Cheery Cherry Pie
This Cherry Pie recipe will make all your family and friends cheery for cherries. A delicious sweet, crisp, golden pastry and a choice cherry filling. A New Zealand favourite. Serve with cream, icecream, or both!
Ingredients
- 500 g sweet shortcrust pastry
- 3 cups pitted cherries
- 1 cup water
- ¼ cup sugar
- 2 tbsp cornflour
- 1 egg beaten
Instructions
- Make the filling by placing the cherries, water, sugar and cornflour in a saucepan. Stir until cornflour has dissolved, then place over a medium heat and cook until the mixture boils and thickens (this will take up to 5 minutes). Remove to cool.
- Roll out two-thirds of the pastry to 3mm thick and use to line the base and sides of a pie dish. Prick the base all over with a fork and fill with the cold cherry mixture.
- Roll out remaining pastry into a circle the same size as the dish and use to cover the cherry filling. Use the tines of a fork to seal the pastry edges and cut four small slits in the top of the pie to allow steam to escape during cooking.
- Refrigerate for 20 minutes to chill. Meanwhile, heat oven to 180°C fan bake. Brush the surface of the pie with beaten egg. Bake for 45 minutes or until pastry is golden brown. Serve warm.
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