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Preparation Time: 20 minutes
Cooking time: 45 minutes
Serves: 4
If served as four portions, provides 644 cals, 32g fat (of which 16g saturates), 36g sugar and 0.6g salt per portion.
Ingredients
- 150g (5½oz) good quality cherry jam
- 4 tbsp water
- 2 tbsp arrowroot or cornflour
- 600g (1lb 5oz) fresh or frozen cherries, stalks & stones removed
- 375g (13oz) plain flour, plus extra for rolling
- 175g (6oz) cold butter, cut into cubes
- 2 tbsp caster sugar
- 1 large egg, beaten with 2 tbsp cold water
- Beaten egg, for brushing and glazing
- 1 tbsp semolina or ground rice
- 1 tbsp caster sugar, for sprinkling
- 23cm x 4cm (9in x 1½in) deep round pie dish
Method
1. Pre-heat the oven to 200°C/Fan 180°C/Gas Mark 6. Place a baking tray in the oven to heat.
2. Put the jam into a saucepan, gently heat until melted. Blend the water with the arrowroot in a bowl to form a paste, stir the paste into the jam along with the cherries and heat until thick. Remove from the heat and leave to fully cool.
3. To make the pastry, use a food processor pulse the flour, butter and sugar together. With the motor running, add the beaten egg and water until the mixture starts to come together. Remove, flatten down, cover and leave to rest for 15 minutes.
4. Take off ⅓ of the pastry, cover and set aside.
5. Gather the rest of the pastry into a ball and flatten slightly. On a floured surface roll the pastry wider than the pie dish, lift the pastry into the dish leaving a 1cm (½in) overhanging and press into place. Scatter the semolina or ground rice over the pastry base. Tip in the cooled filling and brush pastry edges with egg wash.
6. Roll out the reserved pastry and place on top of the pie. Seal the edges and trim. Cut a hole in the centre. Re-roll any left-over pastry and cut out decorations, glaze the top of the pie and sprinkle with sugar. Remove the tray from the oven and place the pie on the tray, bake for 15 minutes, reduce the oven to 190°C/Fan 170°C/Gas Mark 5 and bake for a further 25 - 30 minutes. If the top is browning too much, cover it with foil.
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