Custard Cherry Pie

Overview

Crispy pie crust, smooth and delicate custard sauce, and a few wild cherry jams, the perfect afternoon tea is waiting for the beautiful lady to taste. The whole pitted cherry has a unique taste, making the ordinary pie instantly gorgeous and romantic. In the ingredient list below, the main ingredients are for the pie crust, and the seasonings are for the custard sauce

Tags

• baking
• children
• afternoon tea
• butter
• egg yolk
• low gluten flour
• whipping cream
• cherry jam
• fine sugar
• milk
• powdered sugar
• salt

Ingredients

Steps

1. 1 Prepare the ingredients for the pie crust: 160g low-gluten flour, 30g powdered sugar, 1g salt, 80g butter, 20g egg yolk, 20g milk

   

2. 2 Sift the flour, powdered sugar, and salt, cut the butter into small pieces, and pour into the powder

   

3. 3 Use a spatula to press and mix the butter and powder, then rub it gently with your hands until the powder and butter form irregular powdery granules, then pour all the egg yolk and milk mixture into the powder

   

4. 4 Use a spatula to stir evenly into a complete dough

   

5. 5 Wrap the dough in plastic wrap, use a rolling pin to roll it into a slightly thicker sheet, and refrigerate for at least 30 minutes

   

6. 6 While the dough is refrigerated, make the custard sauce: 100g butter, 40g egg yolk, 40g caster sugar, 20g low-gluten flour, 200g milk, 50g light cream

   

7. 7 Put the egg yolks and fine sugar into the cooking pot, mix well and then pour in the low-gluten flour

   

8. 8 After stirring evenly, pour the milk in two portions and mix thoroughly with the batter

   

9. 9 Heat over low heat, stirring constantly to prevent sticking to the pan, until lines appear, and turn off the heat when it becomes thick

   

10. 10 Pour in the softened butter and stir quickly

    

11. 11 The prepared custard sauce is delicate and smooth, cover it with a fresh-keeping cover, and cool it in the refrigerator or in a basin of cold water for later use

    

12. 12 Take out the hardened pie dough from the refrigerator, wrap the dough top and bottom with plastic wrap, and then use a rolling pin to roll it into a dough about 4 mm thick

    

13. 13 Place the mini pie plate under the pie crust so that the pie crust covers the pie plate. Gently press the pie crust with your hands to make the pie crust adhere to the pie plate. Use your hands to wipe off the excess pie crust on the top of the pie plate

    

14. 14 A total of four mini pies were made. Use a dinner fork to poke even "air holes" in the pie crust

    

15. 15 Then put a piece of tin foil on the pie crust, press it gently to make it fit on the pie crust, and spread it with pebbles or beans and other heavy objects

    

16. 16 Let it stand for about 10 minutes, then put it into the middle rack of the preheated oven and heat it up and down to 180 degrees for 10 minutes

    

17. 17 After taking it out of the oven, let it sit for 2 minutes. After the heat has dissipated slightly, remove the tin foil and heavy objects. The pie crust is not yet fully mature. Use a brush dipped in a little egg wash and brush evenly on the pie crust

    

18. 18 Then put it into the oven at about 170 degrees and bake for about 15 minutes. The pie crust will be completely mature and golden brown

    

19. 19 While the pie crust is drying, whip the whipping cream

    

20. 20 Pour the custard sauce into the whipped cream

    

21. 21 Mix well with a spatula

    

22. 22 Smooth the custard sauce into the cooled pie crust

    

23. 23 Place whole cherry jam on top

    

24. 24 It looks so tempting

    

25. 25 The perfect afternoon tea snack