Sugar Crust Cherry Pie

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Toss the cherries and sugar together with the kirsch and leave to macerate for 20 minutes.
  • To make the pastry, put the flour in a food processor, add the butter and pulse to breadcrumbs.
  • Add the superfine sugar and mix. Add the 2 egg yolks and pulse until the mixture comes together (you might need to add a splash of cold water as well). Wrap in plastic wrap and chill for 20 minutes.
  • Heat the oven to 375°F Roll out half the pastry and line 1 large or 4 small pie dishes.
  • Put the cherry mixture in the bottom then roll out the rest of the pastry and drape over the top and trim.
  • Crimp and seal the edges then glaze all over with the remaining egg yolk. Bake for 30-35 minutes until the pastry is crisp and golden. In the last 5 minutes of cooking, sprinkle the brown sugar over.
  • Rest for 10 minutes before serving with vanilla ice cream.
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