After watching Twin Peaks, I set out to find the perfect Cherry Pie recipe. This is simple and easy yet absolutely amazing. I only make this about once a year as cherries are expensive but it is one of my favourites. This time we bought cherries at a very good price from Veldskoen padstal in the Cape, Hex River.
You can use different quantities of cherries and apple it doesn’t really matter so long as the total is 850g. I don’t advise using less than 350g cherries but use more if you wish.
The pastry is my Gran’s basic recipe, I use it for everything, both sweet and savory pies or tarts, it also works perfectly with mince pies. I always double up the dough and freeze half.
170g butter or marg
60ml iced water
Cut marg/butter into dry ingredients, combine totally. Add cold water
Roll into circle to fit a 23cm pie dish, Place in pie dish. Cut another circle to fit on top. You can also use a rectangular oven proof dish, mine is roughly 27 x 19 cm. Put cut pastry in the fridge to chill while making the filling.
* If you are using the dough for another recipe Bake at 180deg C for 20 – 25 mins.
350g cherries with the stones removed
500g Apple peeled and diced
200g white sugar
15g butter (I sometimes forget to add this and it still turns out fine)
In a saucepan, combine fruit, sugar and cornstarch. Let it stand for about 10 mins (no less). Bring to the boil over medium heat stirring constantly. Lower the heat and simmer for 5 mins or until the juices thicken and become translucent. Remove from the heat and stir in butter.
Spoon into the pie base, place top circle over the fruit.
Bake at 180deg C for 45 – 55 mins.
It is best to leave for at least 6 hours before eating as it takes a long time to set, good for at least 2 days after being made, if you can make it last that long.
When you have tried the recipe I would love to hear from you by posting a comment below