Cherry pie
(from Elyce123’s recipe box)
Source: delicious. July 2005
Prep time: 25 minutes
Cook time: 35 minutes
Serves 6 people
Categories: July
Ingredients
- 300g plain flour, plus extra for dusting
- 150g chilled unsalted butter, cubed, plus extra for greasing
- 100g golden caster sugar
- 1 large egg yolk
- 1 tbsp cornflour
- pinch of ground cinnamon
- 500g cherries, stoned
- 1 tbsp milk, for brushing
- 2 tbsp golden granulated sugar
Directions
- Put the flour, butter and 75g golden caster sugar into a food processor and pulse until the mixture resembles crumbs. Add the egg yolk and 2-3 tablespoons cold water. Pulse until the mixture comes together to form a ball. Turn out, wrap in cling film and chill for 30 minutes.
-
Mix the cornflour, remaining golden caster sugar and cinnamon together, then gently toss with the cherries in a bowl. Put a baking sheet into the oven and preheat it 220˚C/fan 200˚C/gas 7.
- Grease a 23cm pie dish – ideally one made of enamel or metal. Roll out half the pastry on a lightly floured surface and use to line the dish. Trim the edges, pile the cherry mixture into the centre and spoon over 4 tablespoons water. Brush the pastry edges with water. Roll out the remaining pastry and use to cover the fruit, making a hole in the centre. Press the edges to seal, trim off the excess pastry and crimp the edges with your forefinger and thumb.
- Brush the pie with milk and sprinkle with the granulated sugar. Put the pie on the baking sheet in the oven for 15 minutes. Reduce the oven temperature to 180˚C/fan 160˚C/gas 4 and bake for a further 15-20 minutes until the pastry is pale-golden. Serve with cream.