Cherry Pie is a variant of the better-known apple pie. With the red and juicy cherries I’d bought, I had to try this recipe… and I was impressed. By adding sugar and starch to the filling, during baking a tasty fruit cream will be created, nicely contrasting with the crunchy crust of brisée pâte.
This is a dessert with no eggs and no milk, so maybe can be useful for people with intolerances 😉
Guys, last weekend I was in Agropoli (Salerno): even if I love Cilento and I often go there, I’d never been to Agropoli before… wonderful sea, good food, and great company… and I even had the pleasure to meet a “misyan” friend! A perfect weekend, I’d say…
Now, unfortunately, I have to erase beach and wave sound from my mind, and focus back to my work, or I won’t do anything the whole morning… So I’ll leave you to the recipe, kisses :-*
Ingredients for a 22 cm pie pan:
250 g of pastry flour
120 g buy Lasix online of butter
1 tbsp of sugar
50 ml of water
Ingredients for the stuffing
500 g of cherries
1 tbsp of corn starch
1 tbsp of icing sugar misoprostol buy
1 tbsp of lemon juice
Preparation Time: Clonidine Online 30 min.
Baking Time: 1 hour
Total Time: 1 hour and 30 min. + 1 hour in the fridge
Let’s make brisée pâte: put in a bowl flour, sugar and butter in pieces.
Combine the ingredients till getting a crumbly mixture, then add water and knead to amalgamate.
Cover the dough with some plastic wrap, and refrigerate for about 1 hour.
Meanwhile, rinse and pit the cherries, and put them in a bowl, with sugar, starch and lemon juice.
Stir gently, and put in the fridge for 30 minutes.
Take back the dough, divide it in half, and roll the two pieces out to create two disks.
Place one in a pie pan covered with baking paper.
Pour cherries inside.
Cover with the second disk.
Seal firmly the edges, then make a few slits on the top of the Cherry Pie, and spinkle it with brown sugar.
Bake in the oven pre-heated at 180°C for about 1 hour. Let cool down till tepid before slicing and serving.
Nessuna ricetta simile a Cherry Pie.All Recipes, recipe by Flavia Imperatore
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