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Sugar Crusted Cherry Pies

Holiday.Cook's picture
Ingredients
  Butter 100 Gram, chilled and chopped
  Flour 125 Gram
  Sour cream 60 Milliliter
  Egg 1 Small, beaten
  Cherries 700 Gram (2 Jars Of 350 Grams, Morello Variety)
  Kirsch 2 Tablespoon
  Sugar crystal/Demerara sugar 1 Tablespoon (Large White Crystals)
Directions

Whizz the butter and flour together to fine breadcrumbs in a food processor, add the soured cream and whizz until the mix starts to clump together Bring the pastry together on a floured surface, wrap and chill for 20 minutes.
Heat the oven to 180C/fan 160C/gas 4.
Mix the cherries with 1 tbsp of their liquid and the kirsch and spoon this into 6 small pie dishes about 200ml each.
Roll out the pastry large enough to cut six circles to cover the pies, then cover each pie with one.
Trim the edges and crimp neatly with a fork or your fingers.
Make a cut or hole in each (or cut out a shape before putting the lids on).
Brush with the egg and sprinkle with plenty of sugar Bake for 40 minutes, or until the pastry is browned and cooked through, and the filling is bubbling hot.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Pie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cherry
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes

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