Cherry cheesecake pie

Name: Cherry cheesecake pie
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 200 g + some butter; 100 g clarified butter; 400 g + a little + 2 tablespoons of flour; 7-10 Tbsp Salt; 2 TABLESPOONS + 150 g sugar; 200 g Frozen cherries; 100 g Nuts (e.g. hazelnuts); 200 g ripened cream; 400 g Schmand; 2 TABLESPOONS Common wheat semolina; 3 Drops more liquid; 7-10 Tbsp Vanilla extract; 4 Eggs (Gr. M); 7-10 Tbsp Cling film; 7-10 Tbsp Aluminium foil

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

200 g + some butter
100 g clarified butter
400 g + a little + 2 tablespoons of flour
7-10 Tbsp Salt
2 TABLESPOONS + 150 g sugar
200 g Frozen cherries
100 g Nuts (e.g. hazelnuts)
200 g ripened cream
400 g Schmand
2 TABLESPOONS Common wheat semolina
3 Drops more liquid
7-10 Tbsp Vanilla extract
4 Eggs (Gr. M)
7-10 Tbsp Cling film
7-10 Tbsp Aluminium foil

Directions

1
For the dough, cut 200 g butter and lard into small pieces. Freeze the fat pieces and 150 ml water for about 30 minutes each. Mix 400 g flour, 1⁄2 TL salt and 2 tablespoons sugar in a bowl.
2
Add pieces of fat. Rub everything crumbly with your hands. Add the ice water. Knead briefly until just enough dough is formed (do not knead for too long!). Form into a flat brick on a floured work surface (dough is soft, but can be rolled out after cooling), wrap in cling film and chill for about 2 hours.
3
Let the cherries thaw for the filling. Finely chop the nuts. Grease a pie dish (approx. 1 1⁄2 l capacity; 23 cm Ø; with a rim approx. 6 cm high). Approx. 2⁄3 Roll out the dough on a little flour until round (approx. 34 cm Ø).
4
Lay out the mould with it, pressing the edge slightly. Sprinkle the bottom with nuts. Stir sour cream, sour cream, semolina, vanilla extract and 150 g sugar until smooth. Separate 1 egg. Stir the egg yolks and 2 eggs into the sour cream.
5
Beat the egg white and 1 pinch of salt until stiff. Fold into the sour cream. Finally, mix the cherries with 2 tbsp. flour. Carefully fold into the sour cream. Pour into the mould.
6
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Whisk the rest of the egg. Brush the edge of the dough with it. Roll out the rest of the dough onto some flour (approx. 24 cm Ø). Cut out 2 small circles (each approx. 3 cm Ø) next to each other in the middle as a steam vent.
7
Carefully place the pastry sheet on the filling. Cut off the excess dough. Press the edge of the dough all around with a floured fork. Form 2 cherry stems and leaves from the remaining dough. Place them on the dough lid against the small cut-out circles so that the circles look like a double cherry.
8
Press on gently. Spread the top of the dough with the rest of the whisked egg.
9
Bake in the hot oven on the lower shelf for 50-55 minutes. Cover with aluminium foil if necessary about 15 minutes before the end of the baking time. Remove the pie from the oven and let it cool down.