Sour Cherry Pie
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the ground:
- 360 g flour
- 2 tablespoon sugar
- 1 teaspoon salt
- 120 g butter, cold, in pieces
- 120 g veetable fat
- 120 g water, cold
For the filling:
- 2 glasses cherry (s), drained
- 4 tablespoon sugar
- 40 g cornstarch
- 2 tablespoon lemon juice
- Lemon peel
- 40 g butter, in flakes
For the glaze:
- milk
- sugar
Print Recipe
Pin Recipe Instructions
- For the base, knead all the ingredients in a bowl. Shape the dough into two balls; one of the balls should be slightly larger than the other. Wrap the balls in cling film and place in the refrigerator for about 1 hour.
- Then roll out the larger of the balls, place it in a 26 mm dish lined with baking paper, so that a small edge is created, and refrigerate again. In the meantime, prepare the filling.
- For the filling, mix the sugar and cornstarch in a small bowl. Put the drained cherries in a large bowl and mix with the cornstarch-sugar mixture. Add lemon juice and zest and set aside for about 10 minutes, then place on the prepared dough base. Place the butter flakes on top.
- Roll out the smaller ball of dough, cut into strips and place them in a grid on the cake. Brush the dough strips with a little milk and sprinkle some sugar on them.
- Bake the cake at 200 ° C for 30 minutes, then reduce the temperature to 180 ° C and bake for another 30-40 minutes until the cake is golden brown.
- It also tastes lukewarm with a scoop of vanilla ice cream.
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