Recipes>Cherry Recipes
Warm Cherry Crumble Pie
by Linda Collister from The Great British Bake Off: How to Bake: The Perfect Victoria Sponge and Other Baking Secrets
Serves 8
Make the most of sweet English cherries with this welcoming, warm cherry crumble pie recipe. Bake the pie until golden brown and serve warm with a dusting of icing sugar.
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The Great British Bake Off: How to Bake
Linda Collister, with forewords by Mary Berry, Paul Hollywood
The Great British Bake Off: How to Bake: The Perfect Victoria Sponge and Other Baking Secrets
A GBBO masterclass in the world of baking
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Introduction
Enjoy this pie when English cherries are in season and good value in the markets. The dough is quickly made in a food-processor, then grated into the tin and pressed in place – it’s too rich to roll out. The cherries are added and the rest of the dough is grated on top to make a crunchy crumble topping.
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Ingredients
| For the dough: | |
|---|---|
| 250g | plain flour |
| 50g | ground almonds |
| 175g | unsalted butter, chilled and diced |
| 100g | caster sugar |
| 2 | large free-range egg yolks |
| 3 tbsp | single, whipping or double cream |
| 1 tbsp | icy water |
| For the filling: | |
| 600g | cherries, stoned |
| 2 tsp | caster sugar |
| 1 tsp | cornflour |
| Icing sugar, for dusting |
Essential kit
You will need 1 x 23cm round fluted pie dish; a baking sheet and a food processor.
Method
To make the dough, put the flour, almonds, butter and sugar into the bowl of a food-processor and ‘pulse’ briefly to combine. Mix together the egg yolks, cream and water and add to the bowl. Process just until the dough comes together in a ball. Wrap in clingfilm and chill for 30 minutes.
Meanwhile, preheat the oven to 180°C/350°F/gas 4. Put a baking sheet into the oven to heat up. Mix the cherries with the sugar and cornflour in a mixing bowl.
Cut off half the chilled dough, re-wrap and return to the fridge. Coarsely grate the other half into the pie dish. Flour your fingers, then press the dough onto the base and up the sides to make an even case of dough about 5mm thick. Pile the cherry mixture in the dish. Grate the rest of the dough over the cherries in an even layer – don’t compress the mixture.
Set the pie dish on the heated baking sheet and bake for 45 to 50 minutes or until golden brown. Dust with icing sugar and serve warm or at room temperature.
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Ingredients
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