On visiting our local fruit and veg shop William spotted a couple of punnets of Cherries and asked if we could make something with them. Of course I agreed!
Ingredients
Filling
800g Cherries (unpitted weight), halved and pitted
2 tbsp. flour
75g white caster sugar
1 tbsp vanilla extract
25g butter
Pastry
225g butter
400g plain flour
75g white caster sugar
2 medium egg yolks
2 tbsp. of cold water
1 tbsp vanilla extract
William started by making the pastry.
He measured out 400g of flour and then using a sieve put it in a mixing bowl.
William then measured out the caster sugar and placed that in the same bowl as the flour.
He then measured out the butter and added it to the sugar and flour.
William then used the whisk to make fine breadcrumbs.
He the broke 2 eggs and we separated the yokes and placed then in with the fine breadcrumbs.
William then added the cold water and the vanilla extract.
He started off whisking everything together until it became solidified. At this point he used his hands to continue making a ball.
William then kneaded the dough into a ball. He then cut it in half and wrapped each section with cling-film and placed both in the fridge to cool.
Very carefully William removed the pips out of each cherry. He found it useful to use a pair of scissors and cut them in half and remove the pip with his fingers.
(Warning! This is very messy!)
He then placed the pitted cherries into a bowl to add the other ingredients.
William then measured out and add 2 tbsp of flour, 75g of caster sugar, 25g of butter and a tbsp of vanilla extract. Using a spoon he mixed these gently together.
He then took on half of the pastry out of the fridge and rolled it to a 2mm thickness and placed it into a circular tin to blind bake for 15 minutes. He then repeated the process with the remaining pastry for the lid of the pie.
After the blind bake had finished he placed the cherry mix into the centre of the tin and placed the pastry lid on top covering the cherries.
William then went around the sides with a fork sealing the edges and then cutting the access pastry around the edges. I then placed it into the oven for 35 minutes.
Once done leave the pie to cool before cutting. When you do cut slices you should get some juices from inside to make sure you have a larger plate for it rest on!
Both boys had their pie differently; William had his with Ice-cream whilst James had his with Custard!
It is quite an easy recipe to follow and great to include some summer fruits!
As always, let us know if you try this!
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