Padang-style Spiced Cherry Pie

Ingredients

In this Padang-style adaptation of the classic American cherry pie, we incorporate the bold and aromatic flavors of Padang cuisine. The addition of spices such as turmeric, coriander, and cumin gives the pie a unique twist, infusing it with the vibrant flavors of Padang. This fusion of sweet and spicy creates a delightful balance that sets this pie apart from the traditional American version. We alse have the original recipe for Cherry Pie, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (227g) unsalted butter, cold and cubed 1 cup (227g) unsalted butter, cold and cubed
• 6-8 tablespoons ice water 6-8 tablespoons ice water
• 4 cups (600g) fresh cherries, pitted 4 cups (600g) fresh cherries, pitted
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 2 tablespoons cornstarch 2 tablespoons cornstarch
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 18g (Saturated Fat: 11g)
• Carbohydrates: 38g (Sugar: 16g)
• Protein: 3g
• Fiber: 2g
• Salt: 0.4g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, one tablespoon at a time, and mix until the dough comes together. Divide the dough into two equal portions, shape them into discs, and wrap in plastic wrap. Refrigerate for at least 30 minutes.
3. 3.
   Preheat the oven to 190°C (375°F).
4. 4.
   In a separate bowl, combine the cherries, sugar, cornstarch, turmeric, coriander, cumin, and lemon juice. Mix well until the cherries are coated evenly.
5. 5.
   Roll out one portion of the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the rolled-out dough to the pie dish and gently press it into the bottom and sides.
6. 6.
   Pour the cherry filling into the pie crust.
7. 7.
   Roll out the second portion of the chilled dough and cut it into strips to create a lattice pattern on top of the pie. Alternatively, you can cover the pie with a full crust and cut slits for ventilation.
8. 8.
   Brush the top crust with the beaten egg wash.
9. 9.
   Place the pie on a baking sheet and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
10. 10.
    Remove from the oven and let it cool for at least 1 hour before serving.

Treat your ingredients with care...

• Cherries — Make sure to use fresh cherries for the best flavor. If fresh cherries are not available, you can use frozen cherries, but thaw and drain them before using.
• Turmeric — Turmeric adds a vibrant yellow color to the filling. Be careful as it can stain surfaces and clothing easily. Handle with care and wash hands immediately after use.

Tips & Tricks

• For a spicier kick, add a pinch of chili powder or cayenne pepper to the cherry filling.
• Serve the Padang-style Spiced Cherry Pie warm with a scoop of vanilla ice cream for a delightful contrast of flavors.
• If you prefer a sweeter pie, increase the amount of sugar in the filling according to your taste.
• Make sure to let the pie cool completely before slicing to allow the filling to set.
• Leftover pie can be stored in the refrigerator for up to 3 days.

Serving advice

Serve the Padang-style Spiced Cherry Pie as a dessert after a hearty Padang meal. It pairs well with a cup of hot tea or coffee.

Presentation advice

To enhance the presentation, dust the top crust of the pie with powdered sugar before serving. You can also garnish with a sprig of fresh mint or a dollop of whipped cream.