Cherry Pie
Submitted by sandra Alicante on May 30, 2011 at 9:29 am

DESCRIPTION
Classic pie with a lattice top.

SUMMARY
Yield 6 slices Source me! File under Pies

INGREDIENTS
http://www.sandrascookbook.com/recipe.php?id=154

INSTRUCTIONS
http://www.sandrascookbook.com/recipe.php?id=154

Classic fruit pie with a lattice top (if you have a lattice roller, it makes it easy.)
Juicy sweet cherries in crisp shortcrust. This recipe is for an 8-9 inch pie plate. I did start out with a kilo of cherries but I ate some of them before I made the pie! The sugar assumes your cherries are sweet eating cherries, use more if not. Feel free to omit the almond if you don't like it or have any to hand. It would be even better served warm with a dollop of rich vanilla ice cream..
submitted by Sandra (0) on 30th May 2011
Ingredients

Pastry
255g plain flour½ tsp salt2 tbsp sugar128g fat (I use 90g butter, 38 g white fat)approx 6 tbsp cold water
Filling
1 kg cherries (pitted)¼ cup sugar3 tbsp flour1/8 tsp almond extract1 tbsp lemon juice
Extra
watersugar for sprinkling
Method

Toss cherries in sugar, flour and almond extract and set to one side.Put flour, salt in a large bowl and rub in fat to create breadcrumb consistency. Add 2 tbsp sugar.Add enough water to mix to a dough, erring on the side of too wet rather than too dry. Press to a round disk, wrap and chill for 30 min.Preheat oven to 200c.Roll out 2/3 of the pastry to line your tart tin. Dampen the edges of the pastry.Pile in the fruit mix.Roll out the pastry top and use the lattice cutter, or use a pizza wheel to cut strips.Pull out the lattice and press onto edges of pie crust or lay over strips of dough in desired pattern. Trim off excess.Mist with water from a spray bottle and sprinkle with sugar.Bake at 200c for about 50 min until well browned.Cool before cutting.