Welcome to How To Cook That I am Ann Reardon Today we are making a luscious cherry pie
or tart with a crispy base, a creamy vanilla filling topped with glazed fresh cherries.
Cherries are one of my favourite fruits and I love having them fresh rather than canned
or cooked To make the pastry we need flour, almond meal,
one egg, icing sugar or powdered sugar butter and some lime or lemon zest. You can find all of the ingredient quantities
on the howtocookthat.net website, I’ll put a link in the description below. Put the zest and the butter and the sugar
into a bowl. And then use electric mixers to mix that up
and until it is nice and creamy. If your butter is room temperature to start
with this will be much quicker. Once it is creamy add in your egg mix that
through thoroughly until it is all combined. Then add the almond meal, almond meal is just
blanched almonds ground up or peeled almonds that have been ground I think some places
it is called almond flour or powdered almonds. Just check the ingredients if it is just almond
it is the right thing. . And lastly add the flour and mix that together on low speed until
it starts to clump together, r you don’t want to over mix it once you’ve added your flour. Place the dough between two sheets of plastic
wrap and roll out. You want to keep rolling it out until it it is the shape of your pie
tin. Gently place your tin on top and check that you have extra pastry on each side so
that it can go up the sides of the tin. Peel the plastic wrap of the top then pick
up the pastry and flip it over onto the tin. Just lift the sides and push them right into
the corners you want it all the way down to the base along each edge and you don’t want
air bubbles trapped underneath. Once you are happy with it peel off the other
sheet of plastic wrap. The plastic just makes it easy to move the pastry without ripping
it, stretching it or breaking it. Use a knife to trim off the extra pastry from
all the way around the top. so that it is nice and neat. Then cut a piece of non-stick baking paper
just the right size to fit inside the pastry shell. Then pull it out and use scissors to
make little cuts all the way across the bottom. The reason I am doing this is it just gives
some space for the steam to escape as it is baking. Put it back into the tin and then
add the baking weights. If you don’t have these you can use dried beans or rice and
it just weights down the pastry as it bakes so it stays flat. If you don’t add this you’ll
end up with a big sort of domed pastry shape in the middle. Then bake that in the oven at 180C or 350F
until it is golden all the way around the edges, just like this. Remove the baking weights.
Being careful not to touch them because they are hot. Then place the tin back in the oven
for a few more minutes for the base to go golden too. So that it looks like this. Then
just let that cool. Wash your cherries and take out the pips.
You can do that by cutting them in half and pulling the pip out. Or if you want your cherries
whole on top like I did then you can use a cool gadget called cherry pitter. You just
put the cherry into place and squeeze it and out comes the pip. You always ask me where
I get this stuff from – if I can find a link I’ll add it below – otherwise just google
oxo cherry pitter and I’m sure you’ll find it. Whichever way you do it pitting cherries
is messy so you might want to put some plastic wrap on your counter to make it quicker to
clean up the mess afterwards. For the filling put the cream cheese and sugar
into a bowl and beat it on high speed until it is smooth, this is easiest if you have
your cream cheese at room temperature as well so it is a little bit softer. Add the vanilla and a little of the cream
and beat again now this filling doesn’t taste strongly of cream cheese like cream a cheese
frosting does for example. SO if you have someone who doesn’t like that strong flavour
they will probably be alright with this it is more creamy and vanilla. Add the rest of
the cream and beat it up until it looks beautiful and fluffy like this. Place your pie tin onto a cup and gently pull
the sides, just wriggling it make sure it’s balanced there. And pull down the base. And
then you’ve got your pastry shell there just slide it onto a serving platter. Add generous
amounts of that creamy vanilla filling to the centre and spread it out all the way to
the edges and right into the corners. Then smooth off the top to level it. Add your cherries in rows to the top of the
pie [music] then decide if you want a second generous second row of cherries on top. Take some seedless red jam and heat that it
in the microwave until it is runny. Then use your pastry brush to brush the tops of the
cherries. This gives them a nice shine and holds them in place. If you can’t find seedless jam just take raspberry
jam and put it through a fine sieve to get rid of any of those seeds. Such a beautiful pie and it tastes as good
as it looks. If you wish you were eating it with us click the thumbs up and share the
video. Subscribe to howtocookthat for more cakes
chocolates and desserts. Click here to go to the website and get the recipe, here for
the list of all my dessert videos on youtube and here for the How To Cook That you tube
channel. Have a great week and I’ll see you on Friday.
[music: The Boat Song by youtube.com/setsailtv used with permission]