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American cherries pie

Cherry pie is a favorite American dessert which can be made with either fresh, frozen or canned cherries, The self-raising flour makes the pastry very light and short, and the tapioca or sago thickens the cherry syrup to a clear sauce. 
American cherries pie

1 hour 20 minutes 

Serves 6
For the pastry 
550 g / 6 oz shortening, or butter and lard mixed 
250 g / 9 oz self-raising flour 
pinch of salt. 
For the filling 
550 / 1 1/4 lb fresh or frozen sweeet red or Morello cherries, stoned, or 900 g / 2 lb canned stoned red cherries in syrup 
30 ml / 2 tbs granulated sugar (for fresh cherries)
30 ml / 2 tbs caster sugar 
30 ml / 2 tbs fine tapioca or sago 
2 drops almond essence 
15 ml / 1 tbs lemon juice 
20 g / 3/4 oz butter 
For the glaze 
1 medium-sized egg white, lightly beaten 15 ml / 1 tbs caster sugar 

American cherries pie Preparation 

1- Make the pastry by rubbing the shortening into the sifted flour and salt and binding with 45 ml / 3 tbs cold water. Chill lightly.  

2- If using fresh or frozen cherries, make a syrup: place the granulated sugar in a pan with 300 ml /11 fl oz cold water, and stir over a gentle heat until the sugar has completely dissolved. Increase the heat: boil rapidly for 2 minutes. Add the stoned, fresh or frozen cherries and poach them for 10 minutes. Drain, reserving the poaching syrup, then leave the cherries and syrup to cool. If using canned cherries, drain them, reserving the syrup. 

3- Measure 150 ml / 5 fl oz of the reserved cherry syrup. Mix with the cherries, sugar, tapioca or sago, almond essence and lemon juice. Leave to stand for 15 minutes. heat the oven to 200 C / 400 F / gas 6. 

4- Roll out two-thirds of the pastry and line a 20 cm / 8 in diameter, 4 cm / 1 1/2 in deep, greased pie dish. Put in the cherry mixture and dot it with the butter. Roll out the remaining pastry and use to cover the pie, sealing the pastry edges with cold water. 

5- Bake the pie for 30 minutes. Remove from the oven, brush the surface with the egg white and dust with the caster sugar. Replace in the oven for a further 10 minutes until the crust is golden brown. Serve hot. 

 Photo credit = www.sodahead.com



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