cheltonian recipes


Cherry Pie Ingredients


800g fresh or frozen tart cherries 1 to 1 1/2 cups granulated sugar 4 tablespoons cornstarch 1/8 tablespoon almond extract (optional) Your favourite pie crust or pie dough recipe for 2 crust pie 1 1/2 tablespoons butter, to dot 1 tablespoon granulated sugar, to sprinkle


Method 1. Place cherries inmedium


saucepan and place over heat and cover.After the cherries lose considerable juice,which takes a fewminutes, remove fromheat. 2. In a small bowl,mix the sugar and cornstarch together. Pour thismixture into the hot cherries andmixwell. 3.Add the almond extract, if desired, andmix. 4. Return themixture to the stove and cook over lowheat until thickened, stirring frequently. Remove fromthe


heat and let cool. Preheat the oven to 190°C. 5.Use your favourite pie dough recipe. Prepare your crust.Divide in half. Roll out each piece large enough to fit into an 8 to 9-inch pan. Pour cooled cherrymixture into the crust. 6. Place top crust on and flute the edge of the pie. 7.Make a slit in themiddle of the crust for steamto escape. Sprinkle with sugar.Bake for about 50 minutes.


THECHELTONIAN JULY /AUGUST 2018 31


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52