How to make
Oven: 430°F (220°C) - for 15 minutes and 360°F (180°C) for 20/25 minutes;
Deep ceramic mold or other suitable one with a diameter of about 9″ (23 cm), well greased and covered with flour.
Butter pastry crust
Pour the flour, salt and sugar into a bowl. Stir with a wire whisk. Add the cold butter, which is cut into small cubes. With a pastry blender or with your fingers, form it roughly into crumbs.
Pour the ice water to make a solder (I had exactly 4 tbsp) and quickly knead a rough dough. Place in foil, shape it into a flat form and leave it for 30 minutes in the refrigerator, so that the gluten can relax.
During this time, prepare the cherry filling. I used frozen cherries, but usually the recipe is with fresh cherries. If they are fresh, they are first pitted. Place them in a bowl and cover them with sugar, stir, then a little liqueur, salt, lemon juice and then add the starch.
For such fillings it is best to use tapioca flour, but in the absence of such, it is replaced with cornstarch, that's why I put it in the first place in the recipe. The mixture is mixed well and set aside until it will be used.
The cooled dough is removed and 1/3 of it is cut and put back in the refrigerator. It will be used to decorate the pie.
The large piece of dough is rolled out, it can be rolled out for convenience between two baking papers or on a little flour with a diameter of about 12″ (30 cm), so that a boarder can be formed. With the help of a rolling pin, it is transferred into the mold. Smooth out the bottom and form a boarder on the sides, which should be about 3 cm high.
The mold is again placed in the refrigerator, until the decoration is formed from the rest of the dough, which is taken out and rolled out, so that about 18-20 star shapes can be cu out (or other suitable shape) with a metal cutter with a diameter of about 2.8″ (7 cm).
The cut out star shapes are arranged onto baking paper, next to each other and left in the refrigerator for 10 minutes.
Take out the main dough with the mold and pour the whole filling along with the syrup, which has formed in it. Put small pieces of butter between the cherries. Brush the side edges with cream.
Each chilled star shape is smeared with cream and arranged on top of the cherries - they do not need to be properly arranged. Sprinkle with crystal sugar.
The cherry pie is baked at 430°F (220°C) for 15 minutes, then the temperature is reduced to 360°F (180°C) and baked for another 20-25 minutes or until heavy bubbles begin to appear in the cherries.
Take it out and cool it for 15/20 minutes.
It is served with a spoon, it is difficult to form right triangles, but usually every cherry pie with such a rich filling is served warm and scooped with a spoon. You can add a scoop of ice cream or whipped cream.
The English Cherry Pie is incredibly delicious.
