Traditional Cherry Pie
Ingredients
- 200 gWheat flour (sifted)
- 112.5 gUnsalted butter (cold, cubed)
- 75 gWhite sugar
- 400 gCherry (pitted)
- 15 gCorn starch
- 0.5 pcLime juice (juiced)
- 0.5 pcEgg (beaten for egg wash)
- 0.5 pinchGray sea salt
- 200 gFresh black cherries (stemmed and pitted)
Method
A buttery, flaky crust holding a heart of plump, syrupy cherries. The deep red juice bubbles at the edges, a sign of perfect caramelization and tender fruit.
- 1
In a mixing bowl, rub the flour with the cold diced butter and a pinch of sea salt until it resembles coarse sand. Add a little ice water to bind, knead twice with the palm of your hand, form two discs and let rest in the fridge for 1 hour.
- 2
Pit the cherries and the fresh black cherries. In a large bowl, mix them with the white sugar, cornstarch, and lime juice. The starch should coat each fruit well so the juice thickens during baking.
- 3
Roll out the first disc of dough and line a pie dish. Pour in the fruit. Roll out the second disc, place it on top or cut strips to make a lattice. Seal the edges by pressing firmly with your fingers.
- 4
Beat the egg and brush it onto the crust. Bake at 200°C until the crust is golden brown and the cherry juice bubbles through the openings.
Frequently asked questions
How do you get this dish right?
- The butter must be ice-cold to ensure a flaky crust.
- Let the pie cool completely before slicing, otherwise the filling will run and the crust will get soggy.
How long does this dish keep?
Store at room temperature under a dry cloth for up to 2 days. Avoid the fridge as it softens the crust.
