Cherry Pie aka Cherry Pie came to us from American cuisine. Without further ado, this recipe is a discovery. Firstly, if there are no cherries at hand, the pie with strawberries, currants or raspberries will turn out to be just as tasty. Secondly, you will understand that the cake consists of only two parts - the base and the filling, and the latter is several times larger. Therefore, the dessert has another name - dietary cherry pie.
It seems to me that the recipe for cherry pie will especially appeal to summer residents, who cannot always find application for the huge harvest of cherries.
- To prepare the dough:
- 350 gr flour
- 1 teaspoon salt
- 2.5 cups sugar
- 120 grams of butter (not less than 72%)
- 60 ml very cold water
- To prepare the filling:
- 500 gr pitted cherries
- 5 tablespoons of sugar
- 1 tablespoon starch (corn starch can be used)
Preparation of the recipe
1. First of all, you need to prepare the dough so that there is time for it to cool.
2. In a large bowl, combine flour, sugar and salt.
3. Cut very cold butter into small pieces and add to dry ingredients.
4. Very quickly, so that the butter does not melt, mix all the ingredients with your hands until the dough has the consistency of fine crumbs.
5. Add cold water - it is advisable to pre-place the water in the freezer for five minutes - and knead the dough.
6. Form a ball out of the dough, wrap it with cling film and send it to the refrigerator for at least 30 minutes.
7. Let's take care of the filling.
8. Rinse the cherries and remove the seeds. If you do it like me, with your hands, I advise you to stock up not only with patience, but with disposable gloves and always an apron. Cherries have the unpleasant property of leaving stains that are difficult to remove. You can use the desired amount of cherries, it all depends on your preference for the amount of filling. I love when there is a lot of it, and accordingly I needed more cherries - about 700 gr.
9. Add sugar and starch to the peeled cherries. Stir and set aside. In the meantime, let's do the test.
10. Prepare a work surface for rolling out the dough.
11. I have already written more than once and will repeat again, it is better to roll the dough between two sheets of parchment paper. This way, you do not need additional flour and the dough will not decay.
12. We take out our ball and cut it into two parts, and one of them should be half the size.
13. The larger part of the dough is rolled out under our shape. I used a ceramic mold D25 cm.
14. Transfer the dough to the mold and form the sides, cut off the excess, add where necessary.
15. Put the previously prepared filling in an even layer in a mold.
16. Roll out the rest of the dough in the same way and use a knife to cut out rectangular lines about 1.5 cm wide. Put the strips on the filling and give any desired look. As a rule, I make a mesh.
17. Grease the mesh with beaten egg and sprinkle with sugar.
18. Put the finished pie in the oven at 200 g and bake for 30-40 minutes.
19. The edges and top of the cake should be browned and the filling should thicken.
20. Cherry pie, in my opinion, tastes better when cold.
21. Bon appetit!