The short cherry season is coming to an end, and I have been thinking about making a cherry dessert, but the weather is so hot that it is difficult for me to turn on the oven. But seeing that cherries were about to go out of the market, I would have no chance to make them if I didn't make them. So yesterday, I took advantage of the weekend to make two types of cherry pies at home. They were the same type of pie crust, but the filling was different. One was a toasted honey cherry, and the other was a cherry pudding filling baked with pudding liquid.
After doing two PK exercises, the no-roast one is more popular with Tuoxiaofa, and the pudding one is more suitable for my taste. It seems that radish and cabbage each have their own favorites, haha!
But to be honest, both are quite delicious, but everyone's preferences will be biased. These two cherry pies are actually popular desserts, and anyone who likes desserts will be very happy to accept them.
honey cherry pie
Recipe Recommendations
- low-gluten flour 150 grams
- cherry 150 grams
- corn starch 10 grams
- water appropriate amount
- butter 70 grams
- egg yolk appropriate amount
- milk appropriate amount
- light cream 80 grams
- custard powder 5 grams
- sugar appropriate amount
- honey 10 grams
- lemon juice 5 grams
- fine sugar 25 grams
- salt appropriate amount
- sweetening
- baking
- an hour
- ordinary
Steps for honey cherry pie
1
Wash fresh cherries.
2
To destem, use a straw pair through the center to squeeze out the core.
3
Place the pitted cherries in a bowl, add 20 grams of sugar, cover, and pickle for more than 2 hours.
4
When the cherries have more water, pour out the marinated cherry juice.
5
Add appropriate amount of water to the cherry juice to make it weigh 100 grams, then add the remaining 20 grams of sugar, 10 grams of corn starch, 10 grams of honey, and 5 grams of lemon juice, and stir well.
6
Light the fire and heat it over low heat, stirring constantly. Turn off the heat until it has just boiled. At this time, the juice is translucent and thick. Put it aside and let it cool for later use.
7
Sift the low flour and place in a bowl.
8
Melt the butter at room temperature and cut into dices.
9
Pour butter into flour bowl.
10
Rub evenly with your hands until it becomes powder.
11
Add beaten egg yolks.
12
Add milk.
13
Kneak into a smooth and uniform dough, wrap with plastic wrap, and place in the refrigerator for about 1 hour.
14
Remove the refrigerated pie skin and roll it into a uniform round sheet with a thickness of 0.6CM.
15
Transfer the pie crust to a baking sheet, press the paste, and use a spatula to remove excess edges.
16
Use a fork to make even air holes in the pie skin.
17
Preheat the oven to 190 degrees, on the middle layer, heat it up and down, 20-25 minutes, and bake it at residual heat for another 10 minutes until the pie crust is crispy.
18
Place the marinated cherries in the middle of the pie crust, and finally pour with cherry honey juice.
19
Roll out the pie crust into rectangular slices 0.6CM thick.
20
Transfer to a baking sheet, press tightly, and scrape off excess edges.
21
Use a fork to make even air holes.
22
Put baking paper on the surface, press a layer of soybeans in the middle, preheat the oven, heat the middle layer to 190 degrees, heat up and down, bake for 25-30 minutes. After baking for 20 minutes, remove the soybeans and bake for another 10 minutes;(Don't throw away the roasted soybeans, what's the use? Let's keep you in suspense, let's listen to the next discussion).
23
Wash the cherries and use a straw to core them.
24
Clean all cherries for later use.
25
Stir together milk, light cream, and sugar. Heat over low heat until just boiling. Remove from the heat. Pour in the beaten egg yolks while hot and stir well.
26
Add 5 grams of custard powder and stir well.
27
Filter the pudding solution once.
28
Remove the roasted pie crust.
29
Pour the pudding liquid into the pie skin until 80% full.
30
Place cherries evenly, preheat the oven at 220 degrees, lower and lower layers, heat on top and bottom, 30-35 minutes.honey cherry pie Make Tips
This pie crust dough is characterized by poor water absorption and crisp and loose taste, so it is especially suitable for a filling with a high moisture content such as cherry stuffing. The pie crust will not become moist and soft due to absorption of water. However, it is recommended to try to fill the filling before serving it, and it is best to finish it quickly after filling. It will still affect the taste if it is left for a long time!