How to Make Cherry Pie — The Victorian Way

Buy your copy of our ’Victorian Way’ cookery book: Visit Audley End House and Gardens for yourself: Mrs Crocombe has been busy making an ornamental cherry pie, ideal for a late summer dinner. This dish is created using a brown bread biscuit paste and wholewheat flour instead of regular (as the nutty taste really compliments the cherries). She plans on serving this dish between the second course and desert, as a sweet entremet. English Heritage is a charity that cares for over 400 historic buildings, monuments and sites. Find out how you can support our work here: INGREDIENTS 450g shortcrust pastry 4 eggs 100g wholewheat flour 450g cherries 100g butter 1tsp cinnamon 100g sugar METHOD 1. Line the tin with brown paper and flour and construct the pie base and sides from shortcrust pastry. Put in the oven until almost cooked through. 2. Cream together butter and sugar, then add egg yolks and wholewheat flour 3. Whisk the eggs until they form peaks, add cinnamon and slowly mix everything together 4. Layer biscuit paste and de-stoned cherries into the shortcrust pastry pie base, ensuring that the top layer is cherries 5. Place in a moderate oven for between an hour and an hour and a half 6. Just before the pie has finished baking, create a lid from the remaining biscuit paste and sprinkle full of sugar to form a crust 7. Let the pie cool. Decorate with cherries and serve with jug of custard SUBSCRIBE TO OUR YOUTUBE CHANNEL: FIND A PLACE TO VISIT: LIKE US ON FACEBOOK: FOLLOW US ON TWITTER: FOLLOW US ON INSTAGRAM: CHAPTERS 00:00 Introduction 00:37 For this recipe, you will need… 01:11 Shortcrust pastry 01:33 Biscuit paste 04:22 Assembling the pie 06:27 Final decorations 07:32 Finished cherry pie