Ingredients
| Filling | Pastry |
| 600g pitted cherries
1 tablespoon lemon juice ½ teaspoon ground cinnamon 1/3 cup raw sugar 2 tablespoons cornflour 1 egg white, lightly beaten 1 Tbsp iced water
|
1 1/3 cups plain flour
½ cup self-raising flour ¼ cup custard powder ¼ cup caster sugar 150g butter, chilled, chopped 1 egg 2 tablespoons iced water |
Vanilla ice-cream, to serve
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 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 (or other stone fruit as desired), lemon juice, cinnamon and ¼ 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 180 to 200 degrees’ Celsius fan-forced. Place an oven tray in oven. Grease 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 of baking paper, to form a 25cm-round. 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.
This recipe was first published in the first edition of the Hilltops Region Visitor Guide.
