Basque Cherry Pie
Baking and Desserts | Spanish cuisine
⏳ Time
2 hours
🥕 Ingredients
9
🍽️ Servings
6
Description
Basque Cherry Pie
Ingredients
- Powdered Sugar - 1.8 oz
- Wheat Flour - 12.3 oz
- Sugar - 7.1 oz
- Butter - 4.4 oz
- Dark rum - 1 fl oz
- Whole egg - 6 pieces
- Milk - 17 fl oz
- Cherry - 7.1 oz
- Chicken Egg - 2 pieces
Step by Step guide
Step 1
First, prepare the custard. To do this, mix the yolks of 5 eggs with 50 g of powdered sugar. I used powdered sugar that already contained vanilla, but if yours doesn't, feel free to add vanilla separately.
Step 2
Add 50 g of flour to the mixture and stir thoroughly.
Step 3
Heat 500 ml of milk with 50 g of sugar. As soon as the milk starts to boil, pour it into the egg yolks and mix well.
Step 4
Again, heat the milk and egg yolk mixture over low heat, stirring constantly. As soon as the mixture thickens, remove it from the heat and let it cool.
Step 5
Since we need pitted cherries for the filling, we will remove the pits from the freshly washed cherries.
Step 6
Now let's prepare the shortcrust pastry. For this, mix the softened butter with sugar, one whole egg, and one egg yolk. Add 2 tablespoons of rum (I used Cointreau instead of rum, which gave it a citrusy note).
Step 7
Finally, add the flour to the dough and quickly knead it. Wrap the dough in plastic wrap and place it in the refrigerator for 30–40 minutes.
Step 8
Divide the dough into 2 parts. Evenly spread 2/3 of the dough in the baking dish, creating a slight edge.
Step 9
Spread the cooled custard over the prepared base and top with cherries. Lightly dust the cherries with powdered sugar.
Step 10
Cover the pie with the remaining dough, sealing the edges carefully and brushing with egg wash. Bake the pie for 1 hour at a temperature of about 320°F.
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