Cherry Pie

Overview

I haven’t made pie food for a long time because I always felt that the calories were too high. Today I reduced the amount of butter and sugar in the pie crust and filled it with cherry filling. Only a little honey was added to the cherry filling to preserve the nutrients to the maximum extent. The not-too-sweet meringue and honey-juice fruit filling are really delicious. Weight loss is always so vulnerable in the face of delicious food. Eat more and lose weight. Hehe, such a wonderful afternoon dessert is really not to be missed...

Tags

• baking
• children
• paita
• afternoon tea
• summer recipes
• butter
• cherry
• honey
• low gluten flour
• white sugar
• whole egg liquid

Ingredients

Steps

1. 1 Prepare raw materials

   

2. 2 Clean the cherries, remove stems and pits

   

3. 3 Add honey to the cherries, mix thoroughly, then seal with plastic wrap and leave at room temperature for two hours

   

4. 4 Add sugar to the whole egg liquid and mix well

   

5. 5 Sift in the low-gluten flour, cut the butter into small pieces and add

   

6. 6 Crush the butter and mix well with a spatula to form a dough

   

7. 7 Wrap in plastic wrap and place in the refrigerator for two hours

   

8. 8 Take out the dough, place it on the bottom with plastic wrap, cover it with another layer of plastic wrap, and use a rolling pin to roll it into a round piece

   

9. 9 Load into six-inch pie plate

   

10. 10 Twist the excess edge into a long strip and wrap it around for decoration, then use a fork to evenly poke holes

    

11. 11 Place in the middle rack of the preheated oven, heat up and down, 200 degrees, 25 minutes

    

12. 12 After taking it out of the oven, pour the cherries together with the soup