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It's cherry season and what a great idea it is to use them to make Cherry Pie. Something you don't get often here and one of my favourite desserts.
: 5 minutes
: 10 minutes
For the pie filling
500 grams cherries
50 grams raw sugar
1/2 teaspoon of ground cinnamon
1 tablespoon of corn flour
2 tablespoons of water
For the pastry
160 grams plain flour sifted
60 grams self raising flour sifted
1 egg in the pastry
30 grams custard powder
150 grams butter chilled
50 grams castor sugar
2 tablespoons iced water
1 egg yolk to brush on top
To make the pastry place plain flour,self raising flour, custard powder, sugar and butter into a food processor and process until mixture resembles fine breadcrumbs.
Next add the egg and iced water and process until dough just comes together.
Turn the pastry out onto a lightly floured board and knead until just smooth.
Pastry ready now to make a disc and place in the fridge
Shape the pastry into a disc and cover it in plastic wrap.
Refrigerate for 30 minutes.
For the filling, start by washing and drying the cherries and removing the stalks.
Next using a cherry/olive pitter, remove the seeds from all cherries. This can be messy so it is best to do it into a small plastic bag to avoid cherry juice going everywhere.
This is what I use to remove the seeds
When all cherries are done, add them to a large saucepan on high heat with the sugar and cinnamon. Cook for 5 minutes or until sugar dissolves.
Next mix the corn flour and water together to make a thin paste.
Add the paste to the cherries and stir constantly until the mixture boils and thickens - about 2-3 minutes. Cool completely.
Cherries cooling down
Preheat the oven to 200°C/180°C fan-forced.
Place an oven tray in oven. Grease a 4 cm-deep, 20 cm base round pie dish.
Roll out two thirds of the pastry between 2 sheets of baking paper until large enough to line base and side of prepared dish (about 30 cm)
Line the dish with pastry and trim the edge with the back of a knife.
Pastry rolled out and ready to go in the fridge
Refrigerate this for 15 minutes.
Once the pastry has been chilled, spoon the cooled cherry mixture in.
Roll out the remaining pastry between 2 sheets of baking paper, to make a 25 cm round.
Using a sharp knife, cut pastry round into 2 cm-wide strips and arrange the strips over the filling to create a criss cross lattice pattern.
Press edges to seal it and again, trim the edge. *Brush pastry with a little egg yolk.
Pastry is complete now to go into the oven
Place pie dish on the heated tray in oven and bake for 40 to 45 minutes or until pastry is golden and crisp (cover pastry edge with foil if it starts over-browning).
Remove from the oven and stand for at least 15 minutes before cutting.
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