Cherry and Raspberry Pie
Updated: Nov 12, 2020
There is something so comforting about a freshly baked fruit pie, and this Cherry and Raspberry hits the spot! The cherry and raspberry filling can be frozen, which is great as you can make loads of it using the fresh fruit in the summer when they are at their best, then freeze it to use any time of the year, because in my opinion, having pie any time of the year is a given...
The key to this recipe is to keep the pastry as cold as possible. Otherwise it will be really hard to make the lattice. So use your fridge as much as you need! Even your freezer will do the trick. The lattice may seem daunting, but it is easier than you think! I've decorated the tart quite simply, but you can be as creative as you want with it.
You will need a 10 inch round pie dish, or an equivalent size.
For the Pastry:
190g Icing Sugar
60g Ground Almonds
500g Plain Flour
2 tsp. Vanilla Extract
For the Filling:
400g Cherries, pitted and cut in half
10g Lemon Juice
1 egg for the egg wash
1. Firstly for the pastry. Cream the butter and sugar in a free standing mixer. Mix until pale and fluffy. Add the eggs and continue to mix until completely combined.
2. Add the salt, vanilla, almonds and flour to the mixture. Mix until just combined.
3. Turn out onto a clean surface and knead lightly until a dough is formed. Make sure not to over mix otherwise the pastry will become tough and dry.
4. Chill in the fridge for at least 30minutes to an hour until firm.
5. Roll out the chilled pastry to a thickness of 2-3mm. Make sure to lightly flour the surface and rolling pin.
6. Lift up the dough and place on top of the tart case, using your fingers to gently ease the pastry into the case pressing into the corners and edges.
7. Using a knife, trim off the excess pastry. Chill in the fridge for 30 mins. Keep the remaining dough in the fridge ready to use later for the lattice.
8. Now for the filling, place the pitted cherries, raspberries and lemon juice in a medium pan. Add the sugar and place onto a medium heat.
9. In a small bowl, mix together the cornflour and water together. Then add to the fruit, making sure it is completely mixed through.
10. The fruit should now be releasing liquid and the sugar dissolving. Leave on the heat, stirring occasionally and leave to bubble away for about 10 minutes. It should have thickened.
11. It is ready if you place a small amount on a cold plate, and it will set slightly. Take off the heat and leave to cool.
12. Now take up the remaining pastry dough from the fridge, on a lightly floured surface, roll the dough to 5mm thick. Using a knife, slice thin strips of the dough, making sure they are all the same width. (I recommend using a ruler for this!)
13. Take out the chilled pie case, pour the filling into the case leaving a small gap at the top. Starting from one side place 6 strips all facing the same way, evenly distributed across the pie.
14. Position pie in front of you with dough strips facing away. Carefully fold back the second and fourth and sixth strips towards you then lay a shorter strip of dough perpendicular to other dough strips.
15. Unfold second and fourth and sixth dough strips over the new strip.
16. Fold back the first, third and fifth strips towards you then lay another strip of dough across the pie. Unfold the first, third and fifth strips over the new strip.
17. Repeat steps 14 through 16 until pie is covered with a lattice crust.
18. Trim dough strips overhanging the pie by 3/4 inch.
19. Use fingers to fold edges of dough underneath itself so that it creates a thicker, 1/4-inch border that rests on the lip of the dish.
20. Heat the oven to 180 degrees (fan oven). Using a fork, break up the egg (for the egg wash) and use a pastry brush to coat the pastry with the egg. Make sure to not brush over the filling.
21. Place in the oven for 30-40 minutes, until the pastry is golden brown and the filling is hot and bubbling.
22. Remove from the oven and leave to cool. You can serve hot or cold, with cream, ice cream or custard!