Nothing is more American than Cherry Pie and I just love cherries, so with the added buttery texture of pastry, how could you go wrong !
500g plain flour
250g butter, chilled and cubed
85g caster sugar
2 egg yolks
40ml chilled water
1kg pitted cherries
20ml of kirsch (Cherry Liquor) or Brandy if using fresh cherries.
40g caster sugar
20g of Demerara or Caster Sugar to place onto of your finished pie
In a bowl, combine cherries, cornflour, kirsch and sugar in a bowl. Cover and rest 1 hour, stirring occasionally.
To make the pastry, a food processor combine flour sugar and gradually add in the chilled butter until mixture resembles fine breadcrumbs. Add yolk and chilled water. Process until dough just comes together.
Turn pastry knead well, until smooth.
Split the mixture in half andshape into two discs; wrap in plastic wrap. Refrigerate 30 minutes.
Preheat oven to 190°C 374°F (170°C 338°Ffan-forced) and prepare your pie dish by butter the whole dish, you can lightly flour as well to ensure the pie will come out of the tin.
Roll out half of pastry between 2 sheets of baking paper to the size of your pie tin, I used a 23cm pie dish.
Press pastryfirmly into a 23cm pie dish, Trim excess; lightly prick the base with a fork. Line pastry with greaseproof paper and half-fill with pastry weights or dried beans.
Bake blind 15 minutes, until lightly browned. Remove paper and weights and cool pastry in the dish.
Once cooled, add cherry mixture to the pastry case, holding back any additional liquid that has come out of the cherries. Roll remaining pastry in the same method used for the base and place over cherries.
Press edges together, trim excess and flute with fingers.Brush with water and sprinkle with demerara sugar.
Cut a slit in the centre. Bake 35-40 minutes, until golden.
Serve warm or at room temperature with ice cream or cream.