My favorite cherry pie

Summer is coming to the end. Here, it is a season blessed with bountiful harvest of fruits, berries and veggies of all kind. Busy season for kitchen affairs.

On the last day of summer I will share another recipe from my recipes notebook. This is the best summer pie, in my opinion, - cherry pie with meringue. It is fragrant, crunchy and juicy. Besides, the preparation is very simple. My hubby love it so much that he never mind to help me. 😊🥰

I bake it throughout the year using preserved cherries. I preserve pitted cherries especially for this pie with minimum sugar, just in their own juice. Usually, 1 liter jar of cherries is enough (my baking tray is about 33×33 cm). But it tastes better with fresh cherries. So, here we go.

Ingredients:

pitted cherries
4 eggs
250 g butter
4 cups of wheat flour
2 cups of sugar
1 sachet of vanilla sugar
1 tea spoon of baking powder
lemon juice for quenching the baking powder

The cup is 200 ml.

Prepare cherries. If you have fresh cherries, remove pits. Put them in a colander for a while to drain the juice. This is important.

Take 4 eggs. Separate whites and yolks. Put whites in the fridge.

Mix the butter with 3 cups of flour in a bowl. I chop with the table knife. The 4th cup put aside to add on the final step as needed.

You'd get a crumb.

Add baking powder quenched with lemon juice.

Whip yolks with 1 cup of sugar and vanilla sugar.

Now add whipped yolks to the bowl with mixture of butter and flour. Knead the shortbread dough.

Now you need to roll out the dough and put on a baking sheet lined with parchment. I use a silicone mat because shortbread dough tears easily.

The thickness of the dough should be about 0.5 cm. Use the fork to make punctures with all over the dough so that it does not puff up during baking.

Spread the cherries evenly.

Here, I thought there weren't enough cherries, so I added a few large raspberries. It turned out an incredible combination!

Put the pie into the oven, pre-heated to 180 C degrees.

Bake the pie until half done. It takes me about 20 minutes.

Before taking out the pie, whip the egg whites with the second cup of sugar until stiff peaks form.

Cover the cherries with the whipped egg whites and put back to the oven for about 15 minutes.

That's it. Your pie is ready!

Bon appetit! I must confess, at this moment I am a little jealous of you.😊😊😊

The End

Thanks for stopping by and have a good weekend!

Cheers,
@zirochka