Friday, 16 November 2007

Cherry Pie





Cherry Pie

Pastry Crust

250 g flour
1 1/2 tsp yeast
75 g butter
30 g muscovado sugar
1 egg
50 ml milk
salt

Combine all the ingredients and knead into a soft and supple doughball.
Cover and let it rise for 1 hour.
Pat down and roll into a circle, slightly larger than the scale of the pie plate.


Fill in the pie crust with a layer of marzipan and stewed cherries and finally, topped with egg custard.

Bake in 175 C oven for approximately 25 minutes.

Once cooled, top it with whipped cream and sprinkling of cocoa powder.








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