Pink Lady & Cherry Crumble Pie
Sometimes I just have one of those days where I want to snuggle up and eat pie. I know there is a plentiful supply of pies in the supermarket but I also find baking helps me to clear my mind, so who wouldn’t want to make their own pie? That rhetorical, I know you all would!
This pie… It has inherited my student habits and I’m ashamed to say that I use ready-made pastry, but if you wanted to take a little more time then you can make your own shortcrust pastry.
Here’s how I made it:
|2||Jus-rol Ready Rolled Shortcrust Pastry Rolls|
|2||Pink Lady Apples|
|1||Tin of Black Cherries in Syrup|
- Leave pastry at room temperature for 10 minutes. This ensures your pastry doesn’t crack when you roll it out. If you’re in a rush you can pop this in the microwave for 10 seconds.
- Preheat your oven to 220°C/200°C Fan/Gas Mark 7.
- Roll out the pastry on the parchment paper included and place into a 21 inch flan tin.
- Do not trim the pastry, prick the bottom with a fork and line with parchment paper and baking beans. Dried rice will also be suitable.
- Blind bake the base for 20 minutes or until the edges are golden brown.
- In the meantime, tip the syrup of the cherries into a pan and add the sugar. Simmer on a low heat until it has thickened.
- Dice the apples and de-stone the cherries and add these to the syrup mix.
- Once the base is removed from the oven, trim off the excess pastry and fill with the apple and cherry mix.
- Cut out your desired pattern using the second pastry roll and decorate the top of the pie.
- Glaze with the beaten egg.
- Place in the oven for a further 10 minutes or until the decoration is golden brown.
Grab your softest blanket, put on the next episode of that TV show you’re binge watching and enjoy a slice of this fruity pie!