American Cherry Pie
Over a year ago
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Ingredients
- 300g Plain flour
- 2 tbsp. Icing sugar
- 0.5 tsp. Salt
- 180g Cold unsalted butter
- 180g Cream cheese
- 80 ml Double cream
- 1 kg Pitted sour cherries
- 240g Caster sugar
- 1 tsp. Ground cinnamon
- 1 tbsp. Lime juice
- 3 tbsp. Cornflour
- 1 carton Vanilla ice cream
Accompaniment
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Description
Traditional pie for 4th July to celebrte Independence Day!
Method
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1
For the pastry:
1. Sift the flour, icing sugar salt into a bowl.
2. Add the butter and crean cheese and mix it until the mixture resembles coarse breadcrumbs.
3. Pour in the cream to mix to a soft dough. make a ball from the dough, than knead very briefly to smooth out. Divide in two, then chill both for at least 1 hour.
For the filling:
4. Mix the cherries with all the remaining ingredients,than leave it for 30 mins.
5. Preheat the oven to 220C.
6. Roll out half the dough to line a 23cm pie plate. Roll out the second half of the dough to form a circle to cover the tin. Chill both again until needed.
7. Place the cherries into the lined pie plate.
8. Brush the edges of the pastry crust with water, then lay the pastry lid on top. Trim the edges, then crimp together firmly. Make hole in the middle to allow steam to escape.
9. Bake for 20 minutes, then reduce the heat to 180C/gas 4 and bake for a further 30-40 minutes until the thickened cherry juices bubble up through the hole.
10. Serve the pie warm or cold vanilla ice cream.
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