Cherry Pie

⏳ Time

1 hour + 3 hours

🥕 Ingredients

🍽️ Servings

Description

The pure, unclouded taste of cherry. The berry juice is thickened with cornstarch, which is an essential ingredient; otherwise, the crust will become soggy.

Ingredients

Wheat Flour - 8.5 oz
Salt - ½ spoons
Margarine - 8.8 oz
Water - 6 teaspoons
Sugar - 7.1 oz
Starch film - 1.1 oz
Frozen Cherimoya Fruits - 31.7 oz

Step by Step guide

Step 1

Combine the frozen cherries with sugar in a saucepan and heat over low heat until it reaches a boil. Strain the syrup and let it cool.

Step 2

Add the starch to the cooled syrup, whisk until smooth, place over medium heat, and stirring with a whisk, bring to a thick consistency. Mix with the cherries.

Step 3

Combine the flour with the salt, then rub in the margarine with your hands until the mixture resembles breadcrumbs. Add a tablespoon of ice water at a time, mixing the dough until it begins to come together into a ball. Divide the dough into two equal parts, wrap them in plastic wrap, and refrigerate for 45 minutes.

Step 4

Roll out half of the dough on a floured surface into a circle that will fit into a 20 cm diameter pan. Transfer the dough to the pan using a rolling pin, pressing it against the bottom and sides.

Step 5

Place the cherry filling inside, cover with the second piece of dough, crimp the edges decoratively, and cut several slits in the top for steam to escape. Seal the edges of the pie with foil to prevent burning. Bake the pie in an oven preheated to 428°F (425 degrees Fahrenheit) for 35-45 minutes. In the last 15 minutes of baking, remove the foil. Allow the finished pie to cool for 2 hours or longer.