Cherry Pie

by Editorial Staff

Summary

Prep Time	1 hr
Cook Time	1 hr
Total Time	2 hrs
Course	Baking
Cuisine	European
Servings (Default: 8)

Ingredients

Instructions

250 g of slightly softened margarine (can be replaced with butter, I don’t eat dairy products now, so I’m looking for options), whisk with 200 g of sugar for about 5 minutes with the help of your iron friend.
Then send 1 cute egg to them and wait for complete friendship and mutual understanding.
Sift 400 g flour into a separate bowl and mix with 10 g baking powder (2 tsp)
Slowly add the flour mixture to the margarine mass. When the dough begins to gather into a lump, transfer it to a surface powdered with flour, wrinkle it slightly, roll it into a ball, wrap it in plastic wrap, and put it in the refrigerator for an hour, think about the hardships of the world.
For the filling, transfer 600 g of frozen pitted cherries to a saucepan and place over medium heat. Sprinkle 150 g of regular sugar and 10 g of vanilla sugar and slowly heat until the sugar dissolves, a large amount of juice is released and the cherry, in general, warms up.
Let it simmer for a couple of minutes and send 1 tablespoon to the saucepan. with a slide of cornstarch. Cook, stirring occasionally until thickened (a few minutes should be sufficient).
Divide the dough into two parts. Roll one mercilessly into a layer 5 centimeters larger than your baking dish (25 cm in diameter) and gently wrap your form with it.
Layout and flatten the filling.
Make a decoration from the rest of the dough (you can simply cover it with a layer of dough, you can make a braid, a net, layout the hearts cut out with a mold, etc.). Send the cake to a preheated 180 * oven for 45-60 minutes until a lovely golden color.
Cool slightly and serve with a scoop of vanilla ice cream. Bon Appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.