Baked Cherry and Custard Crumble Pie

Name: Baked Cherry and Custard Crumble Pie
Cuisine: British
Ingredients: 100 g (3½ oz) cold butter; 75 g (2¾ oz) oats; 75 g (2¾ oz) soft light brown sugar; ½ tsp ground nutmeg; 1 tsp ground cinnamon; 1 gelatine sheet; 150 g (5½ oz) plain (all-purpose) flour, sifted; 5 g (⅛ oz) vanilla extract; 120 g (4¼ oz) caster (superfine) sugar; 30 g (1 oz) cornflour (cornstarch); 30 g (1 oz) cornflour (cornstarch); 600 g (1 lb 5 oz) whole milk; 8 large egg yolks; 15 g (½ oz) cold water; 600 g (1 lb 5 oz) double (heavy) cream; 275 g (9¾ oz) plain (all-purpose) flour, sifted; 5 g (⅛ oz) sea salt; 60 g (2¼ oz) icing (powdered) sugar; 25 g (1 oz) egg; 750 g (1 lb 10 oz) shop-bought cherry pie filling; 140 g (5 oz) unsalted butter, softened

Preparation info

Serves
10–14

Difficulty
Easy

Appears in

GET BAKED

By Rich Myers

Published 2023

About

Don’t make the cherry element of this pie because it won’t be as good. You want that classic, almost fake-tasting cherry taste and you just won’t get that if you use fresh cherries. This pie is nostalgic. I demand nostalgia. Also, take my advice and eat it warm.

Ingredients

750 g (1 lb 10 oz) shop-bought cherry pie filling

Europe
United Kingdom
Microwave
Pie
Mediterranean

Method

To make the pastry, beat the softened butter and icing (powdered) sugar in a stand mixer fitted with the paddle attachment until light and fluffy. Add the egg and beat on low speed for about 30 seconds. Scrape down the bowl, ensuring there’s no butter stuck to the bottom or sides, and continue to beat on low speed until the egg is combined. Add the flour, salt and water and mix until only just