Very cherry pie
3
- Prep Time35 mins
- Total Time1 hr 45 mins
- Makes8 servings
Photo, Roberto Caruso.
Want to get a bit fancy? Try a cut-out topping by pressing shapes into the dough before you lay it over the filling.
Ingredients
6 cups halved and pitted cherries
1/3 cups granulated sugar
3 tbsp all-purpose flour
2 tbsp lemon juice
To assemble
1 egg, beaten
1 tbsp water
2 batches cream cheese pastry
2 tsp coarse sugar
Instructions
POSITION rack in bottom third of oven. Preheat to 350F.
TOSS cherries with granulated sugar, flour and lemon juice in a large bowl until coated. Let stand, stirring occasionally, until flour is absorbed, 10 min.
BEAT egg with water in a small bowl. Roll out 1 disk of cream cheese pastry into a 13-in. circle on a lightly floured surface. Lift onto a 9-in. pie plate set on a baking sheet. Press dough over bottom and up sides of plate, leaving a 1-in. overhang. Roll out remaining pastry disc into an 11-in. circle. Using the round end of a pastry tip, cut out a 1-in. round in centre of disc. Brush bottom crust with egg wash. Scrape cherry mixture evenly into pastry. Roll top crust around rolling pin, then unroll over filling. Trim edges, leaving 1-in. overhang. Fold top edge under bottom edge. Crimp together using your index finger and thumb, or press around edges using the tines of a fork. Lightly brush pastry with egg wash and sprinkle with coarse sugar.
BAKE in bottom third of oven until golden, 1 hour and 10 min. Let stand at least 2 hours before serving, or overnight.
Nutrition (per serving)
Calories 372, Protein 7g, Carbohydrates 51g, Fat 16g, Fibre 2g, Sodium 304mg.
Excellent source of vitamin A.