We are celebrating cherries this week and with Christmas just around the corner we just had to bake a cherry pie!
To create texture we’ve used a combination of frozen and fresh cherries.
And to make life easier we’ve used frozen puff pastry because, lets face it, our all butter puff from Carême is the best pastry around!
If you don’t have a pie dish that is oven and cooktop safe cook the cherries in a frypan and transfer to a pie dish.
This filling fits a 16 to 18cm pie dish.
- 500g frozen cherries, pitted
- 500g fresh cherries, pitted
- 1 cup sugar
- Juice 1 lemon
- 1 vanilla bean
- 2 tbsp corn flour
- 1 sheet puff pastry, cut to fit pie dish
- 1 egg, lightly beaten
- 2 – 3 tbsp Demerara sugar
Preheat oven to 190°C.
Place cherries, sugar, lemon juice, vanilla bean and flour in an oven safe pie dish or frypan and cook over medium heat until it starts to thicken and gets to a jammy consistency.
Brush the rim of the pie dish with a little water and lay the pastry sheet over the top.
Cut shapes of choice from the remaining pastry off cuts and place on top.
Make 4 small slits in the top with a sharp knife.
Brush top with egg and sprinkle over sugar.
Bake for about 25 mins or until the pastry to golden brown.
Serve with your favourite vanilla icecream!