樱桃派

食材

服务 8

• 2 whole主要蛋白质
• 5 cups辅助成分
• 1 cup调味料
• 0.33 cup酱汁底料
• 1 tbsplemon juice
• 0.25 tspalmond extract
• 0.25 tspsalt
• 2 tbspunsalted butter, diced
• 1 largeegg (for egg wash)
• 1 tbspcoarse sugar (for topping)

步骤

1. 1

   准备

   收集并准备好所有原料。

   Letting the cherries sit draws out juice that the cornstarch will thicken.

2. 2

   库克

   按食谱烹调主要成分。

3. 3

   结合

   将所有成分混合在一起。

   The butter melts into the filling for richness.

4. 4

   发球

   趁热享用，新鲜美味。

   Chill the strips briefly if they get too soft to handle.

5. 5

   Egg wash

   Brush the lattice with beaten egg and sprinkle with coarse sugar for a glossy, crackly finish.

6. 6

   Bake

   Bake at 400F for 20 minutes, then reduce to 375F and bake 35-40 minutes more until the crust is golden and the filling bubbles thickly.

   Bubbling filling means the cornstarch has activated and set.

7. 7

   Cool to set

   Let the pie cool at least 3 hours so the filling firms up before slicing.

   Cutting too soon gives a runny slice; patience pays off.

变化

• •

  可以热饮或冷饮

存储

在密封容器中保存最多 3 天。

常见问题解答