South-Dutch cherry pie
This recipe has a cherry filling which can easily be substituted with all different kinds of fruit, or even rice. Find all my recipes here! Today: Cherry pie!
- 500gr pitted cherries
- 250ml water or cherry juice
- 100gr sugar
- 30gr starch
- 1 tbsp water
- Coarse sugar to sprinkle on top
The dough recipe can be found here
As I was lazy, I used pitted cherries in a jar. Fresh ones are better, preferably fresh from your own garden, mmm…
Remove the pits and set the cherries aside. Drain the cherries if you use store bought and keep 250ml of the fluid.
Heat the water or cherry juice with the sugar in a pot or saucepan big enough to fit all the cherries in there too. Add a tablespoon of water or juice to the starch and mix it in with the boiling juice. Simmer for about 3 minutes, then turn off the heat and add the cherries. Let it cool down on the stove then let it chill in the fridge until use.
Prepare the dough a instructed here.
Preheat the oven to 180°C.
Remove the dough from the bowl and shape it into two smaller balls. About two-thirds for the bottom and one-third for the top. Knead the biggest ball and roll it out into a disk that’s big enough to cover the whole pan. Wrap the dough around your rolling pin and unroll over the pan. Cover the pan in dough and roll the pin over the edge of the pan, to remove the excess dough. Put a few holes in the dough so steam bubbles can escape.
Fill the pie shell with the chilled cherries and set aside.
Onto the lattice cover! This is optional, as not every pie needs a dough cover. I saved myself a lot of time by buying a pie grid. Simply roll out the other dough ball into a disk, roll it over the grid to press it into shape. Pop out all the excess dough bits and cover your pie. Wet the edge of the pie shell with water, remove the lattice cover and place it on top. Easy as pie!
Now I understand that you won’t buy a pie grid for baking a pie maybe once or twice a year. You can make a grid from strips of dough or simply cover the pie with a flat dough disk, but don’t forget to make holes for the steam to escape! You could use a cookie cutter to cut out hearts or stars, or cover it with a crumble..
Wet the edge of the pie shell with water, remove the lattice cover and place it on top of the pie.
Tadaa! All pretty and “authentic”. If you don’t have a pie grid, any other shape will do! Be creative! Try something pretty you saw! Simply cover it with dough! Just make sure there is enough room for the steam to escape.
After your pie cover extravaganza, wet the pie crust again and sprinkle with the coarse sugar.
Time to pop it into the oven! Bake for 20-25 minutes until the crust is golden and the filling is bubbly. Remove the pie from the shell immediately and cool on a wire rack.
And here it is! A traditional Dutch cherry pie! Best served with whipped cream or vanilla ice cream.
|I got creative! Everybody, meet Cake-thulhu.|
As you can see the dough pretty much keeps its shape, it’ll just get a bit bigger.