Classic cherry pie made with shortcrust pastry
Votes: 24
Time: 1 hour 15 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Cherry pie rightfully ranks second in popularity worldwide after apple pie. Many countries even hold cherry and cherry pie festivals, including Russia. An annual festival is held annually in August in the village of Shiryaevo in the Samara Region. Zhigulevskaya cherry, where you can sample delicious cherry pies. And while you're waiting for the festival, try making a classic North American cherry pie. It's quite easy to make and perfect any time of year, as it includes readily available canned cherries.
And if you have fresh cherries, we suggest you cook Jamie Oliver's pie.
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:
Chopped shortcrust pastry for pie
- 0.5 cups (110 g) margarine
- 2 cups of flour
- 3 teaspoons powdered sugar
- 1/4 cup (60 g) butter
- 0.5 tsp salt
- 1 egg
- 2 teaspoons of vinegar
- 1/4 cup ice water
Filling
- 4 cups canned cherries (drain the juice into a separate container)
- 1.25 cups sugar
- 3 tablespoons tapioca (or starch)
- A pinch of salt
- 1.3 cups of reserved cherry juice
We recommend
Recipes with similar ingredients: cherry, butter, premium flour, powdered sugar, eggs, sugar, tapioca, starch, cherry juice
Cooking the dish according to the recipe:
- Preheat oven to 220°C.
- Dough. Combine margarine, flour, sugar, butter, and salt. Rub until fine crumbs form, resembling coarse cornmeal. Mix the egg with vinegar and water and pour into the flour mixture. Stir with a fork. Refrigerate the dough for 1 hour. Then roll out into two 22 cm diameter layers.
- Filling. Combine all ingredients in a large bowl and spread the filling on the bottom layer, creating a border. Top with the remaining dough. Bake the pie for 15 minutes. Then reduce the oven temperature to 180°C and bake for another 45 minutes, until golden brown. Serve the finished pie warm.
Author of the recipe - Valerie Enters is a multiple winner of American pie-making competitions.
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