- 350 grams bakers flour, or All Purpose Flour
- 1 teaspoon salt
- 30 grams raw sugar, or Whits Sugar
- 226 grams unsalted butter, Chilled in small cubes
- 60 - 120 grams ice water
- 50 grams cream, for glazing
- 550 grams fresh cherries, Seed Removed
- 150 grams raw sugar
- 30 grams arrowroot flour
- Pinch salt
- 1 tablespoon lemon juice
- 0.5 teaspoon vanilla extract, or Bean Paste
- 25 grams Butter, Cubed
2h 0minPreparation 2h 0minBaking/Cooking
8Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
1 Place everything except water into the bowl and mix for 10 sec/speed 6
2 Add water through the lid and kneed for 20 - 30 sec untill dough just holds together.
3 Turn Dough out onto Thermomat or something similar and make a ball split it into two balls and flatten them out into dsk shapes. Refridgerate for about an hour either wrapped in plastic or in your mat.
4 Pre heat the oven to 205 degrees
5 Roll out one disk to 30cm and fit into a pie dish crimping the edges - cover with plastic and refridgerate
6 Roll out second disk and with a 6cm Star cookie cutter cut out 20 shapes - cover and refridgerate until needed.
1 Combine everything except butter in a bowl by hand and let it sit for15 minutes then transfer to pie shell.
2 Dot mixture with cubes of butter and then lightly brush the edge of the pastry with cream.
3 Start placing the stars on the filling working from the outside in making sure the tips of the stars are touching.
4 Lightly brush every surface with cream and sprinkle with granulated white sugar
5 Bake for 15 min at 220 and then reduce to 180 for 25 -35 min. If edges satrt to darken cover with a sheild or foil ring.
6 Let it rest for a few hours and serve with cream or ice cream
Accessories you need
I converted this recipe from "Joy of Baking" where she did not blind bake the pie base. I found it got a little soggy so next time i'll blind bake for 10 min at 220 degress before adding filling.
A Tm31 is fine to use as is a Tm21 -
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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