Tyrolean cherry pie
Description
The pastry is prepared simply and quickly. You can use fresh or frozen cherries for the pie. You can also use cherry compote. The pastry is ready. Serve at the table.
Instructions
- 1
Step 1
Start making the pie with pastry cream. For this, whisk the yolks thoroughly with sugar, half the milk, starch, and vanilla.
- 2
Step 2
Bring the second half of the milk almost to a boil.
- 3
Step 3
Quickly pour the egg mixture into the hot milk. Stir until thickened. Cover the hot cream tightly with plastic wrap and let it cool.
- 4
Step 4
For the dough, beat softened butter with sugar. Add the egg and beat again. Add the flour, sifted with baking powder, and quickly mix the thin dough with a spatula.
- 5
Step 5
Using a spatula, spread the dough into the prepared pan in an even layer.
- 6
Step 6
Bake in a preheated oven at 200 °C for 7–10 minutes. The dough should turn pinkish‑golden; do not over‑dry it. Cool the finished crust on a rack.
- 7
Step 7
Cover the cherries with sugar. If desired, to enhance the flavor you can add a pinch of cardamom. When the cherries release their juice or thaw, bring them to a boil. It's easier to do this in a microwave oven. Add the gelatin, prepared beforehand according to the package instructions, to the hot cherries and let it cool to a slightly warm state.
- 8
Step 8
Place the cake layer in a removable mold. Spread the cream on top. On top of the cream, arrange the cherries without juice.
- 9
Step 9
Let it cool a bit in the refrigerator. Pour the cherry juice with gelatin over the pie as it begins to thicken, and refrigerate for at least three hours.
- 10
Step 10
Before serving, run a thin knife between the side of the pan and the pie and remove the pan. Serve the pie immediately, without letting it get too warm, so that the delicate cream retains its shape.