Pie is just the ultimate comfort food isn’t it?
It’s stone fruit season and I am not getting over cherries any time soon. This pie is super delicious! Flaky pastry and ooey gooey filling. Top it with some vanilla ice cream. Ah! Heaven.
This is a small-ish pie, baked in a 7-inch pie dish. Easy to make and not as complicated to put together. It’s like summer in a pie.
Author: Anjali Johny
200 g All-purpose flour
1 pinch of salt
25 g brown sugar
125 g unsalted butter cold cubed
2 tsp yogurt
600 g cherries (measured without seeds)
75 g brown sugar (more if your cherries are tart)
1/4 tsp ground cinnamon
1/2 tsp vanilla extract
30 g corn flour
In a food processor, add all the ingredients for the crust and blitz till the mixture resembles moist breadcrumbs. Then form the dough into a ball by hand, wrap in plastic wrap and refrigerate for 30 minutes to upto 2 days in the fridge, you can also freeze it for a month if you want.
Once the dough has rested. On a clean surface, divide the dough into half and keep one half in the fridge. Roll out the other half into a 9 inch round, about 1/4 inch thick and line a greased 7 inch pie dish. Refrigerate.
To make it easier for you to work with the lattice, roll the other half of the dough bout 1/4 inch thick and cut out strips. Place on a parchment lined sheet and refrigerate.
Now, add all the ingredients for the filling into a bowl and toss well, taste and add more sugar if needed.
Pour the filling into the chilled pie crust and then make the lattice pattern as you like.
Place this pie in the freezer while you preheat your oven to 200 C.
Once the oven is done preheating, take the pie, place it on a baking tray for easy handling (you may brush the top of the pie with an egg wash or whole milk according to your dietary preferences) and bake the pie for roughly 45-50 minutes or until the crust is golden brown and the filling is bubbling.
Let the pie cool down completely before slicing and devouring.
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Until next time!
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