Artisan double-cherry pie

  • Preparation Time20 mins
  • Cooking Time70 mins
  • DifficultyMedium

For the shortcrust

60g 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 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 butter, cubed
Egg wash (1 egg and 2 tbsp water, whisked)
Raw sugar for decoration
For the shortcrust:

1) Using 2 pastry blenders, blend the butter, shortening, flours, salt and icing sugar. 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 butter and pour into chilled pie crust. Dot with 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.

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