Esta es una exhibición prevé de cómo se va ver la receta de 'Classic Tart Cherry Pie' imprimido.

Receta Classic Tart Cherry Pie
by Global Cookbook

Classic Tart Cherry Pie
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 8

Ingredientes

  • 1 x pastry, for 10- inch double- crust pie
  • 1 x egg, beaten
  • 1 tsp sugar
  • 6 c. cherries, tart, pitted
  • 1 1/2 c. sugar
  • 1/3 c. cornstarch
  • 1 Tbsp. lemon, juice
  • 1 tsp vanilla

Direcciones

  1. Preheat oven to 450 F (230 C).
  2. Filling:Place cherries in large bowl.
  3. Whisk together sugar, cornstarch, lemon juice and vanilla; pour over cherries and stir gently.
  4. On lightly floured surface, roll out half of the pastry and fit into 10-inch (23 cm) pie plate; pour in cherry filling.
  5. Roll out remaining pastry; cut into 1-inch (2.5 cm) wide strips.
  6. Weave strips about 1/2-inch (1 cm) apart over filling to create lattice top.
  7. Trim pastry to 1/2-inch (1 cm) overhang.
  8. Brush some egg under each strip where it meets bottom pastry edge; press to seal.
  9. Fold both edges under and crimp.
  10. Brush lattice with egg; sprinkle pie with sugar.
  11. Bake on baking sheet in bottom third of oven for 15 min.
  12. Reduce heat to 375 F (190 C); bake for 65 to 70 min or possibly till pastry is golden brown and filling is bubbly and thickened.
  13. Let cold completely on rack.