Sour cherry pie

Sour cherry pie

Difficulty                  Medium 👍

Ready	Baking Time	Resting Time
40 minute	60 minute	60 minute

Ingredients

Number of people:                            8

1⅓ kg                                             Sour cherries (pitted)

350 g                                             flour

170 g                                             Sugar (divided)

3 teaspoons                                     Salt (divided)

230 g                                             Butter (cold, diced)

80 ml                                             Ice water

1                                                     Lemon (peel)

4 tbsp                                             corn starch

1                                                     egg

                                                            Flour for flouring

                                                            Lubricating butter 

                                                            Demerara brown sugar for decoration

Utensils

Food processor (optional)-Large mixing bowl-Agitator-Plastic film-Rubber scraper-Pie plate (23 cm in diameter)-oven-Rolling pin-Knife-Pastry brush

Nutrition per serving

Calories	Protein	Fat	Carbohydrate
577	7 g	25 g	80 g

 

Cooking steps 1/6

• 350 g  flour-1 tablespoon  sugar-2 teaspoons  salt-230 g  butter (cold, diced)-80 ml  ice water
• Food processor (optional)-Large mixing bowl-Agitator
• Make pie skin: Mix flour, a little sugar and a little salt. Add butter and mix it with your hand or a food processor until large pieces are formed. Cut a piece in the middle of the mixture, pour in water, a little at a time, then stir by hand until slightly mixed. Continue this operation until all the water is absorbed, and the dough is formed, and there are some small pieces. If the dough looks dry, add more water, one tablespoon at a time.

Cooking steps 2/6

• Flour for flouring
• Plastic film
• Place the dough on a lightly floured work surface, press it into a compact disc shape, then cut in half, and then press each half into a disc shape. Wrap in plastic film and refrigerate for an hour.

Cooking steps 3/6

• 150 grams of  sugar-1  lemon (peel)-4 tablespoons  cornstarch-1 teaspoon  salt-1⅓ kg tart cherries ( pitted  )
• Large mixing bowl-Rubber scraper-Agitator
• To make the filling: Place the remaining sugar and lemon zest in a large bowl. Add cornstarch and salt, stir and mix, then add cherries, stir and wrap. If you are using frozen cherries, drain excess juice after melting and then mix with other ingredients.

Cooking steps 4/6

• Lubricating butter-Flour for flouring
• Pie plate (23 cm in diameter)-oven-Rolling pin
• Preheat the oven to 190°C and lubricate the pie (23 cm in diameter). Remove the peel from the refrigerator and warm it for a few minutes. On a floured workbench, roll a piece of dough into a 0.5 cm thick circle, and then put it in a pie dish, leaving the extra edges, and put the cherry filling evenly.

Cooking steps 5/6

• Flour for flouring
• Knife
• Roll another piece of pie into a circle of the same thickness and cut into strips about 2.5 cm wide. Fold the noodles into a lattice on the filling.

Cooking steps 6/6

• 1  egg-Demerara brown sugar for decoration
• oven-Pastry brush
• Cut off the extra part of the lower skin and upper noodles, leaving a length of 1.33 cm above the tray. Pull up the edge and fold it under the pie strip to form a thick leather edge, then roll the edge into a lace, or simply pinch the upper and lower skins together. Bake at 190°C for 1 hour, or until the pie turns golden brown and the filling bubbles. Let it cool down and enjoy, wish you a good appetite