Fluffy Eggless Kefir Pie

Tall, fluffy, airy, soft — a miracle, not a pastry! Kefir pie without eggs turns out incredibly tender! You can add any berries, fruits, nuts to it — the taste of baked goods will always be a little different. Easy and simple — for every day!
cook time: 1h
Ava Prescott
Fluffy Eggless Kefir Pie

Nutrition Facts (per serving)

195
Calories
5g
Fat
33g
Carbs
4g
Protein

Ingredients (6 portions)

Basic:

Sugar 200 g
Wheat flour 320 g
Vegetable oil 3 tbsp
Soda 1 tsp
Kefir 500 ml
frozen cherries 350 g

Recipe instructions

Step 1

Step 1
How to bake a kefir pie without eggs in the oven? Prepare the necessary ingredients. Take the highest grade flour. Sift the flour to make the cake fluffier. You can take kefir of any fat content. Remove kefir from the refrigerator in advance. Adjust sugar according to your taste. You can use any oil. I have olive. Please note that such a pie will differ in structure and taste from one made with eggs. Turn the oven to 180 degrees

Step 2

Step 2
Take any berries or fruits you like for the pie. Apples, plums, cherries, cranberries, peaches, and currants are suitable. I used frozen pitted cherries. It must first be defrosted and the juice drained. Dry the berries. The same should be done with other frozen fruits and berries. I let the berries defrost the night before in a colander so that all the juice drains from them. Then the dough will not “float” from excess moisture.

Step 3

Step 3
Add sugar and vegetable oil to kefir at room temperature. Mix everything thoroughly with a whisk until the sugar is completely dissolved.

Step 4

Step 4
Add baking soda and stir again. The dough will begin to foam a lot. Is it possible to replace baking soda with baking powder? I donʼt see the point in this because baking powder is added to the dough, which has no acid. The kefir dough contains acid, so the reaction with soda will be quite violent. But if you are concerned about the soda taste, you can use baking powder instead of soda. How to properly replace baking soda with baking powder, read the article at the link after the recipe.

Step 5

Step 5
Add the sifted flour in parts, stirring the dough thoroughly each time until smooth. Depending on the moisture and fat content of kefir, as well as on the quality of the flour itself, you may need more or less of it. Therefore, focus on consistency. You can read more about flour and its properties in a separate article, link at the end of the recipe.

Step 6

Step 6
The finished dough should be thick, but fluid and slowly flow in a continuous ribbon from a spoon or whisk.

Step 7

Step 7
Pour part of the dough into a baking dish (Ø 22-26 cm) lined with parchment and greased with butter. You can choose the right parchment paper by reading a separate article about the features of parchment, the link is at the end of the recipe. Distribute the prepared cherries on top. You can stir all the cherries into the dough at once and place them in the pan, but I prefer to lay them out in two layers.

Step 8

Step 8
Spread the remaining dough on top and smooth it out. Place the remaining cherries on top. Bake the pie for about 40-60 minutes in an oven preheated to 180°C until golden brown. The baking time for the pie depends on your oven and the size of the chosen mold: the larger the diameter of the mold, the thinner the layer of dough will be, which means the pie will bake faster (check the middle of the pie with a toothpick — it will bake later than the edges). Bon appetit!

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