Cherry Pie
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 35 mins |
| Total Time | 3 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g butter, soft
- 150 g cane suar
- 2 egg (s) (size M)
- 400 g flour
- 50 g almond (s), round
- 600 g cherry (s)
- some lemon juice
- 75 g cane suar
- 1 tablespoon flour
- some milk to brush on
- possibly sugar for sprinkling
- Flour for the work surface
Print Recipe
Pin Recipe Instructions
- Mix the butter and sugar to a creamy mass. Add the eggs and then gradually stir in the flour and almonds. Shape the dough into a ball, wrap in cling film and refrigerate for at least 2 hours. If you don`t use it right away, it will keep in the refrigerator for a few days.
- Preheat the oven to 180 ° C fan oven. Let the dough reach room temperature and knead into a smooth dough.
- On a lightly floured work surface, roll out about 2/3 of the dough mixture, about 2 - 3 mm thick and use it to lay out a prepared 23-inch pie form. Press the dough down nicely, cut off the protruding edge and place it with the rest of the dough.
- Wash and core the cherries for the filling. Add a generous dash of lemon juice, sugar and flour to the fruits and stir everything well. Then distribute the mixture evenly on the dough.
- Now roll out the remaining dough to the size of the form. Brush the edges with a little milk and place the pastry cover over the whole thing. Press the two layers of dough together at the edge, shape the typical pie edge with your fingertips and remove the excess.
- Then cut the dough cover several times towards the middle so that the hot steam can escape during baking. Finally, brush the surface with milk and sprinkle with a little sugar. Bake the pie for about 35 minutes, until the batter is light golden brown and the cherries are soft.
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