I prefer to make pie compared to baking a cake. Somehow I don’t have a good relationship with cakes except pound cake, I can only make pound cake… Recently I made a greek yogurt cheesecake. My cheesecake looks like melted ice cream, OMG!!! What happen to the beautiful cleanly sliced cheesecake that I always see in some websites and cake shops. I wanted to make something like that too! Emily, you got to either work harder or pay extra bucks to get from the cake shops.
Today I am making free-form pie. No need to use any pie tin. Just forming with your hand freely and it will look non-uniformly beautiful and each of them is unique.
I also made a joke out of myself. When I was making this cherry pie, I pitted the cherries and without second thought, I placed all the cherries in the pot and I made cherry compote. Only when I turn off the heat, I realised that I don’t need to make cherry compote for this cherry pie. I just need to mix the ingredients and bake together in the oven. Fine, fine, I will use it to dress the pancake later on. I got another batch of cherries to start again for pitting.
This cherry pie is buttery, flaky with meaty juicy cherries plus the sourness from lemon with the fruity wine flavour. This is a pie-to-have. Serve alongside with ice cream or whipped cream, it will be even greater.
Free-form Cherry Pie (makes 6 pies of about 8cm each)
adapted from Simply Recipes
- 1 cup of flour
- 90g of butter, must be cold butter
- ½ teaspoon of salt
- ½ teaspoon of sugar
- 4 tablespoon of icy cold water
- 20 cherries
- Lemon juice from a quarter of lemon
- Lemon zest from a quarter of lemon
- ½ tablespoon of sugar
- ¼ tablespoon of fruity red wine (optional)
- 1 egg yolk
- ½ tablespoon of milk
Garnish & Sprinkle:
- Icing sugar
- Dice the butter in cubes. Add in flour, salt and sugar. With a pastry blender (like in the photo) or you can use a food processor. Mash and combine the flour with the butter. Try mashing the butter to smaller pieces. Note: The size should be ¼ of the diced butter. The little pieces of butter will help to make your crust to be flaky.
- Pour the flour and butter mixture on the counter. Add half of the water to the flour and butter mixture. With both your hands, try to combine both together without kneading too much. Kneading too much will cause the pie crust to be hard. Just pat and push so that the water combine with the flour and butter to form a dough. Add in the rest of water to the loose flour and butter mixture that has yet to form the dough.
- Now that you have formed the pie dough, flatten it and wrap in cling wrap. Put in the fridge to chill for about 30 minutes (for easy rolling). So in the meantime, you can prepare the cherry filling.
- Pit the cherries with a small knife. Combine the rest of the ingredients with cherries in a bowl. Set aside.
- Preheat your oven at 170°C.
- Take your dough out from the fridge. Lay out your counter for rolling the dough. Roll the dough out with thickness of about 3mm to 4mm. Use a bowl to cut a round shape pie dough out just like the photo below.
- Lay some cherries on the round pie dough. Wrap the sides on to the cherries just like the photos below. Repeat for the rest of the dough until the last bit.
- Prepare your egg wash by combining the yolk and milk. Brush the egg wash onto the pastry to make your pies look shiny with blings!
- Put the pies into the oven to bake until golden brown for about 35-40 minutes.
- Garnish with cherries and sprinkle some icing sugar on it. Enjoy with tea or any drinks that you like.