- Cherry pie
- STEP 1
- STEP 2
- STEP 3
- STEP 4
- STEP 5
- STEP 6
Bright, dark red and with a typical heart shape, Kordia is the Melinda Cherry with a crunchy and very sweet pulp. It doesn’t lose its sweetness during baking.
Shortcrust: knead the ingredients for the dough, then shape it into a ball, press it and let it chill in the fridge for 90 minutes.
Put the cherries in a pot with the sugar, and cook 3-4 minutes.
Take the cherries out with a skimmer and put them aside. Thicken the liquid of the cherries with a teaspoon of rice starch dissolved in a little water.
Roll 450 g of the dough and cover a pie dish, previously greased and sprinkled with flour. The dough must go over the borders of the pie dish. Prick the base with a fork, then brush with the apricot jelly.
Lay the sponge cake, previously cut to the size of the pie dish, spread the cherry jelly then lay the cherries.
Roll the leftover dough and cut it into strips, criss-cross them over the pie, and brush them with the jelly.
Bake at 170° C for 30 minutes, then for other 8-10 minutes just with the heat coming from the bottom of the oven. Take the pie out, spread the gelatine and let cool off on a rack.
|300 g||of flour|
|180 g||of butter|
|100 g||of sugar|
|1 tsp||of vanilla extract|
|70 g||of sugar|
|750 g||of Melinda Kordia cherries, pitted|
|1 tsp||of rice starch|
|1||ready-made sponge cake base|
|1||egg + milk for brushing|