Make this cherry lattice pie for a gorgeous showstopper dessert!
When cherries are in season in the summer, they are exceptional in desserts like this pie, or a crumble or a cake you name it, they are worth buying. I encourage you to but fruits when they are in season because not only is it better for the planet (less importing etc) but they really do taste so much better. So right now in the UK we are coming to the end of cherry season so now is the perfect time to make my lattice pie recipe! I'll admit it is the first time I had made a lattice topping for a pie and it was quite fiddly, but I really wanted the challenge and I am glad I tried it because although it isn't perfect, it does add a little something to the pie doesn't it. If you're not up for the lattice top, you can simply roll out the pastry and make a nice big lid, just make sure to seal the edges with the base. I hope you love this pie as much as I did, cherry pie really is so delicious and so sweet, best to enjoy with some ice cream or whipped cream!
If you love cherries or pies...
Check out my other recipes for more inspiration!
Recipe
Prep: 1 hour
Cook: 50 minutes
Serves: 10
Ingredients
Pastry
- 350g plain flour
- 2tbsp icing sugar
- 225g butter, cold and cubed
- 1tsp caster sugar for on top
- 1-2 tbsp ice cold water
Filling
- 500g frozen sweet cherries - not the sour kind
- 80g caster sugar
- 1/2 juice of 1 lemon
- 2 tbsp cornflour
- 1tsp vanilla extract
- x1 egg - for egg wash
Method
- First make the pastry - in a large bowl, add the plain flour and icing sugar. Cube the butter into the bowl and use your hands to rub it into the flour. Keep going until you have a breadcrumb mixture.
- Add 1 tbsp of the ice cold water and mix in to form a dough, add another tbsp if needed but not too much otherwise the dough will be too sticky.
- Once the dough is formed, split into two balls and then flatten each one into a disc. Wrap the discs in clingfilm and place in the fridge for 30 minutes.
- Meanwhile make the filling - In a medium saucepan on a medium heat, add all of the ingredients except the cornflour and bring to a boil. Then reduce the heat to low-medium so that the cherries are simmering. Add the cornflour. Continue to simmer for 5-10 minutes stirring frequently so that the cherries do not stick to the saucepan. The mixture should reduce and thicken and then remove from the heat and leave to the side.
- Remove the dough from the fridge about 20 minutes before you want to use it so that it softens enough to roll.
- Roll out one of the discs about 1-2cm bigger than a 9inch pie dish. Use a rolling pin to roll the dough up and then unroll it on top of the pie dish.
- Use your fingers to gently push the dough down into the dish and press into the sides and base for straight edges. if any of the dough breaks just push it back together. Do not trim the edges yet.
- Pour the cherry filling into the pie base. Preheat the oven to 200 degrees.
- With the remaining disc of dough roll out into a large circle roughly the size of the pie dish and cut about 14 long strips.
- Lay the pastry strips in a lattice over the cherry filling: lay 7 strips going in one direction then weave the other 7 in and out at right angles (in the other direction), leaving the loose ends of the strips hanging over the edge of the dish.
- Seal the edges together with some water and trim to make a neat finish.
- crack the egg into a small bowl and beat then use a brush to egg wash the top of the pastry.
- Place on a tray and bake in the oven for 15 minutes.
- Then reduce the oven to 180 degrees and continue to bake for a further 30 minutes until golden on top. If the pastry looks like it is getting too brown before fully baked, cover with foil and continue to bake.
- Leave to cool in the tin for about 30 minutes to firm up before slicing and serving. Best served with custard, ice cream or whipped cream.
- Will keep in an airtight container for up to 5 days. Enjoy!
Christina
xx
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