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Cherry pie is a variation of the most famous apple pie, with the red and juicy cherries I bought it was a must to try this recipe and I was impressed. The filling of this cherry cake with the addition of sugar and cornstarch means that during cooking the central part creates a kind of fruit cream that is nice firm and tasty that goes wonderfully with the crunchy shell of brisee dough, the dessert is without eggs and without milk and it can be useful to my intolerant friends;) Friends this weekend I was in Agropoli, even though I love Cilento very much and go there often, Agropoli is a destination that I had never touched, wonderful sea, good food and a 'excellent company and I also had the pleasure of meeting a misyan friend, a perfect weekend I would say. But now I have to erase the beach and the sound of the waves from my mind and concentrate on my work otherwise I will not do anything, so I greet you and leave you to the recipe, basins: *
How to make cherry pie
Prepare the shortcrust pastry by putting the flour and sugar in the bowl with the butter cut into small pieces in the center
Work until you get a sandy dough then add the water and work the mixture until the ingredients bind.
Shape into a ball, wrap it in plastic wrap and refrigerate for an hour.
Meanwhile, wash and dehydrate the cherries and place them in a bowl with the icing sugar, cornstarch and lemon juice.
Stir and refrigerate for 30 minutes
Take the brisée back, divide it in half and roll out two dough pieces
With a first disc, line the tart mold covered with parchment paper
Now pour the cherries inside
Cover with the other disc and close
Seal the edges well then make cuts on the surface of the cerry pie and sprinkle with brown sugar.
Bake in a preheated oven at 180 ° and cook for 1 hour. Let cool before cutting the cake into slices and serving