Last week I made cherry pie for the first time (I've been watching Twin Peaks and dreaming about a slice!) and so after three hours in the kitchen and a very large mess, this was the fruits of my labour
(always with the puns, sorry!)
Here is the recipe, it's a mixture of a few recipes I found online due to my not so amazing baking skills. I'm getting there though!
3 cups of plain flour
1 teaspoon of salt
1 teaspoon of sugar
2 sticks of cold, unsalted butter
1/2 cup of ice water
For the filling:
3 punnets of cherries
1/2 cup of granulated sugar
2 tablespoons of cornflour
2 tablespoons of lemon juice
1 tablespoon of egg yolk mixed with one 1 tablespoon of water
1 tablespoon of granulated sugar for sprinkling
Starting with the dough, combine flour, salt and sugar in a food processor and pulse for a minute or two. Add butter and pulse until it's a crumbly mixture. Sprinkle the ice water over the mixture until it holds together when squeezed in your hands. Add more water if necessary.
Divide the dough in half, wrapping it in cling film and leave it in the fridge for at least an hour or two until firm.
On a floured surface, roll out one half of the dough to a round larger than your pie dish (I had a 9 inch pie dish for this recipe). Wrapping the dough around your rolling pin, place it into the pie dish and gently press down the bottom and sides. Trim away the edges leaving a little overhang all around.
Place back in the fridge until ready to use.
Preheat the oven to 200 degrees celsius. In a large bowl, pit and half the cherries, add the sugar, cornflour and lemon juice. Mix until the cherries are coated. Pour into the prepared pie dish.
On a floured surface, roll out the second half of dough mixture into a large round. Using a sharp knife cut out six long strips about 2cm wide. Weave strips over the cherry filling to create a lattice effect. Trim off any overhanging strips and press the ends onto the crust overhang. Crimp edges with a fork.
Brush lattice with egg wash and sprinkle with sugar.
Place in the oven for 65-75 minutes until the filling is bubbling, covering with tin foil about halfway or when crust starts to brown. Remove from the oven and let it cool on a wire tray for 1-2 hours.
Best enjoyed with a scoop of ice-cream and a cup of coffee!