Make this simple cherry pie recipe for dessert. It combines almond and juicy cherries to make a delicious sweet pie that is perfect served with custard
Nothing beats a warm, homemade cherry pie for pudding. This classic Woman's Weekly recipe combines delicious almonds with sweet cherries to make a tasty sweet treat that can be served with warm custard or fresh cream.
1-2tbsp light muscovado or caster sugar, plus a little extra for sprinkling
500g ripe cherries, stoned, fresh or frozen
27cm pie plate
2.5cm cutter, optional
Baking sheet
WEIGHT CONVERTER
grams
to
cups
Method
Mix the flour, salt, ground almonds and icing sugar in a food processor. Add the butter and whizz to crumb stage. With the motor running, add the egg yolk, mixed with 2 tsps cold water, until the mixture binds together. Knead the pastry to a ball, then press out to a disc shape, wrap in cling film and chill for at least 15 mins.
Set the oven to 200°C/400°F/Gas Mark 6. Divide the pastry into 2, 1 piece slightly smaller than the other. Roll out the smaller piece on a lightly floured surface to a round, to fit the pie plate generously. Let any excess pastry drape over the rim.
Spread the flaked almonds over the base, then mix the cornflour and sugar with the cherries. Pile them on to the pastry base, leaving a border around the rim. Brush the rim with a little cold water. Roll out the other piece of pastry to a round about 4cm larger than the plate. Roll the pastry round the rolling pin, then unroll it over the pie filling. Seal the edges. Trim off the excess pastry. Gather up the trimmings and re-roll them and cut out small discs using the cutter, if you like, and put these around the pastry border. Make a hole in centre of the pie to allow steam to escape.
Put the pie plate on a baking sheet and cook the pie for 20 minutes, then reduce the heat to 180°C/350°F/Gas Mark 4 and bake for 20-25 mins until the pastry is golden.
Sprinkle a little more sugar over and serve warm, or at room temperature, within 24 hours of baking.
Easy cottage pie
