- Pitted cherries 250 grams
- Brown sugar 2 spoons
- Lemon juice 2 tablespoons
- Type 00 flour 180 grams
- Granulated sugar 160 grams
- Eggs 3 • 130 kcal
- Corn seed oil 50 ml
- Milk 50 ml • 49 kcal
- Baking powder 3 teaspoons • 156 kcal
- grated lemon zest as much as is needed
The cherry pie in the pan is a soft and delicious dessert, a variant of the cherry pie that doesn’t need baking, ideal for the summer when you want a quick and tasty cake. To make this delicious recipe you just have to pit the cherries and cook them in a pan with sugar and lemon. The cherries will then be distributed over the dough made without butter, to be cooked in a non-stick pan over low heat. In just over half an hour you will have prepared a soft and fragrant cake ideal for breakfast, a snack but also as a dessert, with a sprinkling of icing sugar or accompanied by a scoop of vanilla ice cream. So let’s see all the steps to make it easy and fast.
How to prepare a cherry pie in the pan
Wash the cherries and remove the pit from them (1). Then put them in a pan with brown sugar and lemon juice and cook them for about 5 minutes or until the juice has thickened (2). Once ready, let them cool. Put the eggs in a bowl with the sugar and whisk them until the mixture is light and frothy, gradually adding the corn seed oil (3).
Also add the milk at room temperature, the grated lemon zest, the sifted flour and baking powder and continue to mix until all the ingredients are well mixed (4). Pour the mixture into a non-stick pan of 28 cm in diameter, buttered and already heated. Pour the cherries over it, spreading them evenly, cover with the lid and cook on a low heat for about 30 minutes (5). Turn the cake upside down with the help of a plate and continue cooking for 5 minutes. Once ready, let it cool. Your cherry pie in the pie is ready to be served (6).
You can preserve the cherry pie cooked in the pan for 2-3 days under a glass bell jar.