Tue | Dec 6, 2016

Cherry pie

Published:Monday | September 29, 2014 | 12:00 AM

600g frozen pitted cherries

1 tablespoon lemon juice

1/2 teaspoon ground cinnamon

1/3 cup raw sugar

2 tablespoons cornflour

1 egg white, lightly beaten

Vanilla ice-cream, to serve

Pastry

1 1/3 cups plain flour

1/2 cup self-raising flour

1/4 cup custard powder

1/4 cup caster sugar

150g butter, chilled, chopped

1 egg

2 tablespoons iced water

Method

Make Pastry: Place flours, custard powder, sugar and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add egg and iced water. Process until dough just comes together. Turn pastry out onto a lightly floured surface. Knead until just smooth. Shape into a disc. Cover in plastic wrap. Refrigerate for 30 minutes.

Meanwhile, combine cherries, lemon juice, cinnamon and 1/4 cup sugar in a medium saucepan over medium heat. Cook, stirring, for 5 minutes or until cherries have thawed and sugar is dissolved. Blend cornflour with 1 tablespoon cold water in a small bowl. Stir into cherry mixture. Cook, stirring, for 2 to 3 minutes or until mixture boils and thickens. Cool completely

Preheat oven to 200°C/180°C fan-forced. Place an oven tray in oven. Grease a 4cm-deep, 20cm (base) round pie dish. Roll out two-thirds of the pastry between 2 sheets of baking paper until large enough to line base and side of prepared dish (about 30cm). Line dish with pastry. Trim edge. Refrigerate for 15 minutes.

Spoon cooled cherry mixture into pastry. Roll out remaining pastry between 2 sheets baking paper, to form a 25cm-round (see note). Using a sharp knife, cut pastry round into 2cm-wide strips. Arrange pastry strips over filling to create a criss-cross lattice pattern. Press edges to seal. Trim edge. Brush pastry with a little egg white. Sprinkle with remaining sugar. Place pie dish on heated tray in oven. Bake for 40 to 45 minutes or until pastry is golden and crisp (cover pastry edge with foil if over-browning). Stand for at least 15 minutes before cutting. Serve with ice-cream.

Source: taste.com