Sweet cherry pie

Sweet and juicy cherry pie is good with ice cream.

This summer I tried something wonderful - a sweet cherry pie. The pie is really soft and juicy but I think it would be interesting to try the pie with a harder pie base.

Here is the recipe:

Pie base:
75 g butter
0,5 dl sugar
1 egg
1,5 dl flour
1 tsp baking powder
1 tsp vanilla sugar

Filling:
0,5 l cherries (remove the stones)
2-3 dl sour cream (this depends on how moist you want the pie to be because there is a lot of juice in the cherries themselves)
2 eggs
0,5 dl sugar
1 tsp vanilla sugar
2 tbsp lemon juice

Set the oven to 175 °C.

Mix the butter and sugar well together. Add the egg and mix again. Mix the flour, baking powder and vanilla sugar and finally mix it together with the egg-sugar mix. Spread the dough to a pie casserole. If you have a bigger pie casserole than 24 cm in diameter you might need a bit more dough than in this recipe.

After you have removed the stones from the cherries add them on the pie dough.

After removing the stones place the cherries on the pie dough.

Mix eggs, sugar, vanilla sugar and lemon juice with sour cream. Pour the mix on the pie.

Bake in the oven for about 30 minutes in 175 °C.

Bake in the oven for about 30 minutes.

Red currant jelly

Perfect for cheese!

I got red currants from my mother-in-law without any idea what to do with them. Finally I found a recipe for red currant jelly and it was really easy to make.

For 1 jar of jelly you will need

1 kg red currants
2-3 dl water per kilo of berries
800 g sugar for a liter of juice

Add the water and red currants in a casserole and let them to boil under a lid on a low fire for half an hour.

Boil the berries in 2-3 dl water on a low fire for 30 minutes
under a lid.

Strain the juice from the cooked berries.

Let the juice to boil for couple of more minutes. I had about 0,5l juice so I only had about 300-400 g of sugar. Add the sugar slowly to the juice stiring it all the time until the sugar has dissolved.

Slowly add the sugar to the boiling juice.

Let the juice to boil for another 15 minutes and remove the white foam that appears on top.

Take some juice with a tea spoon and pour it on a cold plate. Draw with the spoon in the middle of the juice drop and if it gathers on the spoon the jelly is ready. If not, then add some more sugar and let it boil a bit more.

Boil the jelly jar before using it. Pour the ready jelly in a jar and close the jar immediately. Cool down before placing it in a fridge.

Red currant jelly is perfect with meat, cheese plate etc.