German Chocolate Cherry
- Preheat the oven to 180 C. Melt the unsalted butter and add the chopped chocolate while it’s still hot. Stir until melted and smooth
- In a separate bowl combine the flour and both sugars, before slowly combining with the chocolate mixture.
- Add the eggs and vanilla, then fold in coconut and pecan.
- For the cherry part, combine your pitted cherries, caster sugar, and cornstarch.
- Push your pastry into the pie dish, then pour in your chocolate mixture. Top with your cherry mix.
- Cut your pastry into a circle, then half so it’s a semi circle. Trace around 2 smaller plates, without cutting all the way through, then in the middle a shot glass to cut out a moon shape. Top your pie with the pastry, and brush with egg yolk.
- Bake for 35-40 minutes until set and the pastry is golden, and allow to cool before serving.
Bourbon Pecan Pie
- Start by par-baking your crust. Preheat the oven to 180 C, and add one roll of your pastry to your pie dish, pushing it up the sides. Prick all over with a fork, then add in greaseproof paper and baking beans. Bake until just golden, around 15 minutes.
- Next, brown the butter - add to a non-stick pan on a medium heat, swirling frequently, until it smells nutty and there are lots of brown specks. Allow to cool slightly.
- Combine the cooled brown butter, eggs, golden syrup, sugar, vanilla, bourbon, and salt. Mix through your chopped pecans.
- Pour your pecan pie mix into the par-baked crust.
- Place your remaining pecan halves on top, either in a geometric pattern or just scattered over, both will work.
- Roll out your other portion of shortcrust pastry. Gather some leaves of different sizes, wash them, and use them as a stencil.
- Place the leaf shapes around the edge of the pie, layering them over each other, and leaving the middle blank. Brush the leaves with beaten egg, then pop in the oven for 35-40 minutes, or until golden and set in the middle. Allow to cool before cutting.
Salted Caramel Apple Pie
- Start by making your caramel. Whisk together your caster sugar and water, and place on a medium/high heat.
- Allow to bubble up and darken before pouring in double cream, salt, and cubed butter. Whisk to combine - carefully as this will bubble up.
- Remove from the heat, and allow to cool slightly.
- Next, move onto the apples. Combine your thinly sliced apples, caster sugar, lemon, flour, and cinnamon. Gently toss, and set aside.
- Par-bake your pie crust at 200 C for around 15 minutes, or until just golden. Add half of your apple mixture to the crust, then pour over a third of your caramel. Top with the remaining apples, then another third of your caramel (the rest is for serving).
- Roll out your remaining dough, then arrange bamboo sticks on top to mark out your strips. I did a thin strip, thick strip, and another thin strip (repeated 6 times), but this is up to you.
- Top your pie with your dough strips, and alternate folding to create a lattice.
- Brush with beaten egg and sprinkle with demerara sugar. Bake for 15 minutes at 200, before turning down to 180 C and baking for another 30-40 minutes until the caramel bubbles and the crust is golden. Allow to cool completely before slicing, around 4 hours.