Baked Cherry Pie
ready in 2 h. 20 min.
- For the pastry
- 1 ⅔ cups all-purpose flour
- ½ cup cold butter
- 3 Tbsps sugar
- 1 pinch salt
- 1 Tbsp cold cream (30% fat content)
- For the filling
- 1 organic lemon (grated zest and juice)
- 4 Tbsps sugar
- 2 ½ Tbsps Corn starch
- 5 cups Morello cherry (pitted)
- 2 Tbsps dry breadcrumbs
- 1 egg yolk (beaten)
Put the flour in a bowl and add the butter in small pieces. Knead in the sugar, a pinch of salt and the cream to form a pastry dough, adding 1-2 tbsp cold water if necessary. Divide the pastry and shape 2 balls. Wrap these in plastic wrap and chill for 1 hour in the fridge.
Mix the lemon juice and zest with the sugar and cornstarch, add the cherries and leave for 30 minutes.
Heat the oven to 200C (180C fan) 400F, gas 6.
Roll out the two pastry balls on a floured surface between layers of plastic wrap. Lay the larger circle in the greased pie pan and make a rim. Sprinkle the base with dry breadcrumbs.
Set aside 1/4 of the cherry mix and let drain. Catch the liquid and add it to the rest of the cherries. Fill the cherry mixture onto the base and cover lightly with the second pastry circle. Press the edges down firmly. Brush with beaten egg. Arrange the remaining cherries on the pie and press them gently into the pastry.
Bake the pie for 45-55 minutes.