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Top Crust Cinnamon Cherry Pie

chef.alexande's picture
  Plain flour 6 Ounce
  Salt 1 Pinch
  Margarine 3 1⁄2 Ounce
  Caster sugar 2 Teaspoon (Leveled)
  Egg yolk 1
  Water 1⁄2 Pint
  Frozen unsweetened cherries 1 Pound, thawed and stoned
  Sugar 2 Ounce
  Arrowroot 4 Teaspoon (Leveled)
  Redcurrant jelly 4 Tablespoon (Leveled)
  Ground cinnamon 1⁄4 Teaspoon (Leveled)
  Kirsch 1 Tablespoon (Optional)
  Milk 2 Tablespoon (For Glazing)
  Granulated sugar 2 Tablespoon (For Glazing)

1. In a large bowl, sift in the flour, rub in the margarine and add sugar
2. Mix together the egg yolk with two tablespoons of water and add it to the flour and work up into reasonably soft dough
3. In a pan, add the cherries with a quarter pint water and heat them until soft
4. Strain the juice of the cherries and bring it to a half pint measure by adding water
5. Blend arrowroot with this juice, add the redcurrant jelly and cinnamon and boil on low flame to get a clear sauce
6. To this add the Kirsch and the cherries and stir
7. Turn this sauce into a two pint pie dish, add the pie funnel and allow it to cool down
8. Roll out the pastry and top the pie with it; knock up its edges, brush them with milk and dust with granulated sugar.
9. Place this on a baking sheet and bake in the oven for half an hour at 400°F.

10. Allow it to cool down completely and serve cold along with ice cream

Recipe Summary

Difficulty Level: 
Side Dish
Lacto Ovo Vegetarian
Everyday, Healthy
Cook Time: 
10 Minutes

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2228 Calories from Fat 803

% Daily Value*

Total Fat 90 g138.7%

Saturated Fat 16.8 g83.9%

Trans Fat 0 g

Cholesterol 188.1 mg62.7%

Sodium 306 mg12.7%

Total Carbohydrates 334 g111.4%

Dietary Fiber 13.6 g54.5%

Sugars 179.8 g

Protein 17 g34.8%

Vitamin A 88% Vitamin C 6.6%

Calcium 8.2% Iron 12.5%

*Based on a 2000 Calorie diet

Top Crust Cinnamon Cherry Pie Recipe