Cherry Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 210 cal. | (10 %) | ||
| Protein | 2.87 g | (3 %) | ||
| Fat | 12.44 g | (11 %) | ||
| Carbohydrates | 24.08 g | (16 %) | ||
| Sugar added | 3.36 g | (13 %) | ||
| Roughage | 1.33 g | (4 %) |
| Vitamin A | 104.03 mg | (13,004 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.34 mg | (3 %) | ||
| Vitamin B₁ | 0.06 mg | (6 %) | ||
| Vitamin B₂ | 0.05 mg | (5 %) | ||
| Niacin | 0.57 mg | (5 %) | ||
| Vitamin B₆ | 0.02 mg | (1 %) | ||
| Folate | 11.22 μg | (4 %) | ||
| Pantothenic acid | 0.04 mg | (1 %) | ||
| Vitamin B₁₂ | 0.02 μg | (1 %) | ||
| Vitamin C | 9.37 mg | (10 %) | ||
| Potassium | 100.1 mg | (3 %) | ||
| Calcium | 29.49 mg | (3 %) | ||
| Magnesium | 3.13 mg | (1 %) | ||
| Iron | 0.71 mg | (5 %) | ||
| Zinc | 0.05 mg | (1 %) | ||
| Saturated fatty acids | 7.37 g | |||
| Cholesterol | 31.35 mg |
Ingredients
- For the dough
- 200 grams Pastry flour
- 1 ½ Tbsps powdered sugar
- 175 grams butter
- butter (for the pie tin)
- For the filling
- 500 grams sweet Cherries
- ¼ l Cabbage
- 4 Tbsps powdered sugar
Preparation steps
For the dough: Mix all dough ingredients with 1 tablespoon ice water quickly into a dough, shape into a ball, wrap in plastic wrap and chill for 2 hours in the refrigerator.
For the filling: Rinse the cherries, remove the stems and seeds and cook with the cherry juice and powdered sugar for 4 minutes. Allow to cool.
Remove 2/3 of dough from the refrigerator and roll out between two layers of plastic wrap into a 28 cm (approximately 11 inches) circle. Remove plastic wrap and transfer dough into a well-greased pie dish of 25 cm (approximately 10 inches) diameter. Prick the bottom with a fork several times, cover with parchment, sprinkle with legumes and bake for 15 minutes in the oven at 180°C (approximately 350°F). Remove from the oven and remove legumes.
Pour cherry filling on the crust. Roll remaining dough out, cut thin strips with a fluted cutter and arrange them in a lattice pattern on top of the pie. Bake again at 180°C (approximately 350°F) for 20 minutes.
