With a crumbly dough thanks to the butter and a delicious filling of fresh and spoon sweet cherries, kerasopita, or cherry pie, is incredible.
Materials
For the dough
½ kilo all-purpose flour, sifted
300g cubed butter
1 tsp. salt
2 tsp. sugar
Two eggs
some warm water
Butter for greasing the tart pan
One egg beaten with a little water for the tart coating
For the filling
40 large pitted black cherries
Ten spoon sweet cherries
2 tsp. tablespoons of butter
3 tsp. tablespoons of sugar
1 tsp. cinnamon
2 tsp. cornflour
One glass of sweet wine
Procedure
Step 1
Mix the flour, salt, and sugar. Add the butter and mix with a hand mixer at medium speed. You will think the mixture has lumped but don't worry.
Step 2
Add the eggs one by one and continue mixing until the dough becomes homogeneous. If it's too tight, add warm water spoon by spoon. Form the dough into a ball, wrap it in kitchen film, and refrigerate it for about 30 minutes.
Step 3
For the filling: Heat the butter in a pan, add the fresh cherries and sauté them until they smell nice. Sprinkle with the sugar and cinnamon and stir until the sugar is completely dissolved.
Step 4
Add the spoon sweet and mix. Dissolve the cornflour in the wine and pour it into the pan. Bring the mixture to a boil, stirring gently until it thickens slightly. Remove from heat and let cool.
Step 5
Divide the dough into two pieces, one slightly smaller than the other. Roll out the large piece in a thick sheet on a floured surface and cover with it the surface of the tarter, which you have first lightly buttered.
Step 6
Gently mix the cold filling and spread it inside the tart pan. Open the second sheet and cover the pie. Press the edges of the two sheets by hand to join well around the perimeter of the pie.
Step 7
Brush the pie with egg and bake in a preheated oven, first covered with aluminium foil for 30 minutes and then without aluminium foil for a further 20-25 minutes.
See the video:
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