Savor the delightful combination of tangy cherries and light, airy yogurt soufflé in this exquisite cherry pie. With a sandy crust base, rich cherry filling, and a fluffy yogurt topping, this pie brings a refreshing twist to any dessert table.
Why You’ll Love This Recipe: This pie offers a unique blend of textures and flavors, from the crunchy crust to the creamy soufflé. The natural tartness of the cherries perfectly complements the sweetness of the soufflé, making it an irresistible treat for all occasions.
Perfect Occasion: Ideal for spring and summer gatherings, this cherry pie is perfect for picnics, family reunions, or as a sweet ending to a festive meal. It’s also a great choice for holidays and special events where you want a dessert that stands out.
Decoration Tips: Garnish with fresh cherry halves and mint leaves for a pop of color and freshness. A dusting of powdered sugar just before serving adds a touch of elegance and extra sweetness.
Ingredients for the Sandy Base:
- 3/4 cup (100g) of 82% butter, chilled
- 1 3/4 cups (230g) of all-purpose flour
- 1/3 cup (70g) of sugar
- 1 egg yolk
Ingredients for the Cherry Filling:
- 10 oz (280g) of cherries, pitted
- 1/3 cup (65g) of sugar
- 1 tablespoon (15g) of cornstarch
Ingredients for the Yogurt Soufflé:
- 7 oz (200g) of Greek yogurt
- 1 tablespoon (15g) of cornstarch
- 2 tablespoons (25g) of powdered sugar
- 1 egg white
Instructions:
- Prepare the Cherry Filling:
- Mix cornstarch and sugar. In a saucepan, heat cherries until they release their juice. Stir in the sugar and cornstarch mixture, bring to a boil, and simmer for 1-2 minutes until thickened. Cool completely.
- Prepare the Crust:
- Mix flour and sugar, then cut in the cold butter until the mixture resembles coarse crumbs. Mix in the egg yolk until well combined. Reserve a third of this mixture for topping. Press the remaining dough into a 20 cm pie dish, forming a base and sides about 1 inch high. Chill in the refrigerator.
- Prepare the Yogurt Soufflé:
- Mix yogurt with cornstarch. In a separate bowl, whip the egg white with powdered sugar until stiff peaks form. Gently fold into the yogurt mixture.
- Assemble the Pie:
- Remove the chilled crust from the refrigerator. Layer the cherry filling evenly over the crust. Carefully spread the yogurt mixture on top and sprinkle with the reserved crust mixture.
- Bake:
- Bake in a preheated oven at 356°F (180°C) for about 40 minutes. Let cool completely before serving.
Enjoy your Cherry Pie with Yogurt Soufflé, a deliciously unique dessert that’s sure to captivate your taste buds and impress your guests!
