December 10, 2010

Cherry Pie

Cherry Pie
  • 2 lb flour
  • 1 package dry yeast
  • 1/2 liter (1/2 quart) milk
  • 1/4 lb (1 stick) unsalted butter or margarine, melted
  • 4 tablespoons sugar
  • 1/2 teaspoon salt
  • 3-4 eggs
  • 1 lb store bought cherry filling or cherry jam
  1. In a mixing bowl combine 2/3 of the flour and the dry yeast.
  2. In a big pan mix 3-4 eggs, salt, and sugar. Whisk and add the flour to the yeast gradually.
  3. Then, gradually add warm milk and the rest of the flour, at the same time mixing.
  4. When it is difficult to mix the dough, pour in warm melted butter or margarine, and use your hands to mix.
  5. Cover the pan with a towel and leave in a warm place.
  6. When the dough rises for the first time (can take a couple hours), push it down.
  7. When the dough rises the second time, roll it out, put the filling in the middle, wrap edges, brush with egg wash, and bake at 375-400F about 20 minutes or until a toothpick inserted in the center comes out clean.

1 comment:

Biel said...

Wow this is Delightful!