Ravneet Gill's Recipe for Cherry Pie | The perfect place
Very often I pick up a box of fruit cherry pie filling at the supermarket. I think it works terribly in various firings. The cherries are already pitted and softened, and come in a thickened cherry sauce that thickens further when heated. For the top, you can create a lattice by cutting wide strips to weave together, or keep it simple with a plain top - the choice is yours.
Cherry Lattice PiePreparation 1 hrChill 4 hrs+Cook 1 hr 15 mins Makes 1 pie to share Princes black cherry filling)
For the dough225g strong white flourA pinch of salt15g caster sugar, plus extra for dusting175 cold unsalted butter, cubed70ml ice waterMilk for brushing
For the batter, combine the flour, salt and sugar in a large bowl or the bowl of a stand mixer. Add the butter and mix until the mixture has the texture of breadcrumbs (you still want to be able to see a few small bits of butter). Add the water all at once and mix quickly to form a malleable dough.
Place the dough on a work surface and bring it together with your hands. Wrap tightly in cling film and refrigerate for about four hours to firm up.
For garnish, place pitted cherries in a large bowl. Coat them with sugar, then add the cherry pie filling and reserve the time to prepare the pie shell.
Remove the dough from the refrigerator and knead it gently, then fix, reserving a third for garnish. Roll out to 4mm, and grease a 23cm closed-bottom tart or sandwich tin. Line the mold with the dough, leaving a little overhang. Keep the scraps, if you have any, and add them to the dough reserved for the topping. Put the lined tin in the fridge while you prepare the top.
Roll out the rest of the dough to 4mm, leaving it whole in a circle large enough to cover the pie, or cutting it into strips for a trellis. Place in the fridge for 15 minutes on a parchment-lined baking sheet
Once the case and top are cool, add the cherry mixture to the base and cover with the lid, or weave the strips of dough into a lattice pattern. Seal by pinching the edges of the base and lid (if the lid is intact, poke a hole in the top), then return to the refrigerator.
Heat the oven to 220 C (200C fan)/425F/Gas 7. Put a heavy baking sheet in the oven to heat it up (works best on the bottom shelf). Brush the top of the pie with milk and sprinkle with sugar. Bake for 1 hour and 15 minutes, until golden brown, then cool slightly before serving with ice cream, custard or cream.
Very often I pick up a box of fruit cherry pie filling at the supermarket. I think it works terribly in various firings. The cherries are already pitted and softened, and come in a thickened cherry sauce that thickens further when heated. For the top, you can create a lattice by cutting wide strips to weave together, or keep it simple with a plain top - the choice is yours.
Cherry Lattice PiePreparation 1 hrChill 4 hrs+Cook 1 hr 15 mins Makes 1 pie to share Princes black cherry filling)
For the dough225g strong white flourA pinch of salt15g caster sugar, plus extra for dusting175 cold unsalted butter, cubed70ml ice waterMilk for brushing
For the batter, combine the flour, salt and sugar in a large bowl or the bowl of a stand mixer. Add the butter and mix until the mixture has the texture of breadcrumbs (you still want to be able to see a few small bits of butter). Add the water all at once and mix quickly to form a malleable dough.
Place the dough on a work surface and bring it together with your hands. Wrap tightly in cling film and refrigerate for about four hours to firm up.
For garnish, place pitted cherries in a large bowl. Coat them with sugar, then add the cherry pie filling and reserve the time to prepare the pie shell.
Remove the dough from the refrigerator and knead it gently, then fix, reserving a third for garnish. Roll out to 4mm, and grease a 23cm closed-bottom tart or sandwich tin. Line the mold with the dough, leaving a little overhang. Keep the scraps, if you have any, and add them to the dough reserved for the topping. Put the lined tin in the fridge while you prepare the top.
Roll out the rest of the dough to 4mm, leaving it whole in a circle large enough to cover the pie, or cutting it into strips for a trellis. Place in the fridge for 15 minutes on a parchment-lined baking sheet
Once the case and top are cool, add the cherry mixture to the base and cover with the lid, or weave the strips of dough into a lattice pattern. Seal by pinching the edges of the base and lid (if the lid is intact, poke a hole in the top), then return to the refrigerator.
Heat the oven to 220 C (200C fan)/425F/Gas 7. Put a heavy baking sheet in the oven to heat it up (works best on the bottom shelf). Brush the top of the pie with milk and sprinkle with sugar. Bake for 1 hour and 15 minutes, until golden brown, then cool slightly before serving with ice cream, custard or cream.
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