Homemade cherry pie – a detailed recipe cooking. 
Photo of the dish: Стив ДжирэлтTime: 1 hour. 40 min Difficulty: medium Servings: 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
For filling:
- 1 1/4 Art. cherry jam
- 1 tsp freshly squeezed lemon juice
For the test:
- 120 gr. butter and a little grease, room temperature
- 2/3 Art. Sahara
- 1 large egg, plus 1 egg yolk
- 1.5 tsp vanilla extract
- 2 tbsp. flour
- 1 tbsp. almond flour
- Grated zest of 1 lemon
- 1 tsp ground cinnamon
- A pinch of ground cloves
Recipes with similar ingredients: cherry jam, lemon, flour premium, almond flour, eggs, cinnamon, cloves, vanilla extract
Recipe preparation:
- Prepare the filling: mix thoroughly in a bowl cherry jam and lemon juice.
- Prepare the dough for the pie: preheat the oven to 200 C. Oil a 25 centimeter baking dish with corrugated edges and removable bottom. Mix in a large bowl with a mixer at medium speed, butter and sugar. Stir in the egg, then vanilla, and beat until thickened. Continuing to mix, add gradually parts all kinds of flour, lemon zest, cinnamon and cloves, mix until smooth. Slow down and pour in 1 Art. l mix water.
- Divide the dough for the pie into 2 parts: shift two-thirds into plastic film, wrapping the edges to form a ball remaining one third also form into a ball and put in a film, both pieces put in a cold place for 30 minutes to harden.
- Cook the cherry pie: place the bulk dough between 2 layers of parchment paper and roll into a round layer with a diameter of 30 cm. Distribute the dough for the pie without parchment paper over the entire surface of the bottom and walls in advance cooked form, cut off excess dough. Then evenly distribute the cherry filling.
- Roll out the rest of the dough, cut into strips of width 1.5 – 2 cm. Place the stripes on the pie cross – crosswise, edges and top coat with a mixture of egg yolk and 1 tbsp. l water.
- Bake the cherry pie until golden brown, about 30 minutes. After baking, allow to cool.
