Cherry pie

Cherry pie

500g of ready to roll, shortcrust pastry

700g pitted cherries

2 Granny Smith apples, peeled, cored and chopped

100g caster sugar

1 drop of vanilla extract

1 tbsp cornflour

Whole milk

1 tbsp golden caster sugar

1 egg
Sprinkle of light brown sugar

For the filling, 

Combine the cherries with the apples, sugar and vanilla essence in a baking dish and cover with foil. Bake at the 180°C/ gas 6 for 20 minutes. Remove from the oven and drain off the juice into a saucepan. Leave the fruit to one side to cool. 

Mix the cornflour with 3 tbsp of the juice, then stir back into the juice in the pan. Bring the juice to a simmer, then cook until it thickens. Cool. Add the fruit to the pie base and pour over the thickened juice.  

Butter a tart pan (or pie dish) and set aside.

Roll out the pastry to a nice thin size and line the tart pan.

Trim off the extra dough and roll it out into a square.

Cut the trimmed or extra pastry into thin strips (half inch) and use them to top the pie in a criss-cross fashion.

Use a beaten egg to brush over the pastry. Sprinkle with brown sugar.

Bake for 45 minutes at 190˚ C.

Serve with a generous dollop of ice-cream or cream.

Serves
8

Main ingredients
Flour, Fruit

Recipe Type
Cakes & Baking, Dessert, Easy, Entertaining

Cuisine
American

Special Info
Vegetarian, Pregnant Mums

Level of Difficulty
Easy

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