Chopped dough with cream cheese, cherry pie
A couple of months ago I posted about apple pie on chopped dough, but today as an alternative I want to suggest a new recipe for a similar type of baking base. The chopped dough, which will be described in this article, has a slightly different cooking technique and contains cream cheese. I find the taste more interesting and the process more logical, but the difference is not so great as to completely replace one recipe with another. Just give it a try and decide which one is more to your liking. You can see the consistency of the filling in the step-by-step photos, unfortunately this is the result of my mistake, the amount of starch was calculated for a different weight of cherries, the recipe corrects this defect, so your filling should turn out thicker, while remaining very juicy.
You don’t want to rush and cut the pie hot, as I did to have time to photograph it, this will cause even properly cooked cherries to drip out. The filling must always have cooled down to stabilise.
I’ve specially filmed a step-by-step tutorial for laying out the pastry gratin, I hope it will help in decorating your pies. If you don’t have time, you can replace it with a “lid” as in the apple pie recipe mentioned above.
In the original, the surface is not greased in any way, I chose to do otherwise for the sake of getting a nice shiny crust. Keep in mind that with the leeson, the pie will quickly start to brown, and will definitely be darker than ungreased by the time it’s ready.
For a 23 cm dish
- 170g cold butter
- 290g whole wheat flour
- 1/2 tsp. salt
- 1/4 tsp. baking powder
- 128g cold cream cheese (any “Philadelphia” analogues)
- 43g cold whipping cream 33-38%
- 1 tbsp white wine vinegar
- 680g frozen or pitted fresh cherries
- 130 g of baked sour apple puree (I got it from 1/2 large apple)
- 100-130g sugar
- 30 g corn starch
- pinch of salt
- 1/2 lemon peel
- 1 vanilla pod seeds
- Prepare the dough. Cut the butter into small cubes, cover with clingfilm and place in the freezer for at least 30 minutes. Mix the flour, baking powder and salt together, place in a strong bag and also place in the freezer for 30 minutes.
- Place the flour mixture in the bowl of the food processor. Add the cold cheese. Mix until just combined, creating a very fine and homogeneous crumb.
- Add the frozen butter and mix the dough on the pulse until all the cubes are about the size of a pea.
- Add the cold cream and vinegar and mix again on the pulse control. The dough should not start to ball up.
- Place the dough on a silicone mat and knead as quickly as possible with the palms of your hands until the peas come together. Keep your hands cool at this point. Gloves are handy to wear.
- Divide the dough into 2 equal parts, flatten each into a disk, wrap in clingfilm and leave in the fridge for at least 1 hour. If you have time and want a more flaky dough, roll out each piece, triple fold, then repeat the process. If the butter starts to melt in the process, take the dough to the fridge immediately.
- Take out one piece of chopped dough, place it on a lightly floured work surface and roll out into a circle slightly larger in diameter than the diameter of the mould+walls. Ideally the work surface should be cold, I had a table under an open window. Place the circle of dough into the mould, pressing it firmly against the bottom and walls with cold hands. Cover the mould with clingfilm and leave in the refrigerator for at least 30 minutes.
- Mix the cherries and 50 g sugar together, put them in a colander and put a deep bowl underneath and leave for half an hour. Drain the juice, which will run off into the bowl. Put the cherries into a heavy-based pan, then add the apple puree. Mix in the remaining sugar, starch and salt. Add to the cherries, stir well, then leave for 15 minutes. Put the pan over a medium heat and, shaking the mixture regularly, cook until it comes to a boil, then cook for one minute until it has thickened. Remove from the heat immediately, add the zest and vanilla and stir to combine. Leave to cool completely and transfer to a pastry mould.
- Take out the other half of the dough, roll out and cut into 18 strips of equal width. Place the strips on top of the filling, moisten the tip of each strip with water and press it firmly against the pastry base. Fold the pastry over the edge of the tin and trim off the excess. Cover with clingfilm and place in the refrigerator for 45 minutes to 1 hour.
- Meanwhile, preheat the oven to 220 degrees and make a lyezone if desired: mix 1 egg with 2 tsp of double cream.
- Brush the surface of the cake with the leeson, if using. Put the dish in the bottom third of the oven, leaving an empty tray at the top. After 20 minutes, turn the mould halfway round. If the higher edges of the pie brown too much, cover them with a foil ring, leaving the middle open. A second option is to put the pie in the oven immediately, placing a foil ring over it. Cook for another 15-25 minutes. The dough should turn golden brown, rise a little, and the filling will bubble up in the holes of the rack.
- Cool completely so that the filling has time to set. Serve warm or at room temperature.