There’s something pretty special about a cherry pie. It’s delicious for one.
It’s also iconic, having starred in many a TV show as well as some truly awful
90’s music. Dousing a cherry pie with brandy cream turns this diner classic
into a festive treat. The perfect end to a lazy lunch in the afternoon heat.
Merry Christmas to all!
Start with the pastry. Mix the sugar and plain flour together well with a
pinch of salt. Rub the butter into the dry mixture well with your hands
until the butter is completely broken up and incorporated.
Using a fork, mix well while adding the vinegar and water. Continue to add
small amounts of water until the dough comes together. Use your hands to
lightly bring it together and wrap in cling film tightly. Rest the pastry
in the fridge for two hours.
For the filling, pit the cherries and combine well with the sugar, egg
yolks and flour. Let sit for 10 minutes and drain off half of the liquid.
Take the pastry out of the fridge and roll out to a .5cm thickness. Line
the pie tin with pastry. Also roll out a second circle of pastry for the
top of the pie. Reserve the offcuts for a second pie, or another sweet
treat. Add the filling to the pie and run some eggwash around the edges.
Lastly, crumble the ricotta into the filling.
Attach the top circle of pastry and bake for 30 – 40 minutes until the pie
is cooked, and golden.
For the brandy cream, whip the cream until it is lightly beaten. Add egg
yolks, sugar and brandy and beat well. Taste and increase the booze if