The cherry season, oh, last time I made cherry jam, I made some cherry jam, there's a lot of cherry jam left.It's been a long time, and I'm afraid it's not going to be good, so I made this cherry pie, and it just ran out.This cherry pie is not the same as the previous ones.It used to be made of a thousand layers of leather, layers of leather crispy.The cherry fruit filling has a higher water content, while the peel is less water-absorbing and is not easily softened by the cherry fruit filling.The pie is crispy and delicious, and the recipe is simple and more traditional.

WHAT YOU NEED

Ingredients

320 grams of low-fat flour
160 grams of butter
50 grams of fine sugar
30 grams of egg yolk
Cold water 75 grams
2.5 ml of salt

How TO MADE Traditional peeled cherry pie

Steps 1 to 4

1. Butter and flour mixed.

2. Rub with your hands and press until the butter and flour are completely mixed.

3. The egg yolk, fine sugar, salt, and cold water are mixed evenly and poured into the mixture.

4. With a scraper or by hand, continue to rub the dough into a moist dough.

Steps 5 to 8

5. Put the mixed dough in a bag and refrigerate it for more than an hour in the refrigerator.

6. Lay a preservation bag on the board, put the dough on top, lay another preservation bag, and open the dough into slices in the oven.

7. Remove one side of the bag, remove the mask from that side, put it on the plate, and make it look good.

8. Then remove the other side of the bag and remove the excess skin from the edge.

9. Pour the cherry fruit into the pie.

10. In the same way, the remaining dough is covered with a layer of dough on the surface of the pie.

11. Remove the excess skin from the edges and apply a layer of egg yolk to the surface of the skin.

12. Use a toothpick to make small holes in the surface of the skin, bake the bottom layer at 220 degrees Celsius for 25 minutes, until the surface is golden yellow, take out the cold cut and eat it.

13.

Handy cooking tips

　　1. A good cherry fruit filling must be completely cooled before use.The use of fresh storage bags is for better operation, because the dough is easy to break, the direct dough is easy to crack and not easy to pick up.3. Putting holes in the surface of the skin so that the heat generated inside during baking can be released, otherwise the skin will crack.4. Cut the cherry pie after it cools, and if it's hot, cut it so that the cherry filling flows out easily.(Because the dough is brittle, it's easy to crack when you open it, and it's not easy to pick up.)The use of fresh bags is for better handling of the dough.）