Very good method to make a quick cherry pie but also any other seasonal fruit pie. Enough to have at hand a piece of frozen puff pastry dough and fresh fruit, as the rest is simple but beautiful. Similarly I once made a pumpkin pie, apples, etc. We really liked this cherry pie, we took it to someone where we visited and it was just as well received and appreciated.
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Remove the seeds from the cherries, let the juice drain well in a sieve.
Then add the sugar and starch over them, mix well.
The puff pastry is thawed beforehand.
Sprinkle a little flour on the table and spread it lightly with a spatula, so that you have a size that covers your tray.
Put the dough in the tray, so that it covers well the whole tray and the edges.
I used a 28cm diameter round tray with removable borders.
Transfer the cherry mixture to the pan.
Carefully cut with a knife the excess edges.
From these scraps of dough cut thin threads and arrange them in a tray in the shape of a net, to cover the pie and of course for decoration.
For a more beautiful shape, I recommend putting a strip of dough on the entire perimeter of the pie, all around.
Grease the pie on top with beaten egg, in the fasting version you can omit this step.
Bake the pie for 40 minutes at 200 degrees.
Allow to cool completely.
Remove the edges from the tray and you can serve it.
Optionally it can be decorated with powdered sugar.
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