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Cherry pie with stripes

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Ingredients

Adjust Servings:
dough
62 g egg
138 g sugar
350 g wheat flour
46 g almond flour
205 g butter
3 g salt
THE FILLING
600 g cherry
120 g sugar
1/2 teaspoon ground nutmeg
1 stick cinnamon

Nutritional information

42 g
Protein
675 g
Carbs
9 g
Fat
3065
Calories

Cherry pie with stripes

Features:
  • Oven
Cuisine:
  • 1 hour 30 min
  • Serves 3
  • Medium

Ingredients

  • dough

  • 62 g egg
  • 138 g sugar
  • 350 g wheat flour
  • 46 g almond flour
  • 205 g butter
  • 3 g salt

  • THE FILLING

  • 600 g cherry
  • 120 g sugar
  • 1/2 teaspoon ground nutmeg
  • 1 stick cinnamon

Directions

Some additional tips on making and storing shortbread can be found in the article ‘Secrets of shortbread’.

We will be using almond flour, but it can be substituted with hazelnut or wheat flour.

The ingredients are calculated for a form of 22-26 cm.

Steps

1
Done

preparation

1. Mix all dry ingredients in a bowl.
2. Add chopped butter and grind the dough into a uniform crumb.
3. We measure the eggs strictly by weight and add them to the dough. The finished dough is quite crumbly.
4. Form a ball, flatten it and put it in a bag in the refrigerator.
2
Done

PREPARING THE FILLING

1. Put the cherry with part of the sugar and a stick of cinnamon in a saucepan and heat it. Instead of whole cinnamon, you can use ground, ½ or 1 teaspoon.
2. When the mass has become warm, add the remaining sugar mixed with starch and stir constantly.
3. At first, the mass will become cloudy, but gradually it will become glossy, with a beautiful color.
4. Add nutmeg. Try it in the process to assess whether there is enough sugar or whether the taste of starch has disappeared.
5. When it thickens and it will be difficult to disturb it with a spatula, you can remove it from the fire. Now transfer the mixture to a bowl, cover with cling film and cool.
3
Done

PREPARING

1. Take the dough out of the refrigerator and roll out most of it between sheets of parchment paper, transfer it to a mold and spread the dough on it. We send it to the refrigerator, in the meantime we roll out the rest of the dough (it will be strips on the pie) and also put it in the refrigerator.
2. Pour the cooled filling into the mold, remove the cinnamon stick.
3. Cut the rolled dough into strips of 1 cm each and assemble the braided pattern on the cake. We act carefully so as not to contaminate the front side of the dough with the cherry. We press the edges and cut off the excess dough.
4. Carefully grease the cake with a mixture of egg and milk and send it to the oven heated to 340 °F (170 C) for 35-40 minutes.
5. Let the finished cake rest for at least an hour, sprinkle with powdered sugar and serve!

Chef Hanna

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