Sweet Cherry Pie

Sweet Cherry Pie – a timeless classic – that has conquered all culinary hearts. This recipe is a celebration of the simple yet profound pleasures of baking.

Ingredients

6 people

general.ingredients.name	general.ingredients.amount
salt	30g
sugar	250g
yeast	85g
flour (weak)	2600g
milk	600g
water	518g
whole egg	460g
butter	750g
pudding powder	24g
frozen cherries	300g

Pudding
100g milk - 10g whole egg - 8g pudding powder - 25g sugar
METHOD. Boil the milk together with the sugar. Mix the pudding powder with the whole eggs. Pour the boiling milk onto the mixture. Put everything back on the fire and stir well until the mixture boils. Cool down in the fridge.
Pie dough
30g salt - 100g sugar - 85g yeast - 2600g flour (weak) - 500g milk - 500g water - 450g whole egg - 750g butter
METHOD. Mix all the ingredients, except the butter, until it forms a homogenous dough. Add the butter. Roll out at 2,25mm for the base. Roll out at 1,5mm for the top. Pipe a spiral of pudding on top of the base. Use egg wash for the sides of the base.
Sweet cherry compote
300g frozen sweet cherries - 125g sugar - 16g pudding powder - 18g water
METHOD. Heat the fruit with the sugar. Mix the pudding powder and water before adding to the fruit mixture. Boil until it thickens.
Assemblage
Put a layer of pudding in the pie base, and add a layer of sweet cherry compote on top. Cover the pie with a layer of pie dough, and brush it in with egg wash. Place the pie in the proofing chamber before baking. Bake at 215°C for 27 min. Decorate with granulated sugar.