Cherry Pies (or Apple, Peach, Rhubarb).
You can cook Cherry Pies (or Apple, Peach, Rhubarb) using 11 ingredients and 11 steps. Here is how you achieve it.
Table of Contents :
Ingredients of Cherry Pies (or Apple, Peach, Rhubarb)
- Prepare 3 cups of fresh pitted Cherries, Peaches, Apples or Rhubarb.
- Prepare 1 cup of caster sugar.
- You need 1 tsp of lemon juice.
- Prepare 2 tsp of cornflour.
- It’s 1 pinch of salt.
- It’s 1 tsp of cinnamon.
- Prepare 1.5 Tsp of vanilla.
- Prepare of Pie Making.
- You need 2 sheets of frozen puff pastry, thawed in the refrigerator.
- It’s 1 of egg wash (1 large egg beaten with 2 teaspoons milk).
- You need of Coarse Sugar for topping.
Cherry Pies (or Apple, Peach, Rhubarb) instructions
- Place fruit, sugar and lemon juice into a large saucepan over medium heat. Stir until the sugar has dissolved..
- Mix cornflour in a small bowl with enough water to form a smooth paste then add to the fruit in the saucepan with the Cinnamon and salt and mix well..
- Continue to stir the mixture until it comes to a boil and becomes slightly thickened. It should become glossy, at which point add Vanilla, mix well and remove from the heat and allow to cool at room temperature..
- Pie Making (makes 6).
- Line a large flat baking tray with parchment paper or a silicone baking mat. On a lightly floured surface, lay one pastry sheet on top of the other (leave liner between the sheets). Using a sharp knife, and a ruler, cut the sheets into 6 squares. 6 of these squares will be the bottom pastry pie crust, 6 will be the top. Transfer 6 bottom rectangles to the prepared baking tray..
- Using a pastry brush, brush the edges of the bottom rectangles with the egg wash. Spoon 2-3 Tablespoons of cooled fruit mixture onto each of the 6 bottom squares. Place the top squares over the cherry filling, lining up the edges as best you can. Crimp the edges with a fork to seal shut. Slice 2-3 slits in the tops for air vents (use a super sharp knife to do this)..
- Brush the tops of the pastry pies with egg wash, then sprinkle with coarse sugar. Chill the pies in the refrigerator for at least 25 minutes..
- Remaining filling can be refrigerated for up to 5 days or frozen into portions..
- Preheat oven to 190 degrees during chill time..
- Bake for 30-35 minutes or until the crust is golden brown. Rotate baking tray once or twice during baking time..
- Remove from the oven and allow to cool until ready to serve. Seal the remaining pies (if there are any left) in a container and refrigerate for up to 5 days..