Ingredients
Pastry for double crust pie
2 1/2 cups all purpose flour
1/2 teaspoon salt
2 tablespoon sugar
One cup of ice butter cut in pieces
1/2 cup of ice water to make the dough
DIRECTIONS
In a large bowl stir together 2 1/2 cups all purpose flour and salt and sugar.Using a pastry blender cut the butter until pieces are pea size.Sprinkle one tablespoon cold water over part of the flour mixture, toss with a fork. Push moistenes pastry to side of bowl. Repeat moistening flour mixture, using one tablespoon cold water at a time until all flour mixture is moistened. Gather mixture into a ball kneading gently until it holds together.
Divide into two balls.Put in fridge 20 minutes before using. Homemade cherry filling3 cups fresh pitted tart cherries or frozen pitted cherries1 cup sugar2 1/2 tablespoons cornstarch2 tablespoons of water In a large sauce pan, bring the cherries(plus the water) cornstarch, granulated sugar and vanilla extract, to a boil.Reduce it to a medium low heat, stirring continuosly until it thickens and bubbles Remove from heat and let to cool completely.
Set aside. Assembling the cherry piePreheat oven to 180°c (375 °F)On a lightly floured surface, roll one pastry ball from center to edges into a 10 inch circle (24 cm).Ease pastry into pie plate. Repeat rolling with second pastry ball.Stir cherry mixture, transfer to pastry lined pie plate. Trim bottom pastry even with edge of pie plate reserving trimmings.
For pastry decorations: Using a 1 inch circle (2,5 cm)cut out circles on second pastry, reserving some circles for topping.Place pastry on filling trim to beyond edge of the pie plate, reserve trimm8ing.Roll some of the reserved trimmings into slim lenghts of rope the cut some stems.Brush top pastry with a yolk with milk.
Arrange circles, and stems to form some cherries on crust, brush with milk and yolk mix.Cut three slits in top pastry to vent pie.Bake the pie about 40 minutes or until the filling in center is bubbly and the crust is lightly golden . Cool on a wire rack until is cool.
By @gloria.baker.587 .
Thanks for inspiring us!
You can see the recipe here: canelakitchen.blogspot.com
