Cherry Pie
This incredibly juicy, mouthwatering pie will win anyone over! Cherry pie is an American classic, with a bright, juicy berry filling. It's the perfect treat for guests — both delicious and pretty — and it's so simple to make that you can whip it up on a weeknight or a lazy weekend whenever you want to spoil yourself and your family. Decorate it however you like; this recipe uses dough cut-out stars in different sizes for a charming look.
lasi
Recipe author
Cherry Pie
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 4 %
3 g
Fats 16 %
12 g
Carbohydrates 79 %
58 g
263 kcal
GI:
53
/
0
/
47
- This pie isn't just delicious — it's a real beauty, and a pleasure to make. We start, of course, with the dough. In a large bowl, whisk together the sifted flour, granulated (white) sugar, and half the salt. Add the butter (reserving 20 g for the filling) and rub everything into coarse crumbs — start by mashing the butter with a fork, then work it in with your hands. Add a third of the water and start kneading, then add the second third and knead again. Pour in the rest of the water and knead until the dough is smooth. Divide the finished dough into three parts. Set one aside for decorating the top, wrapping it in plastic and refrigerating it. Press the other two parts together, knead briefly, and turn them out onto a work surface brushed with vegetable oil (this keeps the dough from sticking). Roll the dough into a round large enough to line your baking dish (a round pan is ideal, since pie is traditionally round) with enough to form the sides. Line the dish with parchment, lay in the rolled dough, and shape the edges — crimped, fluted, or simply smooth, however you like and whatever inspires you. Refrigerate the dough in the dish for an hour. Meanwhile, make the filling: wash the cherries, pat them dry, and pit them (thaw first if using frozen). Put the prepared cherries in a saucepan and add the brown sugar (white works too), along with the reserved butter and the cinnamon and cloves. Add the remaining salt and the corn starch, stir everything well, and set over medium heat. Bring to a boil, then reduce to low and cook the cherries for 10 minutes, stirring now and then. Take the pan off the heat and let the filling cool to room temperature. Once the hour is up, take the dough-lined dish out of the refrigerator and add the filling. Take the reserved dough out, unwrap it, and roll it into a thin sheet on the work surface. Cut out stars in different sizes with cookie cutters — though they don't have to be stars; hearts or flowers work too, or you can simply cut the sheet into thin strips and weave a lattice. Decorate the top of the pie and bake in an oven preheated to 400°F (200°C) for 15 minutes. Then reduce the temperature to 350°F (180°C) and bake for another 25 minutes. Remove from the oven, let it rest in the dish for 5–10 minutes, then turn it out. Once it has cooled to warm, dust with powdered sugar and serve. Enjoy!
Caloric content of the products possible in the composition of the dish
- Carnation - 323 kcal/100g
- Cinnamon - 247 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Sour cherry - 52 kcal/100g
- Sweet cherry - 64 kcal/100g
- Dried cherries - 292 kcal/100g
- Canned cherries - 61 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Powdered sugar - 374 kcal/100g
- Brown sugar - 394 kcal/100g
- Corn starch - 329 kcal/100g
Similar recipes
Related and additional categories: