Princes Black Cherry Fillings and Toppings, 410g

Product Information

Espresso powder - This is optional, but I love how espresso powder enhances and deepens the chocolate flavor! King Arthur is my favorite brand of high quality espresso powder! Note: espresso powder is NOT the same as instant espresso!! Espresso powder is much more flavorful and more finely ground, making it more suitable for baking. Preheat the oven to 190C/170C Fan/Gas 5. Once the pastry has chilled, blind bake the case in the oven for 15 minutes, until just browning.

Tip the dough out onto a clean work surface and bring together with your hands. Wrap tightly in cling film and place in the fridge to firm up for about 4 hours. Strawberry Option: If you aren’t a fan of cherries or would prefer to use something else, you can also make this recipe with strawberry pie filling.You could also use a spice cake mix with some Homemade Apple Pie Filling for a fun fall twist! You could even skip the top crust and use the crumble topping from our blueberry crumble pie. Or if you wish to skip the pie dough completely, try these cherry pie bars instead. Start the Pie at a High Oven Temperature Both the cherry pie filling and pie crust can be made a few days in advance, stored in the fridge until ready to use. Freezing Instructions: Cherries - I love using fresh cherries for the filling, but frozen work well too! If using fresh cherries, I highly recommend using a cherry pitter to remove the pits.

Ingredients

Flavoring– almonds and cherries are always a great combination so, you can add 1/4 teaspoon almond extract to the sweet cherries mixture. Or you can use 1/2 teaspoon vanilla extract. Roll the pastry out to 4mm/⅛in. Grease a 20cm/8in pie case or closed bottom cake tin and line a baking tray with parchment paper.

If you’re making cherry pie from scratch, it’s helpful to know which cherry variety works best. I usually choose a mix of rainier cherries and dark sweet cherries, but opted for all dark sweet cherries in the pictured pie. You can use all Rainier or all dark sweet. If using sour cherries, add a little more sugar as referenced in the recipe note below. Cake filling– Have you ever tried a simple vanilla cake with cherry filling? Or perhaps a chocolate cake with cherry filling. Make sure you use a buttercream dam on the edges of your cake layerssince this is a soft filling. Watch my cake decorating tutorials on how to fill and frost cakes. Gently lift the rolled pastry, using the rolling pin, and place on top of the cherry filling. Press the pastry down at the edges to seal the layers of pastry together. Trim off any excess pastry, then crimp the edges with your fingertips. Stir in about half of the flour mixture. Then stir in the milk and the remaining flour mixture and mix until fully combined. This filling will stay in the fridge for a week but can be frozen in the fridge for up to 3 months.

Prepare your ingredients:

Make sure you let the cupcakes cool completely before frosting!! After frosting, garnish with dark chocolate shavings. Meanwhile, make the frangipane. Using a hand whisk, whisk the butter in a bowl until it is fluffy and light. Add the icing sugar and ground almonds and mix until combined. Add the eggs one at a time, mixing well between each addition, then finish by folding in the flour until everything is incorporated. Set aside. Lightly brush the top of the pie crust with the egg wash. Sprinkle the top with coarse sugar, if using.