Homemade Cherry Pie.

Ingredients:

For pastry:

• 250 g plain flour
• 50 g sugar
• 150 g cold butter, cubed
• 2 – 3 tbsp cold water

For filling:

• 150 g ground almonds
• 4 tbsp sugar
• 2 tbsp plain flour
• 4 tbsp melted butter
• 500 g sour cherries + 5 tbsp sugar
• egg

Method:

For the pastry: In a large bowl mix flour, sugar and cold butter until the mixture resembles crumbs. Add cold water, mix together and form a ball. Wrap in cling film and chill.

For the filling: In a bowl mix ground almonds, sugar, flour and melted butter.

Preheat the oven to 180° C. Grease the pie dish ( 23 cm ).

Remove the pastry from the fridge. Roll out until big enough to line the tin. Chill in the fridge.

Spread the almonds mix over the base. Top with the cherries & sugar. Roll the trimmings together into a square. Cut out 7 – 8 strips. Weave the strips of pastry evenly over the fruit to create a lattice pattern and push them into the edge of the tart. Trim the overhang of pastry, brush the lattice with the egg, then scatter with sugar. Bake about 1 hour. Enjoy !!!!!

Tarta z wisniami

Skladniki:

Na ciasto:

• 250 g maki
• 50 g cukru
• 150 g zimnego masla, pokrojone w kostke
• 2 – 3 lyzki zimnej wody

Na nadzienie:

• 150 g zmielonych migdalow
• 4 lyzki cukru
• 2 lyzki maki
• 4 lyzki masla, stopione
• 500 g wisni + 5 lyzek cukru
• jajko

Wykonanie:

Na ciasto: W misce wymieszac make, maslo i cukier az powstanie kruszonka. Dodac zimna wode i polaczyc skladniki. Uksztaltowac kule. Zawinac w folie i wlozyc do lodowki.

Na nadzienie: w misce wymieszac migdaly, cukier, make i stopione maslo.

Nagrzac piekarnik na 180° C. Forme na tarte ( 23 cm ) wysmarowac tluszczem.

Ciasto wyciagnac z lodowki. Rozwalkowac na wielkosc formy do tarty. Wtawic do lodowki.

Miksture z migdalow wylozyc na spod tarty. Wylozyc wisniami z cukrem. Resztki ciasta rozwalkowac i wyciac 7 – 8 paskow. Ulozyc na gorze tarty. Wysmarowac jajkiem i posypac cukrem. Piec okolo godziny. Smacznego !!!!