvetaevsky
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Valentina Kolesnikova 06/13/2020 (Updated: 02/22/2021) 774 4 comments

A large mug of cold compote, a huge piece of juicy, tender pie with cottage cheese and cherries - and that’s all I need to make my household absolutely happy.

Moreover, I bake such pies often: in winter with frozen cherries, in summer with fresh ones. And definitely with cottage cheese. In general, I think the combination of cottage cheese and cherries is very successful. Cottage cheese makes the pie more satisfying and creamy, and cherries refresh it very much, giving it a pleasant sourness, amazing taste and aroma.

If your family also loves cherry pies with cottage cheese, then I have just prepared some very simple, interesting and tasty recipes. I recommend using fatty cottage cheese, then your pie will be especially tasty.

Any cherry will do - fresh or frozen. You can even use jam for the filling. I have already published recipes for delicious cherry jam on the site, so be sure to check them out.

I made detailed descriptions, with step-by-step photos, but if suddenly you still don’t understand something, then be sure to ask. I will answer everyone without exception.

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• Crumbly shortbread pie with cottage cheese and cherries
• Delicious cherry pie made from shortcrust pastry
• Pie with cherries and cottage cheese with sour cream filling
• Delicious chocolate cherry pie with cottage cheese
• Original cherry pie “Snail”
• Incredibly tender cherry pie with sour cream filling
• Grated bulk pie with cherries and sour cream mousse
• Tsvetaevsky cherry pie with sour cream filling

Crumbly shortbread pie with cottage cheese and cherries

If you have been looking for a recipe for tender, crumbly and very tasty shortcrust pastry, then try this recipe. The pie turns out simply fabulous! The sand layer is very delicate, airy, literally melts in your mouth.

For the test:

• 200 gr. flour;
• 5 gr. baking powder;
• 70 gr. powdered sugar;
• 100 gr. butter;
• 1 egg yolk;
• 30 gr. sour cream;
• salt on the tip of a teaspoon.

For filling:

• 650 gr. cottage cheese;
• 300 gr. frozen cherries;
• 10 gr. vanilla sugar;
• 150 gr. granulated sugar;
• 20 gr. corn starch;
• 3 eggs;
• 1 protein;
• 125 gr. sour cream;
• powdered sugar.

Mix the sifted flour with salt, baking powder and powdered sugar.

Cut the cold butter into small pieces and grind it into crumbs along with the flour. The oil can be pre-put in the freezer for 1-2 hours.

Add the yolk, sour cream to the prepared butter crumbs and knead the dough.

All this must be done quickly so that the butter does not have time to melt. You should get a soft, dense lump that will not stick to your hands.

Line a mold with a diameter of 24 cm with parchment and grease the bottom and sides with butter. Place the dough and level it with your hands, forming sides 3-4 cm high. The dough is very elastic, so you can handle it easily and quickly.

Then, prick it with a fork in several places so that it does not swell during baking. Place the mold in the refrigerator for 30 minutes.

Now you can make the curd and cherry filling. Add sugar, vanillin, eggs, another protein, sour cream to the cottage cheese and beat thoroughly with a blender.

Take the mold out of the dough and pour the curd mass into it. Using a spatula, carefully level it out.

Defrost the frozen cherries, strain the juice and water from them. I also dry it further with a paper towel.

I sprinkle the cherries with cornstarch and mix carefully, trying not to crush them. It is necessary that each berry is covered with starch.

Place the prepared cherries on the curd filling, pressing lightly.

Place in an oven preheated to 180 degrees and bake for 40-60 minutes. How do you know when the pie is ready? Focus on the dough, not the filling. If it is browned, then the pie is ready.

Do not remove it from the mold immediately, let it cool a little, otherwise you may dent it. And you can cut it only when it has completely cooled down.

Sprinkle the completely cooled pie with powdered sugar and cut into pieces.

This is such a beauty!

The filling is very tender, soft, creamy, juicy and delicious!

Calorie content of foods possible in the dish

• Egg white – 45 kcal/100g
• Egg yolk – 352 kcal/100g
• Egg powder – 542 kcal/100g
• Chicken egg – 157 kcal/100g
• Ostrich egg – 118 kcal/100g
• Cottage cheese – 156 kcal/100g
• Cottage cheese 10% fat – 156 kcal/100g
• Cottage cheese 18% fat – 226 kcal/100g
• Cottage cheese 20% fat – 233 kcal/100g
• Cottage cheese 40% fat – 466 kcal/100g
• Cottage cheese “Vitalinia” – 64 kcal/100g
• Cottage cheese “morning” (“danone”) without sugar – 91 kcal/100g
• Soft dietary cottage cheese – 170 kcal/100g
• Low-fat cottage cheese – 75 kcal/100g
• Cottage cheese with sour cream – 260 kcal/100g
• Fruit cottage cheese – 147 kcal/100g
• Flour – 325 kcal/100g
• Fortified whole durum wheat flour – 333 kcal/100g
• All-purpose whole durum wheat flour – 364 kcal/100g
• Cereal flour – 348 kcal/100g
• Sugar – 398 kcal/100g
• Granulated sugar – 398 kcal/100g
• Peasant unsalted butter – 661 ​​kcal/100g
• Peasant salted butter – 652 kcal/100g
• Amateur unsalted butter – 709 kcal/100g
• Butter 82% – 734 kcal/100g
• Ghee – 869 kcal/100g
• Salt – 0 kcal/100g
• Baking powder – 79 kcal/100g
• Vanilla sugar – 379 kcal/100g
• Corn starch – 329 kcal/100g
• Frozen cherries – 46 kcal/100g

Calorie content of foods: Cottage cheese, Flour, Sugar, Butter, Eggs, Baking powder, Salt, Vanilla sugar, Frozen cherries, Corn starch

Delicious cherry pie made from shortcrust pastry

Would you like something tasty for your tea? Be sure to bake this cherry shortbread pie. It turns out very soft, crumbly, tender and airy. The juicy cherry filling gives the pie an amazing taste and aroma.

For the test:

• 350 gr. flour;
• 150 gr. butter;
• 100 gr. Sahara;
• 100 gr. fat sour cream;
• 10 ml vinegar 9%;
• a pinch of salt;
• ½ tsp. soda;
• ½ tsp. cinnamon;
• a little nutmeg.

For filling:

• 400 gr. frozen or fresh cherries;
• a bag of vanilla sugar;
• 20 gr. starch;
• 100 gr. Sahara.

Thaw the cherries, drain all the juice and dry with a paper towel. If you have fresh cherries, then you need to wash them, dry them and remove the pits.

Place the berries in a separate bowl, add vanilla and regular sugar. Mix well and leave to infuse.

Sift the flour, add salt, cinnamon, nutmeg, cold butter.

Rub the mixture well with your hands to form butter crumbs.

Add sugar, sour cream, soda, slaked vinegar to the finished crumbs and knead the dough thoroughly. It should be soft, elastic and not stick to your hands.

Wrap it in film and put it in the refrigerator for half an hour.

During this time, the cherries will release juice and you need to add starch to it. It is needed as a thickener for the juice so that it does not leak out of the pie. Mix the mixture carefully.

Take the rested dough out of the refrigerator and cut off 2/3 of it.

Line the pan with parchment paper and grease with oil. We level a piece of dough along the bottom and make an edge 2-3 cm high.

Pour in the cherry filling and smooth it out.

Roll out the remaining piece into a layer 3-5 mm thick. Cut it into strips.

We make a lattice out of them.

Preheat the oven to 180 degrees and place the mold into it. Bake for 30-40 minutes. As soon as the dough becomes rosy and golden, the cherry pie is ready!

It turns out very airy, tender, crispy, crumbly. The cherry filling literally melts in your mouth. It is very juicy, thick and goes well with shortbread.

When you cut the pie, a juicy, thick cherry filling flows out.

If you add a scoop of vanilla ice cream to this cherry pie, it will be a real heavenly delight.

Pie with cherries and cottage cheese with sour cream filling

In this recipe, the pie is filled with a delicious sour cream filling. For it, I recommend using full-fat sour cream or even cream. I also did this: I took half sour cream and half cream. It turned out very tasty. This liqueur turns out to be very thick and incredibly tasty.

• 240 gr. flour;
• 70 gr. butter;
• 70 gr. Sahara;
• 8 gr. vanillin;
• ½ tsp. salt;
• 1 egg.

Filling:

• 250 gr. pitted cherries;
• 100 gr. Sahara;
• 3 eggs;
• 250 gr. sour cream;
• 180 gr. cottage cheese;
• 2 tbsp. l. starch.

Using a mixer, beat sugar, egg, vanillin, and salt into a fluffy foam.

Add sifted flour a little at a time.

Add cooled butter cut into cubes. Knead the dough.

It should turn out very soft and elastic.

Prepare the mold and place the dough on its bottom. We level it with our hands and sculpt a side, 4 cm high.

Prick it with a fork in several places and put it in the refrigerator for 15-20 minutes.

Wash fresh cherries and remove pits. If you use frozen food, you must first defrost it and drain off all the juice.

Pour the eggs into a bowl, add sugar and beat everything well. As soon as the mass becomes fluffy, add starch and mix.

Add the cottage cheese and knead until the mass becomes completely homogeneous. Lastly, add sour cream and mix everything completely.

We take out the mold and pour in the sour cream and curd filling.

Place cherries on top of it.

If desired, the surface of the pie can be sprinkled with brown sugar, but you don’t have to do this.

Bake as usual for 30-40 minutes.

Cool the finished filling pie directly in the mold. Then, transfer it from the mold to a plate and put it in the refrigerator to cool.

Thanks to this, the filling will become denser and will resemble a soufflé.

This is such a beautiful, appetizing and very tasty cherry pie in sour cream filling.

Nutritional and energy value:

Delicious chocolate cherry pie with cottage cheese

Not only your loved ones, but also your guests will be delighted with this pie. It has a rich chocolate taste, which ideally complements and dilutes the sweet and sour juicy cherry. You can’t even imagine how divinely delicious it is and also very beautiful.

For the chocolate dough:

• 100 gr. dark dark chocolate;
• 120 gr. butter;
• 2 eggs;
• 2 tbsp. l. Sahara;
• a bag of vanilla sugar;
• 150 gr. flour;
• 1 tsp. baking powder.

For filling:

• 300 gr. cottage cheese;
• 300 gr. frozen cherries;
• 4 tbsp. l. Sahara;
• 2 eggs;
• 1 packet of vanilla.

Melt chocolate and butter in a water bath. Stir well until the mixture becomes homogeneous and leave to cool slightly.

Thaw the cherries and drain all the juice. If the cherries are fresh, then you need to remove the seeds from them.

Break eggs into a separate bowl, add vanilla, salt, sugar. Beat with a mixer until the sugar dissolves. The mass should increase slightly in volume and become fluffy.

Pour the cooled melted chocolate into it.

Stir and add flour in portions.

The dough should be homogeneous, shiny, with a consistency reminiscent of thick sour cream.

Beat cottage cheese, vanilla, sugar and eggs well with a blender to form a curd paste.

Line a baking dish with paper, grease it with butter and spread 1/3 of the chocolate dough. Let's level it out.

Place some of the curd filling on top of it. Arrange the cherries. On top there is again chocolate dough, cottage cheese and a layer of cherries on it. The last layer should be chocolate, so divide the amount of dough and filling into the required number of layers in advance.

Preheat the oven to 180 degrees and bake it for 50 minutes.

Let the chocolate cake cool slightly, remove the mold and leave it until it cools completely.

Then we cut it into pieces and invite everyone to the table.

Original cherry pie “Snail”

Have you ever tried “Snail”? My grandchildren are wildly delighted with this cherry pie. It cooks quickly, and the taste is simply beyond praise! Tender, juicy, soft, literally melts in your mouth.

• 180 gr. soft butter;
• 80 gr. sour cream;
• 150 ml kefir;
• 450 gr. flour;
• 10 gr. vanilla sugar;
• 10 gr. baking powder;
• 400 gr. cherries;
• 60 gr. Sahara;
• 2 tsp. starch;
• a pinch of salt.

Sift the flour and add salt and baking powder. Stir until the ingredients are evenly distributed.

In a separate bowl, mix kefir, vanilla, sour cream, and softened butter with a mixer. It must be taken out of the refrigerator in advance so that it warms up a little and becomes softer.

The mass should become homogeneous. Gradually add flour in portions and knead the dough.

It should be smooth, soft, tender and not stick to your hands.

Transfer it to a bag and put it in the refrigerator for 20 minutes.

Prepare the baking dish.

Sprinkle the table with a little flour and roll it out into a layer 5 mm thick. Cut it into strips 5-6 cm wide.

Mix a little granulated sugar with starch and sprinkle it lengthwise on the center of each strip. Place a row of cherries on top of the sugar.

Pinch the edges of the strip well along the entire length. It turns out like a sausage.

We carefully transfer it into the mold. We lay it in a circle to make it look like a snail.

Preheat the oven to 180-200 degrees and set the snail to bake. Cooking time is approximately 30-40 minutes.

As soon as the cake becomes golden brown, you can turn it off. Let it cool a little and you can remove the mold. Sprinkle powdered sugar on top.

Look how beautiful and original this cherry pie turns out. Believe me, your guests will be wildly delighted.

Let's bake

Place the butter dough into the mold. Level it with a silicone spatula.

Pour the curd mixture on top.

We distribute the cherries on top.

Preheat the oven to 180°C.

Bake for 45 minutes.

The finished curd-cherry pie must first cool.

Take it out onto a plate.

If the curd is still jiggling in the middle, don’t worry, that’s how it should be. As it cools, it will become dense.

Sprinkle the top generously with powdered sugar.

Cut into portions. Serve with tea. Delicate, with a pleasant sour taste. Really melts in your mouth.

Incredibly tender cherry pie with sour cream filling

I really like poured sour cream pies with cherries. They bake quickly and are eaten with lightning speed. Still would! You can simply go crazy from such a juicy cherry flavor combined with the most delicate creamy sour cream filling.

For the dough and filling:

• 300 gr. fresh or frozen cherries;
• 1 cup flour;
• 80 gr. butter;
• 1/3 cup sugar;
• 1 egg;
• 120 gr. sour cream;
• 1 tsp. vanilla sugar;
• ½ tsp. baking powder.

For sour cream filling:

• 200 gr. sour cream 20-25% fat;
• 3 tbsp. l. Sahara;
• 1 tsp. starch.

Beat butter, sugar, vanillin with a mixer until fluffy. Add the egg and continue beating.

Add sour cream and salt, beat.

Mix flour with baking powder. Add in portions to the sour cream mixture, continuing to beat with the mixer.

Grease a springform pan with oil and place the finished dough into it.

Thaw the frozen cherries, let them drain and place them on a paper towel so that it absorbs all the moisture.

Place berries on top.

Make sour cream filling. Beat sour cream, starch, sugar and vanillin. The mixture should be homogeneous.

Pour it over the cherries.

Preheat the oven to 180 degrees and place the mold in it. Bake for 30 minutes.

Remove the finished pie from the oven and let it cool slightly.

Remove the ring and carefully cut into pieces. It is better to do this with a sharp knife so as not to dent it.

Cooking kefir pie with cherry filling

If you don’t really know how to cook or don’t like fiddling around with dough for a long time, then I highly recommend trying to make a cherry pie using jellied dough. Moreover, the easiest way to start it is with kefir.

It is advisable to prepare the cherries in advance - defrost (if they were in the freezer) or thoroughly rinse and dry. Be sure to remove the seeds!

Ingredients:

• Wheat flour - 2.5 cups.
• Kefir 3.2% - 450-500 ml.
• Fresh chicken egg – 2 pcs.
• Granulated sugar – 1 cup.
• Fine salt – 1 pinch.
• Soda – 1.5 tsp.
• Pitted cherries – 1.5 cups
• Sunflower oil - for greasing the mold.

Preparation:

1. Pour kefir into a deep bowl. We send a couple of fresh chicken eggs, granulated sugar and a pinch of salt into it. Using a mixer or hand whisk, beat the batter until smooth.

2. Sift the wheat flour directly into the bowl and beat again until smooth. You should get a liquid dough similar to a sponge cake.

3. To make the dough really fluffy, be sure to add soda and shake our dough again. Let it sit for about 15 minutes so that a slight “quenching” process occurs inside the mixture and light bubbles appear on the surface from the interaction of soda with kefir acids.

If desired, baking soda can be replaced with baking powder.

4. Generously coat the baking dish with sunflower oil and pour half or 2/3 of the sweet dough into it.

5. Distribute our pre-prepared pitted cherries over the entire surface in an even layer.

6. Now pour in the rest of the dough and let it stand for another 5 minutes. During this time, the oven will have time to warm up to 180 degrees. Place the pan with the contents inside the oven and let our pie bake and brown for 30-40 minutes.

7. Let our masterpiece cool slightly in the mold, and then carefully turn it over and let the cake fall out onto the flat surface of the dish. Cut the dessert into pieces and serve with hot or cold drinks.

Bon appetit!

Grated bulk pie with cherries and sour cream mousse

In order for the pie to be grated one hundred percent, the dough must be frozen very well. Freeze it, not just refrigerate it. It should become like a stone and there should be frost on it. This is the only way you can grate it. Moreover, this must be done quickly so that the butter does not melt from the warmth of your hands and the dough does not spread on the grater.

• 300 gr. cherries;
• 2 yolks;
• 1 cup (250 ml) + 2 tbsp. l. flour;
• 2.5 tbsp. l. Sahara;
• 100 gr. butter;
• 1 tsp. baking powder;
• 4 gr. vanilla sugar.

For sour cream mousse:

• 2 squirrels;
• ½ cup sugar;
• 480 gr. sour cream 20%;
• 3 tbsp. l. starch;
• a pinch of salt.

Mix flour with baking powder. Add cold butter, chopped into pieces. Grind everything thoroughly into crumbs.

As soon as the mass becomes homogeneous, add vanilla and sugar and mix.

Add the yolks and knead the dough. If it turns out too dry, you can add a tablespoon of ice water.

Ready soft dough and separate 2/3 from it. Wrap the pieces in cling film and place in the freezer for 3 hours.

I often prepare this dough in advance, literally 1-2 days before baking the pie. It is very comfortable.

It’s better to take fresh, pitted cherries, but frozen ones will do. Just remember to drain all the juice from it.

Line the baking dish with paper and grease with oil.

We take out most of the frozen dough and grate it on a coarse grater.

Pour it into the mold and level it with a spatula. Lightly press it to the bottom and make a small side. There is no need to compact it too hard. Place the mold back in the refrigerator.

Grate a smaller piece of dough into a separate bowl and also put it in the refrigerator.

Beat the chilled whites with a mixer along with a pinch of salt. First at low speeds, then gradually increase the speed to maximum.

As soon as the foam increases slightly in volume and turns white, begin adding sugar one teaspoon at a time. Add a spoon and beat for a few seconds. Pour in and beat. After each time, the sugar should completely dissolve.

The whites should be dense, thick, hold their shape well and not fall out of the bowl, even if you turn it upside down.

Gradually add starch into the whipped whites. We do this with a spatula, very carefully, scooping up the whites from the very bottom and moving them to the top.

After the starch, we also begin to carefully mix in the sour cream. Add a couple of tablespoons and stir. You don’t need to mix for too long so that the whites don’t settle.

The mass should be smooth, shiny, very fluffy and tender.

We take out the form with the dough from the refrigerator and put the protein-sour cream mixture into it. Level it with a spatula.

Place cherries on top.

Sprinkle the remaining chilled grated dough on top.

Preheat the oven to 180 degrees and bake the cherry pie for about an hour. You can determine readiness by the golden crumbs on top.

Let it cool completely without removing it from the mold. Cover the pan with film and place the pie in the refrigerator overnight.

After this you can cut it and eat it. The filling turns out like a mousse - tender, airy and very tasty. Therefore, the pie must be cut with a sharp knife so as not to crush it.