Cherry Pie with Cinnamon Roll – [ESSEN UND TRINKEN]




  1. For the dough

  2. Grate the butter and lard on the coarse side of a square grater, working quickly. Put the flour, sugar and 3 g of salt (about 3/4 tsp) into a bowl and mix with the dough hook of a food processor (or the dough hook of a hand mixer) on low speed until you have a crumbly mass. forms. Add 80 ml of ice water and quickly knead everything with the dough hook of a food processor on medium speed to a smooth dough.

  3. Cherry Pie: Step 1, grate the butter

    © Jorma Gottwald

  4. Knead the dough briefly with your hands on a lightly floured work surface, divide into 2 equal parts. Roll the pieces into balls and flatten them evenly. Wrap in cling film and refrigerate for at least 2 hours.

  5. Cherry Pie: Step 2, roll out the dough.  twist

    © Jorma Gottwald

  6. For cinnamon oil

  7. Meanwhile, cream the softened butter, sugar and cinnamon for 4 minutes using a mixer (or hand mixer). Roll out 1 piece of dough on a floured work surface measuring 50×20 cm with a rolling pin. It is good to apply cinnamon oil on top with a wide palette.

  8. Cherry Pie: Step 3, roll out the dough, spread with cinnamon oil

    © Jorma Gottwald

  9. Roll the dough tightly from the long side, cut the roll in half crosswise. Wrap half of the roll tightly in cling film and refrigerate for 45 minutes.

  10. Cherry Pie: Step 4, roll dough in cinnamon butter

    © Jorma Gottwald

  11. Place the cake pan on baking paper and carefully grease it with butter. Roll out the remaining dough evenly on a lightly floured work surface to a diameter of 34 cm. Roll the dough with a rolling pin and roll it out onto the cake pan, trim off the excess dough. Prick the base several times with a fork and cool on baking paper for 30 minutes.

  12. Cherry Pie: Step 5, pie dough

    © Jorma Gottwald

  13. For filling

  14. Wash, clean and stone the cherries. Whisk together the sugar, gelling powder, starch, vanilla, orange zest and juice. Stir in the cherries and spread the mixture evenly over the pastry base.

  15. Cherry Pie: Step 5, cherries in pie crust

    © Jorma Gottwald

  16. Cut the rolling pin into slices about 6 mm thick. Place the slices on top of the cherry filling in a circle, close together, working from the outside in.

  17. Cherry Pie: Step 7, top with cinnamon roll

    © Jorma Gottwald

  18. Brush with milk. Bake the pie on baking paper in a preheated oven on the lowest rack at 200 degrees (gas 3, fan 180 degrees) for 1 hour. After 30 minutes, cover with parchment paper.

  19. Cherry Pie Step 8, brush with milk

    © Jorma Gottwald

  20. Remove the pie and cool almost completely on a wire rack. Best served warm. It goes with whipped cream.

Do not knead the dough for too long to make the pie fluffy. It is important to use cold oil.

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