How To Make Cherry Pie

Today we are going to be making Cherry Pie. Ingredients I've got, one large tin or two medium sized tins of pretty cherries, 150 grams of sugar, I've got a 300 gram block of shocker's pastry and I've also got three large brand new apples.



Firstly, I'm going to peel the apples.

Then cut them into quite large chunks. I'm just using a cake-tin here. You can just use a baking tray, its got the size to hold the apples together.

And once these are all cut up, and put it into the dish, put 150 grams of sugar, and they can go in the oven 108 degrees in twenty minutes.



And now its time to line a tin ready for our cherry pie. I'm using here is six inch spring foam

tin which I have liberally greased with water.

Make sure you're getting right in the edges and now going to roll on a pastry. Then I have laid a block of 300 grams a cinnamon pastry here, just to complement the apple and the cherry pie, just a light twisting of flour on the surface, and I will just lightly roll out the pastry, not too heavy, making sure that you're turning it all the time that it's not sticking and its always rolling away from yourself to work yourself from an angle to keep shape nice and even.



Turn it over if you need to.

Use as little flour as possible. You need to be putting lots and lots on there. If you keep moving it you can check it whether it sticks or not.





OK. Should be about the right size to cover the tin. Give it a little dust to make sure that it doesn't stick.

And then a nice little trick if you're actually lining the [??] like this, just fold the pastry into a square and then to a parcel like so. Put pastry in, and then basically just unfold it and just lightly using tips of your fingers just going to work the pastry into the corners, not forcing it down, just taking the slack with the other hand and gently pushing into the corners and then we can trim off some of the excess, not all of it. Use a knife.

A pair of scissors is just as easy. Just make a little ball with this leftover. Don't work it too much, just bringing it together, I'm just again going to develop the glue inside the flour, making it all a lot sticky.





Now here is my apple which I cooked for twenty minutes. And it started to break down a little bit, but still has some body left to it and when I'm making the cherry pie, I like to do with apple, just add some substance to the pie, and got the cherries, then this can go into the pie dish.

I'm going to roll out this spare piece of dough, to a long strip, then I'm going to cut some strips.

At home you can use a knife, I'm going to use this lateral wheel cutter just for ease of use. Then take some water, right around the edges and then lay the pieces of pastry over the top. So I prefer to do lots of shape on the top.

This just helps let the steam escape from the pie, and it shows that the pastry stays nice and crispy. So I'm going to just wet the top of these. And then we'll just this just some [??] sugar.

And this can go in the oven at 200 degrees for 30 minutes and then turn it down to 140 degrees, for another 30 minutes.



OK. Now the cherry pie has come out of the oven.

It's cooled down, you can see it's a nice golden color and I've also glazed it with a little bit of water and sugar, brought to the bowl [??] nice shine.



That's it, finished.
.