This is my version of the American cherry pie recipe. I opted for a lighter version of the pastry, which sour flavor is balanced by the moderate sweetness of the delicious filling.
I hope you will enjoy this recipe 🙂
Ingredients
For the pastry
- 200 gwhite spelt flour (or white flour type 0)
- 50 mlsunflower oil (cold pressed)
- 70 mlwater
- 5 gtable salt
- 1egg
For the filling
- 500 gfresh cherries (pitted)
- 2 spoonsdark muscovado brown sugar
- 1 spooncornstarch
- 1lemon (juice and zest)
- 1/3 teaspoonground nutmeg
for the egg-wash
- 1egg
- 1 teaspoondark muscovado brown sugar
Preparation
For the pastry
– sift the flour onto a large bowl;
– dilute the salt into the water, then pour it onto the flour;
– keep on mixing with your hand and add the egg;
– mix well with your hands and add the oil too;
– mix everything together with your hands till you start to get a dough;
– transfer the dough onto a working surface and knead well till you get a smooth ball;
– transfer it into a bowl;
– cover with a kitchen towel and store it away from air drafts for 30 minutes or while you prepare the filling;
For the filling
– wash the cherries and dry them well with a kitchen towel;
– remove the kernels with an olive-pitter;
– transfer them into a bowl, pour the lemon juice and mix well;
– add the grated lemon zest, sugar and mix well;
– sift the the cornstarch onto them and mix well till all ingredients bind together;
To assemble and bake the pie
– divide the dough into two ball;
– work one of the balls with a rolling pin to form a disc with a diameter of 28 centimetres and a half centimetre thickness;
– grease a 28cm pie baking try and fold it with the pastry;
– pour the cherry filling onto it;
– remove the excess of pastry from the edges;
– pour the filling on the pastry (make sure the mixture reaches 1 cm below the edge) and decorate the surface with the strips;
– work the second ball of dough with a rolling pin to form a disc with a diameter of 28 centimetres and a half centimetre thickness;
– top the pie and seal the border with your fingers (cut any excess of pastry with a knife);
– use a sharp knife to make 4 incisions in the center of the pie;
– make the eggwash by mixing together the egg and the sugar, brush the top of the pie with it;
– bake at 170 degrees on the lower part of your oven for about 45/50, or till golden;
– allow the pie to cool down completely before removing it form the baking tray;
N.B. You may wish to warm up a bit the slices of the cherry pie before serving them. You could also accompany them with a scoop of vanilla ice cream if you like.
