- TM 5
Ingredients
Pate Brisee (Short Crust Pastry)
- 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
Cherry filling
- 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
Accessories you need
-
Spatula TM5/TM6
buy now
Share your activity
I'm cooking this todayRecipe's preparation
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
"Dough mode" 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
Pastry
Filling
Tip
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 -
Thermomix Model
-
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please 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!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.
Comments
Has anyone substituted gluten free flour for this pie?
Great Pie Recipie! the family love the pastry and I change it up by using whatever fruit we have left over in the fruit bowl and top up with frozen fruit if I need to.
This is a fantastic recipe. The pastry is sublime and so easy to make. I also blind baked my pastry shell for 12 minutes.
Thanks Gordy00 and Karen gladyou liked it and it was easy to follow.
I'm so proud of myself, first ever attempt at baking a pie! Thank you for such a detailed recipe! Yummy. Ps, I didnt have arrowroot flour so used corn flour and it was fine and I also blind baked as recommended
Delicious pie. definitely workth making again. I blind baked first. I also addeda tbsp of cointreau for Christmas cheer. Not sure it made any difference!
Karen Scott
Thermomix Consultant
Are you sure to delete this comment ?