I’ve wanted to cook a pie for quite a while and new years day seemed remarkably appropriate. This cherry pie was very easy to make. The only problem came with getting it out of the oven and I have a very sore finger that is blistering to mark the ordeal. The pastry was also a tad difficult. I hope to improve my pastry skills so I can do the lattice properly rather than just doing layers. But for a first attempt I believe I did well. Give it a try- it looks wonderful! Recipe from http://zoomyummy.com/2010/06/04/cherry-pie-and-a-giveaway/
New Year Cherry Pie
- 2 1/2 cups plain flour
- 220g cold butter
- 3/4 teaspoon salt
- tablespoon sugar
- 4 tablespoons water
- 3 cups of cherries pitted and halved
- 3/4 cups of water
- 1/2 cup sugar
- 2 tablespoons cornflour
- To make the crust, place the flour, butter, sugar, salt and water into the bowl of your electric mixer.
- Mix until the mixture resembles coarse crumbs.
Then work with your hands until the dough comes together and you’ve formed a nice, compact ball.
Place the dough into a bowl, wrap in plastic wrap and refrigerate for at least one hour.
Meanwhile, we can prepare the cherry filling. In a saucepan, cook the cherries in water for 10 minutes.
Mix together the sugar and cornstarch and add to cherries.
- Cook the cherry mixture until it thickens – about 5 minutes.
- Cool slightly before using to fill your pie shell.
- Remove the dough from the fridge and place it onto a well-floured surface. Cut it in about ‘2/3 : 1/3′ ratio
- To form the pie shell, roll out the ‘bigger half’ on a floured surface into a 14-inch (35 cm) round.
- Wrap around your rolling pin and carefully unroll over a 9-inch (23 cm) pie plate.
- Fit gently into the bottom and the side of the plate. Use kitchen shears to trim the dough to a 1-inch overhang.
- Then go on and fill the shell with the delicious filling.
Then grab the ‘smaller half’ of the dough, roll it out into a 14-inch (35 cm) round as well.
- Using a sharp knife, cut it into even strips (you can use a ruler to guide you).
- Form the lattice pattern with the strips of pastry
Brush the top of the lattice with a lightly beaten egg yolk or some cream.
- Bake at 350 degrees F (175 degrees C) for about 45 minutes (or until golden brown).
Place the baked pie on a wire rack to cool for about 2-3 hours.