5 cups of stemmed and pitted fresh dark sweet or sour cherries
¾ cup of granulated sugar for sweet or 1 cup for sour cherries
3 tbsp of corn-starch
¼ tsp salt
1 ½ tbsp freshly squeezed lemon
Grated zest from ½ lemon
½ tsp of vanilla extract
2 tbsp unsalted butter, cut into mini cubes
Egg for brushing the top crust
Coarse sugar for sprinkling on top
STEP BY STEP
Roll out the dough: Let the puff pastry sit on the counter for 15 minutes until softened properly. Cut in half, and on a floured surface roll out the dough gently into a 12-inch circle. Place the dough gently onto the pie pan. With a sharp knife, trim the edges of the pastry to fit the pie pan. Cover pan with plastic wrap and place in the fridge. Roll out the other piece in the same way and transfer to a baking sheet line with parchment paper. Cover with plastic wrap and place in the fridge.
Make the cherry filling: In a medium bowl, mix together sugar, corn-starch and salt. Stir in cherries. Add lemon juice and zest, vanilla extract and mix until combines. Set aside for 10 minutes.
Preheat your oven to 220C. Line a baking sheet with parchment paper and place in the lower third of the oven.
Spread the cheery filling in an even layer onto the pie crust, and dot with butter on top.
5.Cut your other rolled pastry into 10 parallel strips and then to learn how to lattice you pie crust you can check the link here.
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