Basque Cherry Pie
6 servings
120 minutes
Basque cherry pie is a true masterpiece of Spanish cuisine, infused with the spirit of the Basque region. Its history traces back to local baking traditions where airy shortcrust pastry, delicate custard, and juicy cherries harmoniously combine. The pie's flavor is a symphony of sweetness and light tartness, complemented by subtle vanilla notes and a slight alcoholic hint of white rum. This pie is perfect for cozy family tea times or festive treats when you want to impress guests with an exquisite dessert. Spaniards love to serve it slightly warm so that the cream remains tender and the cherries evoke summer days. It is best enjoyed with a cup of aromatic coffee or a glass of dessert wine, making it a versatile and unforgettable culinary masterpiece.
1
First, we prepare the custard. For this, mix the yolks of 5 eggs with 50 g of powdered sugar. My powdered sugar had vanilla, but if yours doesn't, add vanilla separately.
- Egg yolk: 6 pieces
- Vanilla icing sugar: 50 g
2
Add 50 g of flour there and mix thoroughly.
- Wheat flour: 350 g
3
Heat 500 ml of milk with 50 g of sugar. As soon as the milk starts to boil, pour it into the yolks and mix well.
- Milk: 500 ml
- Sugar: 200 g
4
Again, we heat the milk-yolk mixture over low heat, stirring constantly. Once the mixture thickens, we remove it from the heat and cool it.
5
Since we need pitted cherries for the filling, we remove them from the washed fresh cherries.
- Cherry (sour): 200 g
6
Now we prepare the shortcrust pastry. For this, we mix softened butter with sugar, one egg, and one yolk. We add 2 tablespoons of rum (I used Cointreau instead of rum, which gave a citrus flavor).
- Butter: 125 g
- Sugar: 200 g
- Chicken egg: 2 pieces
- Egg yolk: 6 pieces
- White rum: 30 ml
7
Finally, we add flour to the dough and quickly knead it. We wrap the dough in plastic wrap and place it in the refrigerator for 30-40 minutes.
- Wheat flour: 350 g
8
Divide the dough into 2 parts. Evenly distribute 2/3 of the dough in the mold, creating small edges.
9
On the prepared base, we spread the cooled custard and cherries. We sprinkle the cherries with powdered sugar.
- Vanilla icing sugar: 50 g
10
Cover the pie with the remaining dough, carefully seal the edges, and brush with egg. Bake the pie for 1 hour at about 160 degrees.
- Chicken egg: 2 pieces
