We are starting the cherry season and despite the problems that farmers are going to have to place their product in the markets due to the current situation, sooner or later there will be enough supply to be able to dedicate this delicious fruit to prepare tasty cherry pies, one of those pastries that just by looking at them makes you want to give a bite.
Cherry pie would be much more popular if it weren't for the fact that removing the seed from the fruit is somewhat complex. The ideal would be to have a small utensil that does the job that is called a "cherry pitter." It is a kind of small pliers that ejects the cherry seed with a little pressure. It is easy to use but each cherry must be made one by one, which is often somewhat heavy but much less than any other purely manual solution. It is worth about 12 USD.
Solved this small mechanical problem, let's go to see a very simple recipe of shocking presence.
INGREDIENTS :
About 1.8 pounds (800 grams) of cherries
2 sheets of shortcrust pastry, the one does not rise
5.3 oz (150 grams) of sugar (and a couple more tablespoons to sprinkle on top)
1 lemon
3 tablespoons cornstarch
2 butter spoons
2 tablespoons of milk
1 shot of liquor (optional)
First of all it is important to have a baking pan for pies about 8.66 inches (22 cm) in diameter by 1 inch high (around 2 or 3 cm). They can be found in silicone and also in aluminum (multiuse or single-use). The first type will allow quick demoulding and can be used many times, but it will be more expensive. The others allow various uses (rigid aluminum) or one, depending on the type, requiring thorough lubrication to facilitate removal from the mold.
After removing the inner seed from the cherries, pour them into a bowl with the cornstarch, sugar, lemon juice and grated lemon skin. We let it macerate for approximately 1 hour. If we want we can add a little liquor, if possible kirsch (cherry liqueur) but it can also be brandy or pomace.
While the cherries macerate, we prepare the base and the top of the cake. For the base, we spread one of the shortcrust pastry sheets on the mold and raise it over the edges, cutting the excess. We pour over it the macerated cherries and above all the melted butter. With the other sheet of pasta - and what is left over from the one we have used at the base - we make a lattice on top. It is a decorative detail that makes it very attractive visually, but if we are short of time, it will be enough to spread the second leaf over the cherry layer and make some holes for the steam to escape.
Finally we paint the lid or the upper lattice with milk so that it glows when baking and sprinkle a couple of tablespoons of white granulated sugar.
We preheat the oven to 430 F (220 degrees celsius) and introduce the cake for 15 minutes, then reduce to 375 F (190 degrees celsius) until the dough is golden brown and the cherry filling bubbles. This can take about 40 minutes and the dough may brown excessively before the filling is done. To avoid this, it is best to cover the cake with aluminum foil when we think it has reached the desired tone and continue baking until it reaches at least the stipulated 40 minutes.
Once the tart has baked, we extract it and let it cool at room temperature for at least 4 hours so that the filling is consolidated. It can be served lukewarm, slightly heated in the microwave or put on the table of the time. More rarely it is taken to the refrigerator.