Sugar crust cherry pie

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olive magazine

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1. Toss the cherries and sugar together with the kirsch and leave to macerate for 20 minutes.
2. To make the pastry, put the flour in a food processor, add the butter and pulse to breadcrumbs. Add the caster 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 clingfilm and chill for 20 minutes.
3. Heat the oven to 190C/fan 170C/gas 5. 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 demerara sugar over. Rest for 10 minutes before serving with vanilla ice cream.

946 kcalories, protein 13.1g, carbohydrate 122.3g, fat 47.4 g, saturated fat 27.6g, fibre 3.1g, salt 0.81 g

http://www.bbcgoodfood.com/recipes/4449/

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Ingredients

• 500g cherries , stoned
• 2-3 tbsp caster sugar
• 1 tbsp kirsch
• vanilla ice cream to serve

FOR THE SWEET PASTRY

• 400g plain flour
• 200g butter , cold, diced
• 50g caster sugar
• 2 egg yolks , plus 1 for glazing
• 2 tbsp demerara sugar

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Serves 4

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Ingredients

• 500g cherries , stoned
• 2-3 tbsp caster sugar
• 1 tbsp kirsch
• vanilla ice cream to serve

FOR THE SWEET PASTRY

• 400g plain flour
• 200g butter , cold, diced
• 50g caster sugar
• 2 egg yolks , plus 1 for glazing
• 2 tbsp demerara sugar

946 kcalories, protein 13.1g, carbohydrate 122.3g, fat 47.4 g, saturated fat 27.6g, fibre 3.1g, salt 0.81 g

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