Cherry pie with rhubarb
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351A recipe for a delicious pie from soft dough, cherries and rhubarb.
recipe,photo-recipe,cherries,rhubarb,Pastry
Pastry
Ingredients
Ingredients
| all-purpose flour / plain flour | 12.25 1215 | oz kcal | 350 | grams | |
| cherries | 0 650 | lb kcal | 1 | ||
| egg yolk | 3 171 | pcs kcal | 3 | pieces | |
| potato starch | 3 35 | tbsp kcal | 3 | tablespoon | |
| powdered sugar | 2 233 | oz kcal | 60 | grams | |
| powdered sugar | 4 156 | tbsp kcal | 4 | tablespoon | |
| rhubarb | 8.75 50 | oz kcal | 250 | grams | |
| salt | 0.25 0 | tsp kcal | ¼ | teaspoon | |
| unsalted butter | 5.75 1212 | oz kcal | 165 | grams | |
| water | 1.1 0 | cup kcal | 2.5 | decilitre |
Recipe
1.
all-purpose flour / plain flour 12.25 oz (350 g) • egg yolk 3 pcs • unsalted butter 5.25 oz (150 g) • powdered sugar 2 oz (60 g) • salt 0.25 tsp
Knead the dough from flour, butter, eggs, sugar and a pinch of salt.
2.
Put the dough in the refrigerator for half an hour.
5.
rhubarb 8.75 oz (250 g)
Peel off the upper fibers from the rhubarb and cut it into small pieces. Add to the cherries.
8.
Take the dough out of the refrigerator, roll out into the approximate shape of a baking sheet. Place on a baking sheet and spread to the edges to such a height that the filling does not overflow. Pour the fruit mixture onto the dough and spread evenly over the entire surface.
9.
Bake for 40 minutes at 180 °C.
Bon appetit!
