Mini Cherry Pie

Ingredients

• Wheat flour

  Whole-grain

  133g

• Butter

  Unsalted

  76g

• Sugar

  White, granulated sugar

  25g

• Egg yolk

  Raw, fresh

  ⅝ large yolk (separated from white) or 10g

• Water

  Plain, clean water

  ⅝ tbsp or 9g

• Vanilla extract

  ⁵⁄₁₆ tsp or 1g

• Sweet cherries

  Raw

  200g

• Corn flour

  Whole-grain, white

  ¼ tbsp or 2g

• Strawberry jam

  17g

• Vanilla extract

  ½ tsp or 2g

• Butter

  Unsalted

  3g

• Egg white

  Raw, fresh eggs

  ½ egg white (separated from yolk) or 20g

Directions

1. Rub butter into flour to form breadcrumbs in a large bowl, stir in sugar. Whisk egg yolk, water and vanilla together in a small bowl, drizzle over breadcrumbs and mix to form a dough, adding more water if needed.
2. Tip dough into lightly floured surface and knead slightly. Cut into 2 half’s, one bigger than the other, and roll into discs. Warp in cling film and refrigerate for 30 mins. Preheat oven to 200C.
3. Remove from fridge and roll out the larger disc to fit pie dish. Line dish with pastry dough, then line dough with backing paper and fill both bean or rice to blind bake for 20 minutes.
4. Mix cherries, corn flour and sugar in a bowl. Add jam, vanilla and butter, mix well.
5. Remove bean/ rice and baking paper, brush pastry with some of the egg white and return to oven for 5 minutes until golden.
6. Roll out the smaller disc to fit over pie, cutting out small shapes for decoration.
7. Fill pastry with pie filling and top with second disc, brush pie top with egg white. Turn oven down to 180C and return pie to oven for a further 30 -35 minutes.