Cherry pie
- Originals
Ingredients
Crumble
- 125 g butter/vegetable margarine (cold)
- 160 g flour type 405 (you can also use 550)
- 100 g sugar
- Pinch of salt and cocoa or cinnamon powder
- 700-740 g sour cherries
- 500 g plain flour
- 120 g sugar
- 125 g butter/vegetable margarine
- 30 g fresh yeast
- 250 g vegetable milk (at room temperature)
- 1 pinch of salt
- 500 g plain flour
- 120 g sugar
- 125 g butter/vegetable margarine
- 30 g fresh yeast
- 250 g vegetable milk (at room temperature)
- 1 pinch of salt
Preparation
Crumble
- Add all dry ingredients to a bowl and mix well.
- If cocoa powder is used, sieve the mixture.
- Remove the chilled butter from the refrigerator and cut into small cubes.
- With your fingertips, rub the butter and flour together until you get a crumb/sand texture.
- If using a food processor, use the paddle and briefly mix all the ingredients.
- Store in the refrigerator before use.
- Drained sour cherries overnight, preferably in a plastic strainer because they oxidize in metal.
- Any type of fruit can be used with this basic recipe, for example, plums or blueberries. Go with what's in season and create your own version. You can also add oats to the crumble, or any of your favorite spices.
- For the dough, put the yeast in a small bowl.
- Add the milk (it must be at room temperature) and a teaspoon of sugar to help activate the yeast. Stir.
- Next, add the milk, yeast mixture and butter to a larger bowl and add the dry ingredients.
- Knead everything vigorously until a homogeneous dough is obtained. This can also be done by hand or with a kitchen machine (using the hook accessory).
- When the dough no longer sticks to your hands or the sides of the bowl, check for doneness by the "window test".
- Cover the dough in a bowl and let rise in a warm place (e.g. under a quilt) for about 1-2 hours.
- When it has risen, roll out with a rolling pin on baking paper and let it rise again for about 10-15 minutes.
- Place the dough on the baking sheet.
- Spread the drained cherries over the dough and sprinkle the streusel/crumble on top.
- Bake at 175 °C (347 °F) top and bottom for about 40 minutes.
- It may need to be covered during the last 5 minutes if the Streusel on top is browning.
- When ready, place the cake on a wire rack to cool.
Diana Kronenberg
A former engineer who applies her scientific knowledge to plant-based cooking
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