Buttery Pastry with a juicy, sweet cherry filling - great with a dollop of cream or a scoop of icecream
Combine all the filling ingredients in a medium saucepan and stir til well blended.
Set aside for 10 mins.
Cook over medium heat15 mins or until thickened, stirring occasionally.
In a food processor put the flour, sugar and salt and pulse to mix.
Scatter the cubed butter over the flour and pulse about 8 times.
Add 1/4 cup iced water and pulse a few times.
Fluff up the bottom with a fork and then add the rest of the water and pulse some more.
Put into a large bowl. If it's dry put in some more water.
Divide into 2 balls - 1 slightly larger than the other, knead once or twice.
Form into flat rounds, wrap in plastic and refrigerate 1 hour.
Roll out large pastry ball to fit a pie plate. Crimp edges and moisten with water.
Put cherry filling inside.
Roll out smaller pastry ball to fit over pie OR roll out big enough to cut 8 2cm x 30cm strips.
Cover the pie and make steam slits or plait the pastry strips as on the picture
Brush with milk and sprinkle with caster sugar.
Bake 180 C oven for 40 mins.
Cool 1 hour before cutting
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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