Cherry Cream Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g caster sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the cream filling:</li><li class="ingredients-single-item">500ml double cream</li><li class="ingredients-single-item">225g cream cheese, room temperature</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">1 tsp vanilla extract (or vanilla bean paste)</li><li class="ingredients-single-item">For the cherry topping:</li><li class="ingredients-single-item">500g fresh cherries, pitted (or frozen, thawed)</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">2 tbsp lemon juice</li><li class="ingredients-single-item">2 tbsp cornflour</li><li class="ingredients-single-item">3 tbsp water</li><li class="ingredients-single-item">¼ tsp almond extract (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Baking beans or pie weights</li><li class="equipment-single-item">Cherry pitter (if using fresh cherries)</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry crust. In a large bowl, combine the flour and salt, then add the cold cubed butter. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs (keeping your hands cool will prevent the butter from melting, which is crucial for a flaky crust). Stir in the sugar, then add the egg yolk and just enough ice water to bring the dough together into a ball that's neither sticky nor crumbly.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Wrap the dough in cling film and chill in the refrigerator for at least 30 minutes. This resting period allows the gluten to relax and the butter to firm up again, resulting in a more tender crust that won't shrink during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 180°C (160°C fan/gas mark 4). On a lightly floured surface, roll out the pastry to about 3mm thickness and use it to line your pie dish, leaving a slight overhang. Prick the base with a fork, line with baking parchment, and fill with baking beans or weights. This blind baking technique prevents the dreaded "soggy bottom."</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Bake for 15 minutes, then remove the beans and parchment and return to the oven for another 5-10 minutes until the crust is golden and completely cooked through. The base should look dry and feel firm to the touch. Allow to cool completely on a wire rack.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the crust is cooling, prepare the cherry topping. In a medium saucepan, combine the pitted cherries, sugar, and lemon juice. Cook over medium heat until the cherries begin to release their juices, about 5 minutes, stirring occasionally.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a small bowl, mix the cornflour with water to create a slurry. Slowly pour this into the simmering cherry mixture while stirring constantly. Continue to cook for another 3-5 minutes until the mixture thickens and becomes glossy. The sauce should coat the back of a spoon, and when you run your finger through it, the line should remain clear. Remove from heat, stir in the almond extract if using, and allow to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>For the cream filling, in a large bowl, beat the cream cheese and sugar until smooth and fluffy. This ensures no lumps will remain in your final filling. In a separate bowl, whip the double cream and vanilla extract to soft peaks – be careful not to overwhip, as the cream can quickly become grainy and butter-like.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Gently fold the whipped cream into the cream cheese mixture using a large spatula. Use a cutting and folding motion rather than stirring to maintain as much air as possible in the cream, resulting in a lighter, fluffier filling.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Spoon the cream filling into the cooled pastry case, spreading it evenly with the back of a spoon or an offset spatula. The filling should come just below the edge of the crust, leaving room for the cherry topping. Chill for at least 2 hours or until set.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once the filling has set and the cherry topping has cooled completely, gently spoon the cherry mixture over the cream layer. If your cherry topping has become too firm while cooling, warm it slightly just until it's spreadable, then allow it to cool again before using.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Refrigerate the assembled pie for at least 4 hours or preferably overnight to allow all the flavors to meld together and the pie to set completely. This patience will be rewarded with clean, beautiful slices when serving.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>When ready to serve, use a sharp knife dipped in hot water and wiped dry between cuts to slice the pie cleanly. Your Cherry Cream Pie will keep in the refrigerator for up to 3 days, though the crust may soften slightly over time.</li></ol>