Cherry Pie

Overview

I made canned cherries two days ago when there were a lot of cherries, and I just took them out to make pies today. The cherry season is very short, so you can make some cans when the cherries are most abundant, and save them until there are no more cherries. It is very good to eat them again. This time I was lazy and didn't make puff pastry, so I made it with flying pancakes. Although it is very crispy, it is very oily. If you have time, you still have to make your own puff pastry. It is not recommended to use flying cakes.

Tags

• baking
• old man
• paita
• afternoon tea
• egg liquid
• raisin flavored pancakes
• canned cherries

Ingredients

Steps

1. 1 Prepare materials.

   

2. 2 Take out the canned cherries and pour out the juice from the canned cherries.

   

3. 3 After taking out the flying cake skin, soften it at room temperature.

   

4. 4 Use a rolling pin to roll into a long shape. Cut out a regular rectangle with a knife.

   

5. 5 Brush a layer of egg wash on the edge of the rectangular dough sheet. Cut out four strips according to the length of the four sides of the rectangle and stick them around the rectangle.

   

6. 6 Arrange the cherry filling on the rectangular dough.

   

7. 7 Then cut the remaining corners into long strips and weave these strips across the pie into a mesh. Press lightly on the interface.

   

8. 8 Prepare whole egg liquid. Brush the surface of the finished pie with a layer of egg wash and let rest for 20 minutes.

   

9. 9 Oven at 175 degrees, middle rack, for about 20 minutes.