Cherry pie
Description
The recipe's history states that the first pie was made with over-fermented cherries, which gave it a unique flavor. I suggest adding a couple of tablespoons of brandy or cognac to the filling. I don't claim authenticity of the recipe,
Instructions
- 1
Step 1
Prepare the ingredients for the filling. Wash the cherries and remove the pits.
- 2
Step 2
Combine the cherry juice released when removing the pits with starch, cinnamon, nutmeg, and salt in a heavy-bottomed saucepan, stir. Heat, stirring with a spatula.
- 3
Step 3
Add cherries, sugar, mix, bring to a boil and simmer over low heat for 1 minute. Pour in the cognac, mix. Remove the filling from the heat and let it cool.
- 4
Step 4
Prepare the ingredients for the dough. Sift the flour and cut the cold butter into small cubes.
- 5
Step 5
Cut the flour and butter into pieces with a knife, knead the dough and shape it into a ball. If necessary, add a couple of tablespoons of ice water. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- 6
Step 6
Preheat the oven to 200 °C. Divide the dough into two parts: the larger one for the pie base and the smaller one for the top layer. Roll out the larger portion into a thin sheet, transfer it to a pan about 20 cm in diameter, and form high edges. Place the cooled filling on top.
- 7
Step 7
Roll out the remaining dough into a thin sheet, cut it into strips, and place them on top of the filling. Brush the top of the pie with slightly beaten egg yolk.
- 8
Step 8
Bake the pie in a preheated oven for 40 minutes. Then bake at 180 °C for another 30 minutes until the dough is lightly browned. Let the pie cool in the pan, then remove the ring.
- 9
Step 9
Ready. Serve at the table.