Basque pie with cherries and custard
9 servings
100 minutes
Basque pie with cherries and custard is an exquisite dessert that combines the tenderness of almond dough, the richness of custard, and the sweetness of ripe cherries. This pie originates from traditional Basque cuisine, where simple yet profound flavors are cherished. The almond dough adds a light nutty note while the custard makes it silky and rich. Cherries contribute juiciness and a pleasant tartness, creating a balance of flavors. The closed pie, infused with the aroma of vanilla and rum, has an amazing texture—crispy crust on the outside and soft, almost velvety filling inside. This pie is perfect for festive tea gatherings or as an elegant finale to dinner, evoking nostalgia for warm southern evenings. Chilled, it becomes even more aromatic and its flavor unfolds in all its depth.
1
Prepare a mold with a diameter of 20 cm and a height of 3 cm. Preheat the oven to 180°C.
2
First, we will make the custard. Heat 400 ml of milk with the seeds of one vanilla pod (or with 1 packet of vanilla sugar) and 40 g of sugar.
- Milk: 400 ml
- Vanilla sugar: to taste
- Sugar: 190 g
3
Mix four yolks with 40g of flour and 40g of powdered sugar until smooth.
- Egg yolk: 6 pieces
- Wheat flour: 340 g
- Powdered sugar: 40 g
4
Once the milk boils, remove it from the heat, wait for the boiling to stop, and pour it into the yolks while stirring.
5
Pour the mixture back into the pot and cook over low heat until thickened. If you overheat the cream, the yolks will curdle, so be careful.
6
Add 100 g of ground almonds to the prepared warm cream. Mix and let it cool, covered with plastic wrap.
- Cherries: 250 g
7
Now about the dough. It needs to be more than usual since the pie is closed. Mix 125 g of butter with 150 g of sugar into a creamy mass.
- Butter: 125 g
- Sugar: 190 g
8
Add 1 egg and 1 yolk, mix thoroughly into a homogeneous mass.
- Chicken egg: 1 piece
- Egg yolk: 6 pieces
9
Add 300 g of flour, 2 tbsp of rum, and knead a soft dough. Divide into 2 parts: one third and two thirds, flatten them into discs, and place in the refrigerator for half an hour.
- Wheat flour: 340 g
- Rum: 4 ml
10
Wash 250 g of cherries and remove the pits.
- Cherries: 250 g
11
Add 1 tablespoon of rum to the cooled cream.
- Rum: 4 ml
12
Roll out most of the dough and place it in a 20 cm mold, letting the dough hang over the edges.
13
Spread the cream, then add the cherries.
14
Roll out a smaller part of the dough, place it on the filling, roll over it to connect the dough and cut the edges. Poke holes with a stick for steam to escape. Brush with egg yolk mixed with a teaspoon of water.
- Egg yolk: 6 pieces
15
Bake at 180°C for about an hour.
16
Let the finished pie cool completely before cutting.