Description
My grandmother told me how she was eating simply divine cherry pie. But I seemed to like to eat them, because they are nothing but bones. To try the cherry pie, but pitted it was my childhood dream. And I figured out how to cook a thick jelly from the juice of the cherry and put it in the form of the filling in the pie. It turned out amazingly delicious!
Ingredients
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Flour
150 g
-
Leavening agent
0.333 tsp
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Sugar
100 g
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Vanilla
0.5 pack
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Salt
0.25 tsp
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Chicken egg
1 piece
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Butter
100 g
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Flour
150 g
-
Sugar
100 g
-
Vanilla
0.5 pack
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Butter
70 g
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The juice of a freshly squeezed
250 ml
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Sugar
2 Tbsp
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Potato starch
3 tsp
Cooking
Mix the flour with the baking powder, chilled butter and other ingredients for the dough.
Knead elastic dough, roll into a ball and put into the fridge for 30 minutes to stabilize.
Put in the form of paper for baking, oiled, and spread the chilled dough. Prick it with a fork so that the dough when baking is not swollen.
Put the cake bake in the oven at 180 degrees for 10-12 minutes.
Prepare the filling. Collect berries, wild cherry. This year we have a bumper crop of cherry.
Grind the berries in a mixer and strain through a fine sieve.
It turned out thick, rich juice with pulp. We need 250ml.
Starch mixed with 5CT. L. juice, the remaining juice with the sugar and bring to a boil, remove from heat and with constant stirring to enter the starch. Again put on fire and warm up without boiling.
Make a thick cherry jelly. Cools it.
Spread cherry jelly on top of the baked crust, before reaching the edge 1 cm
To prepare the crumb. Flour, sugar, vanilla mix, add the oil and grind with fingers ingredients until crumbs.
On top of the stuffing to sprinkle crumbs. Bake at 180 degrees for 30 minutes.
The finished pie to cool and serve.
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