A pie is a baked dish which is usually made of a pastry dough casing that covers or completely contains a filling of various sweet or savoury ingredients. A Filled pie can be a fruit, meat, fish, vegetables, cheese, chocolate, kustar, peanuts, and others.
Pie containing fruit usually sweetened condensed liquid-like jam or cut-cubed and baked together with crust. But now.. I will share a differ recipe from others, Artisan Double-Cherry Pie. A delicious pie that must you try?
Total Time: 1 hour 30 minutes
Prep: 20 minutes
cooking: 1 hour 10 minutes
yield: 1 pie
Ingredients
Pai Skin / Crust:
1/4 cup butter, salted
Butter 1/2 cup shortening (recommended: Crisco)
2 cups flour white lily, add enough extra flour 1/4 cup maximal
1/2 cup cake flour
1/2 tsp salt
3 teaspoons powdered sugar
1 egg
2 teaspoons vinegar
1/4 cup ice water (add add more water if necessary to High Altitude)
stuffing:
2 (12-ounce) bag frozen cherries, dark and sweet (recommended: Cascadian Farms)
1/2 cup dried cherries
1/4 cup sugar
3 tablespoons tapioca
1/2 teaspoon almond extract
1 teaspoon lemon juice,
1/2 teaspoon grated lemon peel
pinch of salt
1/2 teaspoon vanilla extract
1/2 cup black cherry juice (recommended: Knudsen)
1 ounce cherry brandy flavor (recommended: kirschwasser)
2 tablespoons butter, diced
Eggs for eggwash (1 egg and 2 tablespoons of water)
Sugar granules for garnish
Preparing Crust:
Use a pastry blender, combine the butter, shortening, flour, salt and sugar powder. Whisk into size 2 cups and pour over dry ingredients. Mix all the ingredients, do not continue to mix until it stops. Stir enter additional flour on it and scrape the sides of the bowl. Chill if time allows. Divide the dough into 2 parts. Flatten the dough into the bottom of the crust leather. Put on cake plate and chill
stuffing:
Mix all ingredients except the butter and pour into chilled pie crust. Brush the edges of the crust with glair
Preheat oven to 425 degrees F.
stringing:
Roll out crust, prick puncture, to create an air gap. Crimp edges and put the stuffing in the middle. Brush with eggwash and garnished with large granular sugar. Bake for 15 minutes. lowering the temperature of 375 degrees F and bake an additional 45 to 50 minutes.
Prep: 20 minutes
cooking: 1 hour 10 minutes
yield: 1 pie
Ingredients
Pai Skin / Crust:
1/4 cup butter, salted
Butter 1/2 cup shortening (recommended: Crisco)
2 cups flour white lily, add enough extra flour 1/4 cup maximal
1/2 cup cake flour
1/2 tsp salt
3 teaspoons powdered sugar
1 egg
2 teaspoons vinegar
1/4 cup ice water (add add more water if necessary to High Altitude)
stuffing:
2 (12-ounce) bag frozen cherries, dark and sweet (recommended: Cascadian Farms)
1/2 cup dried cherries
1/4 cup sugar
3 tablespoons tapioca
1/2 teaspoon almond extract
1 teaspoon lemon juice,
1/2 teaspoon grated lemon peel
pinch of salt
1/2 teaspoon vanilla extract
1/2 cup black cherry juice (recommended: Knudsen)
1 ounce cherry brandy flavor (recommended: kirschwasser)
2 tablespoons butter, diced
Eggs for eggwash (1 egg and 2 tablespoons of water)
Sugar granules for garnish
Use a pastry blender, combine the butter, shortening, flour, salt and sugar powder. Whisk into size 2 cups and pour over dry ingredients. Mix all the ingredients, do not continue to mix until it stops. Stir enter additional flour on it and scrape the sides of the bowl. Chill if time allows. Divide the dough into 2 parts. Flatten the dough into the bottom of the crust leather. Put on cake plate and chill
stuffing:
Mix all ingredients except the butter and pour into chilled pie crust. Brush the edges of the crust with glair
Preheat oven to 425 degrees F.
Roll out crust, prick puncture, to create an air gap. Crimp edges and put the stuffing in the middle. Brush with eggwash and garnished with large granular sugar. Bake for 15 minutes. lowering the temperature of 375 degrees F and bake an additional 45 to 50 minutes.
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