Recipe Credit Yaseen Mowzer @foodcouturecpt
INGREDIENTS
Pie Crust:
- 260g cake flour (10g for dusting work surface)
- Pinch of salt
- 200g butter
- 3 tbsp water
Pie Filling:
- 500 g cherries (pitted and cut in half)
- 200g castor sugar
- 45g cake flour
- 1 egg (for egg wash)
METHOD
Sift flour and salt into a bowl. Cut butter into small cubes, and rub into the flour with your fingers until it forms crumbs. Sprinkle 3 tbsp water , and blend until it forms a dough. Wrap the dough in cling warp and rest in the fridge for 30 minutes.
Pre heat an oven to 180℃ – 200℃
Place pitted and halved cherries to a bowl and add in the flour, sugar and combine until its fully incorporated.
Roll out 2/3 of the dough and line the inside of a pie dish with it to form a base. Then add in your cherry mixture. With the remaining dough roll it out and cut it into stips and place it on top of the pie in a woven pattern or use a cookie cutter to cut shapes and arrange into a pattern ontop of the cherry pie, then brush with a beaten egg and bake for 35-40 minutes or until golden brown, then allow it to cool and serve with ice cream and enjoy.
[Picture: Yaseen Mowzer]
