Cherry Pie

Irish Examiner - Weekend - - Food -

Pas­try base 225g flour 1 pinch of salt 140g but­ter 50g caster sugar 1 egg Top­ping a sheet of puff pas­try Fill­ing 600g of cher­ries, stoned and halved 1 tbs of corn­flour, sieved 50g of golden caster sugar the zest of 2 or­anges 100g of cherry jam Pre heat the oven to 180 de­grees and grease and flour a 9in tart case.

Mix the flour and salt and then rub in the but­ter un­til it looks like rough bread­crumbs. Do not over mix.

Stir the sugar into the egg, mix it lightly and add to the flour mix­ture. Rest the pas­try for at least an hour in the fridge or over night.

Roll the pas­try into a cir­cle larger than the tart case. Gently press the disc into the tin. Trim any ex­cess from the edges. Cover the base with parch­ment and bak­ing beans. Bake blind for ten min­utes. Re­move the parch­ment and bak­ing beans and con­tinue bak­ing for an­other 10 min­utes. Set aside to cool.

Re­duce the oven to 170 de­grees.

Mix the cher­ries, corn­flour and sugar in a bowl. Add the zest and cherry jam and mix again.

For the puff pas­try lat­tice you can get a rolling tool that slices through rolled pas­try to make a lat­tice pat­tern. You roll the cut­ter along the pas­try and then gently pull on ei­ther side to spread it out. If you do not have ac­cess to this cut thin strips of pas­try and criss-cross them over the top of the pie. Pinch the puff pas­try in at the sides so it is at­tached to the base. Bake for 40 min­utes, un­til the pas­try is golden and the fill­ing is bub­bling slightly. Cool in the tin.

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