Cherry pie

Cherry pie


  • 1h 20m

  • Serves 6 approx.

    Hard
  • Select for option
  • Always check the label

Ingredients

  • For the pastry

  • GF

    300g plain flour

  • 150g cold unsalted butter, cubed

  • 6-7 tbsp cold water  

  • For the filling

  • 1 tin cherry pie filling

  • 200g frozen forest fruits

  • 2 lemons, juice only  

  • 1 small egg, beaten

  • Demerara sugar

  • 1h 20m

  • Serves 6 approx.

    Hard
  • Select for option
  • Always check the label

  • Ingredients

    • For the pastry

    • GF

      300g plain flour

    • 150g cold unsalted butter, cubed

    • 6-7 tbsp cold water  

    • For the filling

    • 1 tin cherry pie filling

    • 200g frozen forest fruits

    • 2 lemons, juice only  

    • 1 small egg, beaten

    • Demerara sugar

  • Directions

    To make the pastry

    Place the plain flour and cold cubed butter into a food processor*. Pulse until the mixture resembles fine breadcrumbs.

    Slowly add the cold water, blitzing until the mix comes together as a soft dough.

    Remove from the food processor*, wrap the dough with cling film and chill in the refrigerator for a minimum of 30 minutes.

    To make the filling

    Place the cherry pie filling, frozen forest fruits and lemon juice in a bowl, mix well and set aside.

    To bake

    Preheat the oven to 180C fan/200C/gas 6.

    Remove the rested pastry from the refrigerator.

    Cut 2 large sheets of parchment paper and roll your pastry between the parchment paper sheets, with a rolling pin, until ½ cm thick.

    Line a 23cm fluted round tin with the rolled pastry and trim away any excess from the edges.

    Re-roll the excess pastry to approximately ½ cm thick, using the method above. Cut 8 strips, approximately 26cm long and 1cm wide.

    Place these strips on a baking tray lined with parchment paper and refrigerate.

    Cut a circle of parchment paper that's slightly bigger than the tart tin. Place on top of the pastry and fill with baking beans. Red lentils could be used as a substitute for baking beans.

    Blind bake for 15 minutes.

    Remove the baking beans and parchment paper and bake for a further 15 minutes.

    Remove from the oven and spoon the prepared filling into the pastry case.

    Carefully make a lattice on top of the cherry pie using the chilled pastry strips. Brush the pastry lattice carefully with 1 small beaten egg and sprinkle the Demerara sugar over the top.

    Bake in the preheated oven for 45-50 minutes.

    Serving suggestion

    Serve with vanilla ice cream or clotted cream.

    *If you don’t have a food processor, use the rubbing in method by mixing the flour and butter together with your hands and gradually adding the water to form a soft dough.