Sunday, January 29, 2012

Cherry Pie

I love fresh cherries but I am not a big fan of cherry flavoured food. I also cannot stand those glazed cherries so all things considered, when Mr P mentioned he would like me to make a cherry pie, there was a good chance it would never happen. However, because I am such a lovely wife, I did. I made it this weekend when we had one of my Sister-in-Laws over for Sunday lunch. Sister-in-law P.



500g plain flour
100g icing sugar
2 large eggs mixed
Splash of milk
250g cold unsalted butter cubed


1kg fresh cherries stoned
6 tsp caster sugar
1 tsp cinnamon
Juice of 1 small lemon
1 tsp corn flour


Sprinkle of sugar. I used cane sugar as I had some but you can use caster sugar or what ever else you fancy. (not icing sugar mind)
1 egg to brush


Food processor if you have one otherwise you can use your hands.
9 or 10 inch pie dish

First lets make the pastry. Sieve the flour and sugar into the food processor and then add the butter. Whizz for a few seconds till its looking crumbly and then again while adding the eggs. Add a little bit of milk to help it bind and when it does stop the processor. It will bind quite quickly. Take the dough out and then gently make a ball on a floured work top trying not to overwork it. Wrap in cling film and put in the fridge for at least half as hour.

While that is in the fridge doings it thing lets make the filling. Now if anyone has a quick way to stone cherries do let me know. I sat in front of the television pitting them and unfortunately was forced to watch grown men run after a ball......Anywho, once that's done put to one side. Pour about 50ml of water into a pan on a gentle heat, add the caster sugar and allow to dissolve, then add the cherries. You want them to heat through for a little bit till they become softish over a medium heat. Now add the cinnamon and stir. While that's on the heat in small bowl mix your corn flour and lemon juice till combined.

When the cherries have softened but not jammy, add the corn flour and lemon mix. Now turn the heat up a bit and leave for about 3/4 minutes to thicken. If you leave it too long the amount will reduce too much leaving your pie with less filling. When done, pour into a bowl and leave to cool.

Now, cut two thirds of your pastry off the ball and roll out what is going to be the base on a floured work top. You want it to be about 3mm in thickness. Carefully place into your pie dish patting out the shape. Now put your filling in and then roll out the rest of the dough for the top. Place that on and cut off the excess around the edges. (Any left over pastry you can wrap in cling film and put in the freezer). Use a fork to crimp and make an x in the middle to allow steam to escape. Preheat your oven to gas mark 5 and just before it goes in, brush with the egg wash and sprinkle the sugar over.

Place in the oven for 35-45 minutes or until you get a nice golden colour on top.

Serve with custard/cream/ice cream or all three! Mr P enjoyed mucho thankfully.

A little side note, this was a nice gift from Sister in law P, Viennese Whirls which were gorgeous: