Preheat the oven to 350°F/180°C.
Grease spring pan with butter, coating completely. Roll dough large enough to cover the bottom and sides of the pan. Place rolled dough into pan and press to shape. Add parchment paper to pan and fill with white beans to prevent the pastry from puffing. Cover with foil and bake for 10 minutes.
Remove from the oven. Remove the beans and parchment paper and glaze the sides with red currant jelly. Cover with foil and bake for 5 minutes. Remove from the oven and let cool.
In a saucepan bring the cream to just boiling point and set aside. In a separate bowl, whisk together the egg yolks, sugar and flour. Pour the hot cream into the mixture and then transfer back to the pot. Reheat on medium/high stirring constantly until thicken. Next, add the custard to the bottom of the crust. “Artistically” arrange the pitted cherries on the custard.
Bake for 20-30 minutes, covered with foil to prevent the crust from burning. Remove from the oven and glaze with red currant jelly. Let cool for 20 minutes and remove from the pan and arrange on a platter. Dust with sugar. Slice and serve.
Chef Note: If you would like a sweeter pie with a rich cherry flavor, add cherries with their pits, but be sure to tell your guests.
Preheat the oven to 350°F/180°C.
Grease spring pan with butter, coating completely. Roll dough large enough to cover the bottom and sides of the pan. Place rolled dough into pan and press to shape. Add parchment paper to pan and fill with white beans to prevent the pastry from puffing. Cover with foil and bake for 10 minutes.
Remove from the oven. Remove the beans and parchment paper and glaze the sides with red currant jelly. Cover with foil and bake for 5 minutes. Remove from the oven and let cool.
In a saucepan bring the cream to just boiling point and set aside. In a separate bowl, whisk together the egg yolks, sugar and flour. Pour the hot cream into the mixture and then transfer back to the pot. Reheat on medium/high stirring constantly until thicken. Next, add the custard to the bottom of the crust. “Artistically” arrange the pitted cherries on the custard.
Bake for 20-30 minutes, covered with foil to prevent the crust from burning. Remove from the oven and glaze with red currant jelly. Let cool for 20 minutes and remove from the pan and arrange on a platter. Dust with sugar. Slice and serve.
Chef Note: If you would like a sweeter pie with a rich cherry flavor, add cherries with their pits, but be sure to tell your guests.
