Prep
2 HRBake
55 minsServes
8Difficulty
Medium About
This simple Homemade Cherry pie is utterly delicious and great to make the most of cherry season. The easy, buttery, and crispy crust is filled with sweet and juicy cherries, topped with a pretty and delicious lattice. This pie is perfect for sharing and will also make a great addition to any picnic or garden party!
To Make the Pie Crust
Heap the flour onto a clean surface, then make a well in the center. Add the cubed butter, egg, salt, and sugar into the well and using the tips of your fingers rub the ingredients together until you have a grainy texture.
Add the cold milk and mix again until the dough starts to stick together. Knead it a few times until smooth.
Divide into two, shape into disks and refrigerate for about 30 minutes to 1 hour.
To Make the Filling
In a large bowl, mix together the cherries, lemon juice, vanilla and almond extract, Tate & Lyle Pure Cane Caster Sugar and cornflour. Place in the fridge.
Preheat the oven to 190C (fan).
Roll out one of the chilled dough disks into large circle, about 10' in diameter. Carefully transfer the dough into a baking dish, pressing it gently around the edges. Trim off any excess dough.
Spoon the filling into the pie crust (discard the juices). Add a tablespoon of cubed butter on top.
Roll out the second chilled pie dough disk into a large circle and using a sharp knife, pizza cutter or pastry wheel, cut out 10 strips from the dough.
Arrange the strips into a lattice pattern on top. Trim off any excess dough and press the edges gently together.
Brush the pie with egg wash and sprinkle with Demerara sugar.
Bake the pie for 20 minutes, then reduce the temperature to 180C and bake it for another 30-35 minutes, until golden brown. Allow the pie to cool before serving, with a little vanilla ice cream.
Ingredients – 6 items
1
For the Pie Crust
Plain flour
Cold Butter
cubed
Salt
Tate & Lyle Pure Cane Caster Sugar
Large eggs
Milk
cold
For the Filling
Cherries
pitted and halved
Tate & Lyle Pure Cane Caster Sugar
Cornflour
Lemon juice
Vanilla extract
Almond extract
Butter
cubed
Egg
for egg wash
Unrefined Demerara
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Prep Time – 30 mins (4 hours to chill)
Yield – 12 – 16 (dependant on the size of your cutters)
Ingredients
Biscuits
50g Tate & Lyle Fair Trade – Pure Cane Icing sugar
250g unsalted butter
2 tbsp of Earl Grey Tea
220g plain flour
Pinch of salt
Icing
A squeeze of lemon
100g Tate & Lyle Fair Trade – Pure Cane Icing sugar
Instructions
Combine your tea leaves and butter, leaving overnight preferably to infuse. You can cover in a bowl and leave to the side as this mix shouldn’t be chilled.
Add your butter mix to a bowl your sugar and combine, then add the flour salt until a dough forms
Roll out your dough mix until even – about half an inch thick and cut with your biscuit cutter.
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If Dark Muscovado`s a little too strong for you, this bag might just be your baking`s saviour!
With enough molasses to keep things moist and sticky, our Light Muscovado boasts a buttery, caramel flavour with fewer hints of treacle.
A subtle change that always makes bakes better...
Find out more at the link in bio.
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Now on offer in Asda and Sainsbury`s
Tablet: £1.50 (£2.00 RRP)
Pouch £1.35 (£1.80 RRP)
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This bundle of Tate & Lyle products could be yours! To be in with a chance of winning, simply:
1) Make sure you`re following us @tateandlylesugars
2) Tell us in the comments which drink you`d make with these prizes...
Competition ends 18th April. T&Cs apply. Link in bio.
Good luck!
We will announce winners no sooner than 19th April, please do not respond to any account claiming to be us or announcing winners.
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