Brr, it’s getting cold outside. Warm up with this tasty classic pie.
- 280g plain flour
- 1/8 tsp salt
- 230g unsalted butter, chopped
- 1 egg
- 1 tsp white vinegar
- 2 tbs water
- 140g caster sugar
- 2 tbs cornflour
- zest and juice of 1 lemon
- 2x 400g tins black cherries, drained
- icing sugar, to dust
- cream or ice cream, to serve
1. Combine the flour and salt in a food processor; add butter. Process using a pastry attachment until combined.
2. Break the egg into a small bowl. Add vinegar and water and lightly whisk with a fork. Add egg mixture to food processor and process until the pastry comes together.
3. Remove pastry from processor. Divide into two equal parts, wrap in cling wrap and flatten slightly into discs. Chill in fridge for 30 minutes.
4. Meanwhile, preheat oven to 200°C (180°C fan-forced). Combine the sugar, cornflour, lemon zest and juice in a medium bowl. Add the cherries and stir gently until evenly coated.
5. Roll out one of the pastry discs onto a floured bench and line a 23cm pie tin. Fill the pie shell with cherry mixture.
6. Roll out the remaining pastry and slice into thin strips. Weave the strips on top of the filled pie to form a lattice pattern.
7. Bake in preheated oven for 40 minutes or until crust is lightly browned.
8. Cool for 30 minutes on a wire rack. Dust lightly with icing sugar and serve warm or at room temperature with cream or vanilla ice cream.
A delicious treat for any occasion! Next time I’ll be sharing a scrumptious pumpkin pie recipe that’s perfect for Autumn.
Props kindly supplied by Little Sweet Styling.
Tutorial and tutorial photos: Alicia Parsons of Akimbo
Ms Gingham says: YUM! One to make, freeze and thaw for your dessert buffet!
I am Alicia Parsons, the Atypical Type A. I live in Adelaide, South Australia in a modest townhouse with my new hubby Ryan (aka The Man). I am the owner and graphic designer behind Akimbo, which specialises in quirky invitations, announcements and greetings.
Alicia contributes regular DIY projects to Polka Dot Made. You can view her posts here.