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Wednesday, January 25, 2012

Cherry & Apple Pie

So tomorrow is Thursday, and my organic fruit and vegetable box is going to arrive and I had some apples I needed to get rid of because, there will, inevitably, be more coming tomorrow. I also had some cherries that I bought as an impulse purchase but did not have a clue what to do with. So I've made up my own cherry and apple pie, based on my basic apple pie found here.

The result is very good, but then again I would say that wouldn't I. This is my foody blog :) try it and let me know what you think.


2 cups (220 grams) all-purpose flour
5 ounces, or 10 tablespoons (150 grams) unsalted butter
pinch of salt
ice water

5 ounces pitted and diced fresh cherries
3 medium, peeled, pitted and thinly sliced apples (wrap in cling film and place in fridge)
3.5 ounces unsalted butter (100 grams)
2 ounces confectioner's (icing) sugar (56 grams)
2 ounces packed light brown sugar (56 grams)
2 ounces white granulated sugar (56 grams)
4 heaping tablespoons of flour
1 ounce of water
teaspoon salt
1 tablespoon vanilla extract
cinnamon to taste
and an ounce of milk

1. Heat the oven to 425F (220C / 200C with fan).

2. Make the pie crust - cut 5ounces of butter into small squares and place in the fridge until you need it. It is important that the dough for the crust stays cool so that it is easier to roll out.  Combine the flour and salt into into a large bowl and slowly add 1/3 of the butter, and using your hands mix in the butter.  Keep blending in slowly until you have used all of the butter. Use a tablespoon of ICE water at a time to work it into a dough. Cut in half and form each into a disk. Wrap in cling film and refrigerate until you need it.

3. In a large saucepan melt the butter, add flour and stir well. Add icing sugar, brown sugar and granulated sugar and mix well. Add salt, water and vanilla extract and bring to a boil. Reduce heat. Mix in apples and cherries and set aside off of the heat. Mix it well so that everything is well combined.

4. Take your two disks (crusts) out of the fridge and roll out your dough. Line the bottom of the tin with the dough. Add cherry and apple filling mixture. Sprinkle in some cinnamon if you like.

5. Roll out the top crust and place over the pie. Seal the top and bottom together with milk and flute the edges with a fork.

6. Cut steam slits into the top to look like a cross but they should not connect at the middle. Brush the entire top of the pie with milk.

7. Bake 15 minutes at 425F (220 C/200C with a fan). Reduce the temperature to 350F (175C/155C with fan) and continue baking for 35 to 45 minutes.

8. Let cool completely before cutting into it so that it sets. Serve with ice cream or double cream.

Rolling out the dough can be tricky but the key is to keep your dough cool and to flour your surface.

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