La cherry seasons It is short and we did not want to waste it at home. Taking advantage of the best moment of this fruit, we cook this cherry pie that does not go unnoticed for its color, but neither for its flavor. Don't you want to try it?
I can't say that doing it is fast. The step by step is not complicated but dough requires refrigeration and pre-baked, so you will have to spend time on it. Time that you can shorten if you use a commercial shortcrust pastry instead of making your own.
The dough is just as important in this recipe as the cherry filling that is prepared with cherry jam and pitted cherries. And I am already warning you that pitting the cherries will take a little while because we will use half a kilo of these. Do you feel like making this cherry pie? We start.
The recipe
- 200g wheat flour pastry
- 55 g. icing sugar
- ¼ teaspoon salt
- 125g cold unsalted butter, cut into small cubes
- 1 egg yolk
- 500g pitted cherries
- 60 g. of sugar
- 50g of lemon juice
- 15 g. cornstarch
- 60g cherry jam
- We start by preparing the dough. To do this, place the flour in a large bowl. Add the sugar and salt and mix.
- Now, we incorporate the butter and we work the dough with the tips of our fingers, pinching it until we achieve a sandy texture. The key is not to manipulate it excessively so that the temperature does not rise.
- Then, we beat the egg and add it by mixing it in the same way.
- Once everything is well integrated, we compact with our hands, We form a ball and cover with film to refrigerate it for an hour.
- Before removing the dough from the fridge, grease a round mold of about 25 centimeters and reserve.
- Then take the dough out of the fridge and let it acclimatize at room temperature for about 5-10 minutes.
- Next, between two sheets of paper we stretch the dough until achieving a circumference of 30 centimeters in diameter and ½ centimeter thick.
- So carefully, transfer the dough to the mold demoldable and we adjust it so that it covers the base and walls, going over the cracks with the excess from the edges (which we will not throw away).
- We put in the fridge cover it with plastic wrap and refrigerate 20 minutes.
- Meanwhile, preheat the oven to 190ºC.
- Once the cooling time has passed, we punctured the base Repeatedly with a fork and cover the dough completely with baking paper. Once done, fill almost to the brim with chickpeas or another legume.
- Bake for about 20 minutes and then we place it on a rack and remove the paper and vegetables to let the dough cool.
- Meanwhile, we prepare the filling Mixing the sugar, cornstarch, lemon juice and jam in a saucepan. Add the cherries and cook over low heat until they are soft.
- Put the mixture on the dough almost cold and take it to the oven for about 15 minutes.
- Then, let cool to try the cherry pie.