Cherry Pie
A classic homemade cherry pie with a buttery, tender crust and a sweet-tart cherry filling, perfect served warm with tea.
Equipment
Ingredients
Dough
egg (room_temperature)
1 piece
egg yolk (room_temperature)
1 piece
sugar
70 g
vanilla extract
1 tsp
salt
0.25 tsp
milk (room_temperature)
50 ml
wheat flour
330 g
baking powder
1 tsp
butter (room_temperature)
120 g
Filling
cherry (pitted)
800 g
corn starch
20 g
sugar
120 g
Instructions
Prepare the dough base
Rub the room-temperature butter into the flour with your hands.
Add baking powder
Mix the baking powder into the butter-flour mixture.
Mix wet ingredients
Whisk together the egg, egg yolk, sugar, vanilla extract, salt, and milk until smooth.
Form the dough
Pour the wet mixture into the dry ingredients and knead into a soft dough.
Chill the dough
Wrap and refrigerate the dough for 30-60 minutes.
Prepare the cherry filling
Mix the corn starch and sugar, then sprinkle over the cherries and stir to coat.
Cook the filling
Transfer the coated cherries to a saucepan and cook over medium heat, stirring, until the mixture begins to boil. Continue boiling for 2 minutes.
Roll out the base
Divide the chilled dough into two parts. Roll out two-thirds of the dough to line a greased baking dish.
Assemble the lattice top
Roll out the remaining one-third of the dough and cut into strips. Arrange the strips in a lattice pattern over the filling.
Bake the pie
Bake in a preheated oven at 180°C for 40 minutes until the crust is golden brown.
Original recipe
Storage
Store covered at room temperature for up to 1 day or refrigerate for longer freshness. Reheat slices to restore crisp crust.
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