Also Known As Linzer Torte: Cherry Pie Recipe
Those who love the sour taste of sour cherry in desserts will love this recipe. Another feature of this pie is that it does not have to worry about rolling dough. The pie form of biscuit dough … I changed the filling of Linzer Torte, the very famous Austrian cake, a little bit by myself, I hope you like it. I am one of those who love to be full when it comes to pie. Try it out and make up your mind. Good health and bon appetit to your hands already ..
Ingredients for Cherry Pie Recipe
For the dough:
- 200 grams of hazelnuts
- 300 grams flour
- 1 packet of baking powder
- 1 teaspoon of salt
- 4 capsules (inside)
- 1 teaspoon of cinnamon
- 200 grams of margarine
- 2 eggs
- 1 egg yolk
- 150 grams of powdered sugar
For the filling:
- 400 grams of frozen cherries
- 1 tea glass of sugar
- 1 pack of vanilla sugar
- 2 tablespoons of starch
- 1 lemon juice
- 1/2 tea glass of water
Tip of the Cherry Pie Recipe
Preheat your oven. Your margarine must be at room temperature.
How to Make Cherry Pie Recipe?
For dough, mix margarine with powdered sugar.
Add the eggs, salt, cinnamon and crushed cardamom kernels.
Mix the flour, hazelnuts and baking powder together in a separate bowl.
Attach dough mixing tips to the end of your mixer.
Add the flour mixture to the liquid ingredients and mix well with your mixer.
Grease your 24 cm diameter pie mold.
Spread half of the dough on the bottom of the mold.
Fill the remaining dough into the piping bag and squeeze twice to create a barrier to the edge of the dough in the mold.
Put the mold in the refrigerator for half an hour.
Put the cherries in a saucepan and pour the sugar over it and wait until the water is released.
Turn the bottom of the juicing cherry.
Mix the starch with water and lemon juice and add it to the cherries and bring it to a boil, stirring constantly.
Add the vanilla sugar to the boiling filling, mix it once, cover and set aside.
Remove the dough mold from the fridge. Pour the sour cherry filling and spread it.
With the dough left in the piping bag, draw a lattice line on it.
Bake in a preheated 180 degree oven for 30 minutes.
Cool the pie at room temperature and sprinkle with powdered sugar.