Unlike Cherry pie French or Clafoutis, Cherry Pie is a cake made with shortcrust pastry and cherries, while the French version is made by baking cherries dipped in liquid dough, similar to crepe, ie. with milk, flour, eggs, sugar and butter set during cooking.
At this time of year, almost on the verge of summer, thousands of striking flowers flood the vegetables and attract us, encouraging us to fill our refrigerators with rich and healthy fruits: peaches, apricots, watermelons, medlars, strawberries, cherries … variety, that if you like fruits like us, you can easily think of buying everything and making desserts with them like smoothies or pastries.
In addition, the preparation of fruit cake is healthy and less caloric, which encourages us much more to enter the kitchen and enter the world of sweets.
Recipe for printing
We have prepared this cherry cake and we have chosen this beautiful and delicate fruit because we are in season, it is easy to make and it is delicious to eat. The original dessert recipe was made with tart cherries called morello, but we used ordinary cherries found in vegetables and added a small amount of Granny Smith apple. As for the base, it is a short dough that we can make ourselves or buy in the supermarket.
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Time to prepare
Prepare the base and mix with a robot or fork the butter, flour, sugar and salt.
Add the water and lemon juice and process the dough until a homogeneous paste is obtained.
Divide into two balls of equal size, wrap them in plastic wrap and let them rest in the refrigerator for at least an hour.
While mixing the lemon juice with the cornstarch and add to the pan along with the pitted cherries, the sugar and apple, which we will have peeled, deboned and cut into small cubes.
Allow it to cook for 15 minutes while stirring and then time remove and allow to cool.
Spread the balls of dough on two discs on a floured work surface. One will be the base, and with the other we will make the trellis.
Grease a form of 26 to 30 cm and arrange it with one of the pasta discs.
Prick the bottom with a fork and cover with baking paper and beans.
Bake at 180º for 15 minutes. Remove the paper with the beans and bake for another 5 minutes.
Then we fill the bottom with the filling and make a pergola.
We cut 8 strips with the second pasta disk and place 4 in one direction and the other 4 perpendicularly, so that the strips intersect, passing them successively at the top and bottom.
Mix the egg yolk and a little water and brush.
Bake at 180º for 45 minutes.
Allow to cool for at least 4 hours before serving …
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