Cherry Sonker
The next time you need to make dessert for a crowd, consider making cherry sonker! Sweet, flaky, and delicious, it's perfect for late summer.
Servings: 12
Calories: 270kcal
Equipment
- Food processor optional
- Measuring cups & spoons
- rubber spatula
- Medium mixing bowl
- Deep 9x13 pan or a 10x14 pan
- medium saucepan
- Small mixing bowl
- Small whisk or fork
Ingredients
For the Crust
- 2 c all-purpose flour
- ¼ c powdered sugar
- ⅛ tsp salt
- 1 c cold butter cubed
- 2 large egg yolks
- ¼ c ice-cold water
For the Filling
- 5 lbs frozen cherries measured before thawing
- 1 ½ c granulated sugar
- ¾ c uncooked quick-cooking tapioca
- 1 tsp ground nutmeg
- ½ tsp salt
- 3 Tbs unsalted butter
- 1 large egg yolk
- 1 tsp water
For the Vanilla Dip
- 2 c half-and-half
- ¾ c granulated sugar
- ⅛ tsp salt
- 1 ½ Tbs cornstarch
- 1 ½ Tbs water
- 1 tsp vanilla
Instructions
For the Crust
- Whisk together the flour, powdered sugar, and salt.2 c all-purpose flour, ¼ c powdered sugar, ⅛ tsp salt
- Using a food processor (or by hand) add the butter to the flour mixture, and cut (using a pastry cutter or the blade of your processor) until it resembles coarse sand.1 c cold butter
- In a separate bowl, whisk together egg yolks and cold water until thoroughly combined. Stirring constantly, pour egg mixture into the dough, and mix until it begins to clump together.2 large egg yolks, ¼ c ice-cold water
- Lightly flour a portion of your counter and your (clean) hands. Take the dough and knead until it's nice and smooth (it only takes a few passes). Shape the dough loosely into a rectangle to make it easier to roll out later, then wrap it in an airtight wrap and chill in the fridge for at least an hour.
- Meanwhile, set the cherries out to thaw, and drain the juices once they're no longer frozen.
For the Filling
- Preheat oven to 350°F. In a small bowl, whisk together the sugar, tapioca, nutmeg, and salt. Combine all berries in a large bowl. Stir together in a small bowl. Add to berries; toss gently to coat.1 ½ c granulated sugar, ¾ c uncooked quick-cooking tapioca, 1 tsp ground nutmeg, ½ tsp salt
- In a large mixing bowl, stir together the thawed cherries and the sugar mix until the berries are evenly coated.5 lbs frozen cherries
- Pour the berry mix into a deep 9x13" baking dish, or a similarly sized aluminum pan. It's okay if the fruit is over the top of the pan by a half inch or so; it'll shrink while baking. Evenly sprinkle the cubed butter over the top of the berries and set aside while you roll out the crust.3 Tbs unsalted butter
- Roll out the cold dough onto a floured surface with a rolling pin until it's a few inches longer and wider than your pan. Use a small circle cutter, like a tiny cookie cutter or the base of a piping tip, to cut holes all over the dough, making sure to leave enough room for a crust at the edge.
- Carefully pick up the dough and lay it on top of the cherry mixture. Cut off any excess around the pan with clean kitchen shears, then crimp the edges with a clean fork.
- In a small bowl, whisk together the egg yolk and water. With a pastry brush, "paint" the egg yolk mixture all over the top crust.1 large egg yolk, 1 tsp water
- Bake for an hour and 15 minutes, or until the filling has slightly reduced and the crust is a crisp golden brown. If your crust seems to be cooking too fast, cover it with aluminum foil.
- Once out of the oven, let the sonker cool at room temperature for about 2 hours to let the filling set.
For the Dip
- In a medium sauce pan, stir together the half and half, sugar, and salt. Bring to a slight boil.2 c half-and-half, ¾ c granulated sugar, ⅛ tsp salt
- In a small bowl, whisk together the cornstarch and water until it forms a smooth paste. Stir into the boiling half and half.1 ½ Tbs cornstarch, 1 ½ Tbs water
- Stirring constantly, cook at a boil until the mixture is thick and bubbly, being careful to keep the milk from scorching.
- Strain the mixture through a fine mesh strainer (in case there's a film on top) into a small pitcher or large jar.
- Stir in the vanilla extract, and drizzle liberally over warm sonker.1 tsp vanilla
Nutrition
Calories: 270kcal
