Cherry Pie Upside Down is a delicate and delicious pie with an amazing filling that will become your favorite! Cherries give the cake a special juiciness and aroma.
It is necessary
- 3/4 cup butter
- - a quarter cup brown sugar
- - 1 tablespoon balsamic vinegar
- - 3 cups frozen cherries
- - 1 1/4 cups flour
- - a quarter cup of cornmeal
- - 1 tablespoon baking powder
- - a quarter teaspoon of salt
- - 1 cup of sugar
- - 2 large eggs (yolks and whites)
- 3/4 teaspoon vanilla extract
- - half a glass of milk
- - 1 teaspoon lemon juice
Instructions
Step 1
To start, mix 1/4 cup butter, brown sugar and vinegar in a small saucepan. Stir over medium heat until the butter melts and the sugar dissolves, about 2 minutes. Increase heat to high and add cherries. Bring to a boil and then remove from heat.
Step 2
Transfer the mixture to a round baking dish.
Step 3
Separately, in a bowl, mix together plain flour, cornmeal, baking powder, and salt. Add 1/2 cup butter and beat with a mixer.
Step 4
Then add granulated sugar and stir until a pale and fluffy foam forms, about 3 minutes. Add egg yolks and vanilla.
Step 5
Add flour mixture alternately with milk, mix well.
Step 6
In another bowl, beat the egg whites until frothy. Add lemon juice and beat until thick, creamy. Using a rubber spatula, carefully place the whipped egg whites onto the dough.
Step 7
Place the dough over the cherries, then spread evenly, covering the berries. Bake the pie in the oven until golden brown for 45 minutes at 170 degrees.
Step 8
Let cool slightly, then turn the pan upside down and leave in that position. Let the pie cool for at least 45 minutes and serve.
