This is a very good method to make a quick pie with sour cherries or any other seasonal fruit. It's enough to have at hand frozen puff pastry and fresh fruit, and all the rest is simple and beautiful. Similarly, I made pumpkin pie, apple pie etc. We really enjoyed this sour cherry pie. We also took it with us when we were visiting and it was very well received and appreciated.
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Pit the sour cherries, place in a sieve and let drain properly.
Then add the sugar and cornstarch, mix well.
Thaw the puff pastry beforehand.
Sprinkle with a little flour on the table and lightly roll out the pastry so that you have a size that covers your tray.
Place the dough in the tray so that it covers completely the bottom and the sides.
I used a 28cm diameter springform pan.
Transfer the sour cherry mixture to the pan.
Carefully trim the excess pastry off with a knife.
Use the remaining dough to cut thin strips and make a lattice top, to cover and, of course, to decorate the pie.
Pretty much like this.
For a more beautiful shape, I recommend running a strip of dough along the edges, all around the pie.
Brush with egg wash on top. In the Lenten version, you can omit this step.
Bake the pie for 40 minutes at 200 degrees C.
Allow to cool completely.
Remove the sides of the pan and serve the pie.
Optionally, it can be decorated with powdered sugar.
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