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“Anfangen ist leicht, beharren eine Kunst.”

To begin is easy, to persist is art.

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Ingredients – Crust

  • 4 cups of flour
  • 3 tsp baking powder
  • 2 sticks of butter soften but not melted
  • 5-6 tbsp milk
  • 1 egg white
  • 1 tbsp vanilla

Ingredients – Filling

  • 4 cans sour Cherries (Bing brand, if you can find them)
  • 1 tbsp sugar
  • 4 tbsp corn starch

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Preparation

  1. Preheat oven to 350 degrees.
  2. Mix all crust ingredients together to form a ball, cut in half.IMG_9515
  3. Roll out each ball to fit a cookie sheet size, use wax paper for easier rolling and placing in cookie sheet.
  4. After rolling, place one half in a cookie sheet to cover the bottom and a bit on the sides. Set top crust aside.
  5. Meanwhile, drain the cherries reserving the juices.
  6. Add cherry juices to a pot, add sugar, brig to a boil, add corn starch to thicken.
  7. When it is thick, add cherries and remove from heat. Cool for a bit.
  8. Pour cherries over the crust in the cookie sheet.IMG_9518
  9. Place top crust over cherries.
  10. Brush the egg white on the top crust.
  11. Bake 30-40 minutes until golden.
  12. Let cool for about an hour and enjoy!

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JKM

Recipe Reference: My Oma:-) This is such a comfort dessert for me! Beautiful childhood memories!
 
 
 
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