|
Method:
Sift 225 g/8 oz/2 cups of the flour into
a bowl. Add 100g/4 oz of the butter and rub in with the fingertips.
Stir in 15 g/1 tbsp of the sugar. Add the egg yolk and enough water to
form a firm dough. Knead gently on a lightly floured surface. Wrap in
clingfilm (plastic wrap) and chill for 30 minutes.
Roll out about two-thirds of the pastry (paste) and use to line a 20
cm/ 8 in pie dish. Put the cherries in a bowl. Mix the remaining sugar
and flour with the orange rind and stir in. Spoon into the pastry case
(pie shell) and dot with the remaining butter. Roll out the remaining
pastry and use as a lid. Press the edges well together to seal. Make a
hole in the centre to allow steam to escape. Decorate with leaves made
out of the trimmings and brush with a little milk to glaze. Bake in a
preheated oven at 220°C/425°F/gas mark 7 for
10 minutes, then reduce the heat to 180°C/350°F/gas mark 4 and
continue cooking for 40 minutes. Serve warm or cold with creme fraiche.
Note: To make Grape Pie, prepare
as for Cherry Pie, but substitute seedless black or green grapes (or a
mixture of the two) for the cherries and the grated rind of 1 lime for
the orange.
|