- crust for pie - - Parts
- cherries - 4 Cups
- cornstarch - 4 Art. spoons
- sugar - 3/4 Glass
- salt - 1/8 teaspoons
- lemon juice - 1/2 Pieces
- almond extract - 1/4 teaspoons
- butter - 1 Art. a spoon
- egg - 1 piece
- water - 2 items. spoons
1. Preheat the oven to 200 degrees. Extract bones from cherries. Slice the butter into small pieces. Gently mix cherries, cornstarch, sugar, salt, lemon juice and almond extract together in a large bowl. 2. Roll out half of the cooled dough on a flour-dipped work surface in a circle with a diameter of 32 cm. Carefully place its 22 cm diameter pie shape. Using a rolling pin, gently walk along the protruding part of the mold and cut off the edges of the dough. 3. Spoon the toppings over the dough. Do not add liquid that is collected in a bowl. Top with pieces of cold butter. 4. Roll out the remaining dough on a lightly floured surface in a circle with a diameter of 30 cm. Lay it over the cherry filling and trim, leaving the sides to 2 cm. Form from them decorative creases or creases. Beat 1 egg with 2 tablespoons of water and blend the dough with a brush. Then sprinkle with pastry sugar. With a sharp knife, make a small slit in the center of the cake, so that steam comes out. 5. Bake the cake in the middle of the oven for 25 minutes. Reduce the temperature to 175 degrees and bake the cake for 25-30 minutes, until golden brown. Cool the cake on the counter and serve.
Servings: 8