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Nosh Pit Recipe: Cherry Pie

Cherry Pie


NOSH PIT: CHERRY PIE

Suggested soundtrack: Warrant - Cherry Pie

Serves 6. Best with fresh cherries!

INGREDIENTS

150g morello cherry jam
100ml cold water
2 tbsp ground arrowroot
900g fresh cherries, stoned

sweet shortcrust pastry
350g plain flour,
plus extra for rolling
200g cold butter, cut into cubes
2 tbsp caster sugar
1 large egg,
beaten with 1 tbsp cold water
beaten egg, to glaze
1 tbsp caster sugar,
preferably golden

You'll need a 23cm round pie dish with a nice wide rim

METHOD

To make the filling, put the cherry jam in a saucepan with 75ml of the water and place over a low heat. Cook for 3-4 minutes, stirring constantly until it softens and becomes quite saucey. Blend the remaining water with the arrowroot to form a smooth paste. Stire the cherries and the arrowroot mixture into the jam and cook for 2-3 minutes more, or until the sauce becomes thick and translucent, stirring constantly. Remove from the heat and leave to cool.

Preheat the oven to 200˚C/Fan 180˚C/Gas 6. Put a baking tray in the oven to heat.

To make the pastry, put the flour, butter and sugar in a food processor and blitz on the pulse setting until the mixture resembles breadcrumbs. With the motor running, add the beaten egg and water in a constant stream and process until the mixture is just beginning to come together. Remove, weigh the pastry and take off 280g. Roll it into a ball and set aside. Gather the rest of the pastry into a ball and flatten slightly.

Roll out the bigger ball of pastry on a lightly floured surface to the thickness of a £1 coin and a little larger than your pie dish. Lift the pastry nto the pie dish and press it into place, making sure there are no air bubbles. It should overhand the dish by about 1cm.

Tip the cherry filling into the pie dish. Brush the edge of the pastry with beaten egg. Roll the reserved ball of pastry in the same way as the first. Cover the pie with the pastry, then seal the edges and trim. Make a small hole in the centre of the pie with the tip of a knife. Glaze the top of the pie with beaten egg, then decorate with pastry trimmings if you like. Sprinkle the pie with sugar and bake in the centre of the oven for 35-40 minutes or until golden brown. If the crust starts to get too brown, cover with foil. Leave to cool in the dish for 10 munutes, then remove and leave for at least 15 munutes before serving.

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