Double crust Cherry Pie (Pie de cerezas)

 

Before talking about the recipe itself, we have been very rare days, apart from the pandemic,  being in summer, we have had an electrical storm of rain, thunder and lightning.

Not even in the winter we had one like that.

As a consequence we were without energy for more than two days, so I made this recipe almost by candlelight.

A cherry pie, taking advantage of the fact that I had frozen cherries (many things were thawing) I made this delicious pie, it can be made with frozen cherries or jarred or natural of course.

The crust of this pie is amazing!!!

I send my love and greetings to all of you as always!

Source : The Kitchen cookbook

Ingredients

Pastry for double crust pie

2 1/2 cups all purpose flour

1/2 teaspoon salt

2  tablespoon sugar

One cup of ice butter cut in pieces

 1/2 cup of ice water to make the dough

Method

In a large bowl stir together 2 1/2 cups all purpose flour and salt and sugar.

Using a pastry blender cut the butter until pieces are pea size.

Sprinkle one tablespoon cold water over part of the flour mixture, toss with a fork. Push moistenes pastry to side of bowl. Repeat moistening flour mixture, using one tablespoon cold water at a time until all flour mixture is moistened.

Gather mixture into a ball kneading gently until it holds together. Divide into two balls.

Put in fridge  20 minutes before using.

Homemade cherry filling

3 cups fresh pitted tart cherries 

or frozen pitted cherries

1 cup sugar

2 1/2 tablespoons cornstarch

2 tablespoons of water

In a large sauce pan, bring the cherries(plus the water) cornstarch, granulated sugar and vanilla extract, to a boil.

Reduce it to a medium low heat, stirring continuosly until it thickens and bubbles

Remove from heat  and let to cool completely.

Set aside.

Assembling the cherry pie

Preheat oven to 180°c (375 °F)

On a lightly floured surface, roll one pastry ball from center to edges into a 10 inch circle (24 cm).

Ease pastry into pie plate. Repeat rolling with second pastry ball.

Stir cherry mixture, transfer to pastry lined pie plate. Trim bottom pastry even with edge of pie plate reserving trimmings.

For pastry decorations: Using a 1 inch circle (2,5 cm)cut out  circles on second pastry, reserving some circles for topping.

Place pastry on filling trim to beyond edge of the pie plate, reserve trimm8ing.

Roll some of the reserved trimmings into slim lenghts of rope the cut some stems.

Brush top pastry with a yolk with milk. Arrange circles, and stems to form some cherries on crust, brush with milk and yolk mix.

Cut three slits in top pastry to vent pie.

Bake the pie about 40 minutes  or until the filling in center is bubbly and the crust is lightly golden . Cool on a wire rack until is cool.

print recipe here

Pie de cerezas (cerezas congeladas o naturales)

Ingredientes masa

 2 1/2 tazas harina sin polvos de hornear

1/2 cucharadita de sal

2 cucharadas de azucar

1 taza de mantequilla bien fria cortada en trozos

1/2 taza de agua helada o bien fria para unir la masa