It is never too late to have cherry pie- the decadent, luscious cherries topped with a crust that will give you the crackle that you satiate so much along with cream or ice cream: the perfect harmonious presentation of food with the right textures and flavor. In this article, we will provide you with two pie recipes. One traditional and another is the modified modern version. Let us proceed.
The best pie of cherries ingredients:
4 cups of cherries
1 and ½ cups of sugar
4 tablespoons corn starch
1/8 tablespoon almond extract (optional)
1 and 1/2 teaspoon oil
1 tablespoon sugar for sprinkling
For the dough:
1 and ¼ cup flour
¼ tsp salt
½ cup margarine, frosty
¼ glass of water
The best cherry pie preparation:
For the dough:
Mix in large bowl flour and salt. Cut margarine into cubes and add it to the flour. Break up while you get big crumbs. Add some water and knead until you get a ball. Wrap in nylon and store in the refrigerator for 4 hours.
Divide the dough into two balls. One shuffle on the slender. Place the bark at the bottom of the baking pan, pre-soaked. Beat the other ball dough.
Place cherries in a pan at medium temperature. Cover them. Let them be sealed. Once they are released from their own juice, remove them from the fire. In a small bowl, mix the sugar and corn starch. Pour the mixture on the hot cherries.
Add from the almond extract and stir. Restore the mixture to heat and cook on low heat until it thickens. Mix occasionally. Get out of the fire and let it cool. When you thicken enough to apply on the bark. Cover with the other crust. Sprinkle with sugar.
Bake in a heated oven at 200 degrees. Enjoy!
Here is the other recipe that you should definitely try after making the traditional ones.
For the crumble:
For the cherry mixture
- Pitted Cherry
- Brown sugar
- Orange juice
- Ice cream of your choice
For the crust:
take a bowl and add flour in it. Put the sugar and butter in it. Make sure that the butter is chilled. Put the mixture into the mixer and whiz it once. Put a bit of salt and milk if the mixture is too dry. When the texture becomes doughy, take it out, wrap it in the plastic wrap and keep it rested in a fridge for one hour. Take it out of the fridge, roll it and cut it diagonally. Bake it for 10 minutes until crispy.
For the filling:
Heat a pan and put the pitted cherry in it. Put half a cup of orange juice, a bit of brown sugar to cut the tartness and a twig of thyme and reduce the mixture until it is half.
Take a plate and place the cherries on the plate. Place the crust on top of the cherries and drizzle the juice of the cooked cherries. Garnish it with a scoop of ice cream and mint.