We’re all making a big ol’ cherry pie today! No canned filling though. We used fresh cherries, ripe and firm!

Serves: 8 Prep. time: 30′ + 30′ waiting Cooks in: 50′ Ready in: 1:20′

Ingredients
For the dough
200 g butter, cold
2½ cup flour
¼ cup granulated sugar
½ tsp salt
10 tbsp cold water

For the filling
1 kg fresh cherries pitted
2 tbsp butter
¼ cup granulated sugar
2 tbsp amaretto liqueur
1 tbsp  cornstarch
2 tbsp water

For brushing and sprinkling
1 egg yolk
1 tbsp double cream
1 tbsp granulated sugar

Method
Step 1
For the dough: Process flour, sugar, and salt in a food processor until combined. Add butter in chunks and pulse until mixture becomes crumbly. Transfer in a bowl and add water little by little and knead until a large ball of smooth dough is formed. Divide in 2 balls, one larger, one smaller, wrap in membrane and chill in the fridge for 30′.

Step 2
For the filling: In a non-stick frying pan melt butter. Add cherries, sugar and liqueur and stir gently. Mix cornstarch with water and add to the pan. Allow to come to a boil for a few seconds and remove pan from heat.

Step 3
Turn dough to a lightly floured surface and flatten the larger ball slightly with your hands to form a thick disc or use a rolling pin. Line the base and walls of the round tart tin. With a sharp knife, trim the edges of the pastry to fit the tart pan. Spread the filling. Turn remaining dough to a lightly floured surface and flatten it slightly with your hands or with a rolling pin to form a disc. Cover the filling and pinch the edges of the pastries to seal.

Step 4
Preheat oven at 180οC. Beat egg yolk with double cream and brush the pie. Sprinkle with sugar and score the surface. Bake for 40′, then bake for another 10′ at  200οC until nicely colored. Allow to cool before serving at room temperature.

Photo – Food styling: Antonia Kati

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