Who doesn’t like a glorious cherry pie? 🙂
One of the good thing about this pie is that you can use different types of pastry crusts and cherries. I like to use fresh sour cherries, but here such cherries are nowhere to be found, I’ve seen only sweet and they are overpriced. So I quiet often use frozen or canned.
I made it a couple of times during the winter and I wish I would have made several more! The pie is quite easy to make and it came out amazing! Moreover, the fact that you can make the pastry ahead of time, makes the pie perfect for company or holiday parties.
Don’t forget that cherries should be pitted! The sugar amount for the filling varies depending on how sweet your cherries, adjust it to suit your personal preferences.
The ruby-red Cherry Pie
Ingredients (for 13 cm/5 inch pie pan):
Short crust pastry:
190g plain flour
100g butter, chilled and cut into small cubes
1/2 tbsp white sugar
a pinch of salt
30-40 ml cold water
300-400ml pitted fresh or canned cherries
1-2 tbsp white sugar, if needed
1 tsp corn starch
1 tbsp lemon juice
1/2 tbsp cherry liquor or brandy (optionally)
1/2 tbsp fine semolina
1 egg yolk+ 1tsp milk
1/2 Tbsp granulated white or brown sugar
- Place all ingredients for the filling in a bowl, and gently combine. If you’re using fresh cherries, let them stand for 20 minutes, then toss it again.
- Combine the flour, butter, sugar and salt until coarse meal. Pour water slowly and incorporate gently until the dough begins to hold together. Roll into two ball, cover with plastic wrap and refrigerate until ready to use (at least 30 minutes). The short crust pastry can be kept in the fridge for a week! I suggest to double the quantity of pastry and make it ahead, thus you can prepare a big pie for the family or several individual pies during the week.
- Roll one portion of dough into 22 cm circle and transfer to the pie pan. Keep it in the fridge, covered with plastic wrap, while you roll out the top of the pie crust.
- Roll the second pastry ball into smaller circle – 18-19 cm. Use a knife to cut vents into the top crust, so the steam has a place to escape while the pie is cooking. Refrigerate until ready to use.
- Preheat oven to 180C/360F.
- Remove the crusts from the fridge and let it sit at room temperature for 5-7 minutes so they have time to soften.
- Sprinkle the bottom pastry with semolina, and fill the pie.
- Lightly brush the rim with egg wash. Top it with second crust.
- Brush the entire surface with egg wash, sprinkle with granulated sugar.
- Bake the pie for about 35-40 minutes until the crust is golden brown and the cherry juices are beginning to bubble. Let the pie cool on a rack for sometime.
- ENJOY! 😀