Basque Cherry Pie with Custard
Baking and Desserts • Spanish
Description
Basque Cherry Pie with Custard
Ingredients
- Wheat Flour 10 oz
- Sugar 5 oz
- Butter 5 oz
- Chicken Egg 1 piece
- Egg white 6 pieces
- Rum 0 fl oz
- Milk 15 fl oz
- Powdered Sugar 0 oz
- Vanilla salt to taste
- Marinated cherries 10 oz
Step-by-Step Guide
Step 1
Prepare a 20 cm diameter, 3 cm high baking pan. Preheat the oven to 180°C.
Step 2
First, let's make the custard. Heat 400 ml of milk with the seeds from one vanilla pod (or with 1 packet of vanilla sugar) and 40 g of sugar.
Step 3
Whisk four egg yolks with 40 g of flour and 40 g of powdered sugar until smooth.
Step 4
Once the milk comes to a boil, remove it from heat, wait for the boiling to stop, and pour it into the egg yolks while stirring.
Step 5
Pour the mixture back into the saucepan and cook over low heat until thickened. Be careful not to overheat the custard, or the yolks will curdle.
Step 6
Add 100 g of ground almonds to the warm custard. Mix and let it cool, covering with plastic wrap.
Step 7
Now for the dough. You will need more than usual since the pie is closed. Cream together 125 g of butter with 150 g of sugar until smooth.
Step 8
Add 1 egg and 1 yolk, and mix thoroughly until smooth.
Step 9
Add 300 g of flour, 2 tablespoons of rum, and knead into 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.
Step 10
Wash 250 g of cherries and remove the pits.
Step 11
Add 1 tablespoon of rum to the cooled custard.
Step 12
Roll out the larger portion of dough and line the 20 cm pan, allowing the dough to hang over the edges.
Step 13
Pour in the custard, then add the cherries.
Step 14
Roll out the smaller portion of dough, place it over the filling, and use a rolling pin to seal the edges. Poke holes with a stick for steam to escape. Brush with a yolk mixed with a teaspoon of water.
Step 15
Bake at 180°C for about 1 hour.
Step 16
Let the pie cool completely before slicing.
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