Travel

Laura’s Lush Cherry Pies

I LOVE these Cherry Pies. They’re super easy to make and are always a family favorite.

Ingredients for the Pastry and the Topping:

1/2 cup ground hazelnuts or almonds
½ cup sugar
1 ⅔ cups all purpose flour
⅔ cup cold butter cut into cubes

Ingredients for the filling:

3 tbsp raspberry jam
2 ¼ cups pitted fresh cherries
½ cup chopped hazelnuts
2 tbsp turbinado sugar or ‘Sugar in the Raw’

Steps:

The Pastry:

Make this first because you need to allow it to rest in the fridge for 20 minutes.

It’s easier to make pastry in a food processor but it can be done by hand.

    1. Add the flour and ground hazelnuts to the food processor then add the cold butter. Process to a breadcrumb like texture. If you don’t have a food processor then rub the butter and flour mixture between your finger tips until you achieve the same texture..

2. Add the sugar and mix briefly.

3. Remove 3 heaped tbsp of the mixture and put to one side.

4. Add 1-2 tbsp cold water to the food processor then pulse until the mixture starts to clump together and form a dough.

5. Tip out onto a lightly floured surface and knead very briefly. Wrap in plastic wrap and chill in the fridge for about 20 minutes.

6. While the pastry is chilling, pit the fresh cherries.

7. Heat the raspberry jam so it melts slightly then remove from the head. Add the cherries and stir. (no need to cook the cherries as they cook in the pies in the oven)

8. Heat the oven to 325f for a fan oven or 350 for regular oven.

9. Lightly grease with butter a 12 whole deep muffin pan.

10. Take the pastry out of the fridge, unwrap and roll out so it’s not too thick. Use about a 4 inch diameter round cookie cutter to cut out several rounds. To get all 12 you will need to gather up the scraps after the first round and roll out again. Push each round into the muffin pay making sure you get into the corners. Don’t be afraid of this pastry – if you have a thin bit then just patch with extra pieces of pastry. You won’t notice the patches after they’re cooked.

TIP: I like to roll out the pastry a little thicker then roll out the round a little more so it comes all the way up the side of the muffin tin. If you make the pastry case nice and deep then you’ll use up all the cherries. Shallow pies are fine too though. Just don’t make the pastry case too thin or it will crumble and probably break as you free it from the muffin tin after cooking.

11. After each hole is filled with the pastry case, add the cherry mixture – be generous but don’t let the cherries come over the sides of the pastry or tin. They should fill the case but not mound above it.

Time to use the pastry mixture you put to one side

12. Add the turbinado sugar to the mixture and the chopped hazelnuts. Mix.

13. Sprinkle this mixture on the top of each pie until it’s all used.

14. Put the pies in the pre heated oven and bake for about 25 mins.

15 Remove from the oven and leave in the tin for about 20 minutes to cool a little then remove them carefully and put on a cooling rack.

TIP: Best served warm with ice cream!!!! They are equally delicious cold though or served with custard or fresh cream.

Enjoy!