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Cherry Pie

Recipe Serves 6 to 8

You can make the pastry a couple of days ahead and refrigerate or freeze.

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Ingredients

11/2 cups plain flour
125g butter or margarine
1 tablespoon caster sugar
1/4 cup flaked almonds
1 egg
1 tablespoon lemon juice
lightly beaten egg white, for glazing
1 x 300g pack Creative Gourmet frozen Pitted Cherries*
1/2 cup ground almonds, optional
extra 1 tablespoon sugar, optional
1/4 cup (light) cream or sour (light) cream
extra sugar for top of pie
whipped cream, for serving

Instructions

Make the pastry by combining flour, butter, sugar and almonds in a food processor until mixture resembles fine breadcrumbs. Whisk egg and lemon juice together and add to make a soft but manageable dough. Wrap dough up securely and refrigerate for at least 1 hour.
Preheat oven at 220ºC (fan forced at 200ºC). Roll out 2/3 pastry to line a 20cm pie plate or flan tin (roll out between 2 sheets of baking paper to make handling the pastry easier). Brush base with beaten egg white to prevent it going soggy. Rub excess moisture from frozen cherries using kitchen paper. Combine with ground almonds and sugar and arrange in pastry-lined dish. Carefully pour in the cream.
Roll out remaining pastry and use to cover the cherries. Cut a 4 cm round out of the centre. Trim, seal and decorate edges. Brush top of pie with egg white and sprinkle with sugar. Bake pie in upper half of oven for 30-35 minutes or until cooked. Serve immediately with extra whipped cream if wished.

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