Botlikh Pie with Walnuts and Cherries
Almond flour and walnuts provide protein, fats, and fiber without a wheat crust. The cherry layer adds bright acidity, while three thin dough layers create a distinct slice and a tender, substantial texture.
Combine kefir 4% (150 g), baking soda (6 g), egg (50 g), sour cream 30% (50 g), Himalayan salt (2 g), erythritol (60 g), softened butter (100 g), and almond flour (450 g). Knead by hand until smooth, divide the dough into three portions, and roll each one on parchment into a 24 cm circle.
For the first filling, grind the walnuts (100 g). Whip the egg white (30 g) with erythritol (20 g), combine it with the walnuts, and fold gently. For the second filling, mix the cherries (200 g) with erythritol (20 g). Spread the walnut filling over the first dough layer, cover with the second, add the cherries, and cover with the third layer. Brush the top with egg yolk (18 g).
Transfer the pie to a baking tray and bake at 180 °C for about 35–40 minutes until golden. Cool completely before slicing.
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