You will need
    • For the dough:
    • 50 g butter;
    • 50 g sugar (optional);
    • 1 tsp vanilla sugar (optional);
    • 1 egg;
    • 1 teaspoon baking powder;
    • 150-200 g of flour.
    • For the filling:
    • 300 g frozen cherries;
    • 100-150 g sugar;
    • 3-4 tbsp corn starch.
Instruction
1
First prepare dough. Mash the softened butter with sugar and vanilla sugar, add the egg and thoroughly mix the resulting mass.
2
Mix the flour with the baking powder and sift through a sieve, to enrich with oxygen, and then pour in the butter-egg mixture. Knead the dough and send it in the refrigerator for 1-1,5 hours.
3
This dough can be prepared in advance: it can be stored in the freezer up to 2-3 months. You can also try it meatless version, replace the butter or vegetable margarine, and the egg - ¼ Cup of water. In addition, sugar is not a mandatory ingredient for the dough in this pie, so use it at will.
4
Because of the consequences of cherry juice to the dough can soak and the cake badly baked. To avoid this, make the stuffing with the addition of potato or corn starch.
5
Pre-thaw cherries at room temperature or in the microwave. Drain berries in a colander and place a bowl for flowing juice. Measure the resulting liquid volume and dilute with water to 1 liter.
6
Put the starch into 1 Cup of cherry juice and stir well. Pour the remaining liquid into a saucepan, add 100-150 grams of sugar depending on your taste, boil and enter the diluted starch. Then put in a pot of berries and stir until thick.
7
Take a baking dish with a diameter of 24-26 cm, brush with oil, spread the dough, make bumpers. Then lay out and flatten the filling. Bake the pie in a preheated 180 degree oven for 25-30 minutes.
8
You can make cherry pie, closed or with a lid in the form of a lattice. Increase the amount of ingredients for the dough 1.5-2 times, knead it, let it cool and divide it into 2 unequal parts. Big spread on the bottom of the mold, and a lower roll the pastry out and cover them pie.
9
To make the top bars, cut a smaller layer of dough into long strips and place them on top of the filling. Using the figure of the knife-roller to make the edges of the corrugated strips.