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cherry pie

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cherry pie 

Made with cherries, this cherry pie is an excellent alternative to clafoutis! Plus, braiding the dough gives a truly traditional look and makes it a feast for both the eyes and the taste buds.


1 kg of pitted cherries

1 tablespoon of lemon juice

150 g of sugar

4 tbsp of cornstarch

1 tsp of cinnamon


1 egg

1 tbsp of water

1 tbsp brown sugar for top

pie dough

300 g flour

2 tbsp sugar

½ tsp salt

200 g butter, cut into cubes

about 80-100 ml of cold water

Recipe steps

In the food processor or a large bowl, put the flour, also the fleur de sel then the sugar and the very cold butter cut into pieces and start mixing

When the butter is integrated into the flour, add cold water gradually until the dough forms a ball

Divide the dough in half, form dough discs and wrap them in film, you reserve them in the fridge for 30 minutes

In a bowl, put the pitted cherries and add the sugar, lemon juice, and cinnamon. Mix everything well and let the cherries macerate for 30 minutes

Using a rolling pin, flatten your discs. Line the pie plate with the first circle, then cut 2 cm wide strips with the second for the squaring

Add the cornstarch to the cherries and mix with the juice. Distribute them over the dough in the bottom of the mold, then, make the grid as in the picture, reserve the tart in the freezer for 30 minutes

Beat 1 egg and brush each strip with a brush then sprinkle with brown sugar to obtain a nice thin caramelized crust

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