Normally, I tend to prefer the chocolaty versions for desserts.
Because I like to drink a cup of coffee with it and my palate likes chocolate the best.
EXCEPT there is mom’s apple strudel or this cherry pie.
Guysss, this CHERRY PIE!
It is the perfect dessert on Valentine’s Day, Mother’s Day, Birthday or the other 362 days of the year.
Let’s start with the heart of the matter: the warm, soft, sweet-sour cherry filling. It consists of no more and no less than FOUR ingredients: Cherries, starch, vanilla and sugar. The latter three make up such a small proportion that it is hardly worth mentioning.
Since it is only February and there are no fresh cherries yet that do not come from South Africa, I used the store-bought cherries which lay already in some cherry juice.
I know this is a bit cheated and not quite comparable to the summer ripened fruits fresh from the tree, but still an absolutely okee alternative.
An equally important part of the taste of this cherry pie is the homemade crust. It consists of an easy peasy curd puff pastry. This is nothing more than curd cheese, butter and flour kneaded to a dough. The dough is made in no time at all and that’s what makes this cherry tart so special.
As inconspicuous as that sounds, but you have to believe me, this crust tastes so sOoooOo good! Before baking it is sprinkled with some brown sugar, which caramelizes in the oven. I don’t need to tell you how good this tastes, do I? 🙂
Of course, you can also use a store-bought puff pastry or pie crust if it’s easier for you.
Either way, this cherry pie is the perfect dessert for fruit dessert lovers and anyone who wants to become one.
It also gets a big advantage for the fact that it can be prepared super fast and is therefore ideal when a spontaneous visit is announced. All you need is a glass of cherries and a (frozen) pie crust at home.
It tastes best when you serve it warm and with a scoop of vanilla ice cream.
TIP: If you have some dough left over, you can make crunchy cinnamon cookies out of it: roll out the dough about 3 mm thick, sprinkle with sugar and cinnamon, roll into a snail and cut into slices about 7 mm thick.
Bake. As soon as they are golden brown, remove them from the oven, let them cool down and keep the cookies in an airtight container. They last at least 2 weeks. Theoretically. You will certainly have eaten them before.