Cherry pie made from home-made dough
20. June 2012
I always did not want to go into these recipe with the feeling that it's too complicated and my efforts would come to grips. Despite all pessimism, I tried it and I can recommend it to all of you! I know, I know why waste time when every sepermarket has a full fridge of several kinds of leaf dough, but I can imagine what they might contain if it lasts so long ... And, moreover, the taste was really exceptional, it's just domestic. I also use bio or farm food ...
Dough comes out on 2 trout legs or two fruit cakes.
Postup
1. Pour 150 g butter on the cubes, return the rest to the refrigerator.
In a large bowl, mix butter cubes with flour, salt and fingers to lightly treat the crumb. Add lemon juice, really ice water, and make a smooth dough (go to the wall manually ..). Dough wrap in foil and allow to cool for 1 hour.
2. On a lightly rolled roll, roll the dough over a thin 5 mm rectangle (approximately as a table).
Between the two layers of baking paper, use a roller, flatten the remaining portion of the butter into a large rectangle as half of the loose dough.
Put the butter on the outer half of the dough, leave the sides on the sides and fold the other half, gently combing the dough edges around the perimeter. Pack the rectangle back into the foil and let it cool for 15 minutes.
3. Fold the cooled dough back onto the 5 mm thick roller and fold it to the center as shown. Let it cool again in the foil for 15 minutes.
Repeat the process again 2 times, rotating the dough each time by 90 °. You will see how thin layers of butter and dough are formed.
4.Close for at least 1 hour before finishing. You can also keep the dough for 3 days in a refrigerator or 1 month in a freezer packed in a foil.
5. Preheat the oven to 200 ° C.
In a large bowl, mix cherries, sugar, a pinch of salt, and maize.
Delete the form.
6.Pair the chilled dough half 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.
7. Now just brush with milk, sugar the sugar spoon and fork or fork with holes.
Bake at 190 ° C for about 30 minutes, golden brown.
