For the next 6 weeks in partnership with morrisons we are uploading a new recipe to the emotion
cookbook today we are making a cherry pie with a gorgeous caramelised lattice topping.
Welcome to my emotion kitchen brought to you by morrisons emotion cookbook if you have
missed any of the others in the playlist already there should be a link right here and also
in the link down below for more emotion inspired recipes including this devastatingly awesome
cherry pie recipe we are making today inspired by mum, affection is this, my mum absolutely
and once you made this cherry pie that blew my mind and this is like another version of
it which is so good you must try it, we also have got some pictures of me growing up right,
I have, where was that, that was your first birthday good, I feel like I am singing, ahh,
there it is again with that wonderful cake that I made, oh that is the banker look at
that hair look at the frizz, that was the in thing like a blonde afro, and another one
just there, eating again, you always liked cake and cherry pie, and there was me on the
bike I think you always wanted me to be a police man but here I am, anyhow we are going
to make this amazing cherry pie you are going to love it, you going to help me with the
steps, I am.
So here are all the ingredients you need hit pause on the video now write all of the ingredients
down this recipe is all about affection in the description down below there is a link
to the morrisons emotion cookbook for more affection recipes.
So to make the shortcrust pastry my mum used to do the old school getting the butter and
rubbing the flour between your fingers, I personally find that a bit niggly, I quite
enjoy doing that I enjoy feeling the texture, you can do that there is a choice, there is
what you would do is get your butter and rub it between your hands until you get crumbs
but the other way is to use a stand mixer and add the flour, this is 300g plain flour
into there and this is the butter it is cold and has been cubed, there we go, now the stand
mixer is going to do all the hard work do it on a low setting at first otherwise flour
will go everywhere.
Hands free, hands free cooking I am quite impressed.
Just let it do its thing but if the flour gets too high around the edges use a spatula
and just push it down between the whizzes, alright mum we need to add some water into
that but are you convinced by that method or are you still old school with your fingers
and thumbs.
I think I will just keep to what I know but it is looking good, that is fine either way
will work this is some cold water we are going to add a tablespoon in at a time just to get
that breadcrumb look but by doing that cranking it back up again start slow it will bring
it together kind of like a play doh texture.
Wow mum that is awesome the last speed setting do a little bit higher so it beats together
and is a little stronger so it needs to be really beaten around that bowl but lets pop
that up and our pastry is done.
We just scatter some more flour onto the clean surface dump that in there, want to give that
a knead mum, ok, the stand mixer has made it so smooth already we just give it one final
bit of encouragement before wrapping in clingfilm.
That is good mum no need to put much flour in it as I say to help it stop sticking to
the surface, look there we go look that is me with cling film, it is like having a magicians
assistant today look all glamourous, we shove that in our fridge now for an hour to firm
up.
It has been an hour in the fridge and in that time we have reminisced about affections stories
between my mum and I you used to love dressing up when you put on my red boots oh that was
so funny, they came right up over your knees, that was last weekend.
Just getting it in flour just a little bit to knead it and what we want to do is halve
it as we will not need all of this or maybe about two thirds and the rest is going to
help make some lattice strips towards the end so we just put that to one side up there
and hopefully all of this dough will be enough to line our tin it is a loose bottomed tin
so we get it nice and thin do you want to roll that out for me mum, oh I could do, alright.
Nice and thin but it has to be enough to go over the base and up the sides and we trim
off any excess, the dough is rolled out fantastic not a perfect circle as we said it does not
matter we can trim off the excess but what we do is take our tin, remember it is loose
bottomed, and we get it onto our rolling pin like so, use this rolling pin to help drape
it ok bring that across, yeah, and then just lift it press it lightly in we do not want
to be too harsh on it give it a bit of slack but all this we just trim off with a knife,
if I hold it still, thankyou.
So all these cutoffs we need those again to make the lattice strips but if you have anything
later you make these really nice jam parcels where you just make a cup in a cupcake tin
shove some jam in it, bake it, kids love it, you used to do that for me, I did, that is
how I learnt it.
So we will work on that in just a bit but the next step we need to do is something called
blind baking where it gives the pastry an initial bake we line the base with parchment
paper, mum has cut the most accurate circle I have ever seen of baking parchment, right
lets place it in, and we need to weigh it down, so normally we would use baking beans
but we are going to use red lentils which work just as well because we bake them, just
weigh it down like so give it a little shimmy, so that is looking good, we now bake for 15
minutes for the blind bake process to begin, grab that excess dough and a board ok so boom
down that goes, little more flour, we roll that out again to get it nice and thin and
create even strips for our lattice, want to give it a go, I can certainly do that.
Remember to roll it out so it can go from one side of the tin to the other mum has done
a lovely job there we want to keep it a little floured underneath so that it does not stick
to the surface just cut off those excess bits first and keep to one side then get a sharper
knife to make it nice and accurate, maybe like an inch wide strips, perfect.
So once of those is done, need about 8 of those please.
There we are we have our 8 slices ready lets keep them in the fridge for the time being.
So it has had fifteen minutes in there blind baking we just get those lentils out now we
now put it back in the oven for a further 15 minutes to bake the base.
Ok so our second bake is just about finished so we make our filling right are you excited
mum, yeah really it is coming together we have frozen black forrest mix this is still
frozen but it will thaw out anyway as it bakes through this is a cherry pie mix and two lemons
we just get the juice from that and whizz together in a bowl want to do that for me,
I certainly can, I love dark fruit.
Frozen fruit is going in there oh so good, different colours and then we just juice the
lemons really will give it a bit of zing pour that in like so mix it in get all the berries
combined in that juice so good.
That has had it�s second bake and our filling is ready it is time to fill it up with the
berries oh look it looks lovely spread that around nice and even, our filling is in there
mum how you doing excited yeah really good the strips you did earlier will go on top
now and we also have some beaten egg and demerara sugar so we will start with one strip first
of all and just lie it in the middle like so there we go and then we just cut off the
excess with some food scissors, but you could lattice this if you wanted, yeah kind of like
doing a basket weave you could totally do that if you want.
Press the pastry gently into the sides like that and then we just do the opposite way
so that way then the opposite side that�s it.
It is going to look great.
That is on there all laid out looking fantastic so we get the egg wash now brush it all over
the pastry strips the egg is going to give that real nice colour finish on there so now
we can sprinkle the sugar up and down the strips that is going to caramelise and brown
with it.
There we go the pie is all done it now goes in the oven for 45 � 50 minutes we can reminisce
some more and we cannot wait to see what it comes out like, right we have let that cool
down in the tin for 5 � 10 minutes then released it and sat it down on a board it
is looking so good amazing the smell and the caramelisation of the sugar lets take a slice
out and have a taste so we have just cut into it taking the first wedge out of it oh my
gosh lets just place it down on the board right there I am so keen to eat it, we whipped
up some cream to one side while it was cooling down something to sit along with it, there
we go, shall we have a taste, oh yeah here we go, now that is proper affection we are
sharing it there, that is amazing.
There we are then folks our recipe for affection and what a stonker it was indeed mum so so
good we want to know what recipes mean affection to you guys so leave a comment down below
and the recipe and why it could mean bringing your mum closer together in the kitchen, we
did well as a team there you can also win a prize you could win a copy of barrys book
and some morrisons vouchers that is right we will announce the winner on the end card
of the next video do not forget to check out the description for the links to the morrisons
emotion cookbook theres more recipes involving affection so get fully involved in that but
for now give this one a go and we will see you next time.