Sweet Cherry Pie

Overview

The perfect combination of the bright cherries that are sweet but not greasy, and the crispy pie base with rich flavor brings you a wonderful delicious experience. Although the cherry-eating season has passed, for those of you who love cherries, how can you miss the dreamy meringue cherry pie!

Tags

• baking
• 8-inch pie dough: cake flour
• 8-inch pie filling: fresh cherries
• butter
• clear water
• corn starch
• egg yolk
• white sugar
• ice water
• lemon juice
• powdered sugar
• salt

Ingredients

Steps

1. 1 8-inch pie crust: 130g low-gluten flour, 25g powdered sugar, 80g butter, 1 egg yolk, 30g ice water, 1g salt;

   

2. 2 8-inch pie filling: 500g fresh cherries, 50g white sugar, 8g lemon juice, 15g cornstarch, 1g salt, 120g water;

   

3. 3 After cleaning 500 grams of fresh cherries, use a tool to pick out the cherry pits. Using a tool to pick out the cherry pits from the base can ensure that the cherries are finished in appearance and the resulting pie will look better;

   

4. 4 Then add 25 grams of sugar to the pitted cherries and marinate for about 2 hours;

   

5. 5 After two hours, the cherries will come out, then filter out the pickled cherry juice, add water until the weight reaches 120 grams, finally add 15 grams of starch, 8 grams of lemon juice and the remaining 25 grams of sugar, put it on the fire and heat to boiling, until the soup is thick and turn off the heat;

   

6. 6 Pour the pickled cherries into the thick soup and stir evenly;

   

7. 7 Take out 80 grams of butter in advance and soften it at room temperature;

   

8. 8 Add 130 grams of low-gluten flour and 25 grams of fine sugar to the butter, and knead the dough into a granular shape with your hands;

   

9. 9 Mix the egg yolk, 30 grams of ice water and 1 gram of salt evenly and pour it into the flour;

   

10. 10 After kneading the dough, wrap it in plastic wrap and refrigerate it for 2 hours;

    

11. 11 Then take out the dough rolling pin and roll it into a dough sheet;

    

12. 12 Place the dough sheet into an 8-inch pie plate, cut off the excess edges, and use a fork to make some vent holes on the pie crust to prevent the pie crust from swelling during baking (let the pie crust rest for at least 30 minutes before placing a piece of parchment paper on the pie crust);

    

13. 13 After the pie crust is relaxed, place a piece of oil paper on the pie crust, and sprinkle some red beans or pie stones to hold the pie crust down;

    

14. 14 Preheat the oven at 180 degrees with upper and lower heat for 10 minutes. Place the pie crust in the oven and bake at 180 degrees for 30 minutes. Then discard the red beans and bake for another 5 minutes or so;

    

15. 15 After the baked pie shell is allowed to cool down naturally, add cherries and sprinkle some coconut to decorate it. It will be even more beautiful!