Cherry Pie on Curd Dough
Baking and Desserts • European
Description
237 kcal per 100 grams
Ingredients
- Butter 5 oz
- Wheat Flour 5 oz
- Semi-soft cream cheese 5 oz
- Sugar 5 oz
- Frozen Cherimoya Fruits 20 oz
- Gelatin 0 oz
Step-by-Step Guide
Step 1
Cut the cold butter into pieces and combine it with the flour, continuing to cut until the mixture becomes fairly uniform and the pieces are small, resembling crumbs.
Step 2
Add sugar and cottage cheese, quickly knead the dough, wrap it in plastic wrap, and place it in the refrigerator for 30 minutes to 1 hour.
Step 3
Meanwhile, let's prepare the filling. Place the frozen cherries directly into a pot, add sugar, and set it over low heat. The amount of sugar can be adjusted based on the tartness of the cherries. There's no need to add water, as the heating process will release quite a bit of liquid from the fruit.
Step 4
In a separate bowl, soak the gelatin in cold water (about 50 ml) for 10 to 15 minutes. When the berries come to a boil, turn off the heat and add the soaked gelatin to them. Stir everything thoroughly until the gelatin is completely dissolved, then place it in a cool spot to let the filling cool to room temperature.
Step 5
Roll out the dough to a thickness of about 0.5 to 1 cm and evenly spread it in the baking dish. Make several pricks with a fork.
Step 6
Bake in a preheated oven at 355°F for 15–20 minutes, or until golden brown.
Step 7
Place the cherries (drained) on the prepared baked crust and put the assembly in the refrigerator.
Step 8
Also, chill the juice that has been released. When the cherry juice starts to thicken slightly but is still liquid, pour it over the pie crust and immediately place it in the fridge.
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