Gaby
Ingredients:
Shortcrust Pastry:
100 g (about 7 tablespoons) unsalted butter
50 g (about 1/4 cup) sugar
3 tablespoons vegetable oil
3 tablespoons thick, tangy Eastern European–style sour cream
3 egg yolks
2 cups all-purpose flour (+/-)
1 packet baking powder
Filling:
1 liter (about 4 cups) cherries in their own juice, or 500 g (about 1 lb) pitted frozen cherries
2 tablespoons breadcrumbs
2 tablespoons almond flakes or chopped walnuts
Custard:
300–400 g (about 10.5–14 oz) farmer’s cheese
250–300 g (about 1–1.5 cups) sugar
250 g (about 1 cup) sour cream
1 packet lemon or orange gelatin powder
5 whole eggs plus the 3 egg whites left over from the pastry
1 packet vanilla sugar
Pan size: 37 cm x 27 cm (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, gelatin 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.
