Written By Catherine Parrott

Watching Twin Peaks as a young teen got me hooked on the search for the perfect Cherry Pie. Here, I’ve combined this with memories of the small sour cherry pies I would get in my family’s region of Italy whenever we went to visit, the pastry made with lard and the filling made with sour cherry jam.

RECIPE:

SOUR CHERRY JAM

  • 500g FROZEN CHERRIES

  • 350g CASTER SUGAR

  • 1 LEMON (Zest & Juice)

HOT WATER DOUGH

  • PEEL OF 1 ORANGE

  • 200ml WATER

  • 50g LIGHT BROWN SUGAR  

  • 160g LARD

  • 450g PLAIN FLOUR

  • 2g FINE SEA SALT

  • 2 WHOLE MEDIUM EGGS

BEFORE YOU START…

  • Preheat your oven to 160c (160c fan oven, 170c for other, less powerful ovens)

  • Locate 12 mini pie tins/ Yorkshire pudding moulds and a 6cm cutter

METHOD:

FOR THE SOUR CHERRY JAM…

Cooked the cherries, lemon zest and sugar together until you have a nice sticky jam, finish by mixing through the lemon juice and leaving to cool completely.

FOR THE HOT WATER DOUGH…

Heat everything together until the lard has melted and sugar has dissolved. Heat until liquid is hot then cover with a lid or clingfilm and leave to infuse for 15 minutes. Once infused remove the peel. Sieve the salt and flour into a food mixer with a dough hot hook attached. Once the hot liquid is ready add gradually to the flour and mix.Whisk together the eggs and add to the rest of the dough ingredients. Mix until you have a smooth dough. 

Wrap your dough in clingfilm and leave to rest for 30 minutes. Once chilled, divide your dough 2/5 and 3/5, rolling to about 1cm thickness and line your pie dish with the larger dough (trimming any excess pastry). Roll the second dough for your pie lid and place everything in the fridge.

TO ASSEMBLE AND BAKE: Roll your cooled dough to approximately 0.5cm thick. Cut 12 circles with your cutter (bringing together the rest of the dough, wrapping in clingfilm and resting while you line your cases) and carefully line your chosen pie moulds/tin. Divide the jam between the 12 tarts.

 For the lattice. Roll out the rested trimmings once more to the thickness of 0.5cm. Prepare a baking tray with baking paper. Cut even strips of the pastry then, assembling on the baking try, create your lattice cross-hatch design. Carefully place it on top of the lined cases and trim any excess pastry.

 Press to the pastry together carefully before brushing with milk and baking for 20-25 minutes until the pastry is golden and cooked. Leave to cool, best enjoyed cold (with ice-cream? Or just leave it alone) Enjoy!

Catherine Parrott
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