Pie with fresh bird cherry recipe. Recipe for pie with bird cherry and sour cream. Pie cream options

For a long time they were one of the favorite delicacies of the Urals. She introduced us to her home recipe Olga Bogomazova, CEO of the company "Vodokanal Reagents". Olga is not only successful in business, but also has many interesting hobbies.

“Bird cherry has long been considered the calling card of the Urals. Everyone knows its healing properties. And it’s impossible to count how many folk signs are associated with it. When the bird cherry blossoms, there is a dizzying aroma all around. As a child, they said that a bouquet of blooming bird cherry trees should be placed in the room for the day, and taken outside at night. There was a belief that she cleanses the house of evil spirits. The bird cherry pies that my mother baked also come from my childhood.

Bird cherry flour is very aromatic, with an almond taste and smell. You can use it to make bird cherry cake, as well as a very tasty filling for pies.”

Bird cherry pies: ingredients

Bird cherry pies: cooking method

Step 1. Preparing the dough. Sift the flour. Activate the yeast in warm water (30–50 ml) with the addition of 1 teaspoon of sugar. Heat the milk until warm (30–35 °C).

Step 2. Combine milk, prepared yeast, ½ part of flour, mix. Leave the resulting dough to ferment for 30–40 minutes.

Step 3. Add eggs, salt, remaining sugar, ½ part vegetable oil, remaining flour to the prepared dough and knead the dough until the consistency of thick sour cream. Pour the remaining oil on top of the dough and beat well.

Step 4. Cover the dough with cling film or a towel and leave to ferment in a warm place to allow to rise for 1 hour. During the fermentation process, we do a kneading session.

Step 5. Preparing the filling. Add starch to 100 ml of milk, then yolks and mix until smooth.

Step 6. Mix another 100 ml of milk with sugar, bring to a boil, remove the syrup from the stove and brew bird cherry flour in it. The bird cherry can be fresh, then it is rubbed through a meat grinder 4-6 times with sugar. If the bird cherry is dry, then grind it in a coffee grinder.

Step 7 Pour the egg-starch mixture into the brewed bird cherry in a thin stream, stirring continuously. Place the container on the stove and brew the mixture with continuous stirring. If lumps suddenly form while brewing the filling, this can be corrected by simply quickly whisking the hot mixture with a mixer.

Step 8 Cool the finished filling to room temperature, then add the butter and beat with a mixer.

Step 9 Forming pies. Place the risen dough on a floured table and divide into pieces.

Step 10 We form pies with filling, grease the top with yolk.

Pies of this shape are called “scallop pies”, since in appearance they look like cockscombs. This is one of the easiest ways to make baked pies. Such products are especially beautiful if you trim the gluing edges with a curly wheel.

The filling can be anything, but I suggest you make it from dried bird cherry flour. If you are lucky enough to buy already ground bird cherry, then the filling can be prepared in a matter of minutes, but if you have fresh berries, then it will take much longer to prepare. Fresh bird cherry is washed under running water, dried on a napkin and placed in a warm oven until completely dry. After this, the berries are cooled and ground (or in a coffee grinder) into flour.

Bird cherry filling is still exotic in Europe. Products made from it (pies, pies, rolls) are most often prepared in Siberia and the Urals. I really liked it, try it too!

Ingredients

Dough:

• Premium wheat flour 400 g
• Dry instant yeast 6 g
• Chicken eggs 1 pc.
• Butter (margarine) 75 g
• Milk (whey) 250 ml
• Granulated sugar 2 tbsp. spoons
• Salt 0.5 teaspoon

Filling:

• Dry bird cherry flour 175 g
• Granulated sugar 75 g

For finishing and baking:

• Chicken eggs 1 pc.
• Refined sunflower oil 1 tbsp. l.

How to make pies filled with dried bird cherry

1. 
   Beat the egg with salt.
2. 
   Dissolve sugar in warm milk (35°C).
3. 
   Sift the flour through a sieve, add instant yeast and mix.
4. 
   Grate butter or margarine into the flour mixture on a coarse grater, add the beaten egg and pour in milk and sugar in portions while stirring.
5. 
   Knead the dough with your hands for about 20 minutes. It should not be dense, but elastic, and not stick to your hands. Roll it into a ball, place it in a bowl and cover with a linen napkin.
6. 
   Leave the dough for 1 hour in a warm place until it doubles in volume.
7. 
   Pour a small amount of boiling water over the bird cherry flour, cover with a lid and simmer over low heat until the mass thickens.
8. 
   Add sugar to the hot paste.
9. 
   Mix the filling thoroughly until the sugar is completely dissolved.
10. 
    Divide the dough into small balls the size of a walnut.
11. 
    Roll the balls into flat cakes and place 1 teaspoon of bird cherry filling on them.
12. 
    Form the pies into large dumplings, cut with a zigzag wheel and place on a greased baking sheet. Leave the products to proof for 15–25 minutes, and then brush with lightly beaten egg.
13. 
    Bake the pies until browned. Sprinkle the finished pies with warm water and cover with a towel for 10 minutes.
14. Cool the pies and serve with tea, coffee or other drinks.

American pumpkin pie (2) Sift the flour, mix with salt, butter and grind the mixture into crumbs. Add the egg yolk, 1 tablespoon of ice water and knead the dough. Wrap the dough in cellophane and place in the refrigerator for 30 minutes. For the filling, cut the pumpkin pulp into cubes, add water...You will need: wheat flour - 1 3/4 cups, butter - 2 cups, egg yolk - 1 pc., salt - 1/2 teaspoon, pumpkin - 900 g, egg - 2 pcs., brown sugar - 6 tbsp. spoons, corn syrup - 4 tbsp. spoons, heavy cream - 1 cup, pumpkin spice mixture...

Bird cherry pie Mix kefir or yogurt with bird cherry and half the amount of soda, leave for 7-10 minutes. After this, add eggs, sugar, remaining soda, sifted flour, mix well. Divide the resulting dough into 2 parts. Post each part separately...You will need: wheat flour - 2 cups, ground bird cherry - 1 cup, kefir or yogurt - 2 cups, baking soda - 1 teaspoon, egg - 3 pcs., sugar - 2 cups, vegetable oil - 2 tbsp. spoons, sour cream 30% fat - 500 g, powdered sugar - 1 1/2 cups

Pie “Bird cherry happiness” Place yeast in milk or water heated to 30-35 °C, after mixing it with a small amount of water. Add about a third of the flour to the mixture and stir until smooth. Lightly sprinkle the resulting dough with flour...You will need: pressed yeast - 1 teaspoon, wheat flour - 2 cups, sugar - 1 tbsp. spoon, eggs - 2 pcs., milk or water - 1 1/4 cups, butter - 4 tbsp. spoons, vegetable oil - 1 tbsp. spoon, salt - 1/4 teaspoon, fresh bird cherry - 1/4 - 1 cup,...

Bird cherry kvass Prepared bird cherry berries are mashed with a wooden masher, sprinkled with sugar and mixed. Pour in warm boiled water, add vanilla sugar and citric acid, mix and place in a warm place for fermentation. When foam forms...You will need: fresh bird cherry - 1.5 kg, sugar - 1 kg, water - 10 l, vanilla sugar - 1 tbsp. spoon, citric acid - 1/4 teaspoon

Cake "Bird cherry" 1. For the dough, beat eggs with sour cream and sugar until smooth, pour in lemon juice, add soda and mix. Mix flour with bird cherry and combine with egg mixture. Add melted butter to the dough and stir. 2....You will need: wheat flour - 200 g, sugar - 65 g, sour cream - 200 g, baking soda - 9 g, butter - 95 g, lemon juice - 1 teaspoon, ground bird cherry - 145 g, eggs - 7 pcs., vegetable cream - 250 g, soft cottage cheese - 200 g, raspberry yogurt - 125 g, raspberry...

Bird cherry cake (2) Chop the bird cherry, add water and boil until thick. Cool, add honey and stir. Chop the cooled butter together with flour, add sour cream, egg, and salt. Knead the dough, roll it into 5-6 cakes and bake...You will need: flour - 3 cups, butter - 200 g, egg - 1 pc., sour cream - 150 g, dried bird cherry - 150 g, honey - 2 tbsp. spoons, water - 200 g, salt

Bird cherry pie 1. For the dough, pour sour cream over the bird cherry and leave for 2 hours. 2. Grind the eggs with sugar, then carefully mix with the bird cherry. Add baking soda, slaked vinegar, flour and knead into a not too thick dough. 3. Bake the crust by pouring the dough into a greased pan...You will need: vinegar 3% - 1 teaspoon, baking soda - 1 teaspoon, sugar - 1 cup, eggs - 2 pcs., sour cream - 1 cup, ground bird cherry - 1 cup, wheat flour - 1 1/2 - 2 glasses, sour cream - 500 g, sugar - 1 glass

Pie “Friendly Family” Dried apricots are washed, soaked in cold water, then boiled in the same water. The water is drained, the dried apricots are crushed, sugar and broth are added to it and boiled until thickened. Prunes are prepared in the same way. Dry bird cherry is pre-steamed...You will need: yeast dough, see recipe - 500 g, dried apricots (plus sugar 15 g) - 50 g, bird cherry (plus sugar 30 g) - 70 g, prunes (plus sugar 20 g) - 50 g, cherries (plus sugar 10 g ) - 80 g, starch - 1 tbsp. spoon, margarine - 100 g

Bird cherry pie mix milk, sugar and yeast. Leave for 10-15 minutes. Mix with a whisk the butter, egg, salt, flour, vanilla sugar, dough, knead everything until smooth. After this, cover with a kitchen towel and leave for 45 minutes in a warm place. The dough should rise...You will need: For the dough you will need: 250 ml warm milk, 1 beaten egg, 65 g melted butter, 1 teaspoon vanilla sugar, 3 cups flour, 3/4 teaspoon salt, 3 tablespoons sugar, 2 teaspoons dry yeast, FILLING : 100 GR. bird cherry...

Pie from childhood Bird cherry I won’t lie - to save time, I prepared the dough according to the recipe and using a Bread Maker. If you don’t have a bread machine, knead a soft, elastic dough from the provided products and place in a warm place without drafts (in a slightly heated place no higher than 40 degrees...You will need: 1 cup of ground bird cherry, sugar to taste, 1 cup of sour cream, 1/2 cup of sugar, FOR THE DOUGH: dry yeast - 4 tsp, wheat flour - 600 (I used approximately 750 grams) 0g, salt - 1 /2 tsp, sugar - 250 (reduced to 200), margarine - 200g (reduced to 150...

For the test you need:
1 kg flour
0.5 liters of milk
fresh yeast – 60 g (you can use dry yeast 11 g)
5 eggs
70 ml vegetable oil
1 tbsp. Sahara
10 g salt
We will make the dough using dough. To do this, dissolve the yeast in warm milk (about 37 degrees). It is better to choose fresh yeast. If this is not possible, you can replace them with dry ones. Then add 1 dessert spoon of sugar and flour (about 300 g). Stir thoroughly until smooth, breaking up all lumps. Cover the pan with a towel and leave it warm.
While the dough is rising, prepare the filling. For this you will need:
2 cups bird cherry flour
sugar – up to 1 cup
1 cup boiling water
Steam the bird cherry flour with boiling water and leave to swell for an hour. After this, add sugar. For those with a sweet tooth - about a glass. If you don't like sweets, add according to your taste.
Let's return to the dough. First it will rise and then settle, which means you can knead the dough. Beat in the eggs, add the remaining flour, sugar and salt. Mix everything well. Add vegetable oil, knead again, leave to rise for 10 minutes. After this, leave in a warm place so that the dough rises. It will need to be kneaded two to three times.
When the dough has risen, divide it in half. Roll out one part with a rolling pin and apply bird cherry evenly. Roll out the second half of the dough into strips. Cover the pie with them in the form of a lattice, brush with beaten egg and place in the oven.
Bake for about 45 minutes. You can check readiness with a toothpick. Grease the cooled pie generously with sour cream, after beating it with sugar (100 g of sugar per 0.5 kg of sour cream). Let cool in the refrigerator until the sour cream hardens. The pie is ready!

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And this has nothing to do with the first recipe, but I liked the description so much...it just brought back memories from childhood...

Siberian pie with ground bird cherry and sour cream
This pie has a long history... Let's start with the fact that Siberia, although a generous land, is unique and harsh... Why is it that no one even suspects that bird cherry can be harvested for the winter, but Siberian women consider it an ordinary thing?! In Siberia, our summer is not so long, and therefore many fruit trees simply do not have time to ripen, so the Siberian housewife does everything she can to grow and ripen during our short summer!

Well, about the medicinal properties of bird cherry - this is a completely separate conversation, which is why bird cherry berries have always been harvested from us! Another feature of Siberian preparations is that we often prepare “live preparations” from berries - they simply grind the berries in a meat grinder or crush them with a masher and generously sprinkle them with sugar. This is what they do with bird cherry. But since the bird cherry is ground together with the seed - it is impossible to separate it from the pulp - then they grind it 2 times, or even three. This preparation is very unique in both taste and color! But whoever tried it will never forget this aroma! And this is where the MYSTERY of Siberian bird cherry pie begins!

My grandmother, Ukrainian by origin, made shangi with bird cherry and sour cream! It was something!!! I will remember their splendor, taste and aroma for the rest of my life! Many years have passed and now, already quite an adult, I met this fragrant pie in Krasnoyarsk in one of the eateries on Mira Avenue, when I was studying in absentia. It was amazing! It was just a fabulous meeting with a fairy tale from distant childhood! Needless to say, when I came to the session twice, I certainly stopped by and ate my fill of this divine pie!

And then I somehow forgot this taste, but I started making yeast pies precisely because I somehow happened to receive such a miracle of bird cherry jam on the eve of my mother’s arrival to us when we served in Kazakhstan - and I wanted to surprise her with our pie!

And recently in the store I saw bird cherry flour - perhaps we had it before, I just didn’t pay attention to it, but now the time has come, so to speak! And I started looking for a pie recipe on the Internet! NOOOOO, girls, REAL SIBERIAN PIE is not a cake where bird cherry is poured into flour…. Siberian pie is a yeasted butter dough, it is steamed bird cherry flour and then mixed with sugar! And on top of this whole miracle is covered with a thick layer of very fatty sour cream, also whipped with sugar! THIS IS A SIBERIAN PIE! And since I didn’t find anything familiar, I cooked my pie from memory...
So, we will need about 1 kg of flour, 3 eggs, butter - 200 g, about a glass of sugar, a pack of dry yeast - 10 g, (I added a little more - not all yeast can rise the dough, so not to take risks - I was playing it safe), 1 glass of milk. A little salt - to taste. For coating the pie: a bag of bird cherry flour (I didn’t look - how many grams there are), 0.5 cups of sugar, sour cream - 1 cup and for sour cream also 0.5 cups of sugar.

We start the dough on water. After the dough has risen, add flour, pour melted butter, warm milk, sugar, salt, eggs into the dough, knead the dough, regular yeast dough - so that it doesn’t stick to your hands, but it’s not too tight, and let it rise. Then put it into the mold again, let it rise and bake in the oven for 40 minutes at 200°. We check with a wooden stick, if the dough is damp inside, place a bowl of water on the bottom of the oven, cover the top of the pie and reduce the heat in the oven to 120°.

Let the finished pie cool. First, grease the top of the cooled pie with bird cherry and sugar, and without sparing it, add a layer of sour cream and... Bon APPETITE!!!

P.S. I cut the pie in half and since I took only one packet of flour, and this turned out to be not enough for me, I added blueberry jam to the cherry! And the top was classic - bird cherry with sour cream! It is better to leave the dough overnight for proofing - just like for Easter cakes! I did this in the morning and the dough did not proof as it should - it turned out a little heavy - whoever cooks understands what I mean! Happy kneading and baking to you!
http://clubs.ya.ru/4611686018427457851/16610
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And here's another story:
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The story of how we collected bird cherry

As a child, my mother often made bird cherry pies. We, the children, collected bird cherry ourselves. She grew up in water meadows. There were a lot of bird cherry trees along the banks of the river. For us it was both fun and work. Whole groups of us went to pick berries, climbed trees, sat on branches and swung on them like monkeys. Bird cherry was collected in three-liter cans that hung around our necks. We climbed trees with these beads.

At the same time as the bird cherry was collected, black and red currants were collected. Currant bushes were usually located under bird cherry trees or somewhere nearby. For some reason we call red currants “brambles”, although in fact “brambles” are a type of blackberry. We loved to eat fresh berries with honey, for some time we had our own bees, but it was troublesome to deal with bees and therefore hives we transported the bees to another village, to my grandfather. And in the future we carried honey from my grandfather.

During the season we collected quite a lot of bird cherry, at least our parents did not collect berries, we collected enough. The bird cherry brought was dried, and then the father made arrangements at the mill to have it ground.

My dad often took me with him. So I went with him to thresh bird cherry. The mill stood at the dam, water fell from a height onto a mossy wheel and it spun, transmitting its rotation to the millstones with the help of gears, chain and belt drives. Millstones are round stones that grind grain or bird cherry when they fall between the millstones. There was always a rumbling noise at the mill from working mechanisms.

When we came home from the mill and brought half a bag of ground bird cherry, my mother prepared this mixture for us; she took the bird cherry, brewed it with boiling water, and added sugar. We sat down at the table. Mom put sour cream, a prepared mixture of bird cherry and sugar, and fresh bread on the table. We sat down at the table and it was impossible to drag us away from this delicacy by our ears.

I don’t know about you, but I’ve probably never eaten anything tastier in my life. It turns out that our ancestors also have amazingly tasty unusual dishes, but for some reason everyone has forgotten about them. Today I propose to prepare a completely unusual pie with ground bird cherry and then you will find a step-by-step recipe with photos. If you've never made this dessert, you've missed out on a lot, and to be honest, I don't understand how anyone could forget about it.

By the way, the pie is made from bird cherry flour. Bird cherry flour is made from dried bird cherry berries that are ground. You can make this flour yourself by grinding dried berries in a coffee grinder several times.

The taste of the pie is very similar to almond dessert, although no nuts are added to it. Although, if you want, you can add nuts.

How to make bird cherry pie

Products

For the test

• Flour – 1 cup
• Milk – 1 glass
• Sugar – 0.5 cups
• Bird cherry flour – 1 cup
• 1 egg
• Soda – 1 tsp.
• Lemon juice to extinguish soda, or vinegar
• Vanillin
• A pinch of salt

Step-by-step recipe for making bird cherry pie

First, we need to brew the bird cherry flour and let it sit for a while. To do this, put the milk on the fire and bring to a boil.

Pour dried bird cherry (flour) into boiling milk and stir without removing from heat until smooth. Remove the mixture from the heat and leave it for a while to cool.

Break the egg into a separate bowl where we will knead the dough.

Pour sugar into the egg and beat with a whisk.

Pour the flour into the beaten egg and sugar in small parts and knead the dough. The dough should look like crumbs.

Pour the brewed bird cherry into the dough and mix everything thoroughly.

At the end, add soda slaked with lemon juice and mix everything well. Leave the dough alone for 10 - 15 minutes and in the meantime you can turn on the oven and preheat it to 200C.

Pour the resulting dough into a greased pan and place in a hot oven. Bake until done.

You can check the readiness of the pie with a wooden toothpick.

Leave the finished bird cherry pie in the mold to cool. Then, transfer it to a flat plate and you can decorate it to your liking. For example, you can simply sprinkle powdered sugar on top of the cake, or you can pour melted chocolate over it. If you want, you can make this pie with bird cherry and sour cream. Just mix sour cream with sugar, cut the cake into 2 parts and brush with sour cream.

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