Cherry pie
Cherry Pie – a sweet and sour delight for the summer season
Preparation time: 20 minutes
Baking time: 30-35 minutes
Total time: 55-60 minutes
Number of servings: 8
On a warm summer day, nothing compares to the aroma of a freshly baked cherry pie. This simple and quick recipe is perfect for celebrating the season's bounty and adding a touch of sweetness to your life. Here’s how to make a delicious cherry pie, step by step.
Ingredients:
For the dough:
- 400 g flour
- 200 g cold butter
- 100 g sugar
- 1 egg
- 1 pinch of salt
- 1-2 tablespoons of cold water (if needed)
For the filling:
- 500 g fresh pitted cherries
- 150 g sugar (you can adjust to taste)
- 1 tablespoon cornstarch (to thicken the filling)
- 1 teaspoon vanilla extract
- Grated zest of one lemon (for extra flavor)
Preparation:
1. Start by preparing the dough. In a large bowl, combine the flour, sugar, and salt. Add the cold butter cut into cubes and use your fingertips to rub it into the flour until you achieve a sandy texture. This is an important technique that will make the dough tender and flaky.
2. Add the egg and, if needed, a few tablespoons of cold water. Mix gently until the dough comes together. Be careful not to over-knead it, as this can make the dough elastic. Form a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. Meanwhile, prepare the filling. In a bowl, combine the cherries, sugar, cornstarch, vanilla extract, and lemon zest. Mix well so that the cherries are evenly coated with sugar and starch. Letting the cherries sit for a few minutes will release their juices, intensifying the pie's flavor.
4. Preheat the oven to 180°C. Remove the dough from the fridge and divide it into two equal pieces. On a floured surface, roll out one piece of dough into a thin sheet large enough to cover the bottom and sides of a 24-26 cm pie dish. Place the dough sheet in the dish and trim any excess from the edges.
5. Pour the cherry filling over the dough in the dish, ensuring it is evenly distributed. Roll out the other piece of dough and place it over the filling, sealing the edges. You can decorate the pie with a few decorative cuts to allow steam to escape during baking.
6. Bake the pie in the preheated oven for 30-35 minutes, or until golden and the filling starts to bubble. Let it cool slightly before cutting to allow the filling to set.
Serving:
This cherry pie is delicious both warm and cold. You can serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a perfect temperature contrast. Additionally, if you enjoy interesting combinations, you can add a few fresh mint leaves as a garnish.
Variations:
If you want to experiment, you can replace the cherries with other seasonal fruits like cherries, peaches, or apples. Also, for a special flavor, you can add cinnamon to the filling or use a nut-based dough for a different taste and texture.
This cherry pie is not just a simple recipe, but a wonderful way to bring summer to your plate. Enjoy every bite and share this recipe with friends and family!
In a bowl, sift the flour and powdered sugar, add the butter on top, and with your fingertips, start to knead gently until you achieve a breadcrumb consistency. Add the lemon zest (or another flavor) and mix well, then add the eggs and milk and mix just enough to form a ball of dough, do not knead more! Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Cherry Filling: In a pan, melt the butter and add the cherries along with the sugar and spices, mixing gently until the sugar dissolves, then add the 2 tablespoons of cornstarch, mix well, then turn off the heat and let it cool. Grease and flour a 26 cm tart or pie pan and preheat the oven to 180 degrees. Pie Dough Braiding Technique: Divide the dough into two equal parts. Dust the working surface well with flour. From half of the dough, roll out a sheet that covers the sides of the pan. From the other half of the dough, you can roll out a simple sheet that covers the surface of the pie or you can do the following: Roll out a rectangular sheet and then cut it widthwise into 12-14 strips to make a braid as follows. On a floured board, place six strips at equal distances so that they cover the diameter of the pan in which you will bake the pie. Remove the ends from three of the strips, and over the other three, place another strip of dough. Bring back the ends of the first three strips, then remove the other three strips and place another strip. Repeat the process until you reach the end of the braid; I hope it is clearer from the pictures. Puncture the bottom of the dough placed in the pan and pour in the cherries along with all the sauce formed. Brush the edges with beaten egg yolk mixed with a little milk, then using the board, place the braid (by sliding) over the cherries. Cut off the excess edges, press the edges of the braid against the dough in the pan, then brush the braid with egg and place it in the preheated oven at 180 degrees for 40-50 minutes. When ready, let the pie cool completely in the pan before cutting it. More explanations about the braiding technique. Enjoy your meal! The Cherry Pie recipe was proposed by KikenHana on the forum www.retete.
Ingredients: DOUGH: 500g flour 00, 100g powdered sugar, 250g butter, at room temperature cut into cubes, 2 lightly beaten eggs, 1/2 teaspoon baking powder (mix it with the flour; in this case, the baking powder is added to tenderize the dough, not to make it rise), zest of one lemon (or other flavors: orange zest, cinnamon, vanilla, etc.), a little milk (about 1/4 cup, even less). FILLING: 1 kg fresh cherries, washed and pitted (they can also be frozen or canned), 50g butter, 150g sugar, 2 tablespoons cornstarch, spices; I use 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon ground cardamom (a pinch).
