Thursday, September 18, 2008

Sugar-Topped Cherry Pie

Try this nice cherry pie recipe....with sugar toppings ! A nice one !
  • 1 pound and 10 ounces sour cherries, pre-pitted weight; or 6 cups frozen or jarred
  • 1 to 2 tablespoons kirsch
  • 1/2 cup raw sugar
  • 4 teaspoon cornstarch
  • Shortcrust pastry dough made with 2 1/2 cups all-purpose flour and 2/3 cup unsalted butter, recipe follows
  • Beaten egg, for glaze
  • 1 tablespoon demerara sugar
Pit the cherries, then macerate them in a large bowl with the kirsch and sugar for 1 hour or so. If using jarred cherries, strain and reserve 1/4 cup juice to mix with the cornstarch. Pour off the
juice that has collected into a smaller bowl and stir in the sifted cornstarch to thicken it. Return the thickened juice to the cherries.

Preheat the oven to 400 degrees F.
Divide the dough into roughly 2/3 and 1/3. Roll out the larger piece for the bottom of the pie and drop it into a greased pie pan. Pour in the cherry mixture. Roll out the second piece of dough and
place it over the cherries, crimping the edges together well with the tines of a fork. Brush the top with beaten egg, then sprinkle the demerara. Make a couple of slashes in the crust for the steam
to escape and bake the pie for about 40 minutes or until the top has browned. Serve warm or at room temperature with clotted or whipped cream, or a la mode with homemade vanilla ice cream. The great cherry pie recipe with sugar topping is at your service...delicious !


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