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BLACK WEEKEND -20%
11.29.-12.02.

BW24

Sour cherry pie

Sour cherry pie

Ingredients:

For the pie crust:


For the cream:

  • 200 g brown rice
  • 200 g coconut cream
  • 100 g sweetener
  • vanilla extract to taste
  • a few drops of lemon juice to taste
  • 300 g water
  • 5 g agar-agar


For the jelly:

  • 400 g of mirelit pitted sour cherries
  • 80 g 1:4 sweetener
  • 5 g agar-agar
  • 30 g coconut cream
  • 100 g of water


To decorate:

  • apple
  • redcurrant
  • lime
  • mint or basil leaves
  • lemon juice


Preparation:

Mix the ingredients for the pie crust and let it rest for 5-10 minutes. Grease the pie tin (I have a diameter of 28 cm) with coconut oil and flour it. Roll out the dough to the size of the mold and fit it in or smooth it out by hand. Prick it with a fork and bake it in a preheated oven at 180 degrees celsius for 20 minutes.
For the cream, finely grind the brown rice in a food processor, then mix the wet and dry ingredients separately. Pour them together and cook until it becomes thick while stirring continuously. Cover with a lid and leave to cool. As soon as it has cooled, spread it into the also cooled pie crust and smooth it out.
Blend the ingredients in a blender for the jelly and bring it to a boil, while stirring continuously. Wait until it cools down to lukewarm (stir it occasionally) and pour it over the cream. Wait until it hardens and decorate as desired (brush the apple slices with lemon juice so they don't turn brown). Cut into 12 equal slices.

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