Cherry Pie Recipe
I've started to make more tarts and fruit pies lately, though, of course, we also like soft cakes a lot. And the classic cherry pie is one of the best combinations - apparently, cherries don't give the most intense taste and flavour in cakes, but in a pie, they stand out and are wonderful. After this cherry pie turned out to be such a success, I promised to myself from now on I would make pies with all the new seasonal fruits.
To highlight the fine cherry taste I used a little bit of cinnamon, you can skip it if you don't like it, the pie will still be delicious. It's good either warm or cold, still, I liked it better when it was warm, maybe even with some ice cream alongside...
after you pit about 1 kilo cherries
75g for the dough and 125g for the cherry filling
or replace with the same amount of flour, if you don't have cornstarch
Step by step
As usual, I like to use the S-blade of the food processor for the pie dough, but it can also be done by hand, the classic way.
So, in the food processor bowl, I place 75g sugar (or 5 tbsp), salt, diced cold butter and 75ml water.
I mix using the medium speed until a ball of dough is formed.
If you are making it by hand, first stir together the flour with butter, salt and sugar. Then pour in water and knead until everything blends together into a dough.
Turn dough onto table and divide in 2 - a bigger piece, 2/3 of the whole and a smaller one, 1/3.
Flatten out with your hands on the lightly floured table.
Cover with plastic wrap and refrigerate for 2 hours, until we prepare the cherry filling.
Clean, wash and pit the cherries - I use a safety pin, like grandma did, so that I don't squash them too hard.
Let them sit in a sieve for the juice to drain.
Then add cornstarch, 125g sugar, cinnamon and vanilla extract to the cherries, mix.
The cornstarch will thicken the juice and will prevent the pie from getting a soggy bottom. And, during the baking, it will turn the fruit into a sort of delicious jelly.
Remove the bigger piece of dough from the fridge, roll it out and place into a 28-30cm in diameter pie pan. I used a pan with removable sides (it will be easier to take it out when it's ready) and I lined it with parchment paper.
Notice how the crust comes up on the sides about 2-3cm, so make sure you roll the crust into a slightly bigger circle.
Also, the parchment paper is bigger than the bottom of the pan and it sticks outside - so that after I remove the ring, I will gently pull the edges and it will be easier to transfer the pie to a different plate.
Sprinkle over 3 tbsp semolina and make an even layer over the entire bottom surface.
Semolina will also prevent the pie from becoming soggy.
Pour cherry mixture and spread out evenly.
Remove the smaller piece of pastry from the fridge, roll into a thin sheet and cut into 7-8mm wide strips.
We use the strips to decorate the pie - arrange the first layer as you see in the picture.
Place the next layer of strips at a different angle, we want the lattice crust to be nice and uniform.
Optionally, you can brush with an egg wash to make the crust look shiny after baking.
It's not mandatory, it will be tasty either way.
Bake for 40-45 minutes to 200 degrees C, until crust is golden brown.
Let cool for 1-2 hours at room temperature, carefully remove the bottom of the pan and cut into pieces.
We served it as such or with some vanilla ice cream on the side.