Layered cherry pie with icing
Description
Perfectly pairs with tea and coffee. The combination of tart cherries and sweet sugar glaze makes this cake incredibly delicious. Instead of cream for brushing the cake, you can use an egg beaten with 1 tablespoon of water. For the glaze, instead of milk or water, you can use 1 tablespoon of water mixed with 1 tablespoon of lemon juice—this will give the glaze a more tangy flavor. Serve with tea or coffee.
Instructions
- 1
Step 1
1. Divide the pie dough into 2 parts, roll each into a thick rectangle, wrap in plastic wrap, and refrigerate for at least 1 hour. Preheat the oven to 190 degrees. Pit the cherries. In a large bowl, combine cherries, sugar, starch, lemon juice, and salt. Set aside.
- 2
Step 2
2. On a lightly floured surface, roll out one portion of dough into a 30x45 cm rectangle. Work quickly to keep the dough cold. You can place it in the freezer for a couple of minutes if it softens too fast. Use additional flour if the dough sticks to the surface. Place one dough rectangle onto a baking sheet. Fill with cherry filling and set aside. On a lightly floured surface, roll out the remaining dough into a 27x40 cm rectangle. Place it over the filling and carefully seal the edges with the bottom dough layer.
- 3
Step 3
3. Prick the entire surface of the dough with a fork. Brush the dough with cream or a mixture of egg and water. Bake until the dough is golden and the filling begins to bubble, for 40 to 55 minutes. Place on a wire rack and let cool for about 45 minutes.
- 4
Step 4
4. In a bowl, mix powdered sugar and milk (or water). Pour the glaze over the top of the cooled cake. Cut the cake into pieces and serve warm or at room temperature.