Cherry Pie

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 300 g sweetcrust pastry (pâte sablée)
• 2 200 g almond cream
• 3 800 g cherries
• 4 20 g butter
• 5 2 tablespoons caster sugar
• Total weight: 1,350 grams

Times:

Preparation	Resting	Cooking	Start to finish
1 hour 3 min.	20 min.	50 min.	2 hours 9 min.

Step by step recipe

• 1: Spread out 300 g sweetcrust pastry (pâte sablée), then line a 22-cm (8.5-inch) diameter mould with it.
• 2: Spread 200 g almond cream evenly over the bottom, then set it aside in the fridge.
• 3: Wash and dry 800 g cherries.
  Cut them in half.
• 4: You'll end up with half the cherries, which will still have their pits, of course.
• 5: Remove all the pits with a small, sharp knife.
  Note: This takes quite a while and can be messy because of the cherry juice, so be sure to wear an apron.
• 6: In a skillet over medium heat, add 20 g butter, and when it has melted completely, add the cherries.
• 7: Sprinkle them with 2 tablespoons caster sugar, stir, and cook for 3–4 minutes; a syrup will form.
• 8: Drain the cherries, reserve the syrup, and let them cool.
• 9: Preheat your oven to 180°C (360°F).
  Arrange a first circle of cherries in the pie.
• 10: Then alternate the circles toward the center, also alternating the direction if possible, for aesthetic reasons.
  It will seem like there are a lot of cherries—and that’s true and perfectly normal; that’s exactly what you want in a fruit tart: lots of fruit.
• 11: Bake for 30–40 minutes.
  Let it cool before removing it from the pan, as the tart is very delicate.
• 12: For an even more appealing look, brush the tart with the syrup from the cherries.

Remarks

If you have a cherry pitter, feel free to use it.
In step 7, if you like the flavor, you can flambé the cherries with a little kirsch.
You can make a quicker version of the recipe by adding the raw cherries directly to the almond cream.

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