Description
Sour cherries shine in a buttery pastry served with a cold and summery wheat beer.
Ingredients
Scale
Pastry
- 3/4 cup (74.5g) flour
- 1 Tbsp (12g) granulated sugar
- 1/4 tsp (1g) salt
- 3 Tbsp (43g) very cold butter, cubed
- 1 Tbsp (15g) cold shortening
- 3–4 Tbsp (45-60g) ice water
- Egg wash
- 1 tsp (4g) turbinado sugar
- Pinch of kosher salt
Sour Cherry Filling
- 1 cup (150g) sour cherries, halved and pitted
- 1 Tbsp (12.5g) brown sugar
- 1 tsp (4g) granulated sugar
- 1/2 tsp (3.5g) vanilla bean paste (or vanilla extract)
- 1 tsp (2g) flour
Instructions
- Preheat oven to 350 degrees F.
- For pastry dough, mix together flour, sugar, and salt.
- Cut in butter and shortening with a pastry blender until mixture resembles wet sand.
- Gently stir in water just until dough forms.
- Shape into a disk, wrap in plastic and refrigerate for at least one hour.
- While dough chills, prepare filling. Mix together cherries, brown sugar, granulated sugar, and vanilla bean paste.
- Roll out dough until 9 inches in diameter.
- Sprinkle 1 teaspoon of flour around the center of the dough.
- Pour filling on top of flour, leaving 2 inches of dough around the edge.
- Gently fold over edges of pastry, leaving some of the cherries exposed in the middle.
- Brush pastry with egg wash and sprinkle with turinado sugar and a little kosher salt.
- Bake for 45-55 minutes, until pastry is golden.
- Prep Time: 1 hour 15 mins
- Cook Time: 55 mins