Closed Cherry Pie

Baking and Desserts | World cuisine

⏳ Time

1 hour 5 minutes

🥕 Ingredients

🍽️ Servings

Description

Closed Cherry Pie

Ingredients

Sugar - 3.5 oz
Meyer Lemon Juice - 1 tablespoon
Cherry - 14.1 oz
Potato protein - 2 teaspoons
Kirsch - 1 tablespoon
Shortcrust Cake Mix - 24 oz
Semolina - 1 tablespoon

Step by Step guide

Step 1

In a saucepan, bring 50 grams of sugar and 100 ml of water to a boil over low heat. Add lemon juice and well-washed, halved pitted cherries (you can use sweet cherries). Increase the heat to medium and cook for 5 minutes. Dissolve the starch in 1 tablespoon of liquid from the saucepan and add it to the cherries. Cook for 2–3 minutes until thickened. Add kirsch (optional) and let cool.

Step 2

On a floured surface, roll out half of the dough to a thickness of 5 mm. Line a 20 cm diameter pie dish with the dough. Sprinkle with semolina and fill with the cooled filling.

Step 3

Roll out the remaining dough into a circle. Brush the edges with water and place the circle on top of the pie. Trim the edges with a knife and seal with a fork. Make 2 cuts on top and chill for 30 minutes.

Step 4

Preheat the oven to 356°F. Place the pie on a baking sheet. Brush with milk and sprinkle with 3 teaspoons of sugar. Bake for 40–45 minutes until golden brown.