- We are Sorted,
a group of mates from London,
exploring the newest and best in the world of food,
whilst trying to have a few laughs along the way.
We've got chefs, we've got normals.
And a whole world of stuff for you to explore.
But everything we do starts with you.
- Hello, my name's Ben and this is Mike.
- Three stonkers, cherry pies, compared.
- You're welcome.
- In front of us now are three very different
cherry pie type things.
Each one of them has a very different method,
but which one is the best?
- We're gonna show you how to cook all of them
and then we're going to eat them and compare them.
And, Ben, where are we gonna start?
- We're gonna start with Barry's very simple
five-ingredient cherry turnover.
- Yeah, you heard me right.
Just five ingredients to make a cherry pie.
I gonna keep it short and sweet.
This is all you need.
Number one, cherries.
Number two, some demerara sugar.
Number three, some ground almonds.
Number four, an egg.
And number five, ready to roll puff pastry.
And the machine I'll be using
as will everybody else is this.
I'm gonna do the most complicated thing
of this recipe first, which is simply de-stoning cherries.
And then to, actually, make my filling,
I'm taking my cherries, my ground almonds,
and my brown demerara sugar,
and sticking that into a food processor.
I'm gonna blitz that up into a fruity paste
with the "Knife Blade."
And this is where I'm cheating big time.
I'm using ready-to-roll puff pastry
which I'm just gonna lay out and cut out six squares.
I'm gonna then take my filling,
put a dollop of that into the corner of my pastry.
Brush two edges with beaten egg
and then take the other corner to make, well, a turnover.
And, to finish these off,
I'm gonna give them a quick egg wash
and chuck on some demerara sugar
for extra bit of crunch, then,
into the oven at 190 for 15 minutes.
- Yeah. - Turnover, pasty, or pie.
- Looks great, but how about,
adding chocolate, taking away gluten?
So you want to taste that sweet cherry pie,
but you don't want the gluten that comes along with it.
Well, maybe I can help you out.
For my gluten-free cherry pies
I'm gonna be using, a pastry made out of;
ground almonds, caster sugar, bicarbonate soda,
unsalted butter, and one large egg.
A ganache from dark chocolate, butter,
and double cream.
And a filling made of cherries, a lemon,
caster sugar, and corn flour.
First up, we're gonna be making
our pastry lining to our pies.
Now, to make these gluten-free,
we're gonna be subbing out regular flour
for almond flour or ground almonds
depending on what you call them.
We're basically gonna chuck all of our pastry ingredients
into a food processor with a Knife Blade, whiz it all up.
Now, because our pastry mixture
doesn't have any gluten in it,
it is gonna behave slightly differently to a normal pastry.
What that means is, we don't need to let it chill up
in the fridge, and we can work with it straight away.
So, putting it into some individual pastry cases,
down the bottom, up the sides,
and then we'll bake them off for about ten minutes
in an oven, 180 degrees Celsius,
so they're lovely and golden brown.
Whilst they bake off in the oven
we can make a quick chocolate ganache.
We're gonna heat up some double cream
in a small pan and then pour that over some butter
and dark chocolate, and the residual heat from that cream
will melt everything.
We'll stir it all up,
and we'll have a beautifully smooth ganache.
Now, for our cherry filling for our cherry pies,
we're gonna de-stalk and de-stone a whole bowl of cherries,
and we're gonna add them into a pan with some sugar,
and some lemon juice, let that simmer away
for about fifteen minutes.
All of the juice will come out of the cherries
and the lemon, it'll be absolutely delicious.
Then we can add in a corn flour paste,
which is just corn flour and water
to thicken it up slightly.
When the pastry cases have had ten minutes
and they're nice and golden brown,
whack 'em out of the oven,
get a little bit of your chocolate ganache,
pour a layer on the bottom
and then when your cherries are done, get that on top,
put them all into the fridge for about
five to 10 minutes to set up.
Jobs are good 'un.
(aah) - See.
- Chocolate and cherry, classic combo.
- I know, what you take with one hand,
you give with another.
- But, when it comes to classic,
is there anything more classic,
than a lattice cherry pie?
My version is gonna be as classic
and iconic as possible.
Homemade pastry and a homemade filling.
For it, I'm going to need plain flour,
ground almonds, sugar, cold diced butter,
and egg to make the pastry, cold water too.
For the filling, it's a whole ton of cherries,
but also cherry jam, nutmeg, vanilla,
cinnamon, almond liqueur, ground almonds, corn flour.
To begin the pastry, and it's an-all-in one method,
throw all the dry ingredients, flour, sugar, ground almonds,
into the bowl of a food processor.
And then add in the cold, diced butter
and it should be straight out of the fridge,
super cold, plus a beaten egg.
Then with a Knife Blade attachment
we're gonna blitz through it until it forms a dough.
You might need one or two tablespoons of cold water too.
And as soon as it's come together into a dough
it's gonna be pretty soft.
Divide it into two and wrap both up as discs
in cling film, and get them in the fridge to set up.
That's why your butter was fridge-cold to start out with,
and you wanna work with it quickly before it melts.
And now for the filling,
and this is a celebration of so much cherry.
We've got fresh cherries because they're in season,
but you can equally use tinned or frozen.
If they're tinned,
you wanna try and get the ones without too much syrup?
But the first job is to remove all of the stones.
While I'm doing that,
I can heat up cherry jam and water in a pan.
The cherry jam is the only real sweetener in this filling,
and once it is bubbling we're gonna add in the other spices.
Vanilla, ground cinnamon, and a little grating of nutmeg,
then adding ground almonds.
Almond, cherry is such a classic combination,
and for that reason, also about a shot of almond liqueur.
Then throw in all of your prepared cherries
and thicken it with corn flour that you've let down
with a tablespoon or two of cold water.
Bubble it until it thickens.
Once the corn flour has thickened up,
and the mixture bubbled, it should be this wonderful,
glossy, shiny consistency.
Place into a tray and put it into the fridge to chill down.
You need both the pastry and the filling cold,
in order, to be able to work the lattice.
With the pastry set up on a floured work surface,
roll it out to about half a centimeter thick
and then line it into your pie case.
Trim the edges, place the filling inside,
and then roll out the second disc
to about the same thickness.
But this time, do it on baking paper.
It will be easier to make a lattice.
Now, this is a nice touch, if you've got one.
It's a crinkle cutter.
If not, a sharp knife,
or just a regular pizza cutter will do.
And cut two centimeter wide strips out of your lid.
You're gonna use those to create a lattice,
so alternating pieces with a gap between them
interlinked with everything else.
Then get that into an oven, 180 degrees Celsius
for 20 minutes initially,
and then cover the top with tin foil
to stop it from colouring too much.
It will need 35 minutes beyond that,
so almost an hour in total.
And then leave it to cool before you try and hack into it.
(gasping in surprise) Ta-da!
- All made the same way, always deserves the, ooh.
- That's a quintessential looking cherry pie.
- Do you wanna turnover?
- Oh, Barry.
- Cheers, cheers, cheers.
Can can see in there, yeah?
- Five ingredients!
- So flipping simple and so effective.
- Cherry and almond always work.
I always think like, cherry Bakewell,
but with the crispy, flakey, buttery pastry,
and those little crispy bits of demerara,
you wouldn't know it was that easy.
- It's like a really posh, Hot Pocket.
- Yes, what a great pie base.
Oh, a good start.
- Shall I cut some of these up?
- Look at that!
- Incredible cross section.
- What I liked, cheers!
- Cheers. - Cheers.
I think this how you're suppose to eat it.
- Chocolate in a cherry pie.
- How indulgent is that?
- You get instance where almost cherry jam
stickiness on top.
But it takes a while for that rich chocolate
to come through, dark chocolate.
And then pretty much just almond shortbread.
It's not really pastry at all. - No.
- It's more like a shortbread.
- But because it's not really a pastry,
and because it does use the almond flour,
it's so simple.
There's none of this waiting around for pastry to rest.
- See already, the turnover, best served slightly warm.
This, delicious cold.
- Yeah.
- I feel like this one could go one of two ways,
hot or cold.
- I'm gonna say it now,
I'm not sure that's beatable.
- Cheers. - Cheers.
- The nutmeg, and the cinnamon, and vanilla,
and the little bit Amaretto in there.
It's almost kind of like mulled Christmas-y cherry pie.
- You know, that is, classic, home cooked,
like your Nan makes, grandad makes.
That is, that really is,
a classic pie.
- I've never made a pie, that good at home,
but every year we but one of those from the WI.
- It's probably him, that's paying you.
- Now.
- Do we have to pick a favourite?
- I think I've got one.
I've had that recipe a lot growing up,
it's very familiar, very comforting.
My favourite's the chocolate one,
because it's just, it's something very different.
- For me, I love difference in blended up cherries,
just like a cherry purée in the middle.
These, 'cause they were bubbled and simmer away,
kind of jammy.
Whereas these have still got a bit of a bite to them,
and even that is a point in difference.
But, that one,
with that almond crust.
- I have to agree.
I love the simplicity of using puff pastry,
and putting whatever you want in the middle of it.
I think that that is, that's a surefire winner,
last minute get something on the table.
But, this just goes to another level
and it's not, actually, really,
any more difficult than what you did.
Well, you know what we think,
but we would love to know what you think.
Comment down below, let us know
which cherry pie takes your fancy the most?
- If you liked the look of those,
please like the video, give us a comment?
What did you think?
We try and read all of them.
We try to reply as many as possible.
And then having left a comment,
don't forget to come back every Wednesday, every Sunday,
because we'll always be here, in this very fridge,
with great content for you.
- And you can remember to come back by,
subscribing, if you're not subscribed.
- Do that.
- As we mentioned, we don't just
make top quality YouTube videos.
- We've built the "Sorted Club,"
where we use the best things we've learned,
to create stuff that's hopefully interesting
and useful to other food lovers.
Check it out if you're interested.
Thank you for watching and we'll see you in a few days.
- Now for the cherry filling for our cherry pies,
we're going to de-stone and de-antenna,
stalk, that's probably a better word.