Cherry pie
Directions
- 1Drain the pitted cherries using a strainer.
- 2Add the drained cherries to a saucepan.
- 3Add granulated sugar to the saucepan with cherries.
- 4Pour cold water into the saucepan.
- 5Add cornstarch to the saucepan.
- 6Mix all the ingredients in the saucepan with a wooden spoon.
- 7Bring the cherry mixture to a boil and cook for 5 to 10 minutes until thickened.
- 8Place the rolled out pastry dough into a buttered pie plate (23cm or 25cm).
- 9Press the dough gently to fit the pie plate.
- 10Prick the bottom of the pie crust with a fork.
- 11Spoon the cherry mixture evenly over the pie crust.
- 12Create a lattice pattern on top of the pie using strips of the remaining pastry dough.
- 13Preheat oven to 180°C. Beat an egg and brush it lightly onto the crust. Bake at 180°C for 45 minutes.
- 14Serve the cherry pie.
- 15Serve with a scoop of vanilla ice cream.
Ingredients
- 500 g all-purpose flour
- 1 pinch salt
- 250 g unsalted butter
- 150 ml water
- 350 g pitted cherries
- 50 g granulated sugar
- 2 tbsp cornstarch
- 2 tbsp cold water
- 1 tbsp lemon juice
- 1 egg
Equipment
strainersaucepanwooden spoonpie plateforkrolling pinbaking sheet
Tips
- Serve with whipped cream or vanilla ice cream.
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