Cherry Cobbler Pie
Servings: 8
: 430 kcal
Ingredients
For the filling
- 600 g fresh cherries washed, destalked and stoned
- 125 g caster sugar
- 4 level tbsp cornflour
- 1/4 tsp almond extract
For the pastry
- 150 g plain flour
- 75 g cold butter cubed
For the topping
- 150 g self raising flour
- Seeds of a vanilla pod
- 75 g caster sugar
- 90 g cold butter sliced thinly
Instructions
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Prepare the cherries and toss with the sugar, cornflour and almond extract until well coated. Set aside for now.
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Make the pastry base - rub the butter into the flour then add enough cold water to bring it together to a crumbly dough. Tip onto a piece of cling film and bring together into a flat disk and chill in the fridge until the butter has solidified again. About 30 minutes will do.
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Preheat the oven to 180˚C and position a shelf no higher than half way up.
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Roll the pastry out big enough to lie a 9 inch pie plate then scoop in the cherries and any juices released.
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Mix the flour, sugar and vanilla seeds together then spoon over the cherries reasonably evenly. A little bit of exposed fruit is no bad thing.
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Lay the sliced butter over the top of the pie aiming to cover as much as possible - you will need to slice it no more than 2mm thick to do so.
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Bake for 55-60 minutes until the pastry has browned around the edges and the butter will have absorbed into the floury top and browned it. It will be a little patchy but that's part of it's charm.
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Cool for at least 15 minutes to make slicing easier.
Recipe Notes
I'd recommend using the sweetest cherries you can find so you don't need to use too much added sugar. Definitely taste a few before making the filling.
Adapted from Oranges & Almonds Blog