Meggyes Pite (Sour Cherry Pie)

Mise-en-place

Ingrediënten

De bereidingswijze

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1. 1

   Begin by preparing the dough. In a large bowl, combine the all-purpose flour, powdered sugar, and baking powder.

   Ongeveer 2 min

2. 2

   Add the cold, diced vegan butter to the dry ingredients. Use your fingertips or a pastry blender to rub the butter into the flour mixture until it resembles coarse crumbs.

   Ongeveer 5 min

   Tip van de kok: Work quickly to prevent the butter from melting too much.

3. 3

   Stir in the vanilla extract, then gradually add the cold plant milk, mixing until a soft dough forms. Be careful not to overmix.

   Ongeveer 3 min

   Tip van de kok: If the dough is too dry, add a tiny bit more plant milk, one teaspoon at a time.

4. 4

   Divide the dough into two portions: one slightly larger (about 2/3) for the bottom crust and one smaller (1/3) for the top. Wrap both portions in plastic wrap and chill in the refrigerator for at least 30 minutes.

   Tip van de kok: Chilling the dough makes it easier to roll and prevents it from shrinking during baking.

5. 5

   While the dough chills, prepare the filling. In a medium bowl, combine the pitted sour cherries, granulated sugar, cornstarch, and lemon zest. Mix gently to coat all the cherries.

   Ongeveer 5 min

   Tip van de kok: If using frozen cherries, ensure they are thoroughly thawed and well-drained to prevent a watery filling.

6. 6

   Preheat your oven to 180°C (350°F).

   Ongeveer 10 min

7. 7

   On a lightly floured surface, roll out the larger portion of dough into a circle large enough to fit a 23cm (9-inch) pie dish. Carefully transfer the dough to the pie dish, pressing it gently into the bottom and up the sides.

   Ongeveer 5 min

8. 8

   Pour the sour cherry filling evenly into the prepared pie crust.

   Ongeveer 1 min

9. 9

   Roll out the remaining smaller portion of dough. You can either cut it into strips to create a lattice top or roll it into a solid circle and cut a few vents for steam to escape.

   Ongeveer 5 min

10. 10

    Place the top crust over the filling and crimp the edges to seal. If making a solid top, cut a few slits in the center.

    Ongeveer 2 min

11. 11

    Bake the pie for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.

    Ongeveer 45 min

    Tip van de kok: If the crust starts to brown too quickly, you can cover the edges loosely with aluminum foil.

12. 12

    Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving. This allows the filling to set properly.

    Tip van de kok: Cooling is crucial for the filling to thicken. Rushing it will result in a runny pie.