It’s still cherry season, so start the next cherry pie. A delicious cherry shortbread pie.
Cherries are still everywhere around in the shops and in the markets, just waiting to be made into a delicious cake. Today, I give you the recipe for a great cherry shortbread pie therefore without much text.
The preparation of the cake is actually again very simple, but the result was amazing. A super juicy cherry pie with crispy bottom and crumble. What do you want more in summer? More Cherries in a cake is not possible, so ran to the oven, bake it and have fun.
Cherry Shortbread Pie
For the Dough:
- 150 g Butter - soft
- 75 g Sugar
- 25 g brown Sugar*
- 275 g Flour
- 1 Pinch Salt
For the Filling:
- 500 g Cherries
- 300 g Sour Cherry Jam
- 2 Tbsp. Cornstarch
- Icing Sugar* - for dusting
Scale the butter with the sugar, flour and salt in a bowl and knead into a shortcrust pastry.
Press 2/3 of the shortbread dough in a greased, floured baking tin (26 cm Ø) as the base and sides. Use a fork to prick several times, cover with baking paper and distribute peas on it (or other legumes or special ceramic or metal balls) and bake in preheated oven at 175°C top/bottom heat to bake about 10 minutes blind.
Remove the shortbread from the oven, remove peas and baking paper and bake another 5 minutes.
Wash, halve and remove stone from the cherries. Mix the cherries with jam and starch. Distribute cherry mass on the cake and spread the remaining batter in sprinkles on it.
Bake the cake 40-45 minutes. If the margin is too dark, cover with aluminum foil.
Take the pie out of the oven, let cool and sprinkle with powdered sugar before serving.