27 Apr Cherry Crumble Pie Recipe
A hot cherry crumble pie is an excellent dessert option for the cooler months ahead. This welcoming & warm recipe from The Happy Foodie pairs perfectly with Rush Munroes vanilla bean ice cream.
For this delightful crumble pie’s main ingredient, get yourself a pack of our popular frozen pitted cherries here
Ingredients (for the dough)
250g plain flour
50g ground almonds
175g unsalted butter, chilled and diced
100g caster sugar
2 large free-range egg yolks
3 tbsp single, whipping or double cream
1 tbsp icy water
Ingredients (for the filling)
600g pitted cherries
2 tsp caster sugar
1 tsp cornflour
Icing sugar, for dusting
You will need 1 x 23cm round fluted pie dish; a baking sheet and a food processor.
To make the dough, put the flour, almonds, butter and sugar into the bowl of a food-processor and ‘pulse’ briefly to combine. Mix together the egg yolks, cream and water and add to the bowl. Process just until the dough comes together in a ball. Wrap in clingfilm and chill for 30 minutes.
Meanwhile, preheat the oven to 180°C/350°F/gas 4. Put a baking sheet into the oven to heat up. Mix the cherries with the sugar and cornflour in a mixing bowl.
Cut off half the chilled dough, re-wrap and return to the fridge. Coarsely grate the other half into the pie dish. Flour your fingers, then press the dough onto the base and up the sides to make an even case of dough about 5mm thick. Pile the cherry mixture in the dish. Grate the rest of the dough over the cherries in an even layer – don’t compress the mixture.
Set the pie dish on the heated baking sheet and bake for 45 to 50 minutes or until golden brown. Dust with icing sugar and serve warm or at room temperature.
Recipe by Linda Collister
from The Great British Bake Off: How to Bake: The Perfect Victoria Sponge and Other Baking Secrets