Wednesday, 14 January 2015

Pear and Black Cherry Crumble Pie


Prep time: 30 Mins
Baking time: 60 Mins
For the pastry
90g Cold Unsalted Butter (Cut into little cubes)
175g Plain Flour
1tbsp Caster Sugar
1 Egg Yolk
Around 2tsp Cold Water

For the filling
265g Black Cherries in Kirsch (Drained and liquid retained)
3 Large Ripe Dessert Pears
75g Golden Caster Sugar
4tbsp Liquid from Cherries
1tbsp Corn Flour

For the crumble
50g Cold Unsalted Butter (Cut into little cubes)
50g Golden Caster Sugar
100g Plain Flour

Righty ho, let us begin. In a large mixing bowl rub the butter into the flour, until no lumps remain. Add the egg yolk, caster sugar and water, then mix through with a flat bladed knife. Get your hands in there and bring together to a smooth dough. You can add a little more water if the mixture is too dry but be very careful, as a firm yet tender touch should be all you need. Take a deep 20cm metal pie dish, then on a lightly floured surface roll out the pastry to a disc, big enough to fit into the tin with about 1cm hanging over the edge. Carefully slide the pastry into the prepared tin (no need to grease), gently pressing in to line. Make sure there are no cracks and place in a cool area whilst you prepare the filling.

Preheat the oven to 180C/350F/Gas 4. In a fresh bowl add the black cherries. Peel, core and roughly chop the pears, then mix into the cherries along with the caster sugar, corn flour and liquid drained from the cherries. Have a taste of the cherry liquid before adding the sugar, as if it's very syrupy you may want to err on the side of caution and add a little less sugar.

Now for the crumble. I actually use the empty pastry bowl for this, to save on washing up. Add the butter, caster sugar and plain flour, then rub together with your hands until sandy.

Take your pie tin that is now lined with pastry, then spoon or tip in the filling. Take handfuls of the crumble mixture and generously scatter over the top, covering it completely. Fold the edge of the pastry in a little with your fingers, which will stop it drooping and falling off during baking, then bake in the centre of the oven (that's right, no blind baking required) for around 60 minutes, until nice and golden on top. When you are happy the pie is baked remove from the oven and leave for 10 minutes to cool slightly. With a sharp knife trim any excess pastry from the edge, then you are ready to serve. Corrrrrr what a lovely big pie this is!

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