CookEat Recipe
Cherry Pie
Two-crust fresh cherry pie scented with kirsch and sugar.
Method
Steps
Step 1
For the pastry, sift the flour onto a clean work surface and make a well.
Step 2
Put the initial 43 g butter, about 120 mL cold water and the salt in the centre; work these together briskly for three minutes.
Step 3
Gradually incorporate the flour and work for five minutes.
Step 4
Cover and rest the pastry in a cool place for a few minutes.
Step 5
Flatten the dough, enclose the separate 85 g butter, roll lengthwise and fold into thirds.
Step 6
Chill for three minutes.
Step 7
Roll and fold again, then refrigerate for five minutes.
Step 8
Use one and a half pounds fresh ripe cherries, weighed before pitting. Stem and stone them, then mix the fruit with two ounces sugar and two tablespoons kirsch.
Step 9
Divide the pastry in half.
Step 10
Roll the lower crust to about ten inches across and use it to line a lightly buttered pie plate about 9.5 inches across.
Step 11
Fill with the cherry mixture, leaving one inch clear around the edge.
Step 12
Brush edge with beaten egg, cover/seal with the second crust, make three light half-inch vent incisions and brush top with beaten egg.
Step 13
Bake at about 180 °C for roughly forty minutes, until the crust is set and the filling reaches 74 °C.
Step 14
Sprinkle liberally with icing sugar, return to the closed oven for two minutes until the sugar melts, then cool and serve cold.
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