شريحة تقليدية من الفطيرة تجعل الطعام ضعيف الإصبع ، ولكن من المقرر أن تؤخذ فطيرة بلاطة في اليد وتؤكل. صنعت نسختنا مع حشوة التفاح بشكل نموذجي ، وتستخدم الكرز الحامض بدلاً من ذلك ، على الرغم من أنها تعمل أيضًا بشكل جيد مع العنب البري.
This recipe for cherry pie is a traditional slice that makes food finger-licking good, but its meant to be taken as a slab in your hand and eaten. Our version is made with typical apple filling, but uses sour cherries instead, although it also works well with wild grapes. It makes 24 servings.
Ingredients: – 6 cups sour cherries (fresh or frozen) – 1 to 1 1/2 cups granulated sugar – 1/4 cup cornstarch – Juice of 1/2 lemon – Large pinch of salt – All-purpose flour, for rolling out dough – 2 tablespoons heavy cream – 1 cup confectioners sugar – 1-2 tablespoons milk
Directions: 1. Preheat the oven to 375 degrees. If using frozen cherries, thaw and drain. In a large bowl, mix together the cherries, sugar, cornstarch, lemon juice, and salt. Toss to combine. Set aside. 2. On a lightly floured surface, roll out the larger portion of the dough into a rectangle measuring 18 x 12 inches. Transfer to a 15 x 10-inch baking sheet, letting the pastry hang over the edges. 3. Pour the cherry mixture into the lined baking sheet. Set aside. 4. On a lightly floured surface, roll out the remaining portion of the dough into a rectangle measuring 16 x 11 inches. Fold in half and place over the filling. Trim the edges and crimp to seal. Using a fork, prick the crust all over. Brush with heavy cream. 5. Bake until the crust is golden and the filling is bubbling, 40 to 55 minutes. Transfer to a wire rack to cool slightly, about 45 minutes. 6. In a medium bowl, whisk together the confectioners sugar and milk until the desired glaze consistency is reached. Use a spoon to drizzle over the top. Serve warm or at room temperature.
27.04.2023 @ 02:22
This recipe for cherry pie is a traditional slice that makes food finger-licking good, but its meant to be taken as a slab in your hand and eaten. Our version is made with typical apple filling, but uses sour cherries instead, although it also works well with wild grapes. It makes 24 servings.
Ingredients:
– 6 cups sour cherries (fresh or frozen)
– 1 to 1 1/2 cups granulated sugar
– 1/4 cup cornstarch
– Juice of 1/2 lemon
– Large pinch of salt
– All-purpose flour, for rolling out dough
– 2 tablespoons heavy cream
– 1 cup confectioners sugar
– 1-2 tablespoons milk
Directions:
1. Preheat the oven to 375 degrees. If using frozen cherries, thaw and drain. In a large bowl, mix together the cherries, sugar, cornstarch, lemon juice, and salt. Toss to combine. Set aside.
2. On a lightly floured surface, roll out the larger portion of the dough into a rectangle measuring 18 x 12 inches. Transfer to a 15 x 10-inch baking sheet, letting the pastry hang over the edges.
3. Pour the cherry mixture into the lined baking sheet. Set aside.
4. On a lightly floured surface, roll out the remaining portion of the dough into a rectangle measuring 16 x 11 inches. Fold in half and place over the filling. Trim the edges and crimp to seal. Using a fork, prick the crust all over. Brush with heavy cream.
5. Bake until the crust is golden and the filling is bubbling, 40 to 55 minutes. Transfer to a wire rack to cool slightly, about 45 minutes.
6. In a medium bowl, whisk together the confectioners sugar and milk until the desired glaze consistency is reached. Use a spoon to drizzle over the top. Serve warm or at room temperature.