Cherry pie made from shortcrust pastry with cottage cheese. Cherry pie with shortcrust pastry cottage cheese recipe with photos step by step

Curd pastries go well with berries that have a sour taste - cherries, currants, blueberries, cranberries. It turns out both tasty and healthier. Try making curd and cherry pie from shortcrust pastry. This product has a very pleasant taste and elegant appearance, so it would not be a shame to serve it even on a festive table.

How to make cherry pie with cottage cheese from shortcrust pastry - recipe with photos step by step

Prepare all the necessary ingredients. Berries can be taken fresh or frozen. Vegetable oil should be odorless and refined. Cottage cheese must be fresh, preferably 9-18% fat. If desired, you can add vanillin, lemon or orange zest to the cottage cheese.

Ingredients

3 tbsp. Sahara

100g butter

2 tsp baking powder

300 -350 g flour

300 g cherries

500 g cottage cheese

1 tbsp. sour cream

120 g sugar

1.5 tbsp. starch (or 2 tablespoons corn) or 1 liter each of semolina and starch

Preparation

First you need to prepare the cherries. To do this, fresh berries need to be washed and pitted. Frozen cherries must first be thawed and then pitted. The resulting juice must be drained.

Melt the butter, add the egg, sugar, mix into a homogeneous mass.

Sift the flour with baking powder and, gradually adding it to the liquid ingredients, knead a soft and plastic dough that does not stick to your hands.

Place the dough into the mold. Distribute it over the entire mold and make sides about 4-5 cm high. Place the mold with the dough in the refrigerator while the filling is prepared. To prepare it, the cottage cheese must be rubbed through a sieve. Separate the yolks and whites separately. Add yolks to cottage cheese. Pour sugar there (leaving 2 tablespoons for sprinkling the berries) and starch. Mix everything thoroughly.

Beat the whites until they form a stable foam. Add them to the curd mass and mix everything carefully.

Remove the form with the dough from the refrigerator and place the prepared mixture into it. Smooth the top with a spoon or spatula.

Place cherries on top of the curd layer and sprinkle with the reserved sugar.

Heat the oven to 180 degrees. Place the pan in the oven and bake the shortbread pie with cottage cheese and cherries for 1 hour. Then turn off the oven and leave the pie in it for about 20 minutes. Then let the product cool completely, you can even put it in the refrigerator for about 1 hour.

After this aging, the pie can be cut into portioned pieces and everyone can be invited to the table.

Let's start by preparing shortcrust pastry. Grate the frozen butter on a coarse grater.

Mix butter and sugar.

Add two eggs and flour.

Quickly knead the dough. Wrap in cling film and put in the refrigerator (at least 30 minutes).

In the meantime, let's start preparing the curd and cherry filling for our shortbread pie. Beat the cottage cheese with a blender so that there are no lumps.

Then add half a glass of sugar to the cottage cheese and beat thoroughly again with a blender.

Divide two eggs into whites and yolks. Beat the whites with a mixer at high speed until thick foam (in order for the whites to beat well, they must be chilled and not at room temperature), without turning off the mixer, slowly begin to add the remaining sugar. Beat the whites into a thick mass. Beat the yolks separately.

Combine the curd mass with whipped whites and yolks, add vanillin, semolina and carefully mix the whole mass with a spoon or spatula.

We take the shortbread dough out of the refrigerator and divide it into two parts - one part on the bottom, and the second on the sides. Roll out the first part into a circle and line the bottom of the baking dish with it. And we roll out the second one into a ribbon and place it around the perimeter of the mold (pressing it slightly with our fingers to the bottom), thus making sides for the pie. Cover the dough with foil and cover with peas. This is necessary so that the shortbread dough does not start to bubble during baking and our pie base retains its shape. Place in a preheated oven to bake for 15-20 minutes (temperature 180 degrees). Then we take out the base, remove the foil with the peas (the peas can later be used for their intended purpose).

We wash the cherries, remove excess moisture, and remove the seeds.

Sprinkle with starch.

Place the curd filling on the sand base of the pie, place the cherries on top, slightly pressing them into the curd filling.

Place in the oven for 45-55 minutes, preheated to 130 degrees.

Let the pie with cottage cheese and cherries made from shortcrust pastry cool, then remove from the pan.

Decorate, if desired, with mint and berries and serve.

Bon appetit!

Pie with cottage cheese and cherries

Be sure to bake a gorgeous pie with cottage cheese and cherries when the cherry season comes. Cherries and cottage cheese go very well together in taste. The pie comes out big, beautiful and very tasty. Before serving, it must be completely cooled and allowed to brew. Then the pie will be especially tasty, and it can be cut beautifully.

To bake a pie with cottage cheese and cherries, you don’t have to wait for the berry season now. Many housewives froze cherries for the winter for pies and compotes. You can also buy frozen cherries in any supermarket. Treat yourself and your beloved family with delicious cottage cheese pastries.

• 1 egg
• 50g sugar
• 250g flour 1c
• 150g butter
• 0.5 tsp soda

• 600g cottage cheese
• 4 eggs
• 3 tbsp starch
• a pinch of vanillin
• 150-200g sugar
• a pinch of salt

• 400g fresh or frozen cherries
• powdered sugar

Pie with cottage cheese and cherries - recipe for how to cook

1. Remove the pits from the cherries.

2. Knead the dough. First, grind the butter and sugar. To do this, the oil must be at room temperature, so take it out of the refrigerator in advance.

3. Add the egg and rub the whole mass so that the products combine.

4. Add flour and soda and knead the dough. The dough turns out not very cool, plastic.

5. Grease the pie pan with butter. We put the dough into the mold, spread it along the bottom with our hands and make sides.

6. Make the filling. Separate the whites from the yolks into different cups. Grind the yolks with sugar, leaving 2 tablespoons of sugar for sprinkling. Spoon or blender.

7. Add cottage cheese and vanillin and use a blender to break through the mixture, trying to chop all the pieces of cottage cheese. You can do without a blender if you thoroughly mash the cottage cheese with a fork or hand.

8. Add starch and mix the mass again.

9. Pour a pinch of salt into the whites and beat with a mixer into a strong foam.

10. Place the egg whites into the curd mixture and mix gently with a spoon.

11. Place the curd filling on the dough and level it with a spatula.

12. Place pitted cherries on top. There is no need to press down. Sprinkle the cherries with the remaining sugar.

13. Heat the oven to +180⁰. Bake the pie for an hour.

14. Cool the pie with cottage cheese and cherries completely, it is better to leave for several hours, then you can sprinkle with powdered sugar (if desired) and cut into portions.

Shortbread cherry pie - here.
Pies with cherries and streusel - here.
Cupcakes with cottage cheese and berries - here.

How to cook dumplings with potatoes

Delicious three-ingredient cottage cheese casserole

Buns with cottage cheese

Spiced apple compote

Simple cheesecakes

Donuts with sour cream and sugar

How to cook buckwheat soup

Bagels on margarine with jam

Interesting articles

Cherry pie in a slow cooker has one of the most harmonious combinations of taste - the light sourness of aromatic cherries and the sweetness of soft, tender dough. Here is a simple and reliable recipe for an excellent cherry pie in a slow cooker. It is especially good to bake such a pie in the summer using fresh cherries. More berries

We offer a recipe for simple oven baking using readily available ingredients – a pie with cottage cheese. It is great for breakfast or for tea with guests, especially if you decorate it in a simple way. Ingredients Cottage cheese - 200 g Flour - 150 g Sugar - 100 g Eggs - 2 pcs. Oil

I never cease to be amazed at how many original and delicious recipes for various baked goods exist. In this article I want to tell you how to make a cherry pie with kefir and a step-by-step recipe with photos awaits you. I liked this dessert because it is easy and quick to make.

Recipes for pies with cottage cheese and cherries will help you out if you need to quickly prepare not only a tasty, but also healthy dessert. This delicacy can be served at a regular family tea party or at a festive feast.

Curd pie will serve as an excellent dessert for both adults and children.

Crumbly pie with cottage cheese and cherries: recipe with photos (step by step)

There is nothing complicated in preparing such a shortbread dessert. If you follow all the rules of the recipe, you will get a very tasty delicacy with a delicate curd filling and juicy cherries. Children especially love this dessert. In appearance it resembles a homemade cake, but in taste and texture it is quite similar to brownies.

Ingredients:

• large chicken eggs – 2 pcs.;
• baking powder – 4 g;
• soft butter – about 150 g;
• sifted wheat flour - approximately 250 g (add until the dough becomes stiff);
• fatty granular cottage cheese - 200 g;
• frozen cherries (it is better to defrost them first) – about 200 g;
• fine sugar - about 7 large spoons.

Preparation:

Recipes for pies with cottage cheese and cherries can involve the use of any dough. The easiest and fastest to prepare is a sand base. To knead it, combine soft butter with sugar (with 2 large spoons) and rub thoroughly with a spoon. Next, add egg yolks (the whites are left for filling) and baking powder.

Having achieved a homogeneous consistency, add sifted flour to the resulting mass and knead thoroughly. If necessary, add a few large spoons of cold water to the dough. The output is a smooth and cool sand base, which is wrapped in cling film and placed in the refrigerator (for 10-20 minutes).

Frozen cherries are completely defrosted and all the juice is drained. As for the cottage cheese, it is ground through a sieve and combined with the remaining sugar. Next, beat the egg whites separately. The resulting foam is mixed with cottage cheese, resulting in a light and airy filling.

Take a springform pan. Place the chilled shortbread dough into it and knead it with your fist so that it spreads evenly throughout the entire dish, forming small sides.

Having placed the thawed berry on the base, it is evenly covered with the curd and protein filling.

Almost all recipes for pies with cottage cheese and cherries can be made very quickly. After the dessert is formed, it is sent to a preheated oven and baked for 45-50 minutes.

After time, the homemade delicacy is taken out and cooled. It is sprinkled with powdered sugar on top, cut into pieces and presented to the table along with unsweetened tea.

The most delicious pie with cottage cheese and cherries in a slow cooker: recipes with photos of homemade dessert

This dessert turns out to be very filling and high in calories.

Ingredients:

• wet granular cottage cheese – 400 g;
• large chicken eggs – 3 pcs.;
• high-quality creamy margarine – 210 g;
• sifted flour - about 4 cups;
• baking powder – 6 g;
• fine sugar – 230 g;
• table salt – 3 g;
• frozen or fresh cherries – 150 g.

Preparation:

Before baking such a pie in a slow cooker, you should knead loose dough for it and make a curd filling. To do this, creamy margarine is ground together with wheat flour, and then 3 g of baking powder and table salt are added. The output is homogeneous small crumbs, which are left in the refrigerator for a while.

To prepare the filling, use only fresh and wet cottage cheese. It is whipped with a blender and then combined with sugar and chicken eggs. After adding the remaining baking powder to the ingredients, begin to form the pie.

To prepare such a pie in a slow cooker, the bowl does not need to be greased with oil. ½ of the bulk base is placed in it, on which fresh or frozen cherries are placed. After this, the berries are completely covered with curd mass. At the end, the pie is again covered with margarine crumbs.

How should you bake a pie with cottage cheese and cherries? The recipe, implemented in a multicooker, involves the use of the baking mode. It is in it that the curd dessert should be prepared. In this case, there is no need to set a timer. The program is already designed for 60 minutes.

After baking the cottage cheese pie, cool it directly in the multicooker bowl. As soon as the dessert sets, it is taken out and cut into pieces. Such a delicate and high-calorie delicacy is presented to the table along with unsweetened tea or coffee.

Pie with cottage cheese and cherries “Brownie”

How to make chocolate pie with cottage cheese and cherries?

Ingredients:

• sifted wheat flour - 150 g;
• good butter (72-75% fat content) - about 120 g;
• dark chocolate - approximately 120 g;
• fine sugar - 50 for the dough and 100 g for the filling;
• large eggs - 2 pcs. into the dough and 2 pcs. For filling;
• baking powder - 1 dessert spoon;
• vanillin – 5 g;
• vegetable oil – about 15 ml (use for lubricating dishes);
• vanilla sugar - 2 dessert spoons;
• table salt - add to taste;
• pitted cherries - about 300 g;
• grainy country cottage cheese - 300 g.

Preparation:

To make a classic brownie pie, beat large eggs together with sugar at high speed. Vanillin and a little salt (a couple of pinches) are added to the resulting mass.

After mixing the ingredients, begin preparing the dark chocolate. It is broken into slices and melted in a bowl with butter. After mixing the ingredients until smooth, add them to the eggs. Then wheat flour and baking powder are added to them. The result is a not very thick chocolate dough.

The filling for the Brownie pie is quite simple to prepare. Coarse-grained cottage cheese is ground through a sieve, and then eggs and sugar are added. Beat all components thoroughly with a mixer until smooth. As for cherries, they are washed and pitted. If the berry was frozen, then it must first be thawed.

You can bake a Brownie pie with cherries and cottage cheese either in the oven or in a slow cooker. The main thing is to use a deep bowl, which must be lubricated with vegetable oil.

To form this dessert, the chocolate dough is divided into three parts. Having placed one of them in the container of the device, it is covered with half of the curd filling and berries. After this, the cherries are poured with the 2nd part of the chocolate base. Next, the white curd mass and berries are again placed on the pie. Finally, the entire product is covered with chocolate dough again.

If you decide to bake this dessert in a slow cooker, then you will need a baking or frying mode. If you do not have such a device, we suggest using a conventional oven. It is preheated to 200 degrees. At this temperature, chocolate brownie cake with cottage cheese and cherries is baked for 55-60 minutes. During this time, the dessert should become fluffy and rosy. After baking, it is partially cooled in the mold, and then taken out and cut into pieces.

If you want to beautifully serve the Brownie pie to the family table, then it is recommended to sprinkle it with snow-white powdered sugar. It should be noted that when cut, this dessert turns out to be quite unusual. Dark layers beautifully alternate with white ones, and cherries give the pie a special sourness and juiciness.

Such a delicacy should be presented to the table along with a glass of hot tea or cocoa.

Let's sum it up

As you can see, there is nothing complicated in preparing curd dessert with cherries. In addition to the recipes presented, you can use others. For example, sponge cake with berries and cottage cheese is very tasty, as well as puff pastry and even yeast cake.

In my family, the most popular pastry is made from shortbread dough, which is why I mainly bake only shortbread cookies, cakes or pies.

In one of the restaurants in Yalta, I tried a pie with an unusual dough and when I returned home I decided to make such a pie myself. Moreover, the restaurant told me exactly how to prepare it.

The point is that the dough in the pie is not elastic, but crumbly. The pie turns out unusual, even unusual, but tasty. Therefore, I am posting for you the recipe for the pie, with my modifications.

So, for the crumb (dough) we need an egg. I take one large one or 2 “pigeon” (small) ones, as my husband calls it.

I didn't mix the ingredients, I just added everything I needed to the bowl. And then she combined the ingredients together.

Next, add butter or margarine to the ingredients. I usually use butter since it's not always possible to find good margarine for baking.

The oil should be at room temperature to make it easier to work with.

Next add sugar. I added by eye, about 150 - 200 g. Those who like it sweeter can add 50 - 100 g more sugar. I make sure that the pie is moderately sweet.

And the final stage is flour. I also eyeball the amount of flour. It took me about 300 - 400 g of flour, but maybe less or more. Depends on the quality of flour.

Now you need to carefully combine the ingredients to get a fairly large crumb. If necessary, you can add more flour.

So, this is what should happen. There is no need to turn the crumbs into sand. Let it be just grains, albeit large ones.

I decided to make a double-filled pie, even though I had eaten a single-filled pie at the restaurant.

You need to take a high pie pan, as the pie turns out tall.

I placed part of the dough (1/3) into a greased pan.

The first filling for the pie is cottage cheese. The restaurant had just such a filling, cottage cheese. I decided to make my own changes.

In addition, I didn’t have cottage cheese, so I put curd mass with raisins.

You can put both cottage cheese and curd mass. Believe me, both are delicious. If you use cottage cheese, add sour cream to it, for tenderness, and sugar, to taste. I have a lot, it’s already tender and sweet.

It is quite difficult to distribute the mass over the entire surface of the crumb; I used a spoon dipped in water to help.

Try to distribute the mass as densely as possible, as I did.

Sprinkle the curd mixture with crumbs. Divide the amount of crumbs by approximately two, leave one part, and sprinkle the second part on the cottage cheese.

I had frozen pitted cherries in the refrigerator, and I decided to add them to the pie.

I didn’t pre-defrost the cherries, I just took them out and put them on the pie.

The juice from the cherries made the pie even more tender, so I didn’t defrost and drain the excess water and juice.

To prevent the pie from turning out sour, I sprinkled the cherries with sugar (200 g). The cherry turned out slightly sweet, but not cloying.

And the finishing touch is to sprinkle the remaining crumbs over the cherries. That's it, the pie is ready to bake. There is nothing complicated in its preparation, and the set of ingredients is minimal. You can even make one layer of filling, but then you need to reduce the amount of crumb ingredients.

I baked the pie in an oven preheated to 180C for 40-45 minutes.

After a while, take the pie out of the oven, let it cool and enjoy the taste.

The crumbs on top are crispy, and the pie itself is tender and very tasty. We ate it with the whole family in one evening.

Moreover, it is not only tasty, but also beautiful. There is no shame in serving such a pie on a holiday table.

I hope you liked the pie recipe. I think the cut shows that the pie is very tender.

Cooking time: PT01H30M 1 h 30 min.

Approximate cost per serving: 50 rub.