Buttery Pastry with a juicy, sweet cherry filling - great with a dollop of cream or a scoop of icecream
Combine all the filling ingredients in a medium saucepan and stir til well blended.
Set aside for 10 mins.
Cook over medium heat15 mins or until thickened, stirring occasionally.
In a food processor put the flour, sugar and salt and pulse to mix.
Scatter the cubed butter over the flour and pulse about 8 times.
Add 1/4 cup iced water and pulse a few times.
Fluff up the bottom with a fork and then add the rest of the water and pulse some more.
Put into a large bowl. If it's dry put in some more water.
Divide into 2 balls - 1 slightly larger than the other, knead once or twice.
Form into flat rounds, wrap in plastic and refrigerate 1 hour.
Roll out large pastry ball to fit a pie plate. Crimp edges and moisten with water.
Put cherry filling inside.
Roll out smaller pastry ball to fit over pie OR roll out big enough to cut 8 2cm x 30cm strips.
Cover the pie and make steam slits or plait the pastry strips as on the picture
Brush with milk and sprinkle with caster sugar.
Bake 180 C oven for 40 mins.
Cool 1 hour before cutting
You can substitute Blueberries or Blackberries for the cherries
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In my opinion pasta won't match at all with the pork caramel since the sauce won't mix well with it, you better eat it with rice or maybe with some breads. I never tried it myself but rice seems to be the best side dish. Anyway I bought a foie gras from Delices d'Annie and it was a really good idea to serve it with some toasts, my guests were enjoyed it during our aperitif! :D
» 39m ago
Hey Alison, as I said on a previous feedback the chocolate cookies are my favorite one ! You never tried the Delices and Gourmandises pastries even during the family ceremonies?? Where have you been haha Well it's not too late for that, if you love chocolate I'll say that the little chocolate cakes are also good! Hurry and grab some :))
» 58m ago