Deep-fried cherry pies
Votes: 2
Time: 2 hours 10 minutes
Complexity: easily
Quantity: 8 pies
Complexity: easily
Quantity: 8 pies
Deep-fried cherry pies - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
For the test:
- 2 cups of wheat flour, plus extra for sprinkling
- 2 tbsp. granulated sugar
- 3/4 tsp baking powder
- 1/2 tsp salt
- 3 tbsp (45 g) unsalted butter, cut into 1.5 cm pieces
- 2 tablespoons of margarine
- Vegetable oil, for deep-frying
- Powdered sugar, for dusting
For the filling:
- 3 cups pitted cherries, coarsely chopped (450 - 700 g whole cherries)
- 1/3 cup granulated sugar
- 1/4 tsp ground cinnamon
- A pinch of salt
- 1 tbsp cornstarch
- 1 tbsp. freshly squeezed lemon juice
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Cooking the dish according to the recipe:
- Prepare the dough: Combine flour, granulated sugar, baking powder, and salt in a food processor. Add the butter and margarine and process until the mixture resembles coarse flour. Add 6 tablespoons of melted water and continue mixing until the dough begins to come together.
- Place the dough on plastic wrap and press it down slightly. Form the dough into a disk, cover with another sheet of plastic wrap, and chill until firm, about 1 hour.
- Meanwhile, prepare the filling: Combine the cherries, granulated sugar, cinnamon, and salt in a medium saucepan. Cook over medium heat, stirring, until the cherries release their juices and the sugar dissolves, about 10 minutes. Pour about 2 tablespoons of the juice into a small bowl; add the cornstarch and stir until completely dissolved. Pour the cornstarch mixture back into the saucepan and continue cooking, stirring, until thickened, another 6 to 8 minutes. Pour the mixture into a bowl, stir in the lemon juice, and let it cool.
- Divide the dough into 8 pieces and form each into a ball. Lightly flour the work surface and roll each ball into a 16 cm diameter circle. Place the circles between pieces of parchment paper and chill until firm, about 30 minutes.
- Remove the dough from the refrigerator and let it rest for 5 minutes. Place 2 tablespoons of cherry filling in the center of each layer, then fold the dough in half and pinch the edges.
- Pour 2.5 cm of vegetable oil into a frying pan and heat to 180°C (350°F), checking with a thermometer. Fry the pies, adding them in batches, until golden brown on both sides, about 3 minutes. Transfer the pies to a plate and cool. Then sprinkle with powdered sugar.
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