Recipe: Cherry pie with olive oil, lime and meringue step by step with pictures | Handy.Recipes

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Cherry pie with olive oil, lime and meringue

Cooked Cherry Pie with Olive Oil, Lime and Meringue

Time to cook: 120 minutes

Total Servings: 8

Nutritional Value

I had no idea that combining sweet and unsweet could yield results like this - the pie was exquisite, with an incredible scent of lime, a hint of olive oil and a cherry twist. Recipe from "The Gastronome Book. About Pies" and, as it says on the cover - "it's been tested, it'll work". So try it, don't doubt, dear cooks!

Author of the recipe

Ingredients for Cherry Pie with Olive Oil, Lime and Meringue

  • Wheat flour / Flour (for the dough) - 280 g
  • Sugar (200 g in dough, 100 g in meringue) - 300 g
  • chicken egg (large, in dough) - 4 pcs
  • Milk (into the dough) - 3 tablespoon
  • Lime (into the dough) - 2 pcs
  • Butter (into the dough) - 7 tablespoon
  • Olive oil (into the dough) - 170 ml
  • baking powder (into the dough) - 1.5 teaspoon
  • Vanilla sugar (1 tsp.l. in the dough, 1 tsp in the meringue) - 1.2 teaspoon
  • Egg white (in meringue) - 2 pcs
  • Juice (from the lime in the batter) - 1 tablespoon
  • Cherry (pitted in the filling) - 500 g

How to cook cherry pie with olive oil, lime and meringue step by step with photos

Here we go. I like to have everything at hand, so I suggest that you make all the ingredients. My cherries were frozen, so the first thing I did was to drain them in a colander, defrost them completely, and let the juice run off.

Dry the berries - we do not need any extra liquid here. If you have fresh cherries, we skip these 2 steps.

Sift flour and baking powder into the bowl a few times, add vanilla sugar.

Melt the butter and let it cool.

We measure the right amount of olive oil. This is not the first time I've seen instructions in recipes to use only good extra virgin olive oil, because its flavor is much more intense. I've made it twice: the first time with a regular olive oil from the nearest store, the second time I uncorked a bottle of extra virgin olive oil, a present from sunny Greece. There's a difference: with Greek oil, the pie got a velvety enveloping flavor... It's inexpressible! Although the pie was incredibly flavorful with regular butter as well, but everything is learned by comparison))

We peel the zest off two limes. Here it is, bald, hee hee! ))

Squeeze out the lime juice. It took me half a lime to get the right amount.

And finally, let's cook. Pour the sugar into a bowl and add the zest.

Rub the sugar with the zest between your fingers so that it soaks in the aroma of lime essential oil.

The sugar should turn a greenish hue. This time I had some really shriveled up limes, so the sugar looks really, really faintly green ))

Add the eggs to the sugar...

... And beat the mixture thoroughly.

Grease and flour a baking pan (I have 24 cm), preheat oven to 180 degrees.

Going back to our dough - add milk, then gradually flour mixture, beat it.

Add lime juice, butter and olive oil, beat again.

We have such a dough - bright, yellow, fragrant... ))

Pour 2/3 of the batter into our forms...

... spread cherry on it...

... and pour out the rest of the batter.

We put the pie in the oven and bake it until it becomes a dry match (it took me about 35 minutes).

Here it is, our pretty boy! We set the cake aside, turn off the oven and let it cool.

Let's make the meringue by separating the 2 whites...

... and whip them into a lush foam. I, as an already "beaten", learned by bitter experience of my mistakes fighter with whites, I tell you: to whip the whites you need: a) the bowl should be absolutely dry, without any fatty drips or water; b) the whites should be clean (!), separated from the yolks; c) Pre-cool the whites well; d) You can add a little salt; e) Start beating at a slow speed, gradually increasing the speed of the whisk.

Continue beating, and add a thin trickle of the regular and vanilla sugar.

When you obtain a stiff foam that will not fall from an upturned spoon, transfer the meringue into a piping bag.

Spread the meringue pie - decorate it however you want ))

I'm not very imaginative, but I guess I got it )) Put our cake into a slightly heated oven (100-120 degrees). Bake until the meringue pie dries on top, 20-40 minutes (use your oven as a guide).

And voila! Our cake is ready! You can serve it hot or cold. If you don't like the excessive sweetness of the meringue, you can do without it. Then take the cake out of the mold right away and serve it with fresh berries and/or berry sauce to your liking.

I had some cherries left over, so I thought that it shouldn't go to waste, and I put them on the pie. And you can keep just the meringue.

And here's the slice. The pie turned out incredibly fragrant, with a slight cherry sourness. Moderately moist and soft. This cake can be kept in the fridge for about 4 days or it can be frozen in the freezer for a longer time.

Pour some tea or coffee and enjoy! Enjoy!!

Nutritional Value:

Whole Dish:
5237.5 Calories
66.6 g
286.4 g
599.5 g
Per Serving:
654.7 Calories
8.3 g
35.8 g
74.9 g
274.2 Calories
3.5 g
15 g
31.4 g

Flour, Cherry, Sugar, Butter, Olive Oil, Sweet, Eggs, Milk, Fruity, Baking powder, Baking, Juice, Vanilla sugar, Lime, Cakes, Egg White, Pastry

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