Ingredients:
1 package (1 lb.) frozen puff
pastry
1 lb frozen pitted cherries
1 cup sugar
3 Tbsps cornstarch
1 Tbsp lemon juice
flour for dusting
powdered sugar for dusting
Step 1.
Thaw puff pastry and cherries in
refrigerator until both are soft.
Squeeze as much juice as
possible out of cherries.
Step 2.
Add sugar to cherries.
Step 3.
Add cornstarch.
Step 4.
Add lemon juice.
Step 5.
Mix well.
Step 6.
Put some flour into a bowl to
have handy.
Step 7.
Sprinkle working surface with
little flour.
Step 8.
Rub flour all over the working
surface until evenly covered.
Step 9.
Place puff pastry in center and
start rolling it with rolling pin until
it stretches out into long
rectangle.
Step 10.
Move puff pastry aside and
sprinkle more flour onto working
surface. Distribute flour evenly
with your hand.
Step 11.
Place puff pastry horizontally
and roll it out until it makes a
large rectangle.
Step 12.
Sprinkle puff pastry with some
flour and distribute it evenly all
over it by rubbing it gently with
your hand. This is done so that
rolling pin wouldn't stick to puff
pastry.
1 package (1 lb.) frozen puff
pastry
1 lb frozen pitted cherries
1 cup sugar
3 Tbsps cornstarch
1 Tbsp lemon juice
flour for dusting
powdered sugar for dusting
Step 1.
Thaw puff pastry and cherries in
refrigerator until both are soft.
Squeeze as much juice as
possible out of cherries.
Step 2.
Add sugar to cherries.
Step 3.
Add cornstarch.
Step 4.
Add lemon juice.
Step 5.
Mix well.
Step 6.
Put some flour into a bowl to
have handy.
Step 7.
Sprinkle working surface with
little flour.
Step 8.
Rub flour all over the working
surface until evenly covered.
Step 9.
Place puff pastry in center and
start rolling it with rolling pin until
it stretches out into long
rectangle.
Step 10.
Move puff pastry aside and
sprinkle more flour onto working
surface. Distribute flour evenly
with your hand.
Step 11.
Place puff pastry horizontally
and roll it out until it makes a
large rectangle.
Step 12.
Sprinkle puff pastry with some
flour and distribute it evenly all
over it by rubbing it gently with
your hand. This is done so that
rolling pin wouldn't stick to puff
pastry.
Step 13.
Place puff pastry horizontally
and roll it out to stretch it into a
larger rectangle.
Step 14.
Lift one half of pastry and
sprinkle working surface with
some flour. Distribute it evenly
by rubbing your hand gently on
working surface.
Step. 15.
Repeat with the other side.
Step 16.
Roll puff pastry into final large
rectangle about 17 by 13 inches.
Step 17.
With longer end facing you,
place one half of puff pastry into
ungreased oven-proof dish.
Step 18.
Place cherry mixture into dish,
on top of puff pastry, and spoon
out any extra liquid. The
cherries should be as dry as
possible.
Place puff pastry horizontally
and roll it out to stretch it into a
larger rectangle.
Step 14.
Lift one half of pastry and
sprinkle working surface with
some flour. Distribute it evenly
by rubbing your hand gently on
working surface.
Step. 15.
Repeat with the other side.
Step 16.
Roll puff pastry into final large
rectangle about 17 by 13 inches.
Step 17.
With longer end facing you,
place one half of puff pastry into
ungreased oven-proof dish.
Step 18.
Place cherry mixture into dish,
on top of puff pastry, and spoon
out any extra liquid. The
cherries should be as dry as
possible.
Step 19.
Place other half of puff pastry
over dish to cover it completely.
Step 20.
Pinch edges to seal.
Step 21.
Cut off hanging corners and
place aside.
Step 22.
Fold seam inside dish to hide.
Step 23.
Make leaves to decorate pie.
Place cut corners of puff pastry
together and make a ball.
Step 24.
Sprinkle working surface with
some flour. Press pastry ball
down with your hand to flatten it.
Place other half of puff pastry
over dish to cover it completely.
Step 20.
Pinch edges to seal.
Step 21.
Cut off hanging corners and
place aside.
Step 22.
Fold seam inside dish to hide.
Step 23.
Make leaves to decorate pie.
Place cut corners of puff pastry
together and make a ball.
Step 24.
Sprinkle working surface with
some flour. Press pastry ball
down with your hand to flatten it.
Step 25.
Sprinkle ball with flour and
distribute flour evenly all over it.
Roll ball with rolling pin to make
flat and thin circle.
Step 26.
Using cutter (or knife), cut leaf
shapes out of pastry.
Step 27.
Pull out pastry that is between
leaves to release them.
Step 28.
With back of your knife (or
toothpick) draw "veins" on
leaves.
Step 29.
Place leaves in center of pie.
Sprinkle ball with flour and
distribute flour evenly all over it.
Roll ball with rolling pin to make
flat and thin circle.
Step 26.
Using cutter (or knife), cut leaf
shapes out of pastry.
Step 27.
Pull out pastry that is between
leaves to release them.
Step 28.
With back of your knife (or
toothpick) draw "veins" on
leaves.
Step 29.
Place leaves in center of pie.
Step 30.
Cut several slits with sharp knife.
Step 31.
Bake in preheated oven at 385
degrees F for about 40 to 60
minutes (baking time may vary,
depending on the oven). The
pie should be golden-brown in
color. (It is normal for the juices
to come out around the edges of
pie.)
Step 32.
Cool pie completely in baking
dish. Cut piece of pie and place
it onto plate. Dust with powdered
sugar and serve. Enjoy!
Cut several slits with sharp knife.
Step 31.
Bake in preheated oven at 385
degrees F for about 40 to 60
minutes (baking time may vary,
depending on the oven). The
pie should be golden-brown in
color. (It is normal for the juices
to come out around the edges of
pie.)
Step 32.
Cool pie completely in baking
dish. Cut piece of pie and place
it onto plate. Dust with powdered
sugar and serve. Enjoy!
This irresistible pie is thick and full of cherries. Use fresh
or frozen cherries for a better taste. This irresistible pie is
thick and full of cherries. Use fresh or frozen cherries for
a better taste.
or frozen cherries for a better taste. This irresistible pie is
thick and full of cherries. Use fresh or frozen cherries for
a better taste.
Cherry Pie With Puff Pastry
Adapted from
The Pie and Pastry Bible
The Pie and Pastry Bible
