Cherry Layer Cake
Description
Delicious pastry for the whole family. Cherries are very juicy, so the main challenge when making cherry-filled pies is preventing the filling from leaking. That's why I use starch—it thickens the cherry juice, preventing it from running onto the baking tray. Otherwise, the recipe for this layered cherry pie is so simple that even a beginner cook won't have any trouble: 1. Remove the pits from the cherries. 2. Place them in a saucepan, add sugar, and set over medium heat. 3. Once it starts boiling, add the starch, stir thoroughly, and turn off the heat. 4. Divide the dough into two parts and roll each part out thinly. 5. Place one part onto a greased baking tray, forming raised edges. 6. Spread the filling over the dough, cover with the second layer, and prick it with a fork. 7. Seal the edges, brush with beaten egg, and bake in a preheated oven at 180°C for 30 minutes. Serve either hot or cold—it's delicious with sour cream. :) Best enjoyed cooled down or slightly warm.