Cherry whole grain pie
17. June 2012
Because there is a season of cherry and sour cherries, I have another recipe for a whole-grain cake for you. Everything will work with smooth flour, and it will probably be even more delicious, but why not enjoy a little healthier. I used homemade smooth wheat flour at home so 100% whole grain.
I prefer a homemade flour mill because the flour is the healthiest freshly ground (with the premise that you do not have the old grain), so you can always vary the rice, amaranth, quinoium, corn, and common types of grain, such as organic.
The recipe is written, assuming you use sour cherries if you want to cherry it, take the sugar in the filling and a little acidify with the lemon ...
Postup
Mix a large bowl of flour, 2 tablespoons of sugar, a pinch of salt and a spoon of cinnamon. Add the chilled butter to the mix and, using the knives, add the dough to the dough to keep small pieces of peas in the butter. Add ice water and quickly inject it with a fork to keep it together (it's good to work with the tools to keep your hands out of the hands ...).
Divid the dough into two equal parts, roll into a circle 15 cm high. Now let the dough settle and cool in the refrigerator for 1 hour.
Preheat the oven to 200 ° C.
In a large bowl, mix the cherry, a cup of sugar, a spoon of cinnamon, a pinch of salt, a maizen.
Delete the form. Have the cooled dough so that the wheels are large enough to cover the bottom and sides of the mold (one circle may be smaller, it will only cover the filling from the top ... I used a cake form with a diameter of 24 cm.).
Fill the bottom and sides of the mold with dirt, gently crush your fingers. Pour the cherry filling and cover the smaller bristle with the fingers on the edge to join the two layers and cut excess dough with the knife.
Now just brush with milk, soak the remaining spoonful of sugar and fork with a fork or a hoe.
Bake at 190 ° C for approximately 1 and 1/4 hours, golden brown.
