Quite often, I pick up canned cherry pie fruits from the supermarket. I think it works terribly in various ways. The cherries are already punctured and softened, and are contained in a rich cherry sauce that becomes even thicker when heated. For the top, you can either cut a large strip and weave it together to create a grid, or keep it simple with a plain top-it’s entirely up to you.
Cherry Lattice Spy
Preparation 1 hour
Chill 4 hours or more
cooking 1 hour 15 minutes
make 1 pie to share
Caster sugar 50g
1x410g can canned cherries (I’m using Princess’s Black Cherry Filling)
Strong white flour 225g
Caster sugar 15g, Plus extra for sprinkling
175 Cold unsalted butter3rd power
70 ml of ice cold water
milk, For brushing
For pastries, mix the flour, salt and sugar in a large bowl or a bowl of a stand mixer. Add butter and mix until it has a breaded texture (you may want to see small chunks of butter). Add water all at once and mix quickly to make a supple dough.
Turn the dough over on the workbench and put it together by hand. Wrap it tightly in plastic wrap and put it in the refrigerator for about 4 hours to harden it.
For stuffing, put the cherries in a large bowl. Coat them with sugar, then add a cherry pie filling and set aside while preparing the pie case.
Remove the dough from the refrigerator, knead it lightly, and save one-third of it for toppings. Roll out to 4mm and grease a 23cm pie case or sandwich can with a closed bottom. Line the can with pastry, leaving a little overhang. Save any scraps and add them to the pastries reserved for toppings. Put the lined cans in the fridge while preparing the top.
Roll the remaining pastry to 4 mm and leave the whole in a circle large enough to cover the pie, or cut into strips in a grid pattern.Refrigerate for 15 minutes in a baking tray lined with oil resistant paper
Once the case and top have cooled, add a mixture of cherries to the base and top with a lid, or weave the pastry strips in a grid pattern. Pinch the edges of the base and lid to seal (if the lid is undamaged, make a hole in the top) and return it to the refrigerator.
Heat the oven to 220C (200C fan) / 425F / gas. 7. Place the heavy baking tray in the oven to heat it (it works best on the bottom shelf). Apply milk to the top of the pie and sprinkle with sugar. Bake for 1 hour and 15 minutes until golden, allow to cool a little and then add ice cream, custard, or cream.
Love Neat Gil’s Cherry Lattice Spy Recipe | Food
Source link Love Neat Gil’s Cherry Lattice Spy Recipe | Food