John Myers
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Cherry Pie Valenstine’s Day
The perfect cherry pie valenstine’s day recipe with a picture and simple step-by-step instructions.
Pie dough:
- 200 g Flour
- 125 g Salted butter
- 75 g Sugar brown
- 50 g Ground almonds
- 0,5 teaspoon Ground vanilla pod
Filling:
- 750 g Sour cherries from the glass
- 1 packet Custard powder
- 125 g Sugar
- 3 tablespoon Kirsch
to brush on:
- 1 piece Egg
- 2 tablespoon Milk
Dough:
- Knead the flour, sugar, almonds, vanilla and cold butter cut into cubes to a firm dough, wrap in foil and refrigerate.
Filling:
- Drain the cherries over a sieve, bring the juice to the boil in a saucepan with the sugar. Mix the pudding powder with the juice according to the instructions, instead of water, and stir into the boiling juice. Is just like cooking pudding only juice instead of milk. Put the cherries and the kirsch in the “pudding” while it is still hot and stir carefully, so as not to get mushy. Refrigerate.
Preparation:
- Grease an approx. 22 cm pie form well and cover with biscuits, rusks or breadcrumbs … see picture … Divide the dough into 2/3 and 1/ Roll out thinly approx. 2 -3 mm. This works without sticking when you roll it out between foil. So the larger piece is for the floor and should also reach the size when rolling out. Roll out the smaller one as a lid. Now line the mold with the dough. If something is above, cut off. Pour in the cold cherry mixture and put the lid on. Press the edges together with a fork or with a pair of pliers invented here for. Make sure to make holes for ventilation with a fork or a cookie cutter. Maybe use the rest of the dough to decorate. VALENTINS – HEARTS :-))
- Whisk the egg with the milk and brush the pie with it. Then bake in the oven preheated to 190 ° Cel. For about 30 minutes until golden yellow.
- FOOD ;-)) Hot or cold. With vanilla sauce, cream or ice cream. In USA a must in every restaurant or household and for every occasion.
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