Homemade Cherry Pie

Votes: 13

Photo of the dish: Steve Girelt

Time: 1 hour 40 min.
Complexity: average
Servings: 8

Cherry pie "Homemade" - 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.

Ingredients for the recipe:

For the filling:

1 1/4 cups cherry jam
1 teaspoon freshly squeezed lemon juice

For the test:

120 g butter, plus a little for greasing, at room temperature
2/3 cup sugar
1 large egg, plus 1 egg yolk
1.5 tsp vanilla extract
2 cups of flour
1 tbsp. almond flour
Grated zest of 1 lemon
1 tsp ground cinnamon
A pinch of ground cloves

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cherry jam, lemon, premium flour, almond flour, eggs, cinnamon, carnation, vanilla extract

Cooking the dish according to the recipe:

Prepare the filling: In a bowl, thoroughly mix cherry jam and lemon juice.
Prepare the pie dough: Preheat oven to 200°C (400°F). Grease a 25cm (10-inch) fluted baking dish with a removable bottom. In a large bowl, beat the butter and sugar with a mixer on medium speed. Add the egg, then the vanilla, and beat until thickened. While continuing to beat, gradually add all the flours, lemon zest, cinnamon, and cloves, mixing until smooth. Reduce the speed and pour in 1 tablespoon of water. Mix well.

Divide the pie dough into 2 parts: place two-thirds on plastic wrap, folding the edges to form a ball, form the remaining one-third into a ball and place in the wrap, put both pieces in a cold place for 30 minutes to harden.
To make cherry pie: Place most of the dough between two layers of parchment paper and roll it out into a 30cm diameter circle. Spread the pie dough, without the parchment paper, over the entire bottom and sides of the prepared pan, trimming off any excess dough. Then spread the cherry filling evenly.
Roll out the remaining dough and cut into 1.5–2 cm wide strips. Place the strips crosswise on the pie and coat the edges and top with a mixture of egg yolk and 1 tbsp. water.
Bake the cherry pie until golden brown, about 30 minutes. Let cool after baking.

Categories:

recipe / Summer dishes / Low sodium content / Desserts / Sweet pies, tarts and casseroles / French cuisine / Melissa d'Arabian