Cherries Pie (cherry Pie)
1.
Wash and pit the fresh cherries and divide them into halves or 4 halves.
2.
Pour in 30 grams of sugar, 60 grams of water, and 5 grams of lemon juice, mix well and soak for 20 minutes.
3.
Pour into the milk pot, stir while cooking, let the sugar melt completely, about 3 minutes, drain the cherries, and leave the boiled cherries in the pot.
4.
After mixing cornstarch with 20 grams of water, pour it into the cherry water
5.
Stir while boiling, cook until thick and turn off the heat.
6.
Pour the boiled juice back into the filtered cherries.
7.
Stir well and serve as cherries pie filling, let cool and set aside.
8.
Add low-gluten flour and butter that has been softened at room temperature in the basin.
9.
Rub the flour and butter into corn crumbs.
10.
Add 60 grams of water, 1 gram of salt, and 20 grams of sugar to an egg yolk, stir well, pour in the egg yolk liquid, and knead it into a dough.
11.
Put the dough in plastic wrap and put it in the refrigerator for more than 1 hour.
12.
Put a cling film on the top and bottom of the dough, and roll out the dough through the cling film.
13.
Press the pie crust on the pie pan. I use the Yangchen 3.6-inch heart-shaped pie pan. The recipe can make 4-5 pieces.
14.
Use a rolling pin to press out the excess pie crust.
15.
Use a fork or toothpick to make small holes in the pie crust to prevent the pie crust from swelling during the baking process.
16.
Put a piece of oil paper or tin foil on the pie crust, press the stones or beans, preheat the oven to 200 degrees, and bake for 15 minutes.
17.
Spread the honeyed cherry pie filling on the pie crust, put it in the oven at 180 degrees and bake for 8-10 minutes.
18.
Delicious presentation.
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