Summer or winter: a delicious pie can delight our taste buds at any time of the year. Especially if it is a pie that contains the most delicious fruit for many: cherries.
Recipe for summer cherry pie ranks among the somewhat more demanding, but it can also be conquered with a little effort beginners. And there is no doubt that it will be theirs effort also paid for: even the biggest gourmets will enjoy this dessert.
Cherry pie
Ingredients
- Ingredients for the pie:
- 2.5 cups all-purpose flour
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 cup butter
- half a cup of water Ingredients for the dressing:
- 0.5 kg of fresh cherries or 1.5 kg of thawed and drained cherries
- 1 cup of sugar
- quarter cup cornstarch
- half a teaspoon of vanilla extract
- 2 tablespoons of butter Ingredients for preparing the dough:
- multi-purpose flour (for easier rolling of the dough)
- 1 large egg
- 2 tablespoons of whipping cream Ingredients for the crust:
- three-quarters of a cup of all-purpose flour
- half a cup of brown sugar
- 3 tablespoons of granulated sugar
- 6 tablespoons of butter
- pinch of salt
Directions
- First start making the pie. Mix flour, salt and sugar in a bowl, then add butter to the mixture with a mixer.
- Add water to the mixture and mix well. The mixture should not be sticky or wet.
- Divide the dough into two parts and shape them into a ball. Then flatten the balls and wrap them in foil and store in the refrigerator for at least 1 hour.
- Then start preparing the topping. Mix pitted cherries, sugar, starch, vanilla extract and butter in a bowl. Then remove the bowl to room temperature.
- Roll out 1 piece of pie with a rolling pin on a surface spread with multi-purpose flour. You should get a thickness of 0.5 cm. Then place the dough in the pie tin.
- Also roll out the remaining pie dough until it is 0.5 cm thick. Then cut 4-5 holes with the cookie cutters and place the dough on top of the first piece of dough in the pie pan.
- Prepare the crust: in a medium bowl, mix together the flour, brown sugar, granulated sugar and salt. Rub more butter into the mixture with your hands. Then cover the crust and refrigerate for 20 minutes.
- Brush the crust with the egg that you previously whipped together with the cream. Spread over the top of the pie.
- Bake in a baking tray in an oven preheated to 190°C for about an hour and a half or until the crust is golden. Then transfer the pie to a wire rack, wait for it to cool and grate. Bon Appetit!
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