After chocolate, my most favourite dessert's got be a fruit pie. As much as I love the classic apple pie, a good Cherry Pie is something I crave for. Sweet sour juicy filling encased in a buttery flaky crust... yes you want it, I know. You are welcome!
Servings: 6persons
Calories:
Author: Natasha Minocha
Ingredients
Pie Crust
200gmsWholewheat flourYou can use all purpose flour as well.
100gmsButter, chilled, cut into cubesI used salted butter
1tbspCaster /powdered sugar
3-4tbspChilled water
Cherry Filling:
350-400gmsCherries, pitted
4-5Tbspsugar
1TbspCornflour
2tspLemon juice
Instructions
Crust:
Combine the flour and sugar in a large bowl. Rub the chilled butter in the mixture, using your fingertips. When it resembles coarse breadcrumbs, add iced cold water, 1 Tbsp at a time, just enough to bind the dough. It can be a bit a scraggy at this point, but don’t worry, it will come together. Using the palm of your hand, push the dough away from you 4-5 times until its smooth.
Roll into a ball and flatten it into a disk. Wrap in clingwrap and refrigerate until ready to use. This should rest for at least an hour.
When you’re ready to bake, keep a 7" pie pan handy and preheat the oven to 180C.
Filling:
Combine the pitted cherries, sugar, cornflour and lemon juice in a bowl.
Assembly:
Unwrap the dough and flour your work surface well. Divide the dough into 2/3rd and 1/3rd parts.
Working with the bigger part, roll it out into an 9" circle. Place the dough gently into the pie pan. Trim the edges of the pastry to fit the sides of the pan.
Spoon the cherry filling into the pie.
Combine the pie trimmings with the balance pie dough. Roll it out into an 8" circle. Using a sharp knife, cut into 16 strips. Lay 8 strips of dough on the pie filling in one direction.Crimp the edges of the strips with the pastry lining the pan. Now lay the balance 8 strips of dough crosswise across the filling. Again crimp the pastry edges. Brush with melted butter or cream or beaten egg.
Bake for 30 -35 minutes or until the pastry is golden brown and the juices bubbling. Allow the pie to cool for a couple hours before slicing and serving. Enjoy!