New Year Cherry Pie

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

Ingredients: Crust-

  • 2 1/2 cups plain flour
  • 220g cold butter
  • 3/4 teaspoon salt
  • tablespoon sugar
  • 4 tablespoons water

Filling-

  • 3 cups of cherries pitted and halved
  • 3/4 cups of water
  • 1/2 cup sugar
  • 2 tablespoons cornflour

Method:

  1. To make the crust, place the flour, butter, sugar, salt and water into the bowl of your electric mixer.
  2. 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.
  3. Cook the cherry mixture until it thickens – about 5 minutes.
  4. Cool slightly before using to fill your pie shell.
  5. Remove the dough from the fridge and place it onto a well-floured surface. Cut it in about ‘2/3 : 1/3′ ratio
  6. To form the pie shell, roll out the ‘bigger half’ on a floured surface into a 14-inch (35 cm) round.
  7. Wrap around your rolling pin and carefully unroll over a 9-inch (23 cm) pie plate.
  8. Fit gently into the bottom and the side of the plate. Use kitchen shears to trim the dough to a 1-inch overhang.
  9. 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.
  10. Using a sharp knife, cut it into even strips (you can use a ruler to guide you).
  11. Form the lattice pattern with the strips of pastry
    Brush the top of the lattice with a lightly beaten egg yolk or some cream.
  12. 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.
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