Recipe preparation:
Source: https://www.vkusnyblog.com/recipe/vishnevyj-pirog-s-kroshkoj/Notes on ingredients:
Cherry. As I mentioned in the preface, you can use both fresh and frozen cherries. Make sure they are pitted. Frozen cherries do not need to be thawed beforehand – the recipe provides the preparation method directly from frozen berries.
Starch. This recipe uses corn starch. If you only have potato starch, you can use it in half the amount.
Butter. For both the main dough and the streusel, use butter with a fat content of at least 80% – this is what gives the most crumbly shortcrust pastry.
Sugar. Regular white refined sugar is quite sufficient here. But if you want to enhance the crunch of the streusel, you can use brown sugar for it – its crystals are more heat-resistant and will provide additional texture in the finished pie.
Flour. Regular high-grade flour with about 10% protein will be quite enough. Strong bread flour is definitely not suitable, as its higher gluten content makes the shortcrust pastry tougher.
Eggs. For the dough, you need a medium egg of size C-1 or M. Such eggs weigh about 50-55 g without the shell. If you want a more tender dough, you can use only the yolks instead of a whole egg. Considering the average weight of a yolk is around 18-20 g, three yolks will be just right for the specified amount of other ingredients.
Let's move on to the preparation.
Without thawing, combine the cherries with sugar in a saucepan and place over medium heat. Bring to a boil and cook for about 10 minutes. Dissolve the starch in a small amount of cold water and, while stirring constantly, add it to the boiling filling. Cook until thickened and remove from heat.
Prepare the streusel. For this, rub the butter with flour, sugar, and vanilla until it reaches this state:
Prepare the base. Beat the butter with sugar until creamy. Add the egg and beat again. Add the baking powder, vanilla, and salt. Gradually adding flour, knead a pliable dough.
Wrap the dough in plastic wrap and leave it in the refrigerator for 20-30 minutes. Then remove, roll out, and place it in the mold so that it forms a border about 3 cm high.
Prick the bottom with a fork, place foil on the dough, and add weights – I use dry beans for this.
Place in a preheated oven at 180 degrees and bake for 10 minutes. Remove and take off the foil. Spread the filling over the base.
Sprinkle with streusel on top.
Put the mold in the oven and bake until done, about 25 minutes.
Cool completely and serve.
Enjoy your tea time!
This cherry pie with streusel recipe has been tested and prepared by chef Tatyana Nazaruk - author of the Tasty Blog.
Want to say thank you? It's easy!
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