Oven-baked cherry pie

Name: Oven-baked cherry pie
Ingredients: 2 eggs; 9 tablespoons sugar; 9 tablespoons oil; 12 tablespoons flour; 1 tablespoon baking powder; 9 tablespoons milk; 500 g cherries; 1 tablespoon powdered sugar

Dessert - Oven-baked cherry pie by Arina M. - Recipia

Oven-baked cherry pie has two layers of batter, with the fruit in the middle and a golden crust on top. The batter, made with eggs, milk and oil, runs off the spoon, but it’s thicker than pancake batter, and the cherries bring a tart note to every slice. I cut it when it’s just slightly warm, not hot. Prep: 20 minutes. Cook: 35 minutes. Rest: 10 minutes. Total time: 65 minutes. Servings: 8. About 320 kcal and 4 g protein per serving.

Ingredients

2 eggs
9 tablespoons sugar
9 tablespoons oil
12 tablespoons flour
1 tablespoon baking powder
9 tablespoons milk
500 g cherries
1 tablespoon powdered sugar

Preparation

1. Beat the eggs with the sugar, then mix in the oil. Combine the flour with the baking powder. 2. Gradually add the flour mixture and milk to the eggs, alternating between them. The batter should run off the spoon, but be thicker than pancake batter. 3. Line the baking pan with parchment paper and pour in half the batter. Bake in a preheated oven at 180°C for 5 minutes. 4. Wash the cherries, remove the pits and arrange them over the batter in the pan. Pour the other half of the batter on top. 5. Bake the pie for another 30 minutes at 180°C, until golden and a toothpick inserted in the center comes out clean. 6. Let it cool for 10 minutes, remove it from the pan and dust with powdered sugar. Cut into portions.

Notes

Cut a slice alongside a cup of black tea. Once cooled, keep it covered in the fridge for up to 3 days. Choose ripe but still firm cherries, and pat them dry well after washing; very juicy ones can make the bottom layer soggy. I prefer to leave a little space between the cherries so the batter can reach between them. The batter contains gluten, eggs and dairy.