“Picking fresh cherries off the trees!” My brother-in-law’s FB status message declared. My BIL and his family were vacationing in, the cherry and apricot capital of the country. Fresh cherries? Wide smile on face. Picking them off trees and eating them? Wider smile! Also, a tinge of jealousy and a ray of hope.
“I’m sure he’ll bring back some for me,” I said to myself. My mind was already picturing a lovely lattice cherry pie I’d make out of it. To be doubly sure that he did, I shamelessly sent him a message: “Do bring back some for me.” And an update a few seconds later: “Actually, make that lots!”
And how gorgeously beautifully red and sweet they were. Not near-tamarind sour ones you get here! I had this lattice cherry pie recipe in this baking book and I was waiting to lay my hands on good cherries to try it out. And these ones were perfect. Fresh fruit bakes are the best things ever, aren’t they?
This is a pie recipe you’ll want to make for your family for special occasions (the occasion in my case being availability of good, red, sweet, juicy, plump, organic cherries!) and you should. The pie dough is easy to prepare and stays good and crispy for a few hours. I wouldn’t say this will produce the most flaky pie crust you’ve ever eaten. But the results are impressive for the relative ease of preparing this pie shell. If you want really flaky pie crust, follow this Smitten Kitchen pie crust recipe. It is a LOT of work but is really good.
If you want to make this ahead, bake it to 90%, cling wrap and place in an airtight, freezer-safe container. Let it thaw for about 30 minutes and bake till it is a nice shade of golden-brown on top.
PS:I halved the recipe since I was making this is a 5 inch tart tin, against the usual sized (9-inch) pan, but am reproducing the full recipe below
Latticed Cherry Pie
Source- Baking: 100 Everyday Recipes
For the pastry-
Plain flour/Maida – 140 gm, plus some more for dusting
Baking powder – ¼ tsp
Mixed Spice – ½ tsp (I used cinnamon instead)
Salt – ½ tsp
Caster sugar – 50 gm
Flax seed powder – 1 tbsp mixed in 3 tbsp warm water (to replace 1 egg)
Milk – 1 tbsp (for brushing on top, to replace some beaten egg for glazing)
For the filling-
Fresh cherries – 900 gm (seeds removed)
Caster sugar – 150
Almond extract -1 tsp
Mixed spice – ¼ tsp (I used cinnamon)
Cornflour (cornstarch) – 2 tbsp
Water – 2 tbsp
Butter – 25 gm
To make the pastry, sift flour and baking powder into a large bowl. Stir in mixed spice, salt and sugar. Rub in butter until mixture resembles fine breadcrumbs. Add flaxseed powder + water (or beaten egg) and mix to form a firm dough. Cut the dough into 2 parts, one somewhat larger than the other. Wrap both in Clingfilm and refrigerate for 30 minutes (I put mine in airtight Tupperware containers
Roll out the larger ball of dough into a circle 2 inches larger than the base of your pie dish and line the dish with it
To make the filling, put half the cherries and sugar into a large saucepan. Simmer over low heat, stirring regularly until sugar melts. Stir in almond extract and mixed spice. In a separate bowl, mix corn flour and water to form a paste. Add this to the simmering mixture and keep stirring until the mixture boils and thickens. Leave to cool. Stir in the remaining cherries. Pour into the pastry lined pie dish and dot with butter
Preheat the oven to 220 deg C (see note)
Roll out the remaining ball of dough and cut into ½ inch thick strips. Lay the strips to form a lattice. Trim off the edges and crimp along the rim. Brush the top with milk (or beaten egg)
Cover the top with foil and bake in preheated oven for 30 minutes. Discard the foil and bake for a further 15 minutes or until golden-brown on top
The highest temperature in my oven is 200 deg. It took me 50 minutes at 200 deg C
This post is for Day 11 of the A-Z series Blogging Marathon for the month of Sept. Alphabet – L, Theme – Baking. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32
Logo courtesy : Preeti