Ingredients
The pastry
- 300 grams (10.6 ounces) flour
- 200 grams (7 ounces) cold butter
- 2 egg yolks
- 1 tablespoon (15 milliliters) cold water
- A pinch of salt
Cherry filling
- 1 kilogram (2.2 pounds) pitted cherries
- 200 grams (7 ounces) sugar
- 2 tablespoons (16 grams) starch
- 0.25 teaspoon (1 gram) cinnamon
- 0.25 teaspoon (1 gram) salt
- 1 egg yolk for greasing
- Sugar for sprinkling
Additionally
- 150 grams (5.3 ounces) cracker crumbs
Equipment
- Food Processor or Knife
A food processor makes quick work of cutting cold butter into flour, but a knife or even your hands can do the job just as well.
- Saucepan
You'll need a medium-sized saucepan for cooking the cherry filling to the right consistency.
- Rolling Pin
A good rolling pin will help you achieve an even dough thickness, which is key for a uniform bake.
- Baking Dish
A round baking dish helps in shaping the pastry and giving it its classic look.
Instructions
Step 1
Step 2
Step 3
Servings
This cherry pastry is versatile and can be served warm or cold. For a cozy feel, serve warm with a scoop of vanilla ice cream. The cold ice cream oozing over the warm pie is a delight in your mouth. 🍦
For an elegant touch at your next dinner party, garnish slices with fresh whipped cream and a mint leaf. This not only tastes delicious but looks wonderful. 🌿
If you’re planning a picnic, pack this pastry along with some sparkling water and fresh fruit. The flaky crust and rich cherry filling make it a *perfect* outdoor treat 🎉.
Variations
Gluten-Free: Substitute the regular flour with a high-quality gluten-free flour blend that measures cup-for-cup. Make sure it's a blend that contains xanthan gum for binding.
Vegan: You can make this recipe vegan by using a plant-based butter substitute and replacing the egg yolks with a flaxseed mixture (1 tablespoon flaxseed meal + 3 tablespoons water for each egg yolk). Instead of brushing with egg yolk, use a little bit of plant milk mixed with maple syrup. 🥥
Faq
- Why does my dough keep cracking when I roll it out?
This usually happens if your dough is too cold or hasn't been kneaded enough to become cohesive. Let it sit at room temperature for a few minutes.
- Can I use frozen cherries for the filling?
Yes, you can use frozen cherries. Just make sure they are thawed and well-drained to avoid excess moisture.
- How do I prevent the bottom of the pastry from getting soggy?
Sprinkling cracker crumbs on the bottom before adding the filling helps absorb extra moisture and keeps the crust crisp.
- My pastry edges are browning too quickly. What can I do?
Cover the edges with aluminum foil partway through baking. This will slow the browning process.
- Can I make the dough in advance and freeze it?
Absolutely! The dough can be wrapped tightly and frozen for up to a month. Thaw in the refrigerator before using.
- How can I make the lattice top look professional?
Use a ruler and pizza cutter to cut even strips of dough. Carefully weave them over and under each other for a perfect lattice.