FoodCoop Recipes
Cherry Pie
Cook
135 minutes
Serves
8
Ingredients
For the pastry
225g Co-op unsalted butter
400g Co-op plain white flour
60g Fairtrade icing sugar
1 Co-op free range egg
4 tbsp Co-op Irresistible French grain vodka
1 tsp vanilla extract
For the filling
800g fresh cherries (pitted weight)
150g black cherry jam
3 tbsp cornflour
Zest and juice of I lemon
50g Fairtrade caster sugar, plus 2 tbsp
3 tbsp Co-op ground almonds
1 Co-op free range egg, beaten
Co-op Irresistible clotted cream vanilla ice cream, to serve (optional)
Method
For the pastry, put the butter and flour in a food processor and pulse until you have a coarse crumb
Add the icing sugar, and pulse to combine
Whisk together the egg, vodka and vanilla
Drizzle into the flour mixture a little at a time, pulsing briefly until the mixture starts to clump together
Tip out onto a work surface and knead briefly until you have a smooth dough
Pat into two equal sized disks
Wrap in cling film and chill for 30 mins
Meanwhile, put the cherries, jam, cornflour, lemon juice and 50g caster sugar in a bowl and mix together until well combined, with no clumps of flour
Preheat the oven to 200°C/fan 180°C/gas 6 and put a large baking tray on the middle shelf
Unwrap one piece of pastry and carefully roll out on a lightly floured surface until large enough to line the base and sides of a deep 23cm pie dish (roughly the thickness of a £1 coin)
Carefully line the tin, then scatter the ground almonds over the base and spoon over the filling
Roll the remaining pastry out to the thickness of a £1 coin and slice into strips about 1cm wide, long enough to reach across the top of the pie
Weave a lattice over the top of the pie using the strips, sticking them to the pastry with a little beaten egg as you go
Brush the top with beaten egg and sprinkle over the remaining caster sugar
Transfer the dish to the hot baking tray and bake for 45-50 mins, until golden and bubbling
Allow to cool for at least 30 mins before serving with a scoop of vanilla ice cream
