Classic Cherry Pie Recipe

 Double-crust cakes often have a slightly softer shortcrust base, but baking them in the oven on a preheated baking sheet helps minimize this problem. 

Preparation time : 30 Minutes + chilling and cooling
Cooking time: 35 Minutes
Serving : 8

Ingredients for the pastry:
275g plain flour, plus extra to dust
1 tsp ground cinnamon
40g quick-cook polenta
200g unsalted butter, chilled and cut into cubes
100g caster sugar, plus extra to sprinkle
1 medium egg, lightly beaten

Ingredients for the filling:
4 × 425g tins black cherries in syrup
2 tbsp arrowroot
3 tbsp cherry jam
75g caster sugar
1 tbsp kirsch (optional)

Instructions:
To make the pastry, put the flour, cinnamon, polenta, butter and a pinch of salt in a food processor. Blend until the mixture resembles fine breadcrumbs. Or you can also rub the butter into the flour mixture using your fingers. Add the sugar and whisk / mix briefly, then whisk in 3-4 tablespoons of ice water (or mix with a blunt-tipped cutlery knife) until the dough is well blended. Pour onto a work surface, gather on a flat disc and wrap in cling film. Cool for 1 hour.

Meanwhile, drain the cherries through a colander placed on a pitcher or bowl. Measure 150ml of cherry syrup, then let the cherries continue to drain until needed.

For the filling, place the arrowroot in a large pan and gradually incorporate the reserved cherry syrup. Then stir in the jam, sugar and kirsch, if used. Heat, whisking often, over medium heat until the sauce thickens noticeably (it will have to boil) - it will be strangely springy and springy.

Shake the sieve that holds the cherries well, remove the remaining syrup and gently mix the cherries with the sauce. To put aside.

Heat the oven to 220° C (ventilated 200° C) notch 7 and place a pan on the central shelf to heat. Spread two thirds of the shortcrust pastry on a work surface lightly dusted with flour, then use it to line the base and edges of a 23 cm tart tin. Drain in the cooled cherry mixture and level the surface.

Roll out the remaining dough as before until you get a thickness of 3 mm. Lightly brush with beaten egg and sprinkle well with icing sugar. Cut into 2cm wide strips and use them to create a lattice effect over the cherries, pressing the strips firmly against the edge of the bottom crust to secure them. Trim the edge of the mold to clean it if necessary.

Place the cake on the heated pan and bake for 30 minutes or until the dough is crisp and golden. Leave to cool for at least 10 minutes before serving with the cream.



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