Cherry Pie

Name: Cherry Pie
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 150 g Butter; 225 g Flour; 75 g Icing sugar; 2 (720 ml each) Glasses of cherries; 1 package Pudding powder "Vanilla Flavor"; 3 TABLESPOONS Sugar; 7-10 Tbsp Flour; 7-10 Tbsp Fat and flour

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 8

150 g Butter
225 g Flour
75 g Icing sugar
2 (720 ml each) Glasses of cherries
1 package Pudding powder "Vanilla Flavor"
3 TABLESPOONS Sugar
7-10 Tbsp Flour
7-10 Tbsp Fat and flour

Directions

1
Knead butter, flour, icing sugar and 2-3 tablespoons of water to a smooth dough, place in the fridge for 30 minutes. For the filling, drain the cherries and collect the juice. Roll out half of the dough round (26 cm Ø) on a lightly floured work surface. Grease an ovenproof pan (24 cm Ø) and dust lightly with flour. Line with the dough, press the edges.
2
Prick the base several times, chill for another 30 minutes. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes. Mix pudding powder and sugar. Mix with 100 ml cherry juice until smooth. Bring the remaining juice to the boil, stir in the pudding powder. Simmer for 1 minute while stirring, fold in the cherries. Leave to cool for 10 minutes and fill onto the pastry base. Roll out the rest of the dough to a round shape (24 cm Ø) and place on the cherries. Cut a small pattern in the middle.
3
Simmer for 1 minute while stirring, fold in the cherries. Leave to cool for 10 minutes and fill onto the pastry base. Roll out the rest of the dough to a round shape (24 cm Ø) and place on the cherries. Cut a small pattern in the middle. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for another 15 minutes. Serve still warm
4
1 hour waiting time