Ingredients:

Batter:

2 cups flour.
1 egg
3 tbsp sugar
200g of butter

Filling:

0,5 kg fresh cherries
2 eggs
2 Tbsp (no slice) corn starch
½ tbsp. sugar
200 grams of sour cream
vanilla to taste

We remove pips from cherries and put them in a colander to drain the excess juice.

Pre-cool the butter in the refrigerator.

Sift flour into a bowl, add sugar. Grate butter on a coarse grater. With fingers we rub butter with flour and add egg. Knead the dough and put it in the refrigerator for at least 30 minutes.

Preheat the oven to 180 degrees.

We use a 24 cm round spring form, put the dough in it and, flattening it out with our fingers, make the sides. They should be quite high, as the dough will shrink a little when the cake bakes.

Put parchment for baking on the dough and fill with weights (in my case it is raw peas or beans). Before doing this, prick the crust in several places with a fork. Bake for 15 minutes.

In this time we prepare the stuffing. Whisk together sour cream, starch, eggs, sugar and vanilla.

On half cooked layers we put cherries. If the berries are too wet, you need to blot them with a paper towel (we do not need the extra moisture). Then pour the sour cream filling berries, do it slowly and thinly, so that all the cherries were evenly distributed.

Carefully place in the oven. Bake for about 20 minutes, until the middle of the pie is well-cooked. I turn on the lower mode 5 minutes before it is ready, so that I don’t doubt that the middle is well-baked.

We take the pie out, after 10 minutes release it from the sides of the mold and cool it to room temperature, and then at least 2 hours in the refrigerator. I usually bake these pies overnight, and in the morning we enjoy this deliciousness.

Enjoy your appetite!

The post Cherry Pie appeared first on Bakes For Breas.