I tried Whole wheat cherry pie without egg and sugar. Instead of sugar, used maple syrup for sweetness. Depends on the sweetness of cherry, maple syrup can be increase or decrease. Lets jump to the recipe
INGREDIENTS
Whole wheat flour - 1 1/2 Cup
Butter - 1/2 Cup
Sea salt - 1 Tsp
Ice Cold water - 1/2 Cup (approximately)
CHERRY PIE FILLING
Fresh Cherry - 3 Cups
Maple Syrup - 2 Tbsp
Water - 2 Tbsp
Lemon Juice - 1 Tsp
Corn Starch - 1 Tbsp
Salt - a pinch
Milk - 1Tbsp
Raw Sugar - 2 Tsp
PROCEDURE
WHOLE WHEAT PIE DOUGH
1. Chop butter into small cubes and freeze for 10 - 15 minutes.
2. In a blender, add whole wheat flour, salt and butter cubes.
3. Pulse 3- 4 times to blend the butter with flour.
4. Pea size chunks of butter in the flour is okay. (Dont blend it for long time)
5. Add ice cold water little by little to combine the flour.
6. Don't need to kneed, just form the combined dough.
7. Wrap the dough in plastic wrap and refrigerate for 20 - 30 minutes.
CHERRY PIE FILLING
1. Wash the fresh cherries and remove the seeds from it gently using stainless steel straw.
( Without any mess, cherry seed can be removed just by pushing straw from the upper side of the cherry to the bottom)
2. In a sauce pan, add pitted cherries, maple syrup, salt and water.
3. Cook the cherries in medium high flame for 5-7 minutes .
4. Then add lemon juice and corn flour , mix well and cook for a minute and switch off the flame.
5. Allow the cherry pie filling to cool down.
WHOLE WHEAT CHERRY PIE
1. Preheat oven at 400F
2.Remove half of the dough from the refrigerator and let it set at room temperature for 5 minutes.
3. Sprinkle little flour and roll the dough into 9 inch circle and 1/8 inch thickness.
4. Grease 7" shallow cake pan and carefully transfer the rolled dough into the pan. (I used cake pan, shallow pie pan is better to get good designed edges)
5. Then poke holes using fork on the pie to prevent the puffing of the dough.
6. Then place baking sheet ont he bottom crust and place weight to prevent puffing. (I used peanuts for the weight)
7. Bake the bottom crust for 10 minutes to prevent sogginess while adding the cherries filling.
8. Meanwhile, take remining dough from the refrigerator and allow to sit for 5 minutes.
8. Now bottom crust is halfway done.
9. Brush milk and sugar mixture on the surface of the crust to get the golden color crispy crust
10. Leave the crust to cool down.
11. Now its time to fill the cooled cherry filling.
12. Roll the remining dough into 1/2 inch thickness.
13. Cut the dough into stripes.
14. Place over the filling by the desired design.
15. I prefer weaving like basket design.
16. Brush the milk sugar mixture on the top crust and sprinkle some raw sugar.
17.Bake thce cherry pie for 20- 25 minutes untill the filling boils and ooze out or until the crust become golden brown color.
18.Yummy Whole wheat cherry pie is ready to serve with scoop of icecream.
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