L1 recipe – Cherry pie
Author: Frank van Eerd De Bisschopsmolen
Photography: Via Belgica
Few bakers still bake truly artisan-style with “traditional” grains such as spelt. The Bisschopsmolen is the first 100% spelt bakery in the Netherlands. Here, the bread is given plenty of time to rise and to bake into a delicious golden-brown loaf.
Spelt is incredibly nutritious – the Romans already knew that. Back then, spelt served as fuel for soldiers at the front; today it feeds the fighting spirit of modern gladiators: top athletes. For Tom Dumoulin, who also wanted to enjoy his favorite cherry tart on the bike, the Bisschopsmolen created the kersenplats: a roll made with the same nutritious ingredients, but in a shape and size that’s more practical.
In addition to spelt, the Romans also introduced walnuts, apricots, cherries, and chickens to South Limburg. The grain, fruit, nuts, and eggs are all local ingredients that the Bisschopsmolen gratefully uses in the artisan preparation of Limburg pies. In a way, that “Limburg” pie is actually quite Roman.
Ingredients
Filling (for about 2 pies of 22 cm / 9 in)
- 750 g drained cherries
- 350 ml water / juice from the fruit
- 150 g sugar
- 50 g potato starch or cornstarch
- Pie
- 300 g spelt pie dough for the base
- 600 g pie filling
- 50 g spelt pie dough for the top
- 1 egg
- decorating sugar (for sprinkling on top)
Equipment
- Kitchen scale
- Pie tin (22 cm / 9 in)
- Baking paper
- Rolling pin
- Pizza cutter
- Pastry brush
- Oven
- Small round cutter for the dough
- Whisk
- Sieve/colander
- Mixing bowls: one large, one small
- Stove
Preparation
Filling
Drain the cherries. Collect the juice and use it instead of water for the filling.
Pour the water/juice into a pan and bring to the boil.
In a small bowl, mix the sugar with the potato starch (or cornstarch).
Once the water/juice is boiling, slowly add the sugar mixture while stirring until smooth.
Let it simmer for a few minutes, then gently stir in the fruit.
Pour the filling into the large bowl and let it cool in the refrigerator.
Baker’s tip: If the filling still looks dull, add a little extra liquid until it develops a glossy shine.
Dough
For preparing the dough, see the recipe for: basic spelt pie dough.
Method
Preheat the oven to 200 °C / 390 °F. Grease the pie tin with butter, or line it with baking paper (cut a large square and place it loosely over the tin – after baking you can lift out the pie easily by the edges).
Weigh out all ingredients carefully. Roll out the dough for the base into a round sheet and place it gently in the tin.
Press in the dough (“opduimen” in Dutch): use your thumb to carefully press the dough into the edges, making sure there are no air bubbles between the dough and the tin.
Trim off any overhanging dough by rolling the rolling pin over the edges. Spread 600 g of the cherry filling evenly over the base.
Roll out the dough for the top to about 3 mm thickness. Use a pizza cutter to cut strips about 2 cm wide and lay them in a lattice pattern over the filling. Trim off excess edges. Beat the egg and brush it over the lattice top. Sprinkle with decorating sugar. Let the pie rise for about 30 minutes.
Bake the pie on the lower rack of a preheated oven at 200 °C / 390 °F for 15–20 minutes, until golden brown.
Remove the pie from the tin immediately after baking.
De Bisschopsmolen
Stenenbrug 3
6211 HP Maastricht
043 327 0613
www.bisschopsmolen.nl
