Sweet Cherry Pie
Ingredients
- 2 and 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 100g cold unsalted butter (if vegan use dairy-free butter), cubed
- 1/2 cup cold water
- 800g pitted fresh cherries
- 1/2 cup brown sugar
- 1/4 cup cornstarch
- 1/4 cup @amarula_australia liqueur
Preparation
In a large bowl mix flour and salt together Add the butter. Cut the butter and into the mixture until it resembles crumbs. Add water and fold the dough into a ball. Divide dough in half. Flatten each half into 1-inch thick discs. Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours. Preheat oven to 200C
In a large bowl combine cherries, sugar, cornstarch and liquor, set aside
Working on a floured surface roll out one of the discs of dough into 20cm in diameter. Place the dough into your pie dish. Spoon the filling into the crust. Roll the other dough half into a 20cm circle
Making a lattice crust. Cover the pan with the top crust. Trim the edges. Crimp to seal the edges together. Bake for 15 minutes, then reduce the temp to 180C and cook for 45 to 55 minutes longer, or until the crust is nicely browned and the filling is thick and bubbly. Allow the pie to cool for 3 full hours at room temperature before serving. Enjoy