Biscuit and sandy - cherry pies in a slow cooker. Recipes dough and fillings for cherry pies in a slow cooker

Biscuit and sandy - cherry pies in a slow cooker. Recipes dough and fillings for cherry pies in a slow cooker

Cherry pies, perhaps, occupy the second place after apple pies.

Juicy, colorful filling with light sourness for both children and adults. Well, if they bake cakes with cherries with pits ... if only mom would turn away!

Cherry pies in a slow cooker - general principles of cooking

• Pastry baking dough is most often prepared shortbread or biscuit. Butter or margarine is necessarily added to the shortbread, and one of the rippers is added to the liquid. Big pies from yeast and puff pastry in a slow cooker are baked extremely rarely.

• Cherry is suitable fresh, frozen or in its own juice. Fresh berries are always well washed and choose from them bones. Frozen cherries are thawed in advance in the air, and the canned is dried from the remaining syrup, laid out on a sieve or in a colander. Cherry can be added both to dough, and to a stuffing. Often for such pastries use cherry jam or jam. Jam coat the cake, and knead the dough with jam.

• The cooking bowl of the multicooker must be greased with grease: butter or margarine. Under the batter, a layer of any of the fat is sprinkled with white crushed breadcrumbs.

Delicate airy cherry pie in a slow cooker with cottage cheese


• pasteurized 2.5% cow's milk - 100 ml;

• a pound of pasty, 18% cottage cheese;

• 150 gr. sugar;

• four spoons of 20% cream;

• one small bag of vanilla;

• a teaspoon of purchased ripper;

• 60 ml of vegetable non-aromatic oil;

• eggs - 3 pcs .;

• jam “Cherry”;

• starch - 1 tbsp. l .;

• a tablespoon of semolina (cereal);

• 300 gr. high-quality wheat flour;

• fresh, canned or frozen cherries.

Cooking Method:

1. Wash fresh cherries, remove bones and place on a sieve, under which place any bowl. 2. Sift the flour several times through a rare sieve and mix it with the ripper. Add half measure sugar, vanilla, 100 gr. cottage cheese and milk mixed with vegetable oil. Stir and knead the dough. Move it into a bag and put it in the cold for 40 minutes.

3. Mix the remaining curd with cream.

4. Separate the whites from the yolks and refrigerate. Heat the yolks slightly in a water bath and whisk well with the remaining sugar.

5. Combine yolks with cottage cheese. Add to them semolina with starch and mix. You can flavor the curd mass with vanilla.

6. In a separate bowl with a mixer, whisk chilled proteins with a pinch of fine salt into the foam. Gently, without beating, enter the protein mass into the curd.

7. With a soft butter or margarine, grease a bowl of the slow cooker and sprinkle with crushed white breadcrumbs.

8. Remove the cooled dough and distribute it evenly along the bottom of the bowl, forming at the same time low sides.

9. Put dried cherries on the dough and fill the berries with cottage cheese. Smooth out the surface of the cake with a spoon and close the lid tightly.

10. Bake one hour on the Baking program.

11. After you stop the program timer, leave the finished cherry pie for another ten minutes under the lid.

12. After that, remove from the bowl and brush with jam, not allowing to cool completely.

Cherry pie in a multicooker with fruit and curd, under chocolate icing


• two glasses of sugar;

• five eggs;

• A full glass of white flour;

• 350 gr. low fat cottage cheese;

• two medium sweet apples;

• 2/3 cup of pitted cherries;

• two small peaches;

• 50 gr. sweet cream butter;

• 1 gr. vanilla powder.


• two spoons of cocoa powder;

• three large spoons of milk;

• half a cup of white sugar;

• A spoon of natural butter.

Cooking Method:

1. In a round, small bowl, pour in a glass of sugar, pour in the eggs and whisk intensively with a whisk until fluffy foam. In small pieces, gently stirring the mass with movements directed from the bottom up, enter the sifted flour. 2. Combine the curd with the remaining sugar. Add vanilla powder, softened butter and carefully rub, you can rub on the sieve. Combine the curd with cherries.

3. Peel and peel off the peaches and apples, and cut the fruit into small pieces.

4. Brush the bowl with margarine. At the bottom, put a circle of the appropriate diameter, cut from baking paper, and pour half of the dough onto it.

5. Lay the fruit pieces on top of it. Put the curd mass on them and gently level it. Pour the rest of the dough.

6. Program the multicooker for baking for one hour.

7. Do not reach the finished cake until it is completely cooled with the lid open.

8. In a small saucepan, mix cocoa with sugar. Add milk, put on the smallest heat and boil with constant stirring until the frosting starts to bubble and noticeably thickens. Remove from heat, add a spoonful of butter and stir well.

9. Pour the hot icing onto the cooled cake and quickly smooth it over the entire surface.

Cherry pie in a slow cooker with sour cream pouring


• two glasses of high-quality flour;

• half a cup of low-fat sour cream;

• 150 gr. natural butter;

• ripper for dough - 1 tsp;

• half a cup of sugar.

Sour cream:

• refined sugar - 1 tbsp .;

• one egg;

• full (250 gr.) Glass of 20% sour cream;

• two spoons of flour.

• pitted cherries - frozen or fresh.

Cooking Method:

1. Place the oil in a small bowl and place in a water bath. When it is completely dispersed, put the bowl on the table and cool the contents well.

2. Mix sour cream with sugar. Add the cooled oil and the flour mixed with the ripper. Knead the dough and place it in the refrigerator for half an hour. Be sure to cover the bowl with a sheet or lid.

3. From parchment paper, cut a circle corresponding to the diameter of the cooking bowl. 4. Dough settled in the cold, slightly roll out with a rolling pin and put it in the bowl. Hands spread the dough over the entire volume and be sure to form low sides.

5. Whip sour cream with sugar. Pour the egg into the mixture, add flour and mix, achieving a homogeneous consistency.

6. Put on the dough cherries and pour it with sour cream pouring.

7. Cooking time depends on the power of the multicooker and can vary from one to one and a half hours. The readiness of the cake is controlled by the golden color of the sides.

A grated cherry pie in a slow cooker with jam and soufflé


• fresh eggs - 4 pcs .;

• a pack of dry “Cherry jelly” - 200 gr .;

• 170 gr. cream margarine;

• 4 spoons of high-quality condensed milk;

• 4 large spoons of sugar;

• two spoons of baking powder for the dough;

• two spoons of cocoa powder;

• 300 gr. flour;

• 5 gr. vanilla sugar;

• two tablespoons of cherry jam.

Cooking Method:

1. Gently separate the whites with the yolks. Collect the whites in the bowl and put them in the cold, and whip the yolks loose.

2. Mix the flour with the ripper, plain and vanilla sugar. Add butter cut into medium-sized pieces and very quickly remove the dough.

3. Divide the dough into two equal parts. Wrap one in a bag and place on the shelf in the fridge. Divide the remaining piece in two and mix cocoa powder into one part. Spread the dough in different bags and remove for 40 minutes. in the freezer.

4. Evenly flatten the largest piece of dough along the bottom of a greased bowl. Throughout the diameter, be sure to fashion small bumpers.

5. Lubricate the sandy preparation with a thin layer of jam and rub lightly frozen dark dough on it.

6. To dense, firm peaks, beat the chilled proteins with a small pinch of fine salt. Beating, gradually enter the condensed milk and crushed jelly.

7. Transfer the mixture to a dark dough, and rub the remaining piece of light frozen dough on it. 8. Bake the cake for 80 minutes and remove from the bowl after it has cooled completely.

Cherry pie in the multicooker - “Islet”


• wheat flour with high gluten - 2 tbsp .;

• 10 gr. ripper pack:

• three eggs;

• refined sugar - 150 gr .;

• 180 gr. “Peasant” butter (you can margarine);

• 400 gr. cherries in their own juice.

Cooking Method:

1. In eggs sand, add eggs and whisk at low speed with a mixer until a fluffy froth appears. Pour in the melted cooled butter, add some flour. On it, pour the ripper and the remaining flour. Stir well with a whisk until a homogeneous dough. Do not whisk!

2. From the jar of cherries, strain the whole syrup and cut a third of the berries into small pieces.

3. Mix the crushed berries with dough, and put the whole ones in a cooking bowl lined with oiled parchment, and lightly sprinkle the berries with sugar.

4. Stir the mass one more time and fill it with the berries laid out in the bowl.

5. Close the lid and program the processor to bake for one hour. Check the readiness of the pie by puncturing a toothpick or match. Note that a wooden object can fall into the pieces of berries in the dough, and from this to become wet.

6. Remove the finished cherry pie after 10 minutes at the end of the program and cool well on the steam container or lattice.

“Gingerbread” cherry pie in a slow cooker for cream jam


• a full glass of cherry jam;

• one egg;

• 200 gr. wheat flour of high quality;

• 150 gr. sandy refined matter;

• a teaspoon of baking soda.


• four spoons of whole condensed milk;

• 60 gr. butter, homemade butter.

For cream:

• four spoons of condensed milk

• cocoa powder - 4 tbsp. l .;

• four tablespoons of butter.

Cooking Method:

1. Mix the jam with quick soda, stir well and leave the mixture for ten minutes. 2. Separately, whisk the egg, add granulated sugar and whip vigorously again.

3. Combine the beaten egg with the jam, add flour and mix thoroughly. Lumps should not be.

4. Pour the dough into a greased cooking bowl and bake for one hour.

5. Remove, as carefully as possible, the finished cake from the bowl using a steam basket and cool well.

6. Add cocoa powder and condensed milk to melted butter and mix thoroughly until smooth.

7. Cut the cooled cake lengthwise into two shortcakes. Put on the bottom chocolate cream and put on it the second cake. Top the cake with the remaining cream and gently spread it over the entire surface.

Cherry pies in a slow cooker - cooking tricks and helpful tips

• If you want to put the cherry on a sandy cake, sprinkle the dough with breadcrumbs or semolina. They will absorb the juice released from the berries, and the cake will not be “sticky”.

• Potato starch inhibits berry juice release. Cherry used for filling berries is recommended to roll in it well.

• Do not remove the cherry pie from the bowl hot. Sand can fall apart, and the biscuit will settle. Allow the product to cool slightly in the bowl with the lid open.

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