Brown Sugar Cherry Pie
It’s the brown sugar pastry that puts this pie, shared with us by Sam Colden from The Annoyed Thyroid, in the PPL (Premier Pie League). It doesn’t take much skill but it does take a bit of time to prepare. Don't worry though, it’s worth every last second. And for the record, it tastes as good as it looks! Check out the bottom of the recipe for handy freezer tips.
Recipe Tester Feedback: "This is a super easy pie that tastes great. I found it best served slightly warm with a scoop of ice cream, but it still goes down well cold! I'm definitely making this one again." - Shannah
Contains: Gluten / Dairy / Egg
Total Preparation Time 1 hour 20 minutes + chilling time
Can be frozen
- plain flour - 375g, plus extra for dusting
- brown sugar - 100g
- butter - 225g, cold, chopped coarsely, plus extra for greasing
- egg - 1
- water - 3 tsp, iced
- Cherry filling:
- cherries - 500g, frozen, pitted
- lemon juice - 1 tbsp
- mixed spice - 1/2 tsp
- raw sugar - 60g
- cornflour - 2 tbsp
- water - 1 tbsp, cold
- egg - 1, white only
- raw sugar - 1 tbsp
- double cream - , to serve
- Place flour (375g), brown sugar (100g) and butter (225g) into the bowl. Mix Speed 6 / 10 seconds until mixture resembles breadcrumbs.
- Set scales and weigh in egg (1). If necessary add iced water to reach the 50-60g mark. Mix Closed Lid / Kneading Function / 10-20 seconds.
- Knead pastry on floured surface until smooth.
- Shape into a disc, cover with clingfilm and refrigerate for 20 minutes.
- Combine cherries (500g), lemon juice (1 Tbsp), mixed spice (1/2 tsp) and sugar (60g) in a frying pan over medium heat.
- Cook, stirring for 6-8 minutes until the cherries are defrosted and the sugar has dissolved.
- Blend the cornflour (2 Tbsp) with cold water (1 Tbsp) in a small mixing bowl and stir into the cherry mixture.
- Cook, stirring for 3-4 minutes until the mixture has thickened. Allow to cool.
- Preheat oven to 200C and grease a 2cm deep, 11cm x 34cm fluted, loose-based flan tin.
- Roll 2/3 of the pastry between two sheets of baking paper until big enough to line the tin. Carefully press pastry into the tin and trim the excess. Refrigerate for 10 minutes.
- Place tin on baking tray and spoon the cherry mixture into the pastry case.
- Roll out the remaining pastry until big enough to cover the pie. Using star-shaped cookie cutters, cut stars from the pastry, removing them very carefully.
- Place the pastry over the filling with care and gently press the edges together to seal. Brush with egg white (1) and sprinkle with extra raw sugar (1 Tbsp). Refrigerate for 10 minutes.
- Bake for 40-45 minutes or until the pastry is golden and crisp.
- Stand in the tin for at least 15 minutes before removing. Slice and serve with cream.
- After Step 5 wrap the pie in aluminium foil and clingfilm before freezing.
- Bake from frozen by removing the clingfilm and cooking in the foil for 30 minutes at 200C, before removing the foil and baking until the pastry is golden and crisp.
- Freeze leftover portions of the baked pie in airtight containers or aluminium foil, ready to thaw and reheat as necessary.