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Cherry pie
Cherry pie
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Prep Time:
25 minutes
Cook Time:
55 minutes
Total Time:
80 minutes
Indulge in the buzz-worthy Cherry Pie recipe.
Ingredients:
  • 600g frozen pitted cherries
  • 1.25 gm ground cinnamon
  • 82.50 gm raw sugar
  • 20.00 gm cornflour
  • 1 egg white, lightly beaten
  • Vanilla ice-cream, to serve
  • 332.50 ml plain flour
  • 75.00 gm self-raising flour
  • 32.50 gm custard powder
  • 53.75 gm caster sugar
  • 150g butter, chilled, chopped
  • 40.00 gm iced water
Instructions:
  • Prepare pastry: Combine flours, custard powder, sugar, and butter in a food processor until it resembles fine breadcrumbs. Add egg and iced water and process until dough just comes together. Transfer the dough to a lightly floured surface and knead until smooth. Shape into a disc, wrap in plastic, and refrigerate for 30 minutes.
  • In a medium saucepan over medium heat, mix together cherries, lemon juice, cinnamon, and 1/4 cup sugar. Stir and cook for 5 minutes until cherries have thawed and sugar is dissolved. In a small bowl, blend cornflour with 1 tablespoon cold water, then stir into the cherry mixture. Cook and stir for 2 to 3 minutes until the mixture boils and thickens. Allow to cool completely before using.
  • 1. Preheat the oven to 200°C/180°C fan-forced and place an oven tray inside. 2. Grease a 4cm-deep, 20cm (base) round pie dish. 3. Roll out two-thirds of the pastry between 2 sheets of baking paper until it's large enough to line the base and side of the dish (about 30cm). 4. Line the dish with the pastry and trim the edges. 5. Refrigerate for 15 minutes before proceeding with the recipe.
  • Spoon the cooled cherry mixture into the pastry crust. Roll out the remaining pastry between two sheets of baking paper to make a 25cm round. Cut the pastry round into 2cm-wide strips with a sharp knife. Arrange the pastry strips over the filling in a criss-cross lattice pattern, pressing the edges to seal. Trim the excess pastry. Brush the pastry with egg white and sprinkle with sugar. Place the pie dish on a heated tray in the oven and bake for 40 to 45 minutes until the pastry is golden and crisp (cover with foil if needed). Allow the pie to stand for at least 15 minutes before serving with ice cream. Enjoy!

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