8 August 2017
Drunken Cherry Pie
I was at the local market this morning, the sun was shining it wasn't so hot like always and I was on my way to my favorite greengrocers. I bought beautiful cherries for my Drunken cherry pie. I thought about this dessert after a late Dinner with some friends, My friend made a delicious chocolate cake with rum and previous post I even made myself a couple of chocolate rum-alcohol desserts. so I thought instead of chocolate to put some fruits and alcohol, The Kirsch is a perfect match for the cherries.
350 all purpose flour
1 egg yolk
4 tsp granulated sugar
250g butter, diced to small cubes
1/4 cup water
For the filling:
5-6 cups fresh cherries without the pip
3 tbsp kirsch or amaretto
2 tbsp lemon juice
2 tbsp cornstarch
1/2 cup sugar
1 tbsp sugar
Mix together the dry ingredients on a large surface. Add the butter and mix them together using your fingers, until dough is crumbly.
Add the egg yolk and drizzle with water, mix until you get a dough. divide in half and flatten into two discs.
Wrap both pieces of dough in plastic wrap and place in refrigerator for minimum 4 hours.
Combine in a large bowl the cherries and the kirsch. Toss to combine. Cover and leave in room temperature for 40 minutes. Strain the accumulated fluids of the cherries.
Add the sugar, lemon juice, cornstarch and mix.
Preheat oven to 200°C with a baking sheet
Lightly floured surface, roll out one piece of the dough into a large circle, about 5 mm thick. Transfer to an 22 cm pie pan. Trim excess dough.
Roll out the other piece of dough and cut into 16 long strips.
Spoon the filling into the prepared pan and place the strips in a lattice pattern. Trim excess dough.
Put the pie in the freezer for 20 minutes.
Mix the egg and brush the frozen pie, sprinkle sugar.
Place the pie in the oven Bake for 35-40 minutes on 190°C.