Here is the pie that I made with pie dough cherry. It was a resounding success. The dough is really good. Certainly nothing to do with the broken excellent paste that makes my mom, but I really loved and at home, everyone feasted (especially since I prefer to leave the pits with cherries! Then spat phase nuclei , I like children a lot!)

For the occasion I used frozen cherries that “Georgette tata” we gave it ago, not knowing what to do in his freezer (apparently it has frozen much last year! And new crop will soon take place so you have to make space in the freezers) … in short, these beautiful black cherries are perfectly married with the sweet dough Michalak.

INGREDIENTS

For the dough:

190 g flour
20 of potato starch (or corn)
90 g of icing sugar
130 g of very cold butter
35 g almonds
1 egg (50g specifically)
1 pinch of salt
For the filling:

800 g of cherries
1 egg
15 cl cream
1 sugar Cs

Preparing the dough:

Sift flour, cornstarch, powdered sugar and almond powder in a bowl or a bowl. Add salt and butter cut into cubes. Work with your hands and then add the egg. To meet the egg proportion, must beat egg omelette and weigh 50 g before adding them to the above mixture.
Knead the dough briefly to make it homogeneous and then put as much as possible into a ball and place in a food film. The dough is very soft, so it’s not easy!
put in the freezer for 10 minutes. (Or in the refrigerator for 1 hour if you have time)

Roll out the dough between 2 sheets of baking paper so that it has a thickness of about 3 mm. Place the tart ring on it to cut the dough around. Spread again remaining dough between 2 sheets of greaseproof paper new and cutting strips to be used to do the trick.
If you use a classic pie plate or spreading your dough so that the disc is wider than your usual pie plate.

 Place in freezer 15 to 20 minutes before rushing your pie pan to facilitate implementation. or before installation in your pie circle. (See the step by step images: here)

submit to your dark refrigerator pie pan with the pie for 10 minutes, until the dough is cool again. This step aims to prevent your dough shrinks in the mold at the start of cooking (I skipped this step, and I should not have! Recanted my dough and in some places a little more than others, which may be a problem with fruit that make the juice!)

Filling of the pie:

After this second passage in the fridge, you can quickly fill the pie: here with frozen cherries.

in an oven preheated to 180 ┬░ C, bake the pie for 15 minutes. After this time, remove some juice made from frozen fruit (cherries make a lot of juice!) With paper towels. Then add the Goumeau (beat egg omelette, add cream and sugar, beat again and pour the entire pie surface).
cook another 20 to 25 minutes (depending on your oven and the fruit you are using (frozen or fresh).

Once the dough is golden brown and top, slightly golden. remove from oven and let cool before unmolding.

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