Pear and black cherry pie

Recipe from: 6/10/1998 12:00:00 AM
Ingredients 16
Servings 10
Time

Ingredients

  • PASTRY
  • 300
    ml
    cake flour
  • 5
    ml
    salt
  • 5
    ml
    sugar
  • 250
    g
    butter
  • 125
    ml
    iced water
  • FILLING
  • 2
    kg
    pears or apples, peeled, cored and sliced
  • 100
    ml
    lemon juice
  • 125
    ml
    cake flour
  • 250
    ml
    sugar
  • 10
    ml
    ground cinnamon
  • 5
    ml
    grated nutmeg
  • 2
    ml
    ground cloves
  • 425
    g
    pitted black cherries, drained
  • 60
    ml
    butter
 

Method

 
Heat oven to 200 ºC. PASTRY: Combine dry ingredients in a food processor bowl. Add butter and process until mixture resembles coarse meal. Add water in a steady stream, with machine running, until dough holds together. Wrap dough loosely in cling film and refrigerate for 1 hour. FILLING: Toss pears or apples in lemon juice. Add flour, sugar and spices, then cherries, and mix lightly. Fill a pie dish with fruit mixture and dot with butter. Roll out pastry to a round just larger than pie dish. Place pastry on top and trim off excess. Crimp edges. Cut pastry leaves from leftover pastry and decorate pie. Cut 2 insertions in pastry for steam to escape during baking. Sprinkle pie with sugar and bake for 40 to 50 minutes, or until golden.
 

Read more on: bake  |  fruit
 

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