Cherry Pie

 For the dough:
300 g flour
200g cold butter
100 g of ice water
a pinch of salt
a few drops of lemon juice

For filling:
1 kg of cherries (to remove bone)
200 g of sugar
2 tbsp. l. Starch
1/4 tsp cinnamon, nutmeg, and salt
2 tsp lemon juice
2 tbsp. l. butter

1. For the dough: flour chop with butter until pea-sized, add salt, water and lemon juice and knead the dough. Gather dough into a ball and let stand in the refrigerator for about 30 minutes.
2. For the filling: in a dipper combine the sugar, cinnamon, nutmeg and salt. Add a glass of water or cherry juice (if you use canned or thawed cherries). Syrup bring to the boil. Separately, dissolve the starch in a quarter cup of water. Add sugar syrup bring to the boil and boiled for 1 minute.
3. Add the cherry filling and warm up for 2-3 minutes. Remove from heat, stir in the butter and lemon juice. Prepare the filling is completely cool
4. Roll out the dough mold size (about 22 cm in diameter). Put the dough on a cooled stuffing. From scraps of dough cut into strips and arrange them in a grid on the surface of the cake. Lubricate yolk.
5. Bake the cake in a hot oven at 200 degrees for 30-40 minutes. Before serving, be sure to cool for an hour to the filling thickens.
Serve sprinkled with powdered sugar.
Bon Appetit!



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