Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1 egg
- 2 cups fresh sweet cherries, pitted
- 1/4 cup brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1/4 teaspoon almond extract
- 1 tablespoon milk
- Powdered sugar for dusting
Special equipment needed:
- 9-inch pie dish
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. In a large mixing bowl, whisk together flour, granulated sugar, and salt. Add chilled butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
2. In a separate bowl, whisk together sour cream and egg. Add the mixture to the flour mixture and stir until the dough comes together.
3. Turn the dough out onto a floured surface and knead until smooth. Divide the dough into two equal parts and wrap each in plastic wrap. Chill in the refrigerator for at least 30 minutes.
4. Preheat the oven to 375°F.
5. In a medium mixing bowl, combine cherries, brown sugar, cornstarch, lemon juice, and almond extract. Mix until the cherries are coated.
6. Roll out one of the chilled dough balls on a floured surface to fit the bottom of the pie dish. Transfer the dough to the pie dish and trim the edges.
7. Pour the cherry mixture into the pie dish.
8. Roll out the other chilled dough ball on a floured surface to fit the top of the pie dish. Cut slits in the dough to allow steam to escape.
9. Brush the edges of the bottom crust with milk and place the top crust over the filling. Press the edges of the crusts together and trim any excess dough.
10. Brush the top crust with milk and sprinkle with granulated sugar.
11. Bake the pirog for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
12. Let the pirog cool for at least 10 minutes before serving. Dust with powdered sugar before serving.
Time:
Preparation time: 30 minutes
Chilling time: 30 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 320
Total fat: 16g
Saturated fat: 10g
Cholesterol: 65mg
Sodium: 170mg
Total carbohydrates: 41g
Dietary fiber: 2g
Total sugars: 18g
Protein: 4g
Substitutions for ingredients:
- You can use frozen sweet cherries instead of fresh.
- You can use regular milk instead of sour cream.
- You can use vanilla extract instead of almond extract.
Variations:
- You can add a crumb topping to the pirog by mixing together 1/2 cup flour, 1/2 cup brown sugar, and 1/4 cup unsalted butter until crumbly. Sprinkle the mixture over the top crust before baking.
- You can use other types of fruit, such as blueberries or peaches, instead of cherries.
Tips and tricks:
- Make sure the butter is chilled before mixing it into the flour mixture.
- Don't overwork the dough or it will become tough.
- Use a sharp knife to cut the slits in the top crust.
- Let the pirog cool for at least 10 minutes before serving to allow the filling to set.
Storage instructions:
- Store leftover pirog in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the pirog on a baking sheet and cover with foil.
- Bake for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the pirog on a decorative plate.
- Dust the top of the pirog with powdered sugar before serving.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Garnishes:
- Fresh cherries
- Mint leaves
Pairings:
- Coffee
- Tea
- Red wine
Suggested side dishes:
- Vanilla ice cream
- Fresh fruit salad
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of cold water at a time until it comes together.
- If the filling is too runny, add more cornstarch.
- If the crust is browning too quickly, cover it with foil.
Food safety advice:
- Make sure to wash your hands and any utensils or surfaces that come into contact with the raw dough or filling.
- Make sure the pirog is cooked to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
- Pirog is a traditional Russian pastry that can be filled with sweet or savory ingredients.
Flavor profiles:
- Sweet
- Tart
- Almond
Serving suggestions:
- Serve the pirog warm or at room temperature.
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Region: Russian