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Nutrition balance score
Unbalanced
Glycemic Index
63
Moderate
Glycemic Load
51
High
Nutrition per serving
Calories429.7 kcal (21%)
Total Fat9.2 g (13%)
Carbs81.9 g (31%)
Sugars44.2 g (49%)
Protein6.3 g (13%)
Sodium110.1 mg (6%)
Fiber2.6 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings

2 ½ cupsflour
sifted

½ cupmilk
at 97 f / 36°c

¾ cupicing sugar

2 tablespoonscaster sugar

2 teaspoonsactive dry yeast

4 tablespoonsbutter
soft

½ teaspoonfleur de sel
or salt

1egg yolk

1.5 lbcherries in syrup
net weight, drained

1 ½ cupcherry juice

⅓ cupcaster sugar

1 tablespoonvanilla extract

2 ½ tablespoonspotato starch

1lemon
juice and zest

1orange
juice and zest

½ teaspooncinnamon

½ teaspoonnutmeg
freshly grated

butter
for the mold

flour
for the mold

1egg yolk
beaten

¼ cupsugar

stand mixer

rolling pin

pie mold
10 inches

lattice cutter
pie crust, optional
lattice pie top cutter
optional
Instructions
Dough
Step 1
In the bowl of a stand mixer, mix the yeast in half the warm milk. Add the 2 tablespoons of caster sugar.
Step 2
Leave to stand for 10 minutes then add the icing sugar and flour and mix.
Step 3
While mixing using the dough hook, gradually add the milk and egg yolk.
Step 4
When a ball forms, add the salt and then the soft butter.
Step 5
Knead for 5 minutes.
Step 6
Grease a bowl and place the dough in it.
Step 7
Cover and let sit for 30 minutes in a warm place away from drafts.
Filling
Step 8
Mix the potato starch and the caster sugar.
Step 9
Pour the cherry juice into a saucepan and add the vanilla, spices and the orange and lemon juice and zest.
Step 10
Add the potato starch and sugar mixture.
Step 11
Slowly bring to a boil, while stirring as the liquid becomes clear.
Step 12
When the liquid reaches the boiling point, boil it gently for an additional minute.
Step 13
Add the drained cherries and simmer for 10 minutes over low heat, stirring regularly.
Step 14
Remove from heat and allow to cool completely.
Assembly
Step 15
Preheat the oven to 450 F (220°C).
Step 16
Divide the dough into two pieces of ⅔ and ⅓.
Step 17
Roll out the largest dough piece into a ⅛ inch (3 mm) thick circle.
Step 18
Butter and flour a pie mold.
Step 19
Place the dough in the mold and pierce it with a fork, pressing on it to stick it to the sides of the mold, this will prevent it from swelling too much.
Step 20
Place the dough for 15 minutes in the refrigerator.
Step 21
Add the cherry garnish evenly.
Step 22
Roll out the second dough piece to a thickness of ⅛ inch (3 mm).
Step 23
Cut into ¼ inch (7 mm) wide strips.
Step 24
Make a lattice on top of the pie using these strips.
Step 25
Brush with egg yolk and sprinkle with sugar.
Step 26
Bake for 20 to 25 minutes. If the top browns too quickly, lower the temperature to 350 F (180°C) after 15 minutes of baking.
Step 27
Let cool before transferring to a pie dish for serving.
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