[traditional crisp cherry pie] sweet crisp pie in Cherry season

[traditional crisp cherry pie] sweet crisp pie in Cherry season

Introduction:

"Cherry season. Last time I made cherry stuffing and some cherry tarts, there were still a lot of cherry stuffing left. Put for a long time afraid of bad, seize the time to eliminate, so made this cherry pie, just used up. This cherry pie doesn't have the same crust as before. It used to be made of thousand layer crispy skin. The moisture content of cherry stuffing is relatively high, and this pie skin is not water absorbent, and it is not easy to be soaked and softened by cherry stuffing. Taste? The skin of this pie is crispy and delicious. It's simple and traditional

Production steps:

Step 1: mix the butter and flour.

Step 2: knead with hands and press to mix the butter and flour completely.

Step 3: mix the egg yolk, sugar, salt and cold water, then pour into the dough.

Step 4: with a scraper or hand, continue to knead the dough into a moist pie dough.

Step 5: put the dough into the fresh-keeping bag and refrigerate for more than 1 hour.

Step 6: lay a fresh-keeping bag on the chopping board, put the dough on it, then lay a fresh-keeping bag on it, and roll the dough into pieces.

Step 7: remove one side of the fresh-keeping bag, put the dough into the pie plate and shape it.

Step 8: then remove the bag on the other side and remove the extra crust on the edge.

Step 9: pour the cherry filling into the pie.

Step 10: in the same way, roll out the remaining dough and cover it on the surface of the pie.

Step 11: remove the extra layer on the edge of the pie.

Step 12: prick some small holes on the surface of the pie skin with toothpick, bake it at 220 ° for 25 minutes until the surface is golden, then take it out and cool it and cut it into pieces for eating.

Materials required:

Low gluten flour: 320G

Butter: 160g

Fine granulated sugar: 50g

Egg yolk: 30g

Cold water: 75g

Salt: 2.5ml

Note: 1. The cherry filling must be completely cooled before use. 2. The fresh-keeping bag is used for better operation, because the dough is easy to break, easy to crack and not easy to pick up. 3. Make some holes on the surface of the pie skin, so that the heat generated inside can be released when baking, otherwise the skin will crack. 4. Cut the cherry pie into pieces after cooling. If you cut it when it's hot, the cherry filling will flow out easily. (because the pie dough is crisp and easy to break, it is easy to crack when it is rolled directly, and it is not easy to pick up. Fresh bags are used for better handling of dough.)

Production difficulty: Advanced

Process: casserole

Production time: several hours

Taste: sweet