Upside-down cherry pie
Description
The recipe won't take much time. Your guests will truly appreciate this juicy cherry pie. Serve it cooled or slightly warm.
Instructions
- 1
Step 1
1. Preheat the oven to 175 degrees with a rack in the center. Pit the cherries. In a deep skillet, melt 1/4 cup butter with brown sugar and balsamic vinegar over medium heat, stirring until the butter melts and the sugar dissolves, about 2 minutes. Increase heat to high, add the cherries, and bring to a boil. Remove from heat.
- 2
Step 2
2. In a medium bowl, mix together flour, corn flour, baking powder, and salt. Using an electric mixer, beat 1/2 cup of butter in a large bowl. Add sugar and beat for about 3 minutes. Add egg yolks and vanilla extract, then beat again. Gradually add the flour mixture alternately with milk in 2 batches. In a separate bowl, beat egg whites until foamy. Add cream of tartar and continue beating. Using a rubber spatula, fold 1/4 of the egg whites into the batter. Gradually fold in the remaining egg whites.
- 3
Step 3
3. Place the batter over the cherries in the skillet, smooth with a spatula. Bake the pie until golden brown, about 45 minutes. Let cool in the skillet for 5 minutes.
- 4
Step 4
4. Invert the cake onto a large serving plate with the filling facing up. Let it cool completely for at least 45 minutes. Slice the cake and serve slightly warm or at room temperature.