fbpx

Holiday Cherry Pie

Holiday Cherry Pie

Yields1 Serving
TweetSaveShare
SWEET SHORTCRUST PASTRY
250g cake flour
⅓ cup castor sugar
125g chilled unsalted butter, cubed
1 egg yolk, whisked into 1 tbsp chilled water
PIE FILLING
5 cups pitted sweet cherries, fresh or frozen
zest & juice of 1/2 orange
¾ cup castor sugar
¼ cup cornstarch
½ NOMU Cook's Collection Bourbon Vanilla Sugar
¼ tsp NOMU Cook’s Collection Ground Cinnamon
3 tbsp whiskey or Cassis (Optional)
EGG WASH
Egg wash - one egg whisked with 1 tbsp milk
NOMU Cook's Collection Bourbon Vanilla Sugar, to sprinkle
SWEET SHORTCRUST PASTRY

The golden rule for making shortcrust pastry is to keep the ingredients, bowl and your hands as cool as possible. The easiest way to do this is in a food processor!

Combine the flour, sugar and butter in a food processor and pulse until the mixture resembles fine breadcrumbs. Add the egg yolk and chilled water and pulse again until the pastry just comes together. Turn the pastry dough onto a lightly floured surface and bring together into a smooth ball.

Divide the dough into 2 portions of approximately ⅔ and ⅓. Roll the larger piece of dough into a 30cm round, dusting with flour as needed to prevent sticking, and ease the dough into a 22cm pie dish. Trim the dough to a 2cm overhang over the edge of the pie dish, and fold it under itself. Crimp the crust with your thumbs and forefingers, and prick the bottom all over with the tines of a fork. Chill until firm, (at least 30 minutes) or wrap and chill for up to 1 day.

On a floured surface, roll out the smaller piece of dough to a 22cm round, about 5mm thick. Use a cookie cutter to cut out shapes measuring about 5cm in diameter - we used stars for ours. Place the dough shapes on a small baking sheet lined with parchment paper and chill until firm (about 30 minutes).

Place baking paper over the pie base, fill with a layer of dried beans/chickpeas or baking beans and blind bake the crust for 15-20 min at 180°C until lightly golden brown.

PIE FILLING

Position a rack in the lower third of the oven and preheat to 220ºC. Line a rimmed baking sheet with parchment paper for easy cleanup, should the cherry juice mess.

Whisk together the sugar, cornstarch, vanilla sugar and cinnamon in a large bowl. Add the cherries, orange zest and juice and the Whisky or Cassis, tossing gently to combine, and let sit for 10-20 minutes to draw out the juices.

Spoon the fruit and juices into the blind-baked crust, smoothing it flat. Place the chilled dough shapes over the top of the fruit, overlapping them slightly and leaving lots of windows for the steam to escape. Brush the pastry with egg wash and sprinkle with NOMU Cook's Collection Bourbon Vanilla Sugar.

Place the pie on the lined baking sheet and slide into the oven. Bake at 220ºC for 15 minutes, then decrease the oven temperature to 190ºC and continue baking until the crust is golden and the fruit is bubbling thickly (35–50 more minutes - err on the side of overbaking so that you avoid a watery filling that doesn't set).

Let the pie cool completely to set the fruit, (at least 2 hours) then cut into slices and serve at room temperature with homemade vanilla bean ice cream or whipped cream.

The pie is best eaten on the day of baking but will keep at room temperature for up to 1 day, or refrigerated for up to 3 days
and will keep at room temperature for up to 1 day, or refrigerated for up to 3 days.


 

SHOP THE PRODUCTS

Ingredients

SWEET SHORTCRUST PASTRY
 250g cake flour
 ⅓ cup castor sugar
 125g chilled unsalted butter, cubed
 1 egg yolk, whisked into 1 tbsp chilled water
PIE FILLING
 5 cups pitted sweet cherries, fresh or frozen
 zest & juice of 1/2 orange
 ¾ cup castor sugar
 ¼ cup cornstarch
 ½ NOMU Cook's Collection Bourbon Vanilla Sugar
 ¼ tsp NOMU Cook’s Collection Ground Cinnamon
 3 tbsp whiskey or Cassis (Optional)
EGG WASH
  Egg wash - one egg whisked with 1 tbsp milk
 NOMU Cook's Collection Bourbon Vanilla Sugar, to sprinkle

Directions

SWEET SHORTCRUST PASTRY
1

The golden rule for making shortcrust pastry is to keep the ingredients, bowl and your hands as cool as possible. The easiest way to do this is in a food processor!

Combine the flour, sugar and butter in a food processor and pulse until the mixture resembles fine breadcrumbs. Add the egg yolk and chilled water and pulse again until the pastry just comes together. Turn the pastry dough onto a lightly floured surface and bring together into a smooth ball.

Divide the dough into 2 portions of approximately ⅔ and ⅓. Roll the larger piece of dough into a 30cm round, dusting with flour as needed to prevent sticking, and ease the dough into a 22cm pie dish. Trim the dough to a 2cm overhang over the edge of the pie dish, and fold it under itself. Crimp the crust with your thumbs and forefingers, and prick the bottom all over with the tines of a fork. Chill until firm, (at least 30 minutes) or wrap and chill for up to 1 day.

On a floured surface, roll out the smaller piece of dough to a 22cm round, about 5mm thick. Use a cookie cutter to cut out shapes measuring about 5cm in diameter - we used stars for ours. Place the dough shapes on a small baking sheet lined with parchment paper and chill until firm (about 30 minutes).

Place baking paper over the pie base, fill with a layer of dried beans/chickpeas or baking beans and blind bake the crust for 15-20 min at 180°C until lightly golden brown.

PIE FILLING
2

Position a rack in the lower third of the oven and preheat to 220ºC. Line a rimmed baking sheet with parchment paper for easy cleanup, should the cherry juice mess.

Whisk together the sugar, cornstarch, vanilla sugar and cinnamon in a large bowl. Add the cherries, orange zest and juice and the Whisky or Cassis, tossing gently to combine, and let sit for 10-20 minutes to draw out the juices.

Spoon the fruit and juices into the blind-baked crust, smoothing it flat. Place the chilled dough shapes over the top of the fruit, overlapping them slightly and leaving lots of windows for the steam to escape. Brush the pastry with egg wash and sprinkle with NOMU Cook's Collection Bourbon Vanilla Sugar.

Place the pie on the lined baking sheet and slide into the oven. Bake at 220ºC for 15 minutes, then decrease the oven temperature to 190ºC and continue baking until the crust is golden and the fruit is bubbling thickly (35–50 more minutes - err on the side of overbaking so that you avoid a watery filling that doesn't set).

Let the pie cool completely to set the fruit, (at least 2 hours) then cut into slices and serve at room temperature with homemade vanilla bean ice cream or whipped cream.

The pie is best eaten on the day of baking but will keep at room temperature for up to 1 day, or refrigerated for up to 3 days
and will keep at room temperature for up to 1 day, or refrigerated for up to 3 days.

Holiday Cherry Pie