List of Ingredients
- 1 1/2 LBS. of fresh cherries
- 2 C. of flour
- 3/4 C. of cream
- 1 C. of butter
- 3/4 c. + 2 TSP. of sugar
- 8 of egg yolks
- Apricot gelatin
- Salt
Method
Mix 3/4 cup plus 2 teaspoons soft butter with the flour, then add 1/2 cup plus 2 tablespoons sugar, 3 egg yolks and a pinch of salt and knead until it forms a dense dough (shortbread), which should rest, wrapped in plastic wrap, in the refrigerator for at least 1 hour.
Pit half the cherries and put them in a pan over low heat with the rest of the butter and sugar. Continue cooking until the sugar begins to darken, then remove from heat. Roll the dough out to 1 inch thick and use it to line a baking pan (8 1/2 inches across), then spread the caramelized cherries over it and top them with the 5 remaining egg yolks mixed with the cream. Bake at 350°F for 35 minutes.
Bake and let it cool, then finish by covering the top of the pie with the whole cherries with just the stems removed and brushed with the apricot gelatin to make them shiny.