Recipe by Sandra Hyde
This is an open cherry pie with a Pavlova-like topping. Very easy to make. I picked the recipe up in England when I was there, and have been 'wowing' my friends with it ever since.
Top Review by PanNan
I really liked the taste of the crust - it was almost like a shortbread - but had tremendous difficulty holding it together. It crumbled apart when putting it into the pie dish (I just patted each piece into shape in the dish), and crumbled again when serving. When I first took it out of the oven, cooled a bit, and served warm, it wasn't sweet enough. However, by the next day, the flavors had settled and it tasted great. The only problem with the filling was that the excess juice from the cherries settled in the center, making it soggy. To sum it up - it tasted great, but texture was poor for a pie, so I spooned it into a bowl (a la cobbler type dessert) and topped with vanilla ice cream, and it worked real well.
- 8 ounces plain flour
- 1 pinch salt
- 2 teaspoons icing sugar
- 1 ounce cornflour
- 4 ounces lard
- 2 ounces margarine, mixed with the lard
- 1 egg yolk
- 2 tablespoons cold water
- 1 lb black cherries, stoned (or pitted if you prefer)
- 4 ounces icing sugar
- 2 eggs
- 3 ounces ground almonds, finely ground
- 3 -5 drops almond essence
Directions See How It's Made
- Set oven to 400F or gas Mark 6.
- Make the pastry- Sift the flour, salt, cornflour and icing sugar into a bowl.
- Rub in the mixed lard/margarine and bind into a dough with the egg yolk and water.
- Knead the pastry lightly and roll out.
- Grease a 9 inch pie dish and line with the rolled out pastry.
- Bake blind for 15 minutes.
- Reduce oven temperature to 325F or gas Mark 3.
- Remove pie shell from oven.
- Arrange cherries in the pastry case.
- Mix the sugar, eggs and almonds together with the almond essence.
- Pour the mixture over the cherries.
- Bake for 50- 60 minutes until firm and golden.
- Serve hot or cold with cream and/or ice cream.
- NB Baking blind is to place s piece of baking paper in the shell, then fill the shell with split peas (or other appropriate filling).
- The peas and paper are removed when the shell is cooked.
- This causes an even heat to be distributed and at the same time prevents the bottom and the sides of the shell from expanding too much and appearing'lumpy'.
- It also helps give the shell a pale colour so that when it is baked later with a filling it does not go black.