Cherry Pie

Cherry Pie

1. Prepare materials.

2. Take out the canned cherries and pour out the juice from the canned cherries.

3. After taking out the fly pie crust, soften it at room temperature.

4. Use a rolling pin to roll it into a long shape. Use a knife to cut out a regular rectangle.

5. Brush a layer of whole egg liquid on the edge of the rectangular dough. According to the length of the four sides of the rectangular shape, cut out four pieces and stick them around the sides of the rectangular shape.

6. Place the cherry filling on the rectangular dough.

7. Then cut the remaining corners into long strips in turn, and weave these long strips across the pie into a mesh. Gently press the interface.

8. Prepare the whole egg liquid. Brush a layer of egg liquid on the surface of the finished pie and let it rest for 20 minutes.

9. Oven 175 degrees, middle level, about 20 minutes.

Tips:

1. The temperature and time are for reference only, please adjust according to your own oven and bake it until the surface is slightly golden.

2. It can also be made with fresh cherries.

3. Add some cold water to the juice in the canned cherry to make a good drink.

4. The practice of canned cherries: http://home.meishichina.com/space-6357690-do-blog-id-599574.html