Cherry Pie
- Danish Recipe
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Yield: 1 Pie - 23cm
Ingredients:
290 g Pie Crust
180 g Marcipan Mixture
398 g Cherry Filling
210 g Oat Crumble
Total: 1078 g
Pie Crust:
150 g Flour
30 g Powdered sugar, sifted
85 g Butter, cold
1/2 Egg, lightly whipped together (25g)
Total: 290 g
Marcipan Mixture:
50 g Marcipan
50 g Sugar
50 g Butter, soft
50 g Egg (1 egg)
15 g Flour
Total: 215 g
Cherry Filling:
245 g Cherries
140 g Sugar
15 g Corn starch (dissolved in a little bit of water)
Total: 400 g
Oat Crumble:
55 g Sugar
55 g Butter
55 g Flour
35 g Rolled oats
15 g Vanilla
Total: 215 g
Directions:
1. In a bowl, mix together all of the pie crust ingredients by hand (ideally the day before to let the dough rest in the fridge).
2. Preheat the oven to 400 *F (200 *C).
3. On a lighly floured surface, roll the pie crust out so it is a little bit larger than the pie form.
4. Cover the pie form with the pie crust and decorate the edges how you desire.
5. Set the pie crust to the side.
6. In a bowl, mix the marcipan and sugar thoroughly together.
7. Add the butter a little bit at a time; this ensures that less clumps form.
8. Add the egg and quickly mix until smooth.
9. Add the flour and mix until smooth.
10. Pour the marcipan mixture into the pie form on top of the pie crust and spread out the mixture evenly.
11. Set to the side.
12. In a cup, make the starch mixture using the corn starch and a little bit of water.
13. Set to the side.
14. In a saucepan, cook the cherries and sugar.
15. When the sugar is melted and the mixture boils, add the starch mixture.
16. Stir the mixture for a couple minutes while it boils; this makes a thick sauce around the cherries.
17. Remove the saucepan from the heat and distribute it on top of the marcipan mixture in the pie form.
18. Set to the side.
19. In a bowl, combine all the ingredients for the crumble.
20. Thoroughly mix the ingredients together using your fingers.
21. Distribute the crumble evenly on top of the cherry filling in 1/4 to 1/2 inch size pieces.
22. Bake the pie for 20 minutes at 400 *F (200 *C) or until the pie is golden brown.
Notes:
- It is easiest to make all of the different mixtures the day before and then to assemble and bake the pie the next day (or make the mixtures earlier and assemble later in the day).
- The pie crust and cruble are easiest to work with if they sit in the fridge about 1 hour before assembling the pie.
- The pie crust is a danish recipe, so it should not be like an american pie crust; it should be similar to a sugar cookie dough in look and consistency.
- You can absolutely make a larger portion of the pie crust, marcipan mixture, and crumble and make different flavored pies in the same way. Personally, my favorite is using fresh berries as a filling in this pie.
- The pie crust can be stored, wrapped in plastic, in the fridge for up to 1 week.
- The marcipan mixture, cherry filling, and crumble can be stored in an airtight container up to 1 week.
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