Classic cherry pie with butter crust (Pastel de cerezas)

Im in love of this cherry pie: Especially about crust, delicious!

Source : Martha Stewart 


You can make with jarred or canned cherries, if you don't have fresh cherries

Ingredients

4 cups  fresh cherries or drained thawed frozen, pitted
or jarred cherries
1 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 tablespoon unsalted butter cut into small pieces

For the crust

Pate brisee recipe  see here 

All purpose flour for surface

1 large egg lightly beaten with 1

tablespoon of heavy cream, for egg wash

Method

Preheat oven t 180°C (375 F).

Make the filling :

Toss together cherries , sugar, cornstarch, and vanilla extract in a bowl. Set aside.

Roll out 1 disk pate brisee on a lightly floured surface. Fit dough ito a 9 inch pie mold.

Pour in filling and dot top with butter.

refrigerate while making top crust.

Roll remaining disk pate brisee on a lightly floured surface. Cut out 4 or 5 holes using a cookie cutter. Place on top of pie.

Trim bottom and top crusts and press together to seal around edges.Fold edges under and crmp as desired. Put in fridge for 20 minutes.

Brush crust with egg wash. Bake pie on a parchment lined baking sheet set on the middle rack, with a foil line baking sheet on bottom to catch juices, until pie is bubbling in center and crust is golden about 50 minutes. Transfer pie to a wire rack and let cool before serving.

Print recipe

En español

Pastel de cerezas

La corteza de este pastel de cerezas es deliciosa. 
La receta es de Marta Stewart y se puede hacer ya sea con cerezas frescas o frasco o tarro de cerezas.

Ingredientes