Closed Cherry Pie
Baking and Desserts • World
Description
Closed Cherry Pie
Ingredients
- Sugar 5 oz
- Meyer Lemon Juice 1 tablespoon
- Cherry 15 oz
- Potato protein 2 teaspoons
- Kirsch 1 tablespoon
- Shortcrust Cake Mix 25 oz
- Semolina 1 tablespoon
Step-by-Step Guide
Step 1
In a saucepan, bring 50 grams of sugar and 100 ml of water to a boil over low heat. Add lemon juice and well-washed, halved pitted cherries (you can use sweet cherries). Increase the heat to medium and cook for 5 minutes. Dissolve the starch in 1 tablespoon of liquid from the saucepan and add it to the cherries. Cook for 2–3 minutes until thickened. Add kirsch (optional) and let cool.
Step 2
On a floured surface, roll out half of the dough to a thickness of 5 mm. Line a 20 cm diameter pie dish with the dough. Sprinkle with semolina and fill with the cooled filling.
Step 3
Roll out the remaining dough into a circle. Brush the edges with water and place the circle on top of the pie. Trim the edges with a knife and seal with a fork. Make 2 cuts on top and chill for 30 minutes.
Step 4
Preheat the oven to 355°F. Place the pie on a baking sheet. Brush with milk and sprinkle with 3 teaspoons of sugar. Bake for 40–45 minutes until golden brown.
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