Nothing compares to the taste of a homemade cherry pie with its perfect balance of sweet and sour flavors encased in a flaky, buttery dough. It has a lot in common with the French cherry pie (clafoutis), but it has a different texture and is based on an old recipe from beautiful Macedonia. Each slice overflows with the juicy deliciousness of ripe cherries. Whether served with a scoop of vanilla ice cream, enjoyed at room temperature, or even chilled, this classic dessert is a true celebration of summer's bounty. The vibrant red cherries make it as visually appealing as it is delicious, making it a delightful treat for a lovely afternoon at home with friends or a Sunday family brunch...
Easy
40 min
25 cm in diameter
Ingredients
- 120 g butter, at room temperature
- 150 g brown or white sugar
- 2 eggs, at room temperature
- 2 vials or sachets of vanillin
- 150 g yoghurt, at room temperature
- 200 g all - purpose flour, sifted
- 10 g baking powder
- 400 - 420 g cherries (pitted)
How to
- In a mixer's bowl, beat the butter and sugar until white and fluffy.
- Add the eggs and then the vanillin.
- Add the flour and baking powder to the bowl alternately with the yogurt.
- Transfer to a buttered and floured round baking dish , about 25 cm in diameter.
- Dip some of the cherries into the mixture, while the rest are simply placed on the surface either scattered or creating the design you like.
- Bake in a preheated oven (set to fan) at 355° F - 180° C for about 40 min (depending on the intensity of the oven).
- Once the cherry pie has cooled, sprinkle with icing sugar and enjoy.
Note from Greek jar:
The mixture is a little firmer than that of a classic cake. Don't let it bother you!
You can replace the cherries with sour cherries. It's delicious!
In the warm months it is best to keep it in the fridge from the next day. It is just as enjoyable cold.
