Such a homely and “cozy” cherry pie. There are a lot of options for its preparation and each housewife has her own "that" recipe, handwritten in a notebook. And in European coffee houses, they will certainly offer a slice of their signature cherry pie with a cup of coffee, where aromatic cinnamon or pieces of chocolate will be added to the cherry filling. And each option is good and tasty in its own way!
At home, making a cherry pie is easy. Without wasting time preparing the dough, it is enough to defrost a roll of puff, bought in the store, in advance semi-finished product, prepare the filling and in an hour a delicious pie will be ready, certainly decorated with a grate of test!
Ingredients:
Yeast-free puff pastry - 500 g
Fresh cherry - 600 g
Potato starch - 3 tablespoons
Sugar - 1 glass
Vegetable oil - 1 tsp
Cow's milk - 2 tablespoons
Powdered sugar - to taste
Step by step recipe:
1. Prepare the ingredients: transfer the puff pastry from the evening from the freezer to the refrigerator and leave until morning. In the refrigerator, it will defrost gradually and delicately; condensation will not form in the package, which can spoil the quality of the finished dish. Remove the seeds from the cherries, preserving the juice that will be released during this process. Grease a baking dish with a little vegetable oil or cover with baking paper.
2. Prepare the cherry filling. To do this, transfer the pitted cherries to a deep bowl.
3. Add sugar, stir and leave at room temperature for 15 minutes. During this time, juice will be released from the berries, it is needed in order to dilute the starch, thereby preserving the cherry taste as much as possible.
4. When there is enough juice, add the starch and stir to avoid lumps.
5. Transfer the cherries and the liquid to a saucepan, put on a low-medium heat, bring to a boil and simmer for 1-2 minutes until the filling thickens. You get a mass that looks like a thick jelly that does not spread. The hot filling should not be put on the dough, but to cool it faster, put the stewpan with the boiled cherry in cold water and stir until the mass cools down and becomes slightly warm.
6. Time to tackle the dough: unpack it and unfold the roll. Depending on the diameter of the mold, cut out a circle of dough of such a size that you can cover the bottom and form the sides.
7. Transfer the dough circle to the mold, fill the dough with the filling.
8. Weave a lattice from the scraps. Transfer it to the cake and cut off any excess (hanging off the edges) dough.
9. You can cut out the decorations and glue them to the wire rack, smearing them with milk.
10. Bake the pie in an oven preheated to 215-220 degrees for 40-45 minutes or until tender. Let the finished cake cool slightly, then sprinkle with icing sugar.
11. Cut the baked goods into portions and serve.
12. The result is a fragrant pie with a thin crunchy dough and a lot of sweet and sour filling.
Cherry puff pastry pie is best served warm or at room temperature on the day of preparation. It is undesirable to bake it in advance and store it in the refrigerator, because the next day the dough will lose its crunchy properties.
Bon Appetit!
Like and subscribing to the channel is the best thanks for us :)