Cherry & soured cream slab pie - Good Food Middle East
Make the most of juicy cherries in summer with this classic dessert – the soured cream perfectly balances the sweet fruit. Serve just warm with a dollop of clot
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Cooking tools:
- Rolling pin
- Baking pan
- Oven
- Refrigerator
- Cooling rack
- Mixing bowl
Ingredients
- 1 egg , beaten, for glazing
- icing sugar , for dusting
- clotted cream , to serve
- 900g fresh or frozen pitted cherries (about 1.2kg unpitted)
- 150g cherry jam
- ½ lemon , juiced
- 1 tsp vanilla extract
- 75g caster sugar
- 2½ tbsp cornflour
- 450g plain flour , plus extra for dusting
- 1 tbsp cornflour
- 2 tbsp caster sugar
- 200g cold butter , cut into cubes
- 150g soured cream
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