Food Network UK

Artisan double-cherry pie

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Recipe by Keegan Gerhard

Ingredients

  • For the shortcrust:

  • 60g Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter , salted
  • 100g butter-flavored shortening (recommended: Crisco)
  • 280g plain flour, plus additional flour as needed, up to 35g
  • 50g soft flour
  • 1/2 tsp salt
  • 8g Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar
  • 1 egg
  • 10ml vinegar
  • 60ml ice water

  • For the filling:

  • 2 (340g) bags frozen cherries, dark and sweet
  • 80g dried cherries
  • 250g granulated sugar
  • 3 tbsp Minute Tapioca
  • 1/2 tsp real almond essence
  • 1 tsp lemon juice, fresh squeezed
  • Pinch lemon zest
  • Pinch salt
  • 1/2 tsp vanilla essence
  • 120ml 100 percent black cherry juice
  • 30ml cherry flavored brandy
  • 30g Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter , cubed
  • Egg wash (1 egg and 2 tbsp water, whisked)
  • Raw sugar for decoration

Use imperial measurements

Method

How to make Artisan double-cherry pie

For the shortcrust:

1) Using 2 pastry blenders, Technique: Blend Mixing two or more ingredients with another so that they combine together as one mixture. You can also use the main blade of a food processor to blend. I know this Teach me, please blend the Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter , shortening, flours, salt and Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar. Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please Whisk the liquids in a separate bowl and pour over dry ingredients. Incorporate all the ingredients without overworking the dough. Toss the additional flour on top and scrape sides of bowl. Chill if time permits. Divide dough into 2 pieces. Roll out dough for the bottom crust. Place in a pie dish and refrigerate while working on filling.

For the filling:

2) Mix all ingredients except Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter and pour into chilled pie crust. Dot with Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter . Brush edges of crust with egg wash.

3) Preheat oven to 210C/Gas 7.

4) Roll out top crust and press in decorative vents and slits before covering pie or make a lattice crust. Crimp edges and place a pie bird in the centre. Brush with egg wash and garnish with raw sugar. Bake for 15 mins. Decrease temperature to 190C/Gas 5 and bake for an additional 45 to 50 mins.