50 min.
Cherry pie
The cherry pie is one of the most typical American sweets. This recipe is part of the tradition of home baking and is one of those recipes passed down from generation to generation.
120 min.
Ingredients
600 g flour
250 g butter
1 pinch of salt
10-12 tbsp. water
1 vanilla pod
2 kg cherries from Val Venosta
150 g cane sugar
250 g butter
1 pinch of salt
10-12 tbsp. water
1 vanilla pod
2 kg cherries from Val Venosta
150 g cane sugar
Preparation
Cut butter into pieces and add to the flour in a bowl. Crumble butter and flour with your fingers to get a sandy dough. Split the vanilla pod, scrape the seeds from the vanilla pod with the help of a little knife and add to the dough. Add water little by little and continue kneading the dough until you get a homogeneous dough. Divide into two halves and let rest in the fridge for at least half an hour.
In the meantime, wash and stone cherries. Put them into a small pot and cook with the sugar for 15 minutes. Let cool and drain in a strainer.
Take one half of the dough and roll it out to a thickness of about 3 mm with a rolling pin. Cut 2/3 of the dough sheet into stripes of 5 mm and the remaining 1/3 into stripes of 1 cm. Plait braids with the stripes of 5 mm. Put them on a tray together with the stripes of 1 cm and let rest in the fridge while preparing the base of your pie.
Take one half of the dough and roll it out to a thickness of about 3 mm with a rolling pin. Cut 2/3 of the dough sheet into stripes of 5 mm and the remaining 1/3 into stripes of 1 cm. Plait braids with the stripes of 5 mm. Put them on a tray together with the stripes of 1 cm and let rest in the fridge while preparing the base of your pie.
Take the second half and roll it out to a thickness of about 5 mm with a rolling pin. Butter a cake-pan with a diameter of 24 cm and cover the bottom with baking paper. Transfer the dough sheet into the cake-pan, bring it into form and make sure it sticks to the edges.
Pour the cold cherries on the dough sheet, level with a spoon and decorate by alternating braids and stripes.
Pour the cold cherries on the dough sheet, level with a spoon and decorate by alternating braids and stripes.
Bake in the preheated oven (180° C hot air) for 1 hour and 20 or 30 minutes. Serve cool.
Recipe from Ambra & Tea Scarsella
ANAGRAMMA
Ambra and Tea are two Roman sisters who are inseparably united by the same passions. As explorers and coffee lovers, they always look for new adventures. Both define themselves as designers, visual storytellers, photographers and food developers and, above all, as sisters. Culinary school: their mom. School of life: the world. This is why the foundation of their blog comes as no surprise. It’s a mirror of all the things they like most: cooking, eating, inviting guests, traveling and, above all, sharing all this with their friends.
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