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|500 g||Butter crust sweet short pastry|
|3 cups||Pitted cherries|
- 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 deg C fan bake. Brush the surface of the pie with beaten egg. Bake for 45 minutes or until pastry is golden brown. Serve warm.