27 May 2014

Cherry Pie

No Comments Baking and Tarts / Pies

Cherries are great, but picking the stones out is a pain. Not a problem if they’re in a pie! This pie is easy to make, looks and tastes awesome with custard.



Cherry Pie
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 servings
Ingredients
Almond Pastry Crust
  • 175g (1⅓c) pastry flour
  • 10g (1 tbsp) all-purpose flour
  • 30g (2 tbsp) ground almonds
  • 12g (1 tbsp) sugar
  • 1 tsp kosher salt
  • 115g (1/2c) unsalted butter, cold, diced
  • 30g (1/8c) shortening, cold, diced
  • 60ml (1/4c) ice water
  • 1 teaspoon distilled white vinegar
Cherry Filling
  • 560g (4c) pitted fresh cherries (~900g/2½ lb unpitted)
  • 50g (4 tbsp) cornstarch
  • 130g (2/3c) sugar (depending on the sweetness of your cherries)
  • Dash of salt
  • Juice of 1 lemon
  • ¼ tsp almond extract
Directions
Almond Pastry Crust (the night before)
  1. Combine the flour, sugar, and salt.
  2. Mix on low speed with the butter and shortening until the mixture look shaggy and the pieces of butter are pea sized. Smush any large chunks with your fingers.
  3. Mix the ice water and vinegar, then add to the flour/butter on low speed. Mix briefly with a few rotations, but do not let the dough come together.
  4. Scrape the sides and bottom of the mixer to remove any pockets of dry ingredients, then squeeze a small amount of dough in your hand – it should form a clump.
  5. If necessary add a little more water a few teaspoons at a time.
  6. Shape into two flat circles, wrap in plastic wrap, then refrigerate overnight (or for at least 2 hours).
Cherry Filling
  1. Preheat the oven to 190C/400F, grease a pie tin.
  2. Mix the cherries, cornstarch, sugar, salt, lemon and almond extract in a large bowl.
  3. Roll out the dough and line a 23cm pie dish with a 1cm overhang.
  4. Spoon filling into pie crust and dot the with pieces of cold butter.
  5. Create a lattice top with the remaining pastry and crimp the edges.
  6. Brush with egg wash, sprinkle with sugar and bake at 190C/400F for 25 mins.
  7. Reduce the temperature to 175C/350F and bake for another 25 mins more until the crust is golden brown.
  8. Cool thoroughly before slicing.

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