Sweet Cherry Pie甜櫻桃餡餅
[Photographs: Lauren Weisenthal]
During cherry season, my first impulse is always to buy as many as I can afford and haul them home to make pies. This recipe highlights the natural sweetness of the cherries without overwhelming them.
You'll start this recipe with Kenji's Easy Pie Dough (be sure to make a double crust for this pie).
Note: for step by step instructions on how to form and roll pie dough,click through this slideshow.
SWEET CHERRY PIE
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About This Recipe
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YIELD: |
8 people |
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ACTIVE TIME: |
30 minutes |
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TOTAL TIME: |
3 hours |
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SPECIAL EQUIPMENT: |
pie plate |
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THIS RECIPE APPEARS IN: |
Ingredients
- One recipe Easy Pie Dough, one half shaped and chilled in a pie plate, the other rolled out flat and chilled on a floured sheet pan
- 2 pounds sweet cherries, pitted and halved
- Seeds of 1 vanilla bean or zest of 1 lemon (your choice)
- 1/2 cup sugar
- 4 teaspoons cornstarch or tapioca starch
- egg wash: 1 egg and 1 big pinch of salt, whisked together until homogenous
- coarse or granulated sugar for sprinkling on top (optional)
Procedures
1.1
Place the halved, pitted cherries in a bowl. Stir in the vanilla or lemon zest if using. In a small bowl, whisk together the sugar and cornstarch, and sprinkle the mixture over the cherries.
2.2
Toss the sugar and cornstarch mixture with the cherries until they are evenly coated.
3.3
Pour the cherry mixture into the chilled bottom crust. Cover the top of the pie with the chilled, rolled top crust, or cut into strips and make a lattice crust over the top. Crimp the edges and chill for 20 minutes.
4.4
Preheat the oven to 425° F. After pie has chilled, brush the top with egg wash and sprinkle with sugar (optional). Place in preheated oven and bake for 20 minutes at 425°. Reduce the heat to 350° and continue to bake for another 20-25 minutes, or until the crust is golden brown and the filling is bubbling. Allow to cool for at least 1 hour before serving.
在櫻花的季節，我的第一個衝動就是總是買盡可能多的，因為我能買得起和牽引他們回家做餡餅。這個配方突出了櫻桃的天然甜味沒有壓倒他們。
你會開始這個配方與賢治的簡易餡餅的麵團（一定要做出一個雙殼為這個餡餅）。
注：對於步步講解如何形成和滾動餡餅的麵團一步的指示，通過點擊這個幻燈片。
甜櫻桃餡餅
保存配方
關於本食譜
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產量： |
8人 |
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活動時間： |
30分鐘 |
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總時間： |
3小時 |
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專用設備： |
餡餅盤 |
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這個配方會出現在： |
成分
- 一個配方易餡餅的麵團，一半形，並冷藏在一個餡餅盤，其他推出了平板和冰鮮上灑些粉烤盤
- 2磅甜櫻桃，進站和減半
- 1香草豆或1檸檬皮的種子（你的選擇）
- 1/2杯糖
- 4茶匙玉米澱粉或木薯澱粉
- 蛋液：雞蛋1個和1個大少許鹽，掃在一起，直到均勻
- 粗或砂糖的灑在上面（可選）
程序
1.1
放置在一個碗裡的一半，進站櫻桃。拌入香草和檸檬皮，如果使用。在一個小碗裡，一起攪拌糖和玉米澱粉，以及在櫻桃灑混合物。
- 2. 2
與櫻桃折騰糖和玉米澱粉混合，直到它們被均勻地塗上。
- 3. 3
倒入櫻桃混合物倒入冷凍底部地殼。支付與冷凍餡餅的頂部，捲起的頂部酥皮，或切成條狀，使晶格地殼上方。捲曲的邊緣和冷卻20分鐘。
- 4. 4
烤箱預熱至425°F。之後餡餅已凍僵了，刷上全蛋液的頂部，並撒上糖（可選）。發生在預熱的烤箱中烤在425℃20分鐘。減少熱量，以350℃，繼續烤另一20-25分鐘，或直至地殼呈金黃色和填充冒泡。允許食用前要至少冷卻1小時。
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