Cherry pies, perhaps, take the second place after apple.
Juicy, colorful filling with a touch of sourness to the liking of both children and adults. Well, if they bake cakes with pitted cherries ... if only mom turned her back!
Cherry pies in a slow cooker - general principles of cooking
• The dough for baking pies is most often prepared shortbread or biscuit. Oil or margarine are necessarily added to the shortbread, and one of the rippers is added to the liquid. Large pies from yeast and puff pastry in a slow cooker are rarely baked.
• Cherry is suitable fresh, frozen or in its own juice. Fresh berries are washed well and seeds are chosen from them. Frozen cherries are thawed in advance in air, and canned cherries are dried from the rest of the syrup, laid out on a sieve or in a colander. Cherry can be added both to the dough and to the filling. Often, cherry jam or jam is used for such baking. Dip the cake with jam, and knead the batter with jam.
• The cooking pot of the multicooker must be greased with fat: butter or margarine. Under a batter, a layer of any of the fats is sprinkled with white crushed crackers.
Delicate airy cherry pie in a slow cooker with cottage cheese
Ingredients:
• pasteurized 2.5% cow's milk - 100 ml;
• a pound of pasty, 18% cottage cheese;
• 150 gr. sugar
• four tablespoons of 20% cream;
• one small bag of vanillin;
• a teaspoon of purchased cultivator;
• 60 ml of vegetable non-aromatic oil;
• eggs - 3 pcs.;
• jam "Cherry";
• starch - 1 tbsp. l .;
• a tablespoon of semolina (cereals);
• 300 gr. high quality wheat flour;
• fresh, canned or frozen cherries.
Cooking method:
1. Wash the fresh cherry, remove the seeds and put on a sieve, under which substitute any bowl.
2. Sift the flour several times through a rare sieve and mix it with a cultivator. Add half a measure of sugar, vanilla, 100 gr. cottage cheese and milk mixed with vegetable oil. Stir and knead the dough. Move it into the bag and put it in the cold for 40 minutes.
3. Mix the remaining cottage cheese with cream.
4. Separate the whites from the yolks and put them in the refrigerator. Heat the yolks slightly in a water bath and beat well with the remaining sugar.
5. Combine the yolks with cottage cheese. Add semolina to them with starch and mix. You can flavor the curd with vanilla.
6. In a separate bowl with a mixer, beat the cooled proteins with a pinch of fine salt into the foam. Gently, without whipping, enter the protein mass into the curd.
7. Lightly grease the multicooker bowl with softened butter or margarine and then sprinkle with crushed white crackers.
8. Take out the chilled dough and distribute it evenly along the bottom of the bowl, while forming low sides.
9. Put the dried cherry on the dough and pour the berries with the curd mass. Flatten the surface of the cake with a spoon and close the lid tightly.
10. Bake one hour on the Baking program.
11. After the program timer stops, leave the finished cherry pie for another ten minutes under the lid.
12. After that, remove from the bowl and grease with jam, not allowing to cool completely.
Cherry pie in a slow cooker with fruits and cottage cheese, under chocolate icing
Ingredients:
• two glasses of sugar;
• five eggs;
• a full glass of white baking flour;
• 350 gr. low fat cottage cheese;
• two medium sweet apples;
• 2/3 cup pitted cherries;
• two small peaches;
• 50 gr. sweet cream butter;
• 1 gr. vanilla powder.
Glaze:
• two tablespoons of cocoa powder;
• three large spoons of milk;
• half a glass of white sugar;
• a spoonful of natural butter.
Cooking method:
1. In a round, small bowl, pour a glass of sugar, pour the eggs in and beat thoroughly with a whisk until lush foam. In small parts, gently mixing the mass with movements directed from the bottom up, introduce the sifted flour.
2. Combine the curd with the remaining sugar. Add vanilla powder, softened oil and rub thoroughly, you can grind on a sieve. Combine the curd with cherry.
3. Peach and peel the apples, peel the seeds, and cut the fruit into small pieces.
4. Lubricate the cooking bowl with margarine. At the bottom, put a circle of the appropriate diameter, cut out of baking paper, and pour half of the dough on it.
5. Lay pieces of fruit on top of it. Put the curd mass on them and gently smooth them. Pour the rest of the dough.
6. Program the slow cooker for one hour.
7. Do not remove the finished cake until it has completely cooled with the lid open.
8. In a small saucepan, mix cocoa with sugar. Add milk, put on the smallest heat and cook with constant stirring until the glaze begins to bubble and visibly thickens. Remove from heat, add a spoonful of butter and mix well.
9. Pour the hot icing onto the cooled cake and quickly smooth over the entire surface.
Sour cream cherry pie in a slow cooker
Ingredients:
• two glasses of high-quality flour;
• half a glass of low fat sour cream;
• 150 gr. natural butter;
• test ripper - 1 tsp;
• half a glass of sugar.
Sour cream filling:
• refined sugar - 1 tbsp .;
• one egg;
• a full (250 gr.) Glass of 20% sour cream;
• two tablespoons of flour.
• seedless cherry berries - frozen or fresh.
Cooking method:
1. Place the oil in a small bowl and place in a water bath. When it is fully dispersed, place the bowl on the table and cool the contents well.
2. Mix sour cream with sugar. Add cooled oil and flour mixed with a cultivator. Knead the dough and place it in the refrigerator for half an hour. Be sure to cover the bowl with a cloth or a lid.
3. From parchment paper, cut out a circle corresponding to the diameter of the cooking cup.
4. Settled in the cold dough, roll it slightly with a rolling pin and transfer to a bowl. Use your hands to spread the dough over the entire volume and be sure to form low sides.
5. Beat sour cream with sugar. Pour the egg into the mixture, add flour and mix, achieving a uniform consistency.
6. Put the cherry on the dough and fill it with sour cream filling.
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.
Grated cherry pie in a slow cooker with jam and souffle
Ingredients:
• fresh eggs - 4 pcs.;
• a pack of dry "Cherry jelly" - 200 gr .;
• 170 gr. creamy margarine;
• 4 spoons of high-quality condensed milk;
• 4 large spoons of sugar;
• two tablespoons of baking powder for dough;
• two tablespoons 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. Gather the squirrels in a bowl and place in the cold, and spread the yolks with a whisk.
2. Combine the flour with a cultivator, regular and vanilla sugar. Add the butter, cut into small pieces, and very quickly place the dough.
3. Divide the dough into two equal parts. Wrap one in a bag and place on a shelf in the refrigerator. Divide the remaining piece in two and mix cocoa powder in one part. Arrange the dough in different packages and remove for 40 minutes. in the freezer.
4. The largest piece of dough evenly level the bottom of the greased bowl. Be sure to sculpt small sides along the entire diameter.
5. Lubricate the sand blank with a thin layer of jam and rub a slightly frosted dark dough on it.
6. To dense, stable peaks, beat the chilled proteins with a small pinch of fine salt. Whisking, gradually introduce the condensed milk and crushed jelly.
7. Transfer the mixture to a dark dough, and rub the remaining piece of light frosted dough on it.
8. Bake the cake for 80 minutes and remove from the bowl after cooling completely.
Cherry pie in a slow cooker - "Islet"
Ingredients:
• wheat flour with high gluten - 2 tbsp .;
• 10 gr. ripper pack:
• three eggs;
• refined sugar - 150 gr.;
• 180 gr. "Peasant" butter (margarine can);
• 400 gr. Cherries in own juice.
Cooking method:
1. Add eggs to the sand refinery and beat at a low speed with a mixer until a fluffy froth is formed. Pour in the melted chilled butter, add a portion of the flour. Pour the cultivator and the remaining flour onto it. Stir everything well with a whisk until a homogeneous dough is obtained. Do not whip!
2. From the jar of cherry, strain the whole syrup and cut a third of the berries into small pieces.
3. Mix the crushed berries with the dough, and put the whole into a cooking bowl lined with oiled parchment, and sprinkle the berries lightly with sugar.
4. Stir the mass again and pour the berries laid out in the bowl with it.
5. Close the lid and program the baking processor for one hour. Check the readiness of the pie with a puncture of a toothpick or match. Note that a wooden object can get into pieces of berries that are in the dough, and from this become wet.
6. Remove the finished cherry pie 10 minutes after completing the program and refrigerate well on a steam container or wire rack.
"Gingerbread" cherry pie in a slow cooker on jam with cream
Ingredients:
• a full glass of cherry jam;
• one egg;
• 200 gr. wheat flour;
• 150 gr. sand refining;
• a teaspoon of baking soda.
Glaze:
• four spoons of whole condensed milk;
• 60 gr. butter, homemade butter.
For cream:
• four tablespoons of condensed milk
• cocoa powder - 4 tbsp. l .;
• four tablespoons of butter.
Cooking method:
1. Jam, stirring, combine with quick soda, stir well and leave the mixture for ten minutes.
2. Separately, beat the egg, add granulated sugar and again whisk vigorously.
3. Combine the beaten egg with 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, condensed milk to the melted butter and mix thoroughly until smooth.
7. The cooled pie cut lengthwise into two cakes. Put on the bottom chocolate cream and put a second cake on it. Put the rest of the cream on top of the pie and gently spread it over the entire surface.
Cherry pies in a slow cooker - cooking tricks and useful tips
• If you want to lay the cherry on the sandy base of the pie, sprinkle the dough with breadcrumbs or semolina. They absorb the juice secreted from the berries, and the cake will not be “sticky”.
• Potato starch inhibits the release of berry juice. It is recommended to roll the cherries used for the filling in it well.
• Do not remove the cherry pie from the bowl hot. Sand can fall apart, and biscuit settles. Let the product cool slightly in the bowl with the lid open.
