I made these for my Christmas Eve supper. I did mini ones in cupcake tins, which was a stupid idea I got from the King of White Bill Granger. Stupid because they were a bastard to get out and didn’t look impressive at all. But the flavour. OH MY.
The recipe for the filling I got from the Williams Sonoma website – which I had to track down as I had a recipe in a catalogue a friend at work brought back for me from a trip they did to the US (you see, I’m so easy to please, just bring me a catalogue from another country) but seem to have misplaced it. Which is irritating because there was another recipe in there I wanted to cook the flavour of which I have absolutely no notion of whatsoever. But it looked yum.
I think the pastry is from Bill as well, but I’ve been making it for so long I can’t recall.
The mini ones will require double this recipe (it’ll make 24), for a pie this is fine if you do a lattice topping rather than a complete pie-lid.
2 cups flour
175g butter, cubed
1/4 cup water
– process flour and butter
– add enough water until it comes together in a ball
– pat out to a disc and refrigerate for minimum 30 minutes.
It also freezes really well.
1 kg cherries, pitted (I bought one of those fancy little de-seeding conraptions and did this while watching Nigella’s Christmas bites – it was a cinch)
1 cup sugar
2 tblsp cornflour
2 tblsp arrowroot
– combine all the ingredients, let sit for 20 minutes.
– Line pie dish or cupcake pans with pastry
– fill with cherries
– put pastry over the top
– bake at 180C for 40-50 minutes for pie, 20 minutes for cupcakes.
– Let them sit for at least 20 minutes, then try and hold the crowds back.