You'll need
For the cherry sauce:
3 cups frozen cherries
1/2 cup granulated sugar
1 tbsp cornstarch
1/4 cup cold water
1/2 tsp butter
For the pie crust:
125 g butter
1 egg
1/2 cup granulated sugar
1 tsp baking powder
2 cups all-purpose flour
Pie pan diameter: 27 cm
1 cup = 200 ml
Here's how
In a suitable pot, combine frozen cherries and sugar, stirring occasionally while cooking.
In a bowl, mix cornstarch with cold water. Gradually pour and mix the cornstarch mixture over the boiling cherries.
Continue stirring until the cornstarch mixture thickens, about 2-3 minutes.
Add butter and stir until it melts and incorporates into the sauce.
For the crust, take butter in a mixing bowl.
Add egg, granulated sugar, and baking powder on top. Start kneading the dough by gradually adding flour.
Keep kneading until the dough reaches a non-sticky consistency.
Cover the ready dough with plastic wrap and refrigerate for 15-20 minutes to rest.
After resting time, place the dough on the countertop. Use a knife to divide the dough into two portions, one larger than the other.
Take the larger portion and place it on a floured surface. Roll it out with a rolling pin to fit the size of the tart pan.
Place the rolled-out dough into the pie pan. Use a fork to prick the base of the dough.
Pour the cooled cherry filling onto the dough. Spread it evenly using a spatula.
Roll out the smaller portion of dough on a floured surface. Cut it into strips using a knife or a pastry wheel, then place the strips over the cherry filling.
Trim excess dough hanging over the edges and use a spoon to smooth them.
Bake in a preheated 160°C (320°F) oven for 30-35 minutes.
Once the pie reaches room temperature, dust it with powdered sugar. Slice and serve. Enjoy!
2 авг 2023
