Love Cherry Meringue Pie

Name: Love Cherry Meringue Pie
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 200g Flour; 30g butter; 100g water; 4g salt; 50g Cherry juice; 20g Caster sugar; 5g corn starch; 1 tsp Lemon juice

by COUSS

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

Cherry pie can be eaten hot or cold. When it's hot, the fruit filling is slightly runny, with the crunchy meringue, it feels like pineapple pie or apple pie in a McDonald. As for letting it cool and eating, the texture of the meringue is close to that of a butterfly pastry. Cut a piece and match it with coffee, which is unique and delicious.
Using the COUSS E3 electronic variable temperature oven, precise temperature control and M-type heating tube, the whole pie expands very well, and the coloring is also very good. In short, everything is very good. ～～（by@亦文心厨）

Ingredients

200g Flour
30g Butter
100g Water
4g Salt
50g Cherry Juice
20g Caster Sugar
5g Corn Starch
1 tsp Lemon Juice

Love Cherry Meringue Pie

1. Mix the medium powder and salt through a sieve, add diced butter and knead it into crumbs;

2. Add water and knead the dough;

3. Wrap in plastic wrap and refrigerate overnight (if there is not enough time, refrigerate for at least one hour);

4. Roll out the dough and slices into squares respectively;

5. Pack in, pinch tightly to seal;

6. After completing a 40% discount and a 30% discount, refrigerate for one hour in the refrigerator. After another 40% off and 30% off, continue to refrigerate for an hour;

7. Take out the dough and roll it out to a puff pastry sheet about 2-3 cm thick. The pie crust used to make fruit filling should be as thin as possible, and the taste will be much better;

8. While waiting for the noodles to chill and relax, you can intersperse with boiled cherry stuffing, remove the pits of the washed cherries, add sugar and marinate for 2 hours;

9. Add 50 grams of water to the marinated and filtered cherry juice. After mixing it with cornstarch, heat and cook until thick, pour in the cherry pulp, cook for a while and turn off the heat;

10. Stir in lemon juice and let cool for later use;

11. Take a heart-shaped pie plate, or whatever you have that fits into the oven, and spread the pastry;

12. Pierce a small hole with a fork;

13. Pour the cherry filling;

14. Cover with a layer of meringue, cut off the extra corners, press the two layers of meringue tightly with a fork, and adjust according to the shape;

15. At the same time, brush the surface with whole egg liquid;

16. The oven is set up and down to 200 degrees Celsius for 40 minutes, after the preheating is completed, the prompt sound will sound, and it will be sent to the baking tray;

17. Demould immediately after baking to prevent condensation on the bottom.

Tips:
1. The pie is not big, but the time and temperature are not wrong. It really takes such a long time and such a high temperature. The puff pastry is delicious when it is baked and crispy.