- 1
Cherries make a juicy pie filling. cherries image by Alison Bowden from Fotolia.com
Mix the cherries with 25g of the sugar and the kirsch; leave to soak for 20 minutes.
- 2
Put the flour into a food processor.
- 3
Dice the butter; add it to the flour and pulse until it forms breadcrumbs.
- 4
Add the remaining 50g of caster sugar and mix further.
- 5
Add two of the egg yolks and pulse until the pastry mixture comes together. Wrap in cling film and chill in the refrigerator for 20 minutes.
- 6
Heat the oven to 190C/fan 170C/gas mark 5.
- 7
Take out half the pastry mixture from the food processor, use the rolling pin to roll it out and then line your pie dish.
- 8
Spread the cherry mixture over the pastry on the bottom of the pie dish. Roll out the rest of the pastry mixture and drape it over the top.
- 9
Trim the top layer of pastry with a knife, crimp and seal the edges with your fingertips and then glaze all over with the third egg yolk, using the basting brush.
- 10
Bake in the oven for 30 to 35 minutes; the pastry should be crisp and golden. Sprinkle the top of the pie with demerara sugar in the last five minutes of cooking.
- 11
Rest for 10 minutes. Serve with cream or vanilla ice cream.
5/14/11
Cherry Pie Recipe
Cherry pie is a classic American dessert that is just as popular in the UK. The beauty of making pies is that one straightforward recipe can be adapted, just by changing the filling, to enable you to bake many different dishes. While sweet cherries are best eaten fresh, sour cherries, such as Morello or Montmorency, are best for pie fillings.
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