Marthas Sauerkirschpastete
Martha hat dieses Rezept in Episode 703 von Martha Bakes gemacht. Der Kuchen kann bei Raumtemperatur für bis zu 2 Tage gelagert werden.
Ausbeute
Martha hat dieses Rezept in Episode 703 von Martha Bakes gemacht. Der Kuchen kann bei Raumtemperatur für bis zu 2 Tage gelagert werden.
Ausbeute
26.04.2023 @ 22:07
This recipe for cherry pie was made by Martha in episode 703 of Martha Bakes. The cake can be stored at room temperature for up to 2 days. It makes a 9-inch cake. For the filling, you will need 2 pounds of fresh sour cherries (or 3 pounds of drained and thawed frozen cherries), pitted (6 cups), 1 cup of sugar, 1/4 cup of cornstarch, 1/2 teaspoon of pure vanilla extract, and 2 tablespoons of unsalted butter, cut into small pieces. For the crust, you will need essential pate brisee, all-purpose flour for the surface, and 1 large egg, lightly beaten with 2 tablespoons of cream, for egg wash. To make the filling, preheat the oven to 375 degrees. Combine the cherries, sugar, cornstarch, and vanilla in a bowl. To make the crust, roll out 1 disk of pate brisee to a thickness of 1/8 inch on a lightly floured surface. Fit the dough into a 9-inch pie plate. Pour in the filling and dot with butter. Chill the top crust. Roll out the remaining disk of dough to a thickness of 1/8 inch on a lightly floured surface. Cut out 4 to 5 holes with a 3/4-inch round cutter or pastry tip. Place on top of the pie. Trim the bottom and top crusts to a 1-inch overhang with kitchen scissors and press together to seal around edges. Fold edges under; crimp as desired. Freeze for 20 minutes. Brush crust with egg wash. Bake pie on a foil-lined baking sheet placed on the middle rack until the pie is bubbling in the center and the crust is golden, 1 1/2 to 1 3/4 hours. Transfer pie to a wire rack and let cool before serving.