Very tender, soft, tasteless pies! The same pie when there is little dough and a lot of filling... mmmm-Yummy!!! Cherry-my favorite filling, and if it is also homemade, then just lick your fingers! A light, subtle taste of cinnamon adds variety and uniqueness to the taste. Pies do not stale for a long time. They can even be frozen (if they remain)))! At the exit, the number of pies is just for a small family!
Add the beaten eggs. Knead the dough-collect in a ball.
Gradually add pieces of butter. Knead dough. Knead for 10-15 minutes. Leave to rise in a warm place for 2.5 hours. After an hour, knead the dough.
While the dough is fermenting, prepare the filling. Put cherries, sugar, butter, and cinnamon in a saucepan. Cook until the sugar dissolves over a low heat. Dissolve the starch in the juice and add to the saucepan. Boil until a thick cream. If the cherries are frozen, do not forget to defrost them first. But with homemade canned food, the taste is more vivid!
Prepare the sprinkle-crumbs. Flour, sugar, butter chop into crumbs, preferably small.
Coming up knead dough and divide into equal parts. I have 14 balls. We give them a little rest.
Roll out the ball in the layer and put 1 tablespoon spoon of filling.
We pinch the edges well. Form a beautiful pie. Pies spread on parchment and insist for 30-40 minutes.
Beat the egg with vanilla sugar and milk. After proofing, grease the pies.
Sprinkle the pies with crumbs.
Send in a preheated 200°C oven for 15-20 minutes. Focus on your oven.
Cool on a wire rack.
Enjoy your tea!
This is sooo delicious!