This came about because I wanted to make a winter desert which would be both very affordable but could be whipped up after work for a mid-week date night. This is also a great recipe for summer to have cold with a bit of ice cream. It can be easily adapted for other pies, my favorite being apple. I hope this puts a smile of your face, 10 miles wide.
INGREDIENTS
For Pastry:
1 cup Flour
1/2 tsp Salt
100g Cold Butter
60 ml Ice cold Water
For Filling :
500 g Cherries Frozen
100-150 Grams Butter(some people don't love this much butter)
1 tbs Brown Sugar
2 tsp Lemon Juice
1 tsp ground ginger
½ tsp corn flour
First, put all the filling ingredients into a saucepan on low until the butter is melted and the cherries defrosted, stir until sugar and corn flour dissolved
Turn off the heat and allow it to cool
Begin mixing pastry ingredients until they form a dough knead until smooth then set aside to rest, for at least ½ an hour in the fridge
Cut off ¼ of the pastry dough, then roll out the large chunk pastry in a pie tin
Fill pastry with pie filling,
Roll out the remaining pastry and cut it into 6 strips.
Crosshatch strips to form the lattice
Bake for 25-25 minutes on 175 – 180 (my oven is not well marked) until golden brown.
Cut and serve a la mode