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Cherry pie
Cherry pie from cheffle |
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IngredientsFor the pastry -185g plain flour 125g butter (softened) 30g icing sugar 50-65ml ice-cold water For the filling - 1kg cherries, pitted 150g caster sugar plus extra for dusting |
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Method1. Put the flour and the butter in a bowl and use your fingers to rub in until it resembles breadcrumbs.2. Then stir in the icing sugar and add 50ml of water. Mix to form a dough, adding a little more water if it is not pliable enough. Then wrap the dough in clingfilm and put it in the fridge for 30 minutes. 3. Preheat the oven to 200C/gas mark 6. Put the cherries in a 20cm pie dish and scatter over the sugar. 4. Roll out the pastry into a disc to fit the pie dish – it should be quite thin, about 3mm maximum – so trim it if necessary. 5. Wet the edges of the dish then lay the pastry over the cherries. Use a fork to press the sides so they stick to the dish. Score a cross in the centre with a knife to make a chimney. 6. Bake the pie until the pastry is golden and the contents bubbling – about 20 minutes. 7.Scatter over some caster sugar while the pie is still warm. Serve with custard or vanilla ice cream. | |||||||||||||||||||
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