I don’t normally make a lot of pies, but when you have a box of delicious cherries you are tempted to make one. Also got a lot of requests for this dessert on my Instagram
The biggest challenges I had when I decided to make this pie was how do I get the lattice right? And how do I prevent my pie dough from becoming over soft, in this hot and humid weather here. So, follow on and I will help you make better pies.
Let’s Start with the Pie dough
This recipe is a basic pie dough for a base and a top lattice, good enough for an 8inch tin or even 9. I have used my hand to break down the butter into flour, you could also use a food processor which would make this process a little easier. Though if you are making it for the first time, I would suggest you to use your hands.
Ensure your butter is cold and water is ice cold, once I cube the butter, I keep it in the freezer for about five minutes.
Next comes incorporating butter with flour, this is where you wouldn’t realise when your butter is mixed in well the flour, how much water you should add and if all the water you add will make the dough sticky if you are making it for the first time, i was here and what i could tell you is, it doesn’t matter how many pie dough recipes and pictures you look at, it’s not until you try with your own hands that you will get it right.
Once the butter is nicely combined with flour, add in chilled water and just combine it well, don’t knead the dough. remove from the bowl and keep it on a baking sheet/cling wrap and dust flour on top. bring the dough together.
Since there are is a top and bottom to this pie, I split the dough into two halves as it becomes easier to work with.
Take the dough out and leave it on the countertop for about 10 minutes. Dust some flour and place the dough. Since the dough is chilled it’s important to wake it up, so that we can easily flatten it out.
Using a rolling pin, roll the dough from the centre to the edge a few times and hit the dough with rolling a few times. Keep on dusting the dough with flour so that it doesn’t stick. flatten it out completely. using a rolling pin roll the dough over it and carefully place it in the pie tin.
Peel of the extra edges but leave some, because the pie would shrink a little once baked. Cover it with a cling film and put the whole pie dough back into the fridge to cool down.
In the meantime, take out the other pie dough, follow the same steps above. For the lattice i used a 30cm ruler and a knife, to get even strips for the lattice. I also placed the strips on a baking tray and left it in the fridge for 10minutes, as I live in a very humid place and the strips become over soft.
Place the strips carefully onto the pie, forming the shape of a lattice. Trim the extra strip and press it to the edges to attach with the bottom layer.
Using a brush egg wash the lattice, this helps to give that golden brown colour to a pie, you can also use milk instead of egg wash. Sprinkle some brown sugar/ caster sugar on top.
Keep it back into the fridge for 10-15minutes, i know i have used the word fridge like 100times. But trust me this the last time.
Preheat your oven at 180ºc and bake the pie for 50min to 1hr. If you see the edges of your pie burning, cover it with a foil paper and continue baking.
After an hour you could see the juices from few spots bubbling. wait for 10 more minutes. and then remove from the oven. Let it cool on countertop for an hour and transfer it to the fridge for few hours. Even though it tastes delicious while it’s still warm. Nothing better than a chilled pie.
- FOR CHERRY PIE FILLING
- Fresh cherry (pitted) - 600g-700g
- water - 1/4cup
- Corn flour - 2tbsp
- lemon juice - of 1 lemon
- Granulated sugar/honey - 100g or 1/2cup
- Start by combining all the ingredients and transfer into a deep vessel.
- Turn on the flame and start cooking the cherries, keep the flame high and wait for the first boil.
- After the first turn the heat to sim and cook the cherries for about 20min. keep on cooking and stirring in between so that the pie filling does not stick to the bottom of the vessel.
- The filling would become thick, turn off the flame and let the filling cool on countertop for few hours before filling in the pie.
You can store the cherry filling in fridge for few days
- A.P flour - 310g or 2 1/2cup
- Cold butter -227g or 2sticks
- Chilled water - 6-8tbsp or 84-100g
- Caster sugar - 3tbsp
- Salt - 1teaspoon
- Cherry pie filling - 500g
- Start by combining all the dry ingredients, ensure that your butter is cut into small cubes and is chilled and your water is ice cold
- Put all the butter in flour and start breaking down the butter into the flour using a fork, or by hand. this would take about 10mins.
- You could see the colour of dough changing to pale yellow, there would be small patches of butter but most of them would be combined with the flour.
- Add in the water, and just combine the dough. Don't knead it.
- take the dough out on a well-dusted countertop with flour, and bring it together, divide the dough into two halves. One for the bottom and other for the top.
- Flatten it out a little and cover it with a cling wrap and put in the fridge for about an hour or two.
- Take the dough out start rolling it out and carefully lay it over the pie tin, do the same with the other dough. But this time make a lattice.
- Pour the pie filling in, and carefully cover the top with lattice. and put the whole pie into the fridge. Brush the top with egg wash/milk.
- And bake it in a preheated oven(180°c) for an hour. you could see the juices bubbling and that's when you remove the pie.
- Let it cool for a few hours and enjoy this delicious pie