Mahlab Sumac, date molasses cherry pie
The pleasure of eating cherries roots back to my childhood.
On scorching hot summer days, my mom used to serve a bowl of cold cherries with ice as an afternoon snack.
My mom’s deepest fear, translated through her worried eyes, whenever I indulged in cherries was staining my clothes.
They burst in your mouth from the first bite, and leave you overwhelmed with joy, as you pick through the whole bowl, blindly unaware of the red violet stains doted over all my clothes. I could never escape the scolding that ensued. The damaged had already been done.
I’ve come to realise the hassle it takes for one to remove such a stain from clothes, is a formidable challenge.
As child, I was fully influenced by western animated shows.
The word pie made an appearance in my dictionary through American shows.
When I asked my mom “what’s a pie?” She replied with cold tone “it’s fattera” ( in Arabic) (MAJED EXPLAIN THIS IN ENGLISH)
Years later when I discovered my passion for baking I learned how to make a pie and I learned the hard way...the climate of the UAE is not pie dough friendly.
This recipe is collection of my memory fragments.
Sumac has that floral tangy taste, it adds freshness more like a soulful breath to your dish.
Mahlab brings a sweet aroma note like vanilla with gentle kiss of earthy flavor.
Date syrup provides a sweet tangy aroma m, and acts as a bridge between the flavours I mentioned.
Pie dough x 2Double the recipe and divide them to two discs use the excess for decoration recipe below link below
https://thecinnaman.com/blog/pie-dough
5 cups (900g) stemmed and pitted fresh cherries
1/2 cup (100g) granulated/ caster sugar ( add more if you are using sour cherries)
2 tablespoons date molasses
3 tablespoons cornstarch
1/2 teaspoon salt
2 tablespoons freshly squeezed lemon juice ( less for sour cherries)
Grated zest from ½ lemon
½ teaspoon vanilla extract
2 tablespoons of sumac
1 teaspoon of mahlab
2 tablespoons unsalted butter, cut into mini cubes (optional)
Cream or milk, for brushing the top crust Coarse or granulated sugar, for sprinkling
Preheat oven to 425F/220C. Line a baking sheet with parchment paper and place in the lower third of the oven.
Make the cherry filling: In a medium bowl, mix together sugar, date molasses ,cornstarch, and salt. Stir in cherries. Add lemon juice and zest, vanilla extract, sumac & mahlab , and mix to combine. Set aside for 10 minutes.
On floured surface using a floured rolling pin roll out the dough to 12 inches circle, then unroll loosely into the pan press the dough gently to cover the sides and the bottom of the pan. Make sure to brush off the excess flour.
If the dough is too hot..refrigerate it for 5 minutes.
Spread the cherry filling in an even layer add the cold butter if you want to.
Repeat the same thing with second pie, place the second layer over the dough the way you want it.
crimp the edges using your fingers or a fork. Brush the crust with a thin coating of milk or cream, then sprinkle with sugar.
Bake for 15 minutes, then reduce heat to 375F/190C and carry on with the basking until the crust is golden brown and juices are bubbling about 40-50 minutes longer.
Let it cool down for 4 hours, serve with cream or ice cream or even custard.
Cover the edges of the pie loosely with foil if it starts to brown too fast while baking.
Let the pie cool for 4 hours, serve with ice cream or cold cream.
notes : If you are covering the pie with whole dough Make small slits in the center to let steam escape while baking.
Add 50g of sugar if you are using sour cherry about 3 tablespoons
If the dough started to get soggy return it to the fridge.The pie should be baked cold preferably frozen.
If you can’t find mahlab you can use tonka bean or seeds from vanilla bean
