Preparation time is 40minutes
Cook time is 20minutes
Total time is 1hours
Serve is for 8 people
Unable to load
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
8
For the filling and glaze
- 500grams cherries, stoned
- 210grams caster sugar (save 10g for sprinkling)
- 45grams plain flour
- 1/4tablespoons almond extract
- 1 egg, beaten
- 260grams plain flour (save 10g for dusting)
- 1/2teaspoons salt
- 125grams lard, chilled and diced
- 75grams unsalted butter, chilled and diced
Description
The juice from the fruit is thickened with flour to help bring the filling together in this hugely popular pie.
Method
Step 1 of 4
Sift together the flour and salt into a bowl. Rub the lard and butter into the flour with your fingertips until crumbs begin to form. Sprinkle with 3 tbs of water and blend until the dough turns into a ball. Wrap in clingfilm and chill for 30 minutes.
Step 2 of 4
Preheat the oven to 200°C and put in a baking sheet. On a floured surface, roll out two-thirds of the dough to a thickness of 3mm and use it to line a 23cm pie dish, leaving an overhang of at least 2cm. Press the dough into the dish and chill for 15 minutes.
Step 3 of 4
For the filling, put the cherries in a bowl and add the sugar, flour, and almond extract (if using). Mix well, then spoon into the case.
Step 4 of 4
Roll out the remaining dough into a rectangle. Cut out 12 strips, each 1cm wide, and arrange them in a lattice-like pattern on top of the pie; trim the pastry. Use the beaten egg to glaze the lattice and secure the strips to the edge of the pie. Sprinkle the sugar over the top, place on the baking sheet, and bake for 20–25 minutes until the pastry is golden brown. Serve at room temperature or chilled.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.