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Mrs Crocombe has been busy making an ornamental cherry pie, ideal for a late summer dinner. This dish is created using a brown bread biscuit paste and wholewheat flour instead of regular (as the nutty taste really compliments the cherries). She plans on serving this dish between the second course and desert, as a sweet entremet.
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INGREDIENTS
450g shortcrust pastry
4 eggs
100g wholewheat flour
450g cherries
100g butter
1tsp cinnamon
100g sugar
METHOD
1. Line the tin with brown paper and flour and construct the pie base and sides from shortcrust pastry. Put in the oven until almost cooked through.
2. Cream together butter and sugar, then add egg yolks and wholewheat flour
3. Whisk the eggs until they form peaks, add cinnamon and slowly mix everything together
4. Layer biscuit paste and de-stoned cherries into the shortcrust pastry pie base, ensuring that the top layer is cherries
5. Place in a moderate oven for between an hour and an hour and a half
6. Just before the pie has finished baking, create a lid from the remaining biscuit paste and sprinkle full of sugar to form a crust
7. Let the pie cool. Decorate with cherries and serve with jug of custard
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CHAPTERS
00:00 Introduction
00:37 For this recipe, you will need…
01:11 Shortcrust pastry
01:33 Biscuit paste
04:22 Assembling the pie
06:27 Final decorations
07:32 Finished cherry pie
