Gaby
Ingredients:
Shortcrust Pastry:
100g (about 7 tablespoons) unsalted butter
50g (about ¼ cup) sugar
3 tablespoons vegetable oil
3 tablespoons sour cream (a thicker, tangier version of sour cream common in Eastern European cuisine)
3 egg yolks
2 cups all-purpose flour (+/-)
1 packet baking powder
Filling:
1 liter (about 4 cups) of cherries in their own juice or 500g (about 1 lb) of pitted frozen cherries
2 tablespoons breadcrumbs
2 tablespoons almond flakes or chopped walnuts
Custard:
300-400g (about 10.5-14 oz) of farmer’s cheese
250-300g (about 1-1.5 cups) sugar
250g (about 1 cup) sour cream
1 packet of lemon or orange jelly powder
5 eggs + 3 egg whites left over from the pastry
1 packet of vanilla sugar
Pan size: 37cm x 27cm (approximately 14.5 x 10.5 inches)
Knead the dough and spread it in the pan lined with parchment paper.
Sprinkle breadcrumbs and nuts over the dough.
Prepare the custard.
Blend the farmer’s cheese (or process it until smooth), then add the sour cream, jelly powder, vanilla sugar, and the eggs whipped with sugar.
Mix everything thoroughly.
On the prepared base, place the drained cherries and pour the cheese-sour cream custard over them.
Bake the pie in a preheated oven at 180 degrees Celsius (about 350 degrees Fahrenheit) for 40-50 minutes.
