Bulk pie “couldn’t be easier” with cherries. Do-it-yourself Halloween pie “couldn’t be easier”: photos and recipes for healthy scary dishes

May lovers of haute cuisine forgive me for this recipe. It is from the category of simply reactive recipes. When you quickly want something tasty and sweet, when guests are about to arrive... I don’t know anything simpler than this pie. Even a child can handle its preparation. There are bulk pies on the site, but their dough is more complex. Here there are no eggs, no sugar, no semolina, no need to knead... However, judge for yourself. I am sure this recipe will take its rightful place among your “fire” recipes. Just half an hour from kneading to baking. Try it!

Ingredients for “Mound pie “Couldn’t be easier””:

Recipe for “Mound pie “Couldn’t be easier””:

Immediately turn on the oven to preheat. The dough is made simply with lightning speed. The main thing is to have well-frozen margarine, then things will be much more enjoyable.

Pour the flour into a bowl. Maybe not all of it yet. It all depends on the size of your margarine pack. I have 250g. But the pack can be anything. There's just less flour then.

Rub frozen margarine into flour. It's easier to grate if you continually dip the margarine into the flour.

Using your fingers, rub the mixture until crumbly. It is possible without much fanaticism, without achieving equal sizes for each crumb. Add the rest of the flour if necessary. You can feel it with your fingers: the mixture should be dry. Add a pinch of soda and salt there. Soda can be replaced with baking powder (half a pack will be enough).

Pour two thirds of the dough into the mold. There is no need to grease the mold.

Distribute evenly over the entire surface, simultaneously trampling and forming a side. Aesthetes can do this with a spoon. I prefer to feel everything with my hands. We got a layer of about 1 cm (a little more is possible). The main thing is that the bottom of the baking sheet is not visible.

Let's start with the filling. She can be anyone. The main thing is juicy, with a well-defined taste. After all, if you remember, our dough is unleavened.
What could it be:
- cottage cheese mixed with sugar and beaten eggs;
- lemon squeezed with zest, remaining after making juice, mixed with sugar;
- just jam or jam;
- berries pureed in a blender with sugar;
- fruits, grated and covered with sugar;
- pumpkin or melon, chopped and lightly boiled with sugar;
- just sour cream with sugar;
- condensed milk, finally (both plain and boiled milk)...
In a word - a complete flight of fancy, depending on the contents of the refrigerator. Then you will be happy to experiment. This business should captivate you, I guarantee it.
In my photo - frozen strawberries, whipped with sugar in a blender. Quite liquid.
In the future, look at the amount of filling yourself. When it's very sweet, not everyone likes it.
A little advice. If you are making a pie with jam and it has large and dense fruits, the filling will turn out to be very sweet, unnecessarily. You can break everything up with a blender. Then the layer will be thinner. And sprinkle lemon juice on top. But this is not for everybody. Maybe some people love killer sweetness)

Place the filling on the dough and spread evenly with a spoon.

Sprinkle the rest of the dough on top. We just fall asleep and level it, there is no need to “trample it down”. And - into a preheated oven. Temperature is approximately 150 - 170 degrees. For about 20 minutes, no more.

When a creamy aroma spreads through the kitchen and the dough becomes slightly golden, take it out. Overbaked dough takes on the taste and smell of burnt flour. We don't need this.
The pie was taken out, but the filling continued to boil for some time (ours is liquid). It’s okay if she protrudes a little on top, it will be even more elegant later. Now the cake must be allowed to cool to at least a slightly warm state. During this time, the filling will thicken; and it can be cut into portions.

We cut and treat those who wish. The pie is good with any drinks: milk, juice, tea...

I was always curious how the savory filling would behave in such a pie. Today I went on an experiment, adding a little crumb from the main amount.
Some of the crumbs were “tromped” into a small mold. I poured half a glass of tomato juice, poured in cubes of sausage and cheese. And covered it with the rest of the crumbs.

Calories: Not specified
Cooking time: Not indicated

Bulk pie with cottage cheese and cherries, the recipe with photo of which I offer, is the easiest to prepare of all pies. There is hardly a simpler recipe for cottage cheese baking than this one. The dough requires only three ingredients: flour, sugar and butter. Moreover, you don’t even need to knead it - just grind everything into crumbs with your hands and pour half of it into the mold. This will be the “dough”, or more precisely, the base for the pie. And we’ll make the filling from cottage cheese with egg, sugar and cherries. Mixing all these products is a matter of minutes. The same amount will be needed to put the filling in the mold and sprinkle it with the remaining butter crumbs. We send the workpiece to the oven, be patient and wait half an hour until the baked goods are ready. Isn't it true - the recipe is very simple! It’s not like an inexperienced housewife can handle it – even a child can make a loose curd pie. By the way, to strengthen your skills, this pastry can be prepared with various additives, according to the principle of a cottage cheese casserole: add raisins, fruits, fresh or frozen berries, spices, and herbs to the filling. By the way, last time we suggested doing .

Ingredients for a mold with a diameter of 18 cm:

- wheat flour – 2/3 cup;
- butter – 65 g;
- sugar – 5 tbsp. spoons (2 for dough and 3 for filling);
- cottage cheese – 200 gr;
- fresh or frozen cherries (pitted) – 0.5 cups;
- flour for filling - 2 tbsp. spoons;
- egg – 1 pc;
- vanilla sugar – 1 sachet;
- fresh berries or cocktail cherries, mint - for serving.

How to cook with photos step by step

Sift the flour into a deep bowl, in which it will be convenient to grind the products into crumbs with your hands.

Remove well-chilled butter from the refrigerator. Cut it into small pieces directly into the bowl with the flour, being careful to touch the butter with your hands as little as possible to keep it cold.

Lightly grind the butter and flour, add sugar (two tablespoons). Rub everything quickly with your fingers to get fine and coarse crumbs.

Grind for literally a minute, no longer. As soon as the “dough” becomes loose and looks like crumbs, do not touch it again, otherwise the butter will melt and the result will be completely different.

Line a baking pan with paper. If not detachable, then cut enough paper so that it protrudes above the edges of the pan, then the finished pie will be easy to take out. Place a layer of butter crumbs on the bottom, distributing it evenly. There is no need to press or compact. Place the pan in the refrigerator and place the remaining crumbs there, which we will need for the top of the pie.

The filling is best made from loose cottage cheese, pressed from the whey. Mix it with egg and sugar.

Mash with a fork or masher until the curd mass is almost homogeneous. Add wheat flour - it will thicken the curd filling a little and absorb the cherry juice.

Remove pits from cherries. If juice comes out, drain it; it is not needed in the pie. Add the cherries to the curd mass, mix gently, being careful not to crush the cherries.

Remove the pan with the base from the refrigerator. Fill with curd filling, leveling it and deepening the cherries.

Sprinkle the top with the remaining crumbs, leaving it loose and crumbly. Then, during baking, the top will thicken but remain crumbly.

Place the bulk cherry pie in a hot oven, which was turned on in advance and heated to 180 degrees. First bake on the middle tier for 20-25 minutes. Then lift the pie to the top, bake until done (10-12 minutes) and the pie has a pinkish tint. This pie will not turn out golden or very brown; even when fully cooked, it will only brown slightly.

Carefully remove the finished pie from the mold and remove it from the paper. Serve cooled or warm, cut into portions. You can decorate with fresh or frozen berries, cocktail cherries, mint leaves or sprinkle with grated chocolate. Happy baking and bon appetit!

Author Elena Litvinenko (Sangina)
Also try

A simple recipe for bulk pie “It couldn’t be easier” with homemade cherries, step by step with photos. Easy to prepare at home in 30 minutes. Contains only 67 kilocalories.

Preparation time: 13 minutes
Cooking time: 30 min
Calorie Amount: 67 kilocalories
Number of servings: 12 servings

Complexity: Simple recipe
National cuisine: home kitchen
Type of dish: Bakery

Ingredients for twelve servings
Flour - 3 cups
Sugar - 0.75-1 glass
Frozen margarine (or butter) - 200 g
Soda - 0.5 teaspoon
Vinegar - 1 teaspoon
Salt - 1 pinch
Cherries (or strawberries, blueberries) - 500 g

Step-by-step preparation
How to make a bulk pie: Wash and peel the cherries.
Pour sugar into a bowl.
Grate frozen margarine (or butter) into a bowl with sugar on a coarse grater.
Quench (pour) soda with vinegar. Add to bowl. Add salt. Sift the flour and add to the bowl.
Mix with your fingers and grind everything into crumbs.
Turn on the oven. Pour two-thirds of the dough into the mold. Do not grease the mold! Distribute the dough evenly and press the dough with your palm to form a side.
Place the berries and sprinkle with sugar to taste.
Sprinkle the remaining dough on top of the filling. Place the pan in the oven on the middle shelf. Bake the bulk pie at a temperature of 175-180 degrees until cooked (about 20-25 minutes).
Bulk pie couldn't be easier with cherries ready.
Ready bulk pie. Enjoy your tea!

Do you want sweet and tasty baked goods, but don’t want to spend a lot of time fiddling with the dough? I offer a simple step-by-step recipe with a photo of a bulk pie with cherries. Video recipe.
Recipe contents:

When you don’t have time to prepare the dough or you just don’t want to fuss with it for a long time, then a bulk pie with cherries in the oven comes to the rescue. Putting together such a pie in a hurry is very easy and simple. There is no need to knead the dough, but simply combine the necessary ingredients, mix and the dry dough is ready. It's quick and easy: I prepared dry crumbs, grated the butter, put the filling between two layers and put the product in the oven. And after half an hour you can treat yourself to a delicious pie. In addition, the necessary and accessible ingredients are always at hand.

It turns out to be a bulk pie with crispy crumbs, slightly moist inside and incredibly tasty. It’s not like classic baked goods, so I definitely recommend trying it. Baking with cherries is always something special, aromatic, unique and juicy. You can take it fresh, frozen, or even in the form of jam, but then limit yourself to adding sugar. This product has a number of undeniable advantages, and one of them is almost any choice of filling. If there are no cherries, then other berries and fruits will do. For example, strawberries or apples. Another plus of the recipe: it is not canonical, because... The amount of flour, butter and sugar can be varied to suit your preferences. This makes the pie more or less crumbly or sweet.

Calorie content per 100 g - 236 kcal.
Number of servings - 1 pie
Cooking time - 50 minutes

Ingredients:

Flour - 150 g
Semolina - 50 g
Cocoa powder - 30 g
Sugar - 100 g
Butter - 200 g
Cherries - 250-300 g
Baking soda - 1 tsp.
Salt - a pinch

Step-by-step preparation of bulk pie with cherries, recipe with photo:

1. Combine all dry ingredients: flour, semolina, cocoa powder, sugar, salt and soda. It is better to sift flour, soda and cocoa through a fine sieve so that there are no lumps.

2. Stir the dry ingredients until they are evenly distributed into a homogeneous mass.

3. Grate the butter and place half the portion on the bottom of the pie pan.

4. Spread half the dry mass evenly on top.

5. Place pitted cherries on it and sprinkle them with sugar. If the berries are fresh, wash them, dry them and remove the pit. Frozen fruit, defrost first. And if you use jam, then do not add sugar to the dough, because... the filling is already sweet.

6. Spread the remaining dry mixture onto the cherries in an even layer.

7. Sprinkle oil shavings on top. There is no need to press down the oil, because... it will look airy. The warm temperature will cause it to melt and permeate the dry mixture.

8. Place the pie in a preheated oven at 180 degrees for 35-40 minutes. Do not remove finished baked goods from the mold until they have cooled, otherwise they may break. Because the pie is very fragile when hot.

Holidays with your family are a great opportunity to start making desserts with your children. We suggest taking available berries - frozen cherries, as well as pumpkin, which is now sold everywhere, add spices - and enjoy new tastes. And at the same time teach little cooks how to beat egg whites, yolks, cream and prepare pralines.

Tiramisu with pickled cherries

The classic Italian cuisine - tiramisu - is good to cook with children. The dessert is simple, but requires several steps that even a preschooler can do. Just don’t forget to replace liqueur and cognac with fruit syrup. After all, if children made tiramisu, then let them eat it without fear.

For 4 servings:

3 eggs
250 g cream cheese, preferably mascarpone
120 ml cream with fat content from 30%
200 g savoiardi biscuits
150 ml espresso
50-70 ml amaretto
80 g powdered sugar
dark chocolate for serving

For pickled cherries:

300 g fresh frozen cherries
75 g sugar
30 ml cognac
zest of half a lemon
zest of half an orange
1 star anise
half a cinnamon stick

Preparation: 30 min.
Heat treatment: 10 min.
Cooling: from 6 hours

For the cherry filling, defrost the berries in advance. Place the cherries in a sieve over a bowl and reserve the resulting liquid.
Mix this liquid with sugar, star anise, cinnamon and zest. Boil. Remove from heat, strain and return the liquid to the saucepan, add the cherries. Cook for 3 minutes. Add cognac, stir and cook for another 1 minute. Remove from heat and cool completely. Remove star anise and cinnamon.
Separate the yolks from the whites. Place egg whites in the refrigerator before use.
Place the yolks along with the powdered sugar in the bowl of a stand mixer. Beat until fluffy white mass.
Place the cream in a clean bowl of a stand mixer. Beat until thick sour cream forms. Using a silicone spatula, gently stir in the mascarpone. Add beaten yolks, mix.
Place egg whites in a clean bowl of a stand mixer. Beat until strong foam. Gradually mix with a spatula into the yolk mixture.
To serve, place a layer of cream mixture on the bottom of the glass. Then cookies soaked in coffee. Drizzle it with amaretto. Place cherries on top and add another layer of cream. So spread the dessert among all the glasses.
Refrigerate the tiramisu for at least 6 hours. Before serving, remove and sprinkle with finely grated chocolate.

Comment on the article "2 winter recipes: tiramisu with cherries and pumpkin with honey and nuts"

Bulk pie “couldn’t be easier” with cherries. Do-it-yourself Halloween pie “couldn’t be easier”: photos and recipes for healthy scary dishes

Ingredients for “Mound pie “Couldn’t be easier””:

Recipe for “Mound pie “Couldn’t be easier””:

Ingredients for twelve servings

Step-by-step preparation

Step-by-step preparation of bulk pie with cherries, recipe with photo:

Tiramisu with pickled cherries

More on the topic “2 winter recipes: tiramisu with cherries and pumpkin with honey and nuts”:

Pumpkin Recipes: For Halloween and More. Pumpkin soup, pumpkin risotto and muffins

Minced meat cutlets: a recipe for delicious cutlets with photos from Anita Tsoi

DIY Halloween: photos and recipes for healthy scary dishes

Done at home. Ham.