Name: Mad Hatter Pie
Yield: 0
Ingredients: Flour - 220 gram; Sugar - 150 gram; Butter - 130 gram; Chicken egg - 2 PC.; Cherries - 500 gram; Soda - 1/4 Tsp; Vanilla - 1 Pack; Potato starch - 2 Tsp

Ingredients for - Mad Hatter Pie

1. Flour 220 gram

2. Sugar 150 gram

3. Butter 130 gram

4. Chicken egg 2 PC.

5. Cherries 500 gram

6. Soda 1/4 Tsp

7. Vanilla 1 Pack

8. Potato starch 2 Tsp

How to cook deliciously - Mad Hatter Pie

1 . Stage

First, let's prepare the cherries-wash them, remove the twigs and pips.

2 . Stage

Separate the whites from the yolks, put the whites in the refrigerator for now. Melt the butter and leave to cool. Beat the yolks with 100 g of sugar, add the cooled butter, vanilla and baking soda, softened with vinegar. Mix well.

1. Stage. Mad Hatter Pie: Separate the whites from the yolks, put the whites in the refrigerator for now. Melt the butter and leave to cool. Beat the yolks with 100 g of sugar, add the cooled butter, vanilla and baking soda, softened with vinegar. Mix well.

3 . Stage

Add the sifted flour and knead a soft dough. You may need less or more flour, depending on your flour.

4 . Stage

Pinch off a small piece of dough, a little smaller than your fist, and put that piece in the freezer.

5 . Stage

Spread the dough into the molds, forming a rim. I have 26 x 18 cm

6 . Stage

Mix the cherries with the starch and place them in the mold with the dough. It is better to take not very juicy cherries, for example the variety "Homestead" (yellow with a red barrel) or if you are afraid that the cherries will give juice and the bottom will not bake, sprinkle the bottom under the cherries with ground cookies. It will absorb the juice.

1. Stage. Mad Hatter Pie: Mix the cherries with the starch and place them in the mold with the dough. It is better to take not very juicy cherries, for example the variety

7 . Stage

Beat the remaining whites with 50 g of sugar until stiff peaks. Cover the cherries with the protein mixture.

8 . Stage

Take a small piece of dough out of the freezer and grate it over the mold. If the dough does not grate, roll up the sausages and place them on top of the whites.