Olive Magazine

Sugar crust cherry pie

Published: March 25, 2015 at 4:07 pm
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  • Preparation and cooking time
    • Total time
  • serves 4

Cherry pie is always a crowd pleaser, and soaking the fruit in kirsch really bumps up the cherry flavour. This simple recipe results in a beautiful, sweet, golden crust with a sharp filling, perfect with creamy vanilla ice cream.

Nutrition:
NutrientUnit
kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0g
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Ingredients

  • 500g cherries, stoned
  • 2-3 tbsp caster sugar
  • 1 tbsp kirsch
  • to serve vanilla ice cream

sweet pastry

  • 400g plain flour
  • 200g butter, diced
  • 50g caster sugar
  • 2 egg yolks, plus 1 for glazing
  • 2 tbsp demerara sugar

Method

  • STEP 1

    Toss the cherries and sugar together with the kirsch and leave to macerate for 20 minutes.

  • STEP 2

    To make the pastry, put the flour in a food processor, add the butter and pulse to breadcrumbs. Add the caster sugar and mix. Add the 2 egg yolks and pulse until the mixture comes together (you might need to add a splash of cold water as well). Wrap in clingfilm and chill for 20 minutes.

  • STEP 3

    Heat the oven to 190c/fan 170c/gas 5. Roll out half the pastry and line 1 large or 4 small pie dishes. Put the cherry mixture in the bottom then roll out the rest of the pastry and drape over the top and trim. Crimp and seal the edges then glaze all over with the remaining egg yolk. bake for 30-35 minutes until the pastry is crisp and golden. In the last 5 minutes of cooking, Sprinkle the demerara sugar over. Rest for 10 minutes before serving with vanilla ice cream.

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