Name: Cherry crumble pies
Cook time: 30 min
Total time: 1 h
Yield: Makes 12
Cuisine: British
Ingredients: 200g plain flour; 50g ground hazelnut; 140g cold butter cubed; 50g caster sugar; 3 tbsp raspberry jam or bramble jelly; 500g cherry stoned; 50g hazelnut roughly chopped; 2 tbsp demerara sugar

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Cherry crumble pies

Cherry crumble pies

Mary Cadogan

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Makes 12

Easy

Prep: 30 mins

Cook: 30 mins

A star rating of 4.3 out of 5.7 ratingsRate

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These little crumble pies just beg to covered in custard or dolloped with clotted cream. One just isn’t enough

Easily doubled

Vegetarian

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Classic roast chicken & gravy

A star rating of 4.8 out of 5.199 ratings

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Ingredients

Nutrition

Units:

MetricUS

For the pastry and topping

200g plain flour
50g ground hazelnut
140g cold butter

cubed
50g caster sugar

For the filling

3 tbsp raspberry jam

or bramble jelly
500g cherry

stoned
50g hazelnut

roughly chopped
2 tbsp demerara sugar

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Nutrition: per serving

kcal257
fat15g
saturates7g
carbs29g
sugars15g
fibre1g
protein3g
salt0.19g

low

Method

step 1

Heat oven to 190C/fan 170C/gas 5. Tip the flour and hazelnuts into a food processor, then add the butter. Process to fine crumbs, add the sugar, then mix briefly. Remove 3 rounded tbsp of the mixture and put in a separate bowl. Add 1-2 tbsp cold water to the food processor, then pulse to form a firm dough. Tip out onto a lightly floured surface and knead briefly. If the dough is soft, wrap in cling film and chill for 20 mins.
step 2

Roll out the dough and stamp out rounds using a 10-12cm cutter. You should get 12 rounds in total from the dough – you will need to gather and re-roll the trimmings. Use to line 12 x 7-8 cm tartlet tins or the 12 holes of a muffin tin.
step 3

Warm the jelly in a pan until it melts a little, then stir in the cherries. Divide between the pastry cases. Stir the chopped hazelnuts and sugar into the reserved pastry mix, then sprinkle over the cherries. Bake for 25-30 mins until the pastry and crumble are lightly browned and the cherries cooked. Leave to cool for 10 mins in the tins, then carefully remove – you may need to loosen the edges of the pies with a small, sharp pointed knife, then invert them onto plates and quickly flip the right way up. Serve warm or cold.

Recipe from Good Food magazine, July 2008

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A star rating of 4.3 out of 5.7 ratings

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