The first cherry tart seems to have been baked by Queen Elizabeth I herself. This tart was then brought by pilgrims to the United States and has become a classic. In the USA, Morello cherries (similar to our sour cherries) or late cherries are mainly used.
I remember when, as a teenager, I saw Twin Peaks with Agent Dale Cooper going crazy for the diner’s cherry pie.
Who knows if my cherry pie is a “miracle” of goodness like Norma Jennings’!

Cherry pie: the iconic USA tart

  • Preparation time: 90 minutes
  • Ingredients for a 20 cm pan tart
  • Difficulty: Average difficulty recipe

  • Ingredients
  • For the pastry:
  • 2 cups (300 grams) of all-purpose flour
  • 1 tablespoon (15 grams) of sugar
  • 1 pinch of salt
  • 2 sticks and 1 tablespoon (250 grams) of cold butter
  • 1/3 cup and 1 tablespoon (100 ml) of iced water
  • 1 tablespoon (15 grams) of apple cider vinegar
  • For the stuffing:
  • 1 lb. 8 oz (700 grams) of cherries
  • 1 cup (180 grams) of brown sugar
  • 1 tablespoon (15 grams) of butter
  • 2 tablespoons (30 grams) of cornstarch
  • Juice of ½ lime
  • For the decoration:
  • 1 egg
  • Sugar to taste
  1. Instructions
  2. Put the flour and butter in a food processor. Pulse it a couple of times, a maximum of three, until the butter is completely sandblasted. Combine the sugar, salt, and ice water, working the dough very little with a few more pulses. Cover the dough with cellophane and leave it in the refrigerator for at least an hour.
  3. In the meantime, wash and pit the cherries. Put them in a saucepan with a spoonful of sugar and lime juice, then cook over high heat for about five-ten minutes. As soon as the cherries have released their juice, drain them. Let them cool and mix with the sugar and cornstarch. Keep the juice aside.
  4. Preheat the oven to 450°F.
  5. Divide the dough in half.
  6. Roll out the dough between two sheets of parchment paper.
  7. In a greased and floured baking pan, spread the base and pierce it with a fork. Add the cherries (leveling them well), a few flakes of cold butter, and a couple of tablespoons of their liquid.
  8. Roll out the second dough. Create a decorated grid.
  9. Put the tart in the freezer for at least fifteen minutes.
  10. Brush the surface with a beaten egg and sprinkle with sugar.
  11. Cook in the oven for about ten minutes, then lower the temperature to 350°F and cook for about another forty minutes.

Tips to ensure the success of the dish:

  • The process of pre-cooking the cherries serves to create a more compact filling that does not deteriorate when we slice it and a cooked and dry underlying part
  • The liquid can be left aside, restricted on the heat, and served as an accompaniment to the cake.
  •  The use of disposable aluminum cake pans could compromise the result, especially underneath. It’s better to use a traditional cake pan. If you still want to use it for convenience, the pie should be cooked on the lowest shelf of the oven, turning the bottom grill on for at least five minutes.
  • The timing of cooking in the oven is indicative because each oven cooks differently.