Sinner Sunday: Cherry Pie

Cherry Pie is for me the winter favorite! I use the canned cherries because those have the most flavor and the darkest color in the winter. And together with the gold crust and white whipped cream it is beautiful 

Ingredients: 

250 (8.5 fl oz) gram flour

1 tablespoon active dry yeast
125 ml (4.2 fl oz) milk, warm
50 gram (1.8 oz) butter, melted
20 gram (0,7 oz) sugar
1 egg, beaten
Pinch of salt
1 kg (2.2 lb) canned cherries
1 tablespoon cornstarch
3 tablespoons breadcrumbs

Now stop hating and start baking!!! 

Mix the flour, yeast and the warm milk in a bowl. Let sit for five minutes, then stir in the butter, the sugar, half of the egg, and the salt. Knead into a soft dough, and let it rise in a warm spot until doubled in size.

Drain the cherries and collect the liquid, you should have approximately 350 ml (12 fl oz) if possible. Use two tablespoons of juice to stir with the cherry juice. Heat the rest of the juice in a saucepan, stir in the cornstarch mix and bring to a boil. Stir until the sauce thickens and carefully fold in the canned cherries. Set aside.

Preheat the oven to 200C (400F) . Roll the dough into a circle and line the buttered pie pan with it. Cover the dough and set aside in a warm spot until it’s puffy, probably 15 minutes. Use the tines of a fork to prick holes in the bottom, sprinkle the breadcrumbs on top and cover with the cherries. Use the rest of the egg to brush the rim of the pie. 

Bake for 25 minutes. Let cool and decorate with whipped cream, if desired.