Fresh Cherry Pie
|For the pastry|
|All-purpose flour||10 Ounce (2 Cups Or 315 Gram Plain Variety)|
|Unsalted butter||4 Ounce, cut into bits (Use 125 Gram, At Room Temperature)|
|Ice water||3 Fluid Ounce (90 Milliliter, 6 Tablespoon)|
|For the filling|
|Sour cherries/Sweet cherries||1 Pound|
|Sugar||4 Ounce (1/2 Cup Or 125 Gram)|
|All-purpose flour||1 1⁄2 Ounce (1/4 Cup Or 45 Gram Plain Variety)|
|Unsalted butter||1 Tablespoon, cut into bits|
1. Preheat oven to 425Â°F (220Â°C).
2. In a bowl sift the flour. Then resift salt.
3.In the food processor, put in the flour and add in butter.
4.Process for 1-2 minutes to form pea sized pieces.
5.Add in ice water and process again to gather dough into a ball.
6. Divide dough tino two portions with one portion larger than the other.
7.Roll out the larger portion on the work surface into a 10 inch diameter circle and 3mm thick.
8.Drape the pastry over the rolling pin.
9. Take an 8 inch pie pan and place pastry in it.
10.Ease dough into pie pan.
11. Let overhang be onl 1/2 inch.
12.Now, to make the filling, in a bowl, put in the cherries.
13. In another bowl, sift sugar and flour.
14. Add this to the herries.
15. Coat cherries with sugar mixture.
16.Spoon the filling onto center of pie pastry.
17.Put in a dollop of butter.
18.Roll out rest of the dough into a 9inch diameter circle and 3mm thickness.
19.Place this over the cherries and trim overhang to 1 inch.
20.Seal edges by pressing top crust edge under bottom crust.
21.Make slits of the top surface.
22.On baking sheet place pie and bake for 15 mintues.
23.Reduce temperature to 350degrees F and bake for another 20 to 25 mintues until cherries are soft and a syrup is formed inside the pie.
24.Let cool for 15 minutes.
25. Serve immediately.