Cherry Pie

Overview

I went to the fruit shop to buy strawberries today and was told that they were already out of season. I had no choice but to buy cherries. Since it was in season, I bought more, so I baked a cherry pie.

Tags

• baking
• paita
• butter (skin)
• cold water (skin)
• cornstarch (stuffing)
• egg yolk (skin)
• fresh cherries (filling)
• low-gluten flour (pie crust)
• salt (skin)
• salt (stuffing)
• sugar (skin)
• sugar (stuffing)
• water (stuffing)
• lemon juice or white vinegar (filling)

Ingredients

Steps

1. 1 Wash and remove the pits of fresh cherries, weigh out 300 grams, add 25 grams of sugar, cover and marinate for more than 2 hours. Strain the juice from the cherries and set aside. Pour the filtered juice into 90 grams of water and set aside. The total weight of water does not exceed 100 grams. 2. Add cornstarch, salt, lemon juice (white vinegar), 35 grams of sugar to the juice water, and stir evenly. Pour into a small pot and heat, stirring constantly, until boiling and slightly thickened, remove from heat. Pour it over the drained cherries while it's hot and let cool.

   

2. 2 Sift the flour and sugar together into a bowl and add the softened butter. Knead it into coarse cornmeal with your hands. Mix egg yolks, cold water, and salt evenly and pour into the flour. Knead into dough. Refrigerate for more than 4 hours. Take out the chilled dough and roll it into thin slices. This flour is very soft, and you can put a layer of fresh-keeping bags on top and bottom for easy operation.

   

3. 3 Place the sheet over the pie dish, trimming off any excess edges.

   

4. 4 Poke some holes in the bottom of the pie plate with a fork to prevent the bottom from swelling while baking.

   

5. 5 Bake in the preheated oven on the middle rack at 180 degrees until the surface of the pie crust is slightly brown, about 20-30 minutes). After the baked pie crust has cooled, fill it with fillings.