Homemade Cherry Pie Recipe

It is always a good time to savour a delicious cherry pie recipe. If you are a fan of this fruit, you will love the recipe for Jerte’s salmorejo with cherries. We are going to use the cherries from the Mountain of Alicante, another of the Spanish cherries that have a Designation of Origin. With them we are going to prepare a cherry pie recipe that can be used both for a snack and for dessert.

The cherry pie recipe we are going to make is usually made with canned cherries and their juice would be used instead of sugar. But do not worry because the result is just as delicious if we leave the cherries macerated in sugar for a whole night. Shall we start?

Ingredients for the shortcrust pastry

  • 300 g of flour
  • 200 g of butter
  • 24 g of sugar
  • 15 gr of powdered milk
  • 4 g of salt
  • 9 g of dry yeast
  • 150 ml of very cold water

Ingredients for the filling

  • 800 g of cherries
  • 140 g of sugar
  • 3 tablespoons of cornstarch
  • 2 tablespoons of brandy
  • 1 egg yolk, beaten

How to Make the Cherry Pie Recipe

  1. To make the cherry pie recipe, pit the cherries and leave them to macerate along with the sugar and brandy for a whole night and then beat the egg yolk.
  2. In the meantime we will mix the flour, salt, sugar, powdered milk and yeast. When it is well mixed, add the butter and water. Be careful not to use too much water. It is best to go slowly and see what it admits.
  3. Knead until we get an elastic and homogeneous dough.
  4. Make a ball and let it rest, covered with a cloth, during one hour.
  5. Once rested, knead again to remove the air. Remove one third of the dough to later make the lattice top.
  6. With the help of a rolling pin, make a circle with the dough, larger than the mould, until a thin layer is achieved.
  7. Cover the bottom with the circle you just made. Discard the excess dough or save it for the top, in case you think that what you had previously removed is not enough. Leave it to rest in the fridge while you prepare the strips.
  8. Again with the help of a rolling pin, form another circle larger than the mould. Once stretched make strips with the help of a pasta cutter or any other tool. The strips can be of the width that you prefer. To make it easier to put them on top of the mixture, you can put it in the freezer for a few minutes.
  9. On the other hand, mix the cornstarch with the cherries and their juice, and stir well. Once the filling is ready, pour it over the base.
  10. Put the lattice over the stuffing, crossing the strips with each other. Press the edges with your fingers to form a border and to make the strips stick to the base.
  11. Finally, paint the lattice top with the beaten egg using a brush and bake it at 180ºC for 20 minutes in the lower part of the oven.

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