I’ll admit that I may have or may have not sang Cherry Pie by Warrant the entire time I made this pie. I couldn’t help myself, it needed to be done.
I had a crazy time making this cherry pie. First of all, I thought I had a cherry pitter. Turns out I don’t own such a gadget… yet. Do you know how time consuming it is to hand remove the stones from 2 large punnets of cherries? I tried to put a X in the cherries and remove the stone that way but that didn’t work out so well so I had to do it the peach way but halfing the cherries and removing the stones. It took forever-shire.
But it was oh so worth it in the end. I’ve never made a cherry pie before, [don’t faint now] so I thought I’d do a little research on it. I was quite surprised what I found. Apparently the ability to make cherry pie was once the test of an American girl’s suitability as a wife. Can you believe that? I’m going to guess that I pass the test being stood there for ages stoning those cherries! *hint hint* (if you’re reading my dear giant man-baby.) 😉
Then again, I suppose the manual removal of the stones is like those said days. No gadgets back then but really, I must get a cherry pitter and soon! I would have preferred to have made my cherry pie in an enamel pie dish but that’s still on my purchase/Santa list so to compromise, I decided to do a deep dish version instead with extra cherries.
I’m lovin’ this all American classic. I’m picturing myself in an all-American retro diner with a huge glass of malt milkshake, red gingham tablecloth and of course this classic cherry pie. Perhaps it might’ve been served by the famous waitress, “Flo”, too!
Cherry Pie Recipe
Prep Time: 20 mins
Cook Time: 30-35 mins
Yield: 23cm pie
- 300g plain/all purpose flour, plus extra for dusting
- 150g unsalted butter, cubed, plus extra for greasing
- 100g golden caster/super-fine sugar
- 1 large egg yolk
- 1 tbsp cornflour/corn starch
- 1 pinch ground cinnamon
- 500g cherries, stoned
- 1 tbsp milk, for brushing
- 2 tbsp golden granulated sugar (you can use regular if you prefer)
- Put the flour, butter and 75g golden caster sugar into a food processor and pulse until the mixture resembles crumbs. Add the egg yolk and 2-3 tablespoons cold water. Pulse until the mixture comes together to form a ball. Turn out, wrap in plastic wrap and chill for 30 minutes.
- Mix the cornflour/corn starch, remaining golden caster/super-fine sugar and ground cinnamon together, then gently toss with the cherries in a bowl. Put a baking sheet into the oven and preheat it to 220°C/430℉/gas 7.
- Grease a 23cm pie dish – ideally one made of enamel or metal. Roll out half the pastry on a lightly floured surface and use to line the dish. Trim the edges, pile the cherry mixture into the centre and spoon over 4 tablespoons water. Brush the pastry edges with water. Roll out the remaining pastry and use to cover the fruit, making a hole in the centre. Press the edges to seal, trim off the excess pastry and crimp the edges with your forefinger and thumb, if you wish.
- Brush the pie with milk and sprinkle with the granulated sugar. Put the pie on the baking sheet in the oven and bake for 15 minutes. Reduce the oven temperature to 180°C/350°F/gas 4 and bake for a further 15-20 minutes until the pastry is pale-golden.
- Serve warm or cold with cream.
Will you be making a grown man cry with your sweet cherry pie? Or just swinging’ by? Heh!
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