Cherry Pie
8 servings
60 minutes
Pure, unclouded cherry flavor. The berry juice is held in by starch, and it is a must-have ingredient here, otherwise the dough will get soggy.
1
Mix frozen cherries with sugar in a saucepan and bring to a boil over low heat. Strain the syrup and let it cool.
- Frozen cherries: 900 g
- Sugar: 200 g
2
Add starch to the cooled syrup, whisk until smooth, place over medium heat and stir with a whisk until thickened. Mix with cherries.
- Starch: 30 g
3
Mix flour with salt, and use your hands to incorporate the margarine until crumbly. Add a tablespoon of ice water and mix the dough until it forms a ball. Divide the dough into two equal parts, wrap them in plastic wrap, and refrigerate for 45 minutes.
- Wheat flour: 240 g
- Salt: 0.5 teaspoon
- Margarine: 250 g
- Water: 6 tablespoons
4
Roll out half of the dough on a floured surface into a circle that fits a 20 cm diameter pan. Transfer the dough to the pan using a rolling pin, pressing it against the bottom and sides.
5
Spread the cherry filling, cover with the second part of the dough, seal the edges decoratively and cut a few holes for steam to escape with a knife. Cover the edges of the pie with foil to prevent burning. Place the pie in an oven preheated to 220 degrees for 35–45 minutes. Remove the foil during the last 15 minutes of baking. Let the finished pie cool for 2 hours or longer.