Dessert · Pastries as Snack · Pastries for Breakfast · Recipes · Sweets

Cherry Pie

Cherry Pie is a delicious dessert perfect in every occasion. It is a special very tasty recipe that requires a little bit more work and time than my usual recipes. Don’t worry: it is very easy, anyway!

This pie is composed of three different layers. Each layer requires specific instructions, namely for the shortcrust pastry to be used as base, for the cream used to fill it and the sponge to close the pie!

All of your guests will love it!

Cherry Pie

Cherry Pie

Ingredients for the shortcrust pastry:

  • 160 g of flour;
  • 50 g of sugar;
  • 70 g of butter;
  • 1 egg;
  • 1 pinch of salt;
  • grated rind of 1 lemon.

Ingredients for the cream:

  • 100 g of sugar;
  • 1 egg;
  • 70 g of butter;
  • 40 g of flour;
  • 250 ml of milk;
  • 1 spoon of maraschino liquor (or vanilla extract if you prefer).

Ingredients for the sponge:

  • 100 g of butter;
  • 100 g of sugar;
  • 3 eggs;
  • 140 g of flour;
  • 1 teaspoon of vanilla extract;
  • 1 pinch of salt;
  • grated rind of 1 lemon;
  • 18 g of baking powder.

Extra ingredients:

  • 300 g of cherry jam;
  • cherries without core if you want.

Preparing the Cherry Pie

Preparing the shortcrust pastry

In a bowl put together the butter in cubes, the grated rind of the lemon and the flour. Knead with your fingers until a sandy mixture is obtained. Afterwards, add the egg and the sugar.

Knead quickly the ingredients until a uniform pastry is obtained.

Roll the pastry out to an even thickness of about 5 mm. Arrange it into a cake pan of 26 cm diameter. Let it stand in the fridge for at least 30 minutes.

Note: We can use also two smaller cake pans (e.g. 14 cm diameter or 18 cm diameter, you will obtain a slightly lower pie).

Preparing the cream

Warm the milk in a pot; in the meantime stir together the egg with the sugar.

Add the sifted flour and mix it.

Pour the hot milk in the egg and sugar mixture and put it on the stove at low heat.

Add the butter and stir it until a uniform cream is obtained. At last, add the maraschino and combine it.

Transfer the cream in a bowl and cover it with cling film (the cling film must be adhere to the cream in order to avoid the crust formation).

Preparing the sponge

Sift the flour with the baking powder and the vanilla.

Stir the butter with the sugar until a soft cream is obtained.

Add the eggs, one at time. Add the sifted powders and the salt. Add the milk and the grated rind.

Mix the ingredients until a uniform mixture is obtained.

Putting together the Cherry Pie

Preheat the oven to 170° C in convection mode.

Take the cake pan with the shortcrust pastry. Cover it with the cherry jam. Pour the cream on top of the cherry jam.

Note: You can keep a bit of cream aside, it can be used to garnish the top. Put the cream into a pastry bag and, once the surface is covered with the sponge, garnish with it.

Cover all the surface with the prepared sponge.

Baking the Cherry Pie

Bake the Cherry Pie for about 40 minutes.

Take it out of the oven and let it cool.

As needed, sprinkle the top of the cake with some icing sugar!

Cherry Pie

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