I made up this lazy recipe last weekend. It really tastes spectacular. And I really wish I had a better picture to do it justice.
Packet of Edmonds short sweet pastry sheets
2 x jars of Delmaine pitted cherries
120 grams caster sugar
3 heaped tablespoons of sieved corn flour
2 heaped teaspoons ground cinnamon
Am not yet over the novelty of my new pie dish so stay tuned for more pie recipes.
- Turn on oven to 'bake' setting at a fairly high temperature. Lightly grease a large pie tin (with removable bottom) with butter.
- Line pie tin with sweet short pastry. You may need to use a sheet for the bottom and then cut strips to wrap around the inside of the tin, working the pastry like clay with your thumbs to meld the edges with the base.
- Cover pastry with baking paper and weigh down with pastry weights or raw rice then pop in oven to ‘blind bake’. Remove from oven when the pastry is starting to look cooked and remove baking paper.
- While pastry is blind baking, drain the cherries (reserving syrup) and put the drained cherries in a large saucepan with caster sugar and cinnamon and about 3/4 cup of the reserved syrup (which is sour). Alter quantity of sugar and syrup to taste. Cook until sugar dissolves.
- Add in corn flour, sieving it into the pan to avoid lumps. Cook for 5 or 10 minutes, stirring. The liquid should thicken to a jam like consistency. You may need to add more corn flour or syrup to get a happy consistency.
- Pour cherry mixture into pastry case (still in baking tin). Cut a sheet of pastry into strips and make a cross hatch topping to the pie.
- Bake until golden brown. Leave to cool before removing from tin.