Easy Cherry Pie Recipe - How to Make Homemade Cherry Pie (May 2019).
This classic USA pie is just right for the summer! This delicious creation comes from Susann and Yannic from the food blog "Kraut-Kopf".
Ingredients (24cm shape)
For the filling
- 1kg sweet cherries, pitted
- 1/2 kg sour cherries, pitted
- 40g honey (1 large EL)
- 2 vanilla bars
- 1 organic lemon, untreated
- 3 tablespoons cornstarch
For the short crust pastry$config[ads_text] not found
- 250g of whole wheat flour of your choice
- 150g Alsan, cold
- 2 organic eggs
- 1 tbsp honey
- 1 pinch of salt
- 1/2 teaspoon cinnamon
- 1! EL almond milk
Stone cherries are a laborious job, and when every second cherry wanders into the mouth instead of the bowl, it takes twice as long but it's twice as fun! For the cherry compote, the cherries are put in a saucepan with the honey. Scrape out the vanilla sticks, add vanilla pulp and sticks together with the lemon rind and bring to the boil. Meanwhile, squeeze out the lemon and mix the juice with the cornstarch and add to the boiling cherries while stirring. Simmer the compote for a while until it thickens. Then remove the vanilla bars and let it cool down.
Now it goes on with the shortcrust pastry. A good dough is tender and crumbly. By too much kneading the gluten in the flour forms too much perfect binding and the dough becomes tough and hard. A shortcrust pastry is therefore handled differently than a yeast or sponge batter and must be processed quickly and cold as possible, it is beautifully leafy. To do this, cut the cold Alsan into small cubes and mix with the whole wheat flour in a bowl. Whisk an egg with the honey, add it to the bowl and quickly turn it into a dough and place it in a plastic wrap for at least 30 minutes.
Preheat the oven to 175 ° C. The shortcrust pastry is divided into two parts, the slightly larger part is the bottom, the slightly smaller the lid. Roll the larger piece between cling film thinly (about 1 / 2cm) to about 28 cm diameter. The easiest way to get the dough into shape is to gently and loosely roll it up onto the rolling pin and roll it over the pie. Press gently on the edges of the dough, leaving the protruding dough to stand. You can still prick the ground with a fork, then the cherry compote is filled. Then roll out the smaller piece of dough to approx. 25 cm in diameter. The other egg and the milk are whisked in a bowl and painted on the edge of the bottom of the cake, so that the upper and lower parts are well closed. Cover the cake with the lid and press the dough edges together. The supernatant is now cut off and can be used to decorate the pie as you wish. Finally, the cake is coated with the egg mixture and provided with radial, small cuts, so that the steam can escape and the dough does not burst. On the bottom rail, the cherry pie is baked for 35 minutes.
The recipe is lactose-free, from wholemeal flour, sweetened naturally.
Preparation time: 1:30 hour
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