I have a sort of fascination for cherry pies, but I rarely make them. I like the type that is braided on the top, but also the clafoutis type. So I came up with one that has both: crust on the bottom and a pudding like cream in the middle with whole cherries inside.
Bonus recipe at the end: lactose free version with cherries!
Here’s the recipe!
Cherry pie
Servings: 6
Baking time: 45 min
Difficulty: medium
Ingredients
For the crust for a 22 cm diameter/3 cm deep tray
- 130 g of cold butter (use a lactose free one for the lactose free version)
- 200 g of flour
- a pinch of salt
- 3 tbsp of cold water
For the pudding
- 2 whole eggs
- 3-4 tbsp of sugar
- 1 tbsp of cornstarch
- 150-200 g of sour cream (use coconut yogurt for a lactose free version)
and cherries
Directions
- In a bowl put the flour and the salt and add the cubed cold butter.
- Mix until it gets crumbly.
- Add the water and mix only until combined for few seconds, no need for more.
- Place it in a plastic wrap as shabby as it looks and leave it in the fridge for 1-2 hours.
- The pudding is super simple: mix the eggs with the sugar, add the sour cream and the cornstarch and mix until fully dissolved.
- In a buttered tray put the dough and push it around with your fist until it fully covers it (it is a bit difficult, since it’s cold and hard, but not impossible).
- Place the pitted cherries all around.
- Add the pudding over them.
- Bake at 180 C for 40-45 min.
You can serve it hot, but it is best served the second day from the fridge.
You can replace the cherries with other fruits too.
Nectarines, for example, will give you a nice soft taste.
But even better: blueberries. I added a pinch of vanilla essence and some lemon zest and it was really great.
Here is how the lactose free version looks like and I have to say that the soft taste of the coconut yogurt makes it even a better version:
