- 250 gram all-purpose flour + extra
- 125 ml whole milk
- 50 gram sugar + extra
- 50 gram butter
- 1/2 sachet dry yeast (4 gram)
- small handful of bread crumbs
- 1 kg (canned) cherries
- optional: 4 half (canned) peaches
- 2 sachets of taartina for the ‘jelly’ layer on top, or substitute with gelatin or cornstarch
Kitchen equipment needed
- large bowl
- small saucepan
- pie dish
- silicone kitchen brush
Preparation — 1 hour
First we’re going to make the dough, because it needs time to rise. COMBINE flour, yeast and sugar. HEAT butter along with the milk until it’s lukewarm. This shouldn’t be too warm, otherwise the yeast won’t work as well. KNEAD the dough for a few minutes, until it’s smooth and elastic. TRANSFER the dough ball to a bowl, cover with cling film and let it rise on a warm spot for about an hour.
COAT the pie form with butter and a thin layer of flour.
Finishing the kersenvlaai — 40 minutes
DUST the work surface and rolling-pin with flour and roll out the dough until it’s quite thin. TRANSFER the dough to the form, remove excess dough and press it downwards with your hands. POKE holes in the bottom with a fork and let the dough rise for another 15 minutes.
PRE-HEAT the oven to 250 degrees celsius or 480 degrees fahrenheit, this type of pies will bake shortly in a very hot oven. DIVIDE a small layer of bread crumbs on the bottom of the pie. DRAIN the cherries, reserve the juice and DIVIDE the cherries on top of the pie.
BAKE the pie beautiful golden brown in about 10 minutes, depending on your oven. Let the pie cool off and create the jelly topping. HEAT the cherry juice from the can and use gelatin or cornstarch to thicken the juice. Let it cool off slightly and then pour it over the pie. If you’ve made a heart of peaches like we did, it’s prettier to use a clear jelly, made from the juice of the peaches instead of the cherry juice. Enjoy!