Cherry Pie - Cuisine Magazine - From New Zealand to the World
Here is a lovely, generous and not-too-sweet thick double- crusted cherry pie. The pastry is delicate to work with – and difficult when it is very hot – but giv
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Ingredients
- PASTRY
- 185g cold butter, chopped
- 260g plain flour
- 40g sugar
- ¼ teaspoon fine salt
- 1 scant tablespoon each of cream and milk
- 620g ripe cherries
- 70g sugar
- 1 tablespoon cornflour
- 1 teaspoon vanilla extract
- 1 egg yolk mixed with ½ tablespoon milk, for glazing
- thick cream, for serving
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