Descripton
a nice cherry pie that goes down a treat
Serves | 4 |
Ingredients
for the pastry
4 oz (110 g) plain flour
pinch of salt
1 oz (25 g) softened lard
1 oz (25 g) softened butter
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Filling
A tin of Hartley's fruit filling black cherry
Instructions
Begin by sifting the flour and pinch of salt into a large bowl, holding the sieve as high as possible, so that they get a really good airing before you begin. Now add the lard and butter, cut into smallish lumps, then take a knife and begin to cut the fat into the flour. Go on doing this until it looks fairly evenly blended, then begin to rub the fat into the flour using your fingertips only and being as light as possible. As you gently rub the fat into the flour, lift it up high and let it fall back into the bowl, which again means that all the time air is being incorporated, but do this just long enough to make the mixture crumbly with a few odd lumps here and there.
Now sprinkle 1 tablespoon of water in, then, with a knife, start bringing the dough together, using the knife to make it cling. Then discard the knife and, finally, bring it together with your fingertips. When enough liquid is added, the pastry should leave the bowl fairly clean. If this hasn't happened, then add a spot more water. Now place the pastry in a polythene bag and leave it in the refrigerator for 30 minutes to rest.
you will need to make two of these pastry.
when that has finished to rest roll out the pastry enough to make a 7inch pie.
then grease the flan tin.
place the pastry onto the flan tin and press down firmly into the gasps,cut the remaining pastry off.
open the tin and put the cherries onto the pastry.
then place the other pastrty you made earlier onto the cherries and push the edges down and remove the remaining pastry off.
prick the pie, place into the oven at 190oc and leave for 20 mins take it out, then leave to cool for 5-10 mins and then it's ready to eat.
