Dave's Cherry and Kirsch PieThomas Anderson
Sweet Short Crust Pastry
345 g (690 g) Pams pure plain flour
187 g (374 g) Lewis Road Creamery Premium Unsalted butter , cold, cut into pieces
75 g (150 g) pams icing sugar
1.5 (3) pams free range egg yolk
3 (6) tbsp of Lewis Road Creamery milk
This will make enough for a good deep dish pie - Do one pastry with cocoa powder
850g pitted cherries (try to get fresh but frozen will do I guess) :(
140 g Pams White sugar
30 g corn starch
1 tbsp lemon juice
1 tsp Queen Madagascan vanilla extract
15 g Lewis Road creamery Premium Unsalted butter, cut into small cubes
A good glug of kirsch liquor
For the Sweet Short Crust Pastry, place flour and butter into a stand mixer with a paddle beater and mix until resembles fine bread crumbs.
Add the icing sugar and then mix for a few seconds more adding the egg yolk and milk. Continue to mix until dough forms.
Take out dough and wrap in cling film, flatten into a very large disc and chill in fridge. Do the same with the chocolate pastry.
For the Cherry Filling, in a large bowl, stir the cherries, sugar, corn-starch, lemon juice and vanilla together. Set this aside whilst you roll out the pastry.
When constructing the pie, roll out half the pastry between baking paper. Roll it onto a rolling pin and press into pie dish. Leave a 2cm overhang, then rest pastry in fridge 20 mins if possible.
Line the pastry with baking paper and as much as possible fill with baking beans. Return to the oven if pastry is under baked on the bottom.
Make an egg wash and brush on the pastry case, return to the oven for 15 minutes. When done, shave off the sides with a vegetable peeler.
With the other half of the pastry, roll out until desired thickness. Roll a thin layer of pastry on baking paper a big bigger than the pie dish.
Lay down baking paper and construct lattice. Fill the part baked pie base with the cherry filling and place lattice on top.
Brush with the egg wash and bake for 40 minutes at 180C.