I either make it in a large trifle bowl or a huge glass salad bowl, and there’s always enough to go around no matter how many people I’m feeding. Cherry Tart– Top a prebaked shortcrust pastry with vanilla pastry cream and cherry fillg. Then topped with whipped cream swirls and fresh cherries with stems onfor a very impressive cherry tart.. Use a homemade pie crust! For pies like this that bake for longer in the oven, a homemade pie crust will make a difference in how the crust holds up as it bakes. This was some high-heresy for a girl raised awfully close to ‘The Cherry Capital of the World’.* Why I thought cherries were gross I can attribute to two reasons: A) I didn’t like the whole spit-the-pit thing. I was a tidy child. B) The only way to eat cherries sans pits, as far as I knew, was maraschino cherries and I still maintain that those are disgusting.

Gently lift the rolled pastry, using the rolling pin, and place on top of the cherry filling. Press the pastry down at the edges to seal the layers of pastry together. Trim off any excess pastry, then crimp the edges with your fingertips. Seriously. What other large dessert could you make so easily? And hello… would it look this gorgeous? Also, if the fruits are frozen you may need a little less water. You can omit the additional water and add only sugar, lemon juice, and salt. Once the sugar dissolves adjust water if necessary.Doubling the recipe– If you double the amount do not double the amount of water and cornstarch. You can add 1/2 cup water with 1 tbsp of cornstarch for up to 500 grams / 15 oz of fruit. Otherwise, it takes longer to reduce the water.

Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.Once the case and top are cold, remove from the fridge, add the cherry mixture to the pie case and top with the lid. Pinch the edge of the pie and the top together to seal. If the top is being left whole (and not latticed) pierce a hole in the top. Return to the fridge. Preheat oven to 425℉. Line a deep pie dish with pie pastry. Line with parchment paper and add pie weights. Bake for 20-25 minutes, until the edges are starting to brown. Meanwhile, make the frangipane. Using a hand whisk, whisk the butter in a bowl until it is fluffy and light. Add the icing sugar and ground almonds and mix until combined. Add the eggs one at a time, mixing well between each addition, then finish by folding in the flour until everything is incorporated. Set aside.

Filled with homemade cherry Kirsch sauce- the sweet German cherry sauce is the perfect compliment to the rich chocolate cupcakes! Cherry topping for cake – You don’t always need to use it between layers as a filling. When I make a dessert cake, I love to show off the filling because it has such a gorgeous color. See my moist Chocolate Cherry Cake.Cake flour - I always use cake flour in my cupcakes because it makes them super soft and tender, but all purpose flour also works great! If you’re making cherry pie from scratch, it’s helpful to know which cherry variety works best. I usually choose a mix of rainier cherries and dark sweet cherries, but opted for all dark sweet cherries in the pictured pie. You can use all Rainier or all dark sweet. If using sour cherries, add a little more sugar as referenced in the recipe note below. When the pie has chilled, brush the pastry lid with the remaining beaten egg and sprinkle over the remaining two teaspoons of sugar. Using a sharp knife, cut a small cross in the centre of the pie lid. Make Ahead / Freezing Instructions: There are a couple ways to make this pie ahead of time. Prepare the pie in full 1 day in advance—after pie cools, cover tightly and keep at room temperature. The pie crust dough can also be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Baked pie also freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. Prepared filling (with juices) can also be frozen up to 3 months, thaw overnight in the refrigerator before spooning into dough and reducing the juice. Roll the pastry out to 4mm/⅛in. Grease a 20cm/8in pie case or closed bottom cake tin and line a baking tray with parchment paper.