Winter means the perfect pie season 🙂 I was looking through the posts I have done so far, trying to decide on a dessert to share with you that I haven’t done yet. I was feeling cold and miserable in this Melbourne winter and thought pie was the perfect thing to make to warm me up from the inside 🙂
This has got a sour cherry filling and the pastry is to die for! It’s one of those pie pastries where you get to that last edge bit of your piece of pie and it’s the best bit because it’s crumbly, buttery, golden and delicious even without any filling left to eat it with 🙂 I mentioned in my very first post when I made a Chocolate and Pecan tart, that I was on a mission to find the best short-crust pastry recipe. So far, this one is definitely the best 🙂 It will seem a bit dry and crumbly when your making it, but persist in bringing it together because it will work! And the result will be worth it 🙂
I’ve also included at the bottom, a link to a diagram which shows you how to do the lattice pattern on top with the pastry if you haven’t done it before 🙂
Sour Cherry Pie
Pastry adapted from William Angliss Institute ‘Produce Pastries’ workbook.
Filling adapted from Butter Baking.
For the pastry:
3 + 1/4 cups flour
3/4 cup caster sugar
250g butter, cold and cubed
2 egg yolks
1 tsp vanilla
1 tbs water
For the filling:
2 x 700g jars morello cherries
1 cup caster sugar
1/2 cup cornflour
For the pastry, place the flour and sugar into a food processor and pulse to combine. Add the butter and process until the mixture resembles fine breadcrumbs. Add the egg yolks, vanilla and water and process until it starts to come together.
Turn out onto bench and shape into 2 balls. One of them two thirds of the dough and the other one third of the dough. The smaller will make your lattice pattern on top. The mixture will seem crumbly and dry but it does come together! It becomes easier when rolling it out. Place the pastry to rest in the fridge for at least an hour.
Pre heat the oven to 180°C and grease a pie dish. Roll out the larger pastry ball between 2 sheets of baking paper to about 3-4mm in thickness to fit into the pie dish. If the pastry is still a little crumbly and bits break off, just use excess to fill in holes and press in to even out the thickness. Trim overhanging pastry and fill with baking paper and pastry weights or uncooked rice. Bake for 15 minutes, then remove the pastry weights and bake for an extra 5 minutes to dry out the base.
While the base is baking, make the filling. Strain the cherries and mix them in a bowl with the sugar and cornflour. You can also prepare the lattice top in this time. Roll out the smaller pastry disc to a round that is 3-4mm in thickness. Cut into 1 cm strips.
When pie base is ready remove from oven and fill with cherry filling. Then arrange pastry strips into a lattice pattern on top. If you’re not sure how to do this, I have linked a diagram of how to arrange a lattice pattern below. Trim any excess pastry and bake for an hour or until golden. If you need the filling to be set, cool the pie completely in the dish before cutting up to serve. If you don’t mind a bit of cherry juice running out, enjoy while warm 🙂
How to arrange a lattice pattern: http://3.bp.blogspot.com/-9RgkLgEPz-E/UM8pNo3v2EI/AAAAAAAABuE/KNjAul5H2RE/s640/299596814_7362d81fc4.jpg