Cherry Pie with Buttercream Recipe
The recipe for this pie I once found in the Soviet recipe book of 1961. The surprising thing about this recipe is that it does not use flour in its preparation, instead of flour, ground breadcrumbs are added. And another unusual quality or even feature of this pie is that the cherries remain in taste and consistency, as fresh.
Servings
8
Cook Time
60minutes
Servings
8
Cook Time
60minutes
Ingredients
Pie:
Cream:
Instructions
  1. Remove the seeds from the cherries.
  2. Beat the egg yolks with sugar (150 g).
  3. Add the crushed breadcrumbs, grated lemon zest, and cinnamon to the eggs.
  4. Squeeze the cherries a little and drain the juice.
  5. Roll the cherries in flour.
  6. Add the cherries and the hard-beaten foam of egg whites + 50 g of sugar to the dough.
  7. Mix the dough gently.
  8. Grease the mold with vegetable oil. Form 26 cm.
  9. Spread the dough all the way to the edge. When baking, the dough does not increase in volume. It even settles a little, but that doesn’t make the pie look faded.
  10. Bake at a temperature of 170 degrees for about 40-60 minutes.
  11. For the butter cream: mix the cream for the sauce, the remaining juice from the cherries and powdered sugar (to speed up the process, I used a mixer).
  12. Let the cake soak, leaving it in the refrigerator for a couple of hours. My household can not wait for this – they run to eat the pie immediately (warm is also very tasty).
  13. In the photo, the pie is still warm )
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