Top Crust Cinnamon Cherry Pie Recipe
Ingredients
| Plain flour | 6 Ounce (For pastry) | |
| Salt | 1 Pinch (For pastry) | |
| Margarine | 3 1/2 Ounce (For pastry) | |
| Caster sugar | 2 Teaspoon (Leveled) (For pastry) | |
| Egg yolk | 1 (For pastry) | |
| Water | ||
| 1 lb. frozen unsweetened cherries, thawed and stoned | ||
| Water | ||
| Sugar | 2 Ounce (For filling) | |
| Arrowroot | 4 Teaspoon (Leveled) (For filling) | |
| 4 level tbsps. redcurrant jelly | ||
| Ground cinnamon | 1/4 Teaspoon (Leveled) (For filling) | |
| Kirsch | 1 Tablespoon (For filling) | |
| Milk and granulated sugar for glazing | ||
Directions
MAKING
1. In a large bowl, sift in the flour, rub in the margarine and add sugar
2. Mix together the egg yolk with two tablespoons of water and add it to the flour and work up into reasonably soft dough
3. In a pan, add the cherries with a quarter pint water and heat them until soft
4. Strain the juice of the cherries and bring it to a half pint measure by adding water
5. Blend arrowroot with this juice, add the redcurrant jelly and cinnamon and boil on low flame to get a clear sauce
6. To this add the Kirsch and the cherries and stir
7. Turn this sauce into a two pint pie dish, add the pie funnel and allow it to cool down
8. Roll out the pastry and top the pie with it; knock up its edges, brush them with milk and dust with granulated sugar.
9. Place this on a baking sheet and bake in the oven for half an hour at 400°F.
SERVING
10. Allow it to cool down completely and serve cold along with ice cream
1. In a large bowl, sift in the flour, rub in the margarine and add sugar
2. Mix together the egg yolk with two tablespoons of water and add it to the flour and work up into reasonably soft dough
3. In a pan, add the cherries with a quarter pint water and heat them until soft
4. Strain the juice of the cherries and bring it to a half pint measure by adding water
5. Blend arrowroot with this juice, add the redcurrant jelly and cinnamon and boil on low flame to get a clear sauce
6. To this add the Kirsch and the cherries and stir
7. Turn this sauce into a two pint pie dish, add the pie funnel and allow it to cool down
8. Roll out the pastry and top the pie with it; knock up its edges, brush them with milk and dust with granulated sugar.
9. Place this on a baking sheet and bake in the oven for half an hour at 400°F.
SERVING
10. Allow it to cool down completely and serve cold along with ice cream
Chef
