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3 cups - all-purpose flour
25 gms - active
1/4 cup - warm water (105 degrees to 115 degrees)
1 cup - sour
3 tbsp -
2 tbsp -
or margarine, softened
1 tsp - salt
For the Filling:
2 1/2 cups - fresh pitted tart cherries, rinsed and drained
1/2 cup -
1/2 cup - chopped almonds, toasted
2 tbsp - all-purpose flour
salt to taste
How to Make Cherry pie
In a mixing bowl dissolve yeast in water and let it stand for five minutes.
Add sour cream, egg, sugar, butter, salt and two cups of flour and beat until smooth.
Add enough extra flour to form a soft dough.
Turn on to a floured surface and knead until smooth and elastic (About six or eight minutes).
Place in a greased bowl, turning once to grease all sides of the dough.
Cover and let rise in a warm place until it doubles in size (About one hour).
Punch dough down. Keep one cup of the dough aside. Divide remaining dough in half.
Roll each portion into a nine-inch circle and place in greased nine-inch-round baking pans.
Combine filling ingredients and spread over dough to within 1/2 inch of the edge of the pan.
Roll out reserved dough to 1/4 inch thickness and cut it in to 1/2 inch strips.
Make a lattice top over the filling.
Cover and let rise until doubled (About 45 minutes).
Bake at 375 degrees F for 15 minutes.
Cover top with foil and bake for 20 minutes or until browned.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.