Cherry pies

Ingredients

The pastry

300 grams (10.6 ounces) flour
20 grams (0.7 ounces) powdered sugar
a pinch of salt
200 grams (7 ounces) butter
120 grams (4.2 ounces) cream cheese

Cherry mass

600 grams (21.2 ounces) frozen cherries
1 tablespoon (12.5 grams) sugar
50 grams (1.8 ounces) starch
250 milliliters (1 cup) cold water

The filling (option 1)

Half of the cherry mass
3 apples (approx. 450 grams or 1 pound)

The filling (option 2)

Half of the cherry mass
200 grams (7 ounces) sour cream
15 grams (0.53 ounces) vanilla sugar
1 egg
1 tablespoon (12.5 grams) starch

Additionally

1 egg yolk for greasing
sugar and spices for sprinkling

Equipment

Mixing Bowl
Choose a large mixing bowl to comfortably combine all your ingredients.
Measuring Cups and Spoons
Accurate measurements are crucial in baking, so have these handy.
Rolling Pin
A rolling pin will help you roll out your dough evenly.
Baking Sheet
Ensure you have a clean, parchment-lined baking sheet to avoid sticking.
Pastry Brush
This tool is perfect for greasing your pastries with egg yolk.

Instructions

Step 1

1. Combine the flour, salt, powdered sugar, and cold butter, and grind into crumbs. For best results, keep the butter very cold. Add the cream cheese, and quickly knead the dough just until it comes together. Put the dough in a bag, and refrigerate for an hour. Chilling the dough helps to firm it up and makes it easier to handle. Divide the dough into 4 parts (two for the bottom and the sides of the pies, and two parts for the top of the pies).

Step 2

2. Defrost the cherries over low heat. Add the sugar and starch diluted in water. Cook until thickened, stirring continuously. Cool the cherry mass to room temperature. Stirring continuously prevents lumps from forming and ensures a smooth mixture.

Step 3

3. For filling option 1, combine the cherry mass and the apples cut into cubes.

Step 4

4. For filling option 2, pour the cherry mass into the pastry base, and cover with a mixture of sour cream, egg, vanilla sugar, and starch. Ensure the cherry mass is evenly spread in the base before adding the sour cream mixture.

Step 5

5. Make two pastry bases for your pies. Add your chosen filling. Decorate the top with the remaining pastry. Grease with egg yolk, and sprinkle with sugar and spices. Use a pastry brush to evenly coat the top with egg yolk for a glossy, golden finish.

Servings

Once your delightful cherry pastries are freshly baked and aromatic, you can serve them in more creative ways than you can imagine. 🌟 Start by cutting them into slices and placing them elegantly on a dessert stand, perfect for an afternoon tea party. 🍵

If you're hosting a cozy evening gathering, pair these pastries with a scoop of vanilla ice cream for a dreamy contrast of warm and cold. 🍒🍨 The rich blend of buttery pastry and juicy cherries will leave your guests asking for seconds.

For a more casual serving idea, pack them for a picnic, allowing family and friends to savor a slice of home-baked goodness wherever they go. 🍃🧺 The versatility of this cherry pastry makes it a star at any meal or event!

Variations

Want to make this recipe gluten-free? Simply swap out the regular flour with your favorite gluten-free alternative. Ensure that the butter and cream cheese you use are also gluten-free, and you’re good to go! 🌾✨

Looking for a vegan option? Replace the butter with a plant-based margarine and the cream cheese with a vegan cream cheese alternative. You can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of the egg, and choose coconut cream or cashew cream instead of sour cream. 🌱😉

Faq

Do I have to use cold butter?
Yes! Cold butter helps create that flaky texture in your pastry. Remember to keep it cold until you’re ready to use it.
Can I use fresh cherries instead of frozen?
Absolutely! If you have access to fresh cherries, they can be a delightful substitute. Just pit and measure them beforehand.
What if my dough becomes too sticky?
Try adding a small amount of flour, little by little, until the dough reaches a manageable consistency.
How do I avoid a soggy bottom crust?
Make sure your filling is not too watery and allow the cherry mixture to thicken appropriately before pouring it into the pastry base.
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours before using it. Just be sure to let it sit at room temperature for a few minutes to soften slightly before rolling.
What are some decoration ideas?
Get creative with lattice patterns, leaf shapes, or even cookie-cutter designs on top of your pastry for a personalized touch!