National Cherry Festival Homage - Cherry Pie Recipe
July 4th 2009 04:37
In the following recipe and step by step pics I demonstrate my take on cherry pie. I have previously demonstrated how to make the sweet crust pastry shells and the Frangipani filling on Rawfish. Frangipani is a mixture of almond meal, butter, sugar and eggs that is sweet and spongy. Just click the links below to go to the recipes.
Ingredients
6 Sweet crust pie shells
30ml Cherry, raspberry and plum jam (or similar)
100g Sweet Cherries
200g Frangipani mixture
Method
Partially pre-bake the pastry shells for about 5 minutes on 170°c.
Spread the bottom of each shell with a small amount of the jam. Do not be tempted to overdo it as the jam will ooze out during cooking.
Remove the stones and place 2 cherries, split in half, on the bottom of each shell. Reserve a small fragment of cherry to decorate with.
Place a desert spoon of Frangipani mix, shaped into a flat disc, on top of each shell. Smooth the Frangipani to the edges of the shell but don’t be too fussy. The mixture will melt evenly.
Place a dot of cherry flesh on top of each one to decorate. There is no need to press it down as it will sink a little.
Bake on a wire rack at 180°c for a further 10 minutes.
Serve hot or cold.
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