Always wanted to try cherry pie, just never got round to it. Super glad I did though, it was better then I was expecting. Its a good thing I liked it as much as I did because I ate basically the whole thing because no one else really liked cherries. I tried making a cream out of evaporated milk, which actually worked well, albeit a bit too sweet. I froze what cream I didn’t use and it makes pretty good icecream. I added some blackberries because there wasn’t enough cherries, but if you add another 75ish gram of cherries you can exclude the blackberries.
- 170g Plain flour
- pinch of salt
- 30g Ground almonds
- 85g Icing sugar
- 100g Butter, chilled and diced
- 1 Egg yolk beaten with 1tsp Chilled water
- 1tsp caster sugar
- 300g Cherries, pitted (try to keep it as whole as possible, I recommend a cocktail stick to loosen the pit)
- 75g Blackberries (or cherries)
- 2tbsp Sliced almonds
- 2tsp Cornflour
- 2tbsp Light brown sugar
1. For the pastry, mix together the flour, salt, almonds and icing sugar. Rub in the butter with your fingertips until crummy. Add the egg and water, and bring together in a ball. Wrap in cling film and chill for about 15 minutes.
2. In each of the pitted cherries, insert a couple sliced almonds and put them into a bowl along with any remaining almonds. Add in the blackberries (if using), cornflour and sugar, mix until everything is covered and mixed.
3. On a large floured surface, roll out 2/3 of the pastry on a floured surface to about 1.25x the size of a well greased, medium-small pie dish (round). Lay the rolling pin halfway across the pastry and gently fold it over, GENTLY bring it over to the dish and unroll, GENTLY press it into the dish and prick the base. Preheat the oven to gas mark 6/200*C/400*F.
4. Pour the cherry mixture into the pastry case evenly. With the remaining pastry, make a top of your choice (I did a checkered thingy). Bake for 20 minutes, then reduce temperature to gas mark 4/180*C/350*F and cook for another 10 minutes. Bam you is done.