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Frozen Cherry Sand Pie

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934
Kitchen World
Calorie content 226.4 kcal
Portions 8 port.
Cooking time 75 minutes
Proteins * 5 gr.
Fats * 2.9 gr.
Carbohydrates* 50.3 g
* per 100 gr. product
Frozen Cherry Sand Pie
Content

This cake will appeal to those who love berry jam, rich, thick and sugary sweet. Perfect as a dessert on a festive table, and as a morning snack for tea or coffee.

Ingredients

Cooking process

step 1 out of 11
Use a fine sieve to sift the flour into a bowl. This will saturate it with air and get rid of large lumps.
step 2 out of 11
Pour the icing sugar into the same bowl and mix with flour. It is advisable to sift the powder too, but this is not necessary.
step 3 out of 11
Remove the butter from the refrigerator beforehand so that it softens at room temperature. Add it to the dry mixture. For convenience, it is better to put not a whole piece, but pre-cut it into smaller pieces.
step 4 out of 11
Stir all the ingredients with a fork, as if rubbing them against the sides of the bowl, until you get crumbs. It is better not to knead this dough with your hands so that the butter does not begin to actively melt from the heat. Add cold water to the resulting crumb and mix thoroughly with a fork.
step 5 out of 11
Form a ball from the resulting dough, wrap it in polyethylene or tighten the bowl on top with cling film so that it does not get aired, and put it in the refrigerator for 10-15 minutes.
step 6 out of 11
While the cherries are not completely thawed, remove the pits, if any. Leave the berries to thaw in a colander so that excess water drains off and does not soak the cake in the future.
step 7 out of 11
Divide the chilled dough into two parts in a ratio of about 2: 1. Set aside a smaller part of the dough for now, and roll the rest into a uniform layer between two sheets of parchment. Transfer the dough to the tart pan and tamp it down. Trim excess off the sides.
step 8 out of 11
Sprinkle half of the potato starch on the bottom of the sand base using a fine sieve.
step 9 out of 11
Place the cherries in a mold and spread evenly. Sprinkle the filling on top with an even layer of starch and sugar.
step 10 out of 11
Remove the rest of the dough from the refrigerator, mix with the trimmings and roll into a layer, but not as thick as for the base. Cut out decorations for the cake at your discretion, you can use curly knives and cuttings for this, but you can get by with an ordinary knife if you don't have anything like that at hand. Lay the decoration over the cherry filling and pinch lightly around the edges to connect to the sides. For a crispy top, the dough can be brushed with a beaten egg and sprinkled with a little sugar.
step 11 out of 11
Bake the pie in the oven at 180̊C for 50 minutes. Serve while still hot. Decorate it if desired by sprinkling it with a thin layer of powdered sugar on top.

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