Saturday, 16 November 2013

Christmas Cherry Pie

This pie is really easy to make and this is the first time I have ever used canned Cherry Filling n Pre Mixed crust.

Ingredients you will need

1 box Betty Crocker Pie Crust Mix
2 cans of Duncan Hines Country Cherry Filling
1 egg - white only
1 9 inch pie tin
1/3 cup of cold water
some plain flour
1 fork
1 mixing bowl
1 pastry brush
1 baking tray to place your pie tin on


Open the box of pie crust mix and add in 1/3 cup of cold water.
Mix with a fork till you get a ball.
Divide into 2 portions and form 2 balls.
Flour the work surface and flatten 1 ball and roll into a circle larger than your pie tin.
Place the pastry onto the pie tin and fit into it.
Brush egg white all round the pastry.
Fill up the pie tin with 1.5 cans of the cherry filling.
Roll out the other pastry ball.
Cut some strips to cover the surface. Apply egg white wash.
Roll the balance of the pastry and cut shapes to cover between the strips.
Preheat oven to 200 Degree Celcius.
Place the Pie Tin on a baking tray. To catch overflowing sauce.
Bake for 40 - 45 minutes till crust is golden brown.
Leave to cool for at least 30 minutes before cutting pie as filling is very hot.

The crust mix and water.

Mix with fork until you get a pastry ball.

Divide into 2 portions.

Make one portion to line the pie.

Can of opened cherry filling.

Apply egg white wash to all around the pastry.

Fill up with 1.5 cans of cherry filling.

Cover the surface of the pie with strips and shapes.
Apply egg white wash.

Use a shape cutter.

Before Baking.

After Baking.

Hope you like the pie I made today. It is very large pie and can serve at least 10 - 12 people.