USA SPECIAL
American pie
PHOTOGRAPHS: TOBY SCOTT. STYLING: DAVINA PERKINS. FOOD STYLING: LAUREN FLOODGATE
Take inspiration from this month’s Thanksgiving celebrations and treat the family to a traditional home-baked US-style dessert
Stars ’n’ Stripes cherry & blueberry pie V Be a star baker with this classic fruit combination SERVES 12 READY IN 2HRS 30MINS PRICE PER SERVING 50p 280g plain flour 140g caster sugar 185g unsalted butter, cubed, plus 25g to glaze 3tbsp milk, plus extra to glaze 350g pack frozen blueberries, thawed 3tbsp lemon juice 3tbsp cornflour
600g frozen red cherries, thawed 1 Use a processor to blitz the four, a pinch of salt, 15g sugar and 185g butter into fne crumbs. Add the milk to make a dough that is soft but not sticky. Wrap in clingflm. Chill for 30mins.
2 Preheat the oven to 220C/200C Fan/Gas 7. Put the blueberries, 1tbsp lemon juice, 1tbsp cornfour and 50g caster sugar in a bowl. Stir well. 3 Put the cherries and the remaining lemon juice, cornfour and sugar in a separate bowl. Stir well. 4 Roll out two-thirds of the pastry on a foured surface and use to line the base of a greased 24cm pie dish. Spoon the cherry mixture over three-quarters of the
base and the blueberries over the remaining quarter. Dot over the 25g butter. Roll out the remaining pastry. Cut into stars and stripes and use to decorate the pie. Brush with milk. 5 Bake for 1hr, covering with foil after 30mins, until the pastry is golden. Cool for 20mins. Serve with cream or vanilla ice cream. Each 143g serving contains: ENERGY
FAT
SATURATES SUGARS Med
1,328 Med High 14.3g 9.3g 317 16 20 47
SALT Low
20g 0.14g 22 2
of your reference intake. Typical energy values per 100g: 929kJ/222kcal
NOVEMBER 2015 | ASDA.COM/RECIPES | 31
