COMPOUND
FILLING
500g pitted cherries, 1/4 cup + 2~3 tbsp sugar, 1 heaped tbsp starch
DOUGH
1 + 1/4 cups flour, 4 teaspoons cocoa, 50g powdered sugar, 2 teaspoons baking powder, 4 tbsp refined vegetable oil, ~12 teaspoons of water
In a bowl, mix flour, cocoa, powdered sugar and baking powder.
Pour in refined oil.
Stir until the oil is evenly distributed.
The flour will take the form of greasy grains.
Pour in 10 teaspoons of water and stir.
Add water one teaspoon at a time and stir until a soft dough forms.
Place the dough in the refrigerator while preparing the filling.
Filling
Place the cherries in a bowl. If the cherries are frozen, defrost (to speed up the process, in the microwave).
Add a quarter cup of sugar to the cherries, stir and leave for 15 minutes.
Strain the cherries through a colander.
(Cherry juice is not needed in this recipe. It can be used in other dishes or diluted with water and drunk.)
Assembling the Pie
Remove the dough from the refrigerator.
Place on a sheet of baking paper.
Flatten with the palm of your hand and then roll into a thin circle.
The thickness of the dough should be small, otherwise there will be a sticky feeling.
Through a fine sieve, sprinkle the dough layer with starch in an even layer.
Place the drained cherries and fold the edges of the pie over the filling. To prevent the edges from puffing up, you can pinch them in several places.
If the cherries were frozen, then sprinkle them on top a small amount Sahara.
If the cherries are fresh, then additional sugar is not needed.
Transfer the cake along with the paper to a baking sheet.
Preheat the oven to t=200~220°C and place the pie in it for 20 minutes.
During Lent, food should be simple and without frills. The chocolate pie that we will prepare today does not contain eggs, sour cream or butter, all the ingredients are simple and straightforward - but it turns out so tasty and tender that the pie can take its rightful place on festive table after the end of the fast. The preparation is simple: mix the dry ingredients with the liquid ones (you can do this immediately in the form you will use for baking).
Who would have thought that one of these regular ingredients it will turn out soft and airy baked goods. In addition, the pie will not hurt your pocket at all.
Lenten chocolate pie, recipe:
Dry ingredients
- Wheat flour - 200 g (about 1.5 cups)
- Sugar - 200 g (adjust the amount of sugar to taste, you can replace it with honey or maple syrup)
- Cocoa powder - 4 tbsp. spoons
- Baking powder - 1.5 teaspoons
- Salt - 0.5 teaspoon
- Baking soda - 1/4 teaspoon
- Thawed cherries - 3/4 cup
Liquid ingredients
- Odorless vegetable oil (refined corn or sunflower) - 0.5 cups
- Juice from defrosted cherries - 0.5 cups
- Lightly brewed coffee - 0.5 cups
- Vinegar essence - 1 teaspoon
- Vanilla extract - 1 teaspoon
Preparation
Defrost the cherries. Remove the seeds, if any. 
Transfer the cherries to a sieve and allow excess juice to drain (do not throw away the juice, we will need it in the recipe). If you put the defrosted cherries in a glass, you should get 3/4 cup. If you want to increase the number of berries in the pie, this can be done, but you should not put more than one glass of cherries.
Sift the flour through a sieve, as well as cocoa powder and other dry ingredients, including sugar, salt, soda.
The preparation of any baked goods should begin with sifting the flour: this will get rid of excess lumps, saturate it with oxygen, making ready product lush and airy.
If you decide to use honey instead of sugar, add it along with the liquid ingredients.
Mix the sifted ingredients with a spatula for 30 seconds. This will help distribute the baking soda and baking powder evenly with the flour. Pour cherry juice (0.5 cup) into the dry mixture.
Add vegetable oil (0.5 cups). Vinegar - 1 teaspoon - also added to the dough. Add 0.5 cups of lightly brewed coffee to the dough. Mix all the dry ingredients thoroughly with the liquid ingredients until gluten forms (the chocolate pie dough should be viscous, homogeneous, without lumps. If you add vanilla extract, now is the time to do it (flavors are best developed when combined with fats).
If you lift the dough on a spatula, it will fall into pieces. The chocolate dough can be supplemented with pieces of nuts (hazelnuts, walnuts) or dried fruits (raisins, dried apricots, prunes, pre-soak in hot water, dry and chop). Such additives will enrich the taste and make it even more interesting (besides, eating dried fruits and nuts during fasting is very useful).
Add the cherries at the very end, before pouring the chocolate pie dough into the pan.
You need to prepare the baking dish in advance: grease it with a piece of butter and sprinkle it with flour.
I like to bake pies with a delicate texture in springform and line the bottom of the pan with a piece of parchment paper.
Preheat the oven to 175 C in advance. Bake the Lenten pie in the oven for half an hour. If you like a “creamy” center, you can remove the pie from the oven earlier, after 20 minutes from the start of baking.
I bake Lenten chocolate pie until dry with a toothpick: when you pierce the middle of the pie with a wooden stick, it comes out dry and clean, without any lumps of wet dough. 
Wait until the pie cools completely in the oven before removing it. The texture of the baked goods is delicate and soft, be careful when cutting. Before releasing the cake from the mold, walk around sharp knife along the circumference of the form, separating it from the walls. You can sprinkle the cake powdered sugar, pour syrup or chocolate icing, garnish with fresh berries.
The chocolate taste of this pie goes well with creamy curd cream, which can be used to layer the cake layers to create a cake. But, of course, such a dessert is no longer for the Lenten table.
I’m interested in what kind of pie you turned out - be sure to show it in the photo! If you have any questions about the recipe, don’t hesitate to ask them.
Bon appetit!
In contact with
Lenten baked goods can be no less tasty and healthy than regular ones. Today I invite you to prepare an incomparable Lenten cherry pie. This baked goods combines amazingly delicate taste cherries and thin, a little crumbly dough. Such pastries are a great reason to gather your whole family over a cup of tea. Lenten pie with cherries it turns out very tasty, it can be served both warm and cooled.
Ingredients
To prepare Lenten cherry pie you will need:
For the test:
warm water - 130 ml;
vegetable oil - 80 ml;
sugar - 1 tbsp. l.;
salt - a pinch;
flour - 350 g.
For filling:
frozen pitted cherries - 300-400 g;
sugar - 2 tbsp. l.;
corn starch - 3 tbsp. l.
For sprinkling:
powdered sugar - 1-2 tsp.
Cooking steps
Add to flour mixture warm water and vegetable oil, mix and knead the dough.
Separate a small piece from the dough (as in the photo). This small piece will be needed to decorate the pie.
Grease a baking pan (I used cast iron frying pan diameter 26 cm) butter or cover with parchment. Roll out most of the dough a little, transfer it to the mold, stretch the dough in the mold with your hands, forming sides. To make the sides more beautiful, you can press down the sides with a fork (as in the photo).
Sprinkle 1 tablespoon of dough on top corn starch.
To prepare the filling, combine frozen cherries (no need to defrost cherries), sugar and 2 tablespoons cornstarch, stirring lightly.
Place the filling on the dough on top of the starch.
Bake the pie in a preheated oven for 45-50 minutes at a temperature of 170-180 degrees (until the dough is golden brown).
Let the cake cool completely, then remove from the pan.
Lenten cherry pie is ready, it can be served either warm or cold, sprinkled with powdered sugar. Thanks to the amazing combination of filling and dough, the pie turns out very tasty. When baking, the cherries give up some of their juice, the juice mixes with sugar and starch, forming a light jelly. Delicious is not the right word!
In general, I really love cherries in baking, I once baked muffins with them, if anyone wants to, take a look at this recipe, but that recipe is not lean, of course, and therefore is not relevant for us in the next two weeks.
I think we should go straight freezer buy so that you can freeze so many cherries that it would be enough to bake pies all fall, winter and spring))), and besides cherries, freeze other berries and fruits, otherwise there is simply not enough space in the refrigerator freezer.
And our frozen cherries cost 300 grams. from 45 to 80 rub. But during the season we have a sea of it, but we don’t take advantage of the opportunity to freeze it due to lack of space, in general, we need to solve this problem somehow).
For my son's birthday, I selected in advance different recipes Lenten baking, but decided on this very day to bake completely new pie, hoping that I will succeed, because there will be a cherry there. It was the first time I baked such a Lenten pie with cherries and we loved it the first time). Probably God himself helped me bake it so delicious, seeing that I was trying for my little son).
Therefore, if you love like we do cherry pies and even if you don’t follow the fast, then I’m just sure that you will like this Lenten recipe. And besides this, I recommend trying it, which will pleasantly surprise and delight you.
For Lenten cherry pie we need:
- Flour - 300 g
- Fresh or frozen cherries - 300 g
- Sugar - 100 g
- Salt - 1 pinch
- Honey - 2 tablespoons
- Vanillin - 2 g
- Cocoa powder - 2 tablespoons
- Baking powder - 1 heaped teaspoon
- Vegetable oil - 120 ml
For this pie I only had to buy cherries, everything else was available at home. I bought cherries in a bag containing 300 g. You can add more cherries to the pie, it seems to me you can add 500 g, it will make it even tastier, it’s like butter for porridge, which won’t spoil it, and cherries for our Lenten pirogue.
We take the cherries out of the bag, if you have them frozen, if they are fresh, then wash them and remove the pits. Frozen cherries must be completely thawed. Now carefully pour the cherry juice released after defrosting the cherries into a glass. I got very little of it, apparently the cherry variety I got was not juicy. Now add it to the same glass ordinary water, so that the total volume is 200 ml.
Now this mixture needs to be slightly heated until warm. Pour this heated cherry water into a deep bowl, add sugar, honey, salt, vanillin and mix thoroughly until the honey and sugar are completely dissolved. After this, pour in vegetable oil.
Sift the flour with cocoa powder and baking powder and gradually add this mixture to the dough in portions. The dough turns out slightly fluid, but thick. Add cherries to last resort and mix everything carefully. Grease the mold vegetable oil, this time I decided to use a metal pan, and last time I baked in a ceramic pan.
We put the dough in the mold, if necessary, level it evenly over the entire surface and send it to the oven, which should have been preheated. We bake a Lenten pie with cherries for 45-50 minutes at 180 C. The pie rises well and turns out beautiful to look at.
Remove the finished pie from the oven and cool slightly in the pan, transfer to a plate and let cool completely. If you wish, you can sprinkle it with powdered sugar on top for beauty, but I thought it was good anyway).
I thought if I had a little more time that day I could have layered it on top cherry jelly on this Lenten pie, then it would have turned out to be a royal pie. But fasting is not a time for frills, so it’s good that I didn’t have time, there’s no point in indulging).
I won’t praise my pie here, so as not to tempt anyone, I just highly recommend you try it, a lean miracle pie, tender, tender. The only thing I would like is juicier cherries, so I concluded that I need to bake the same pie when the cherries are in season.
This is where we will conclude today). If anyone tries this Lenten pie with cherries, please write back, it’s very interesting to know your opinion.
With respect and love, Elena Kurbatova.
