- Cherry Lattice Pie.jpg (64.45 KiB) Viewed 538 times
Takes: 1 hour 5 minutes (plus chilling and cooling time)
Serves: 6 - 8
No nutritional information available.
Ingredients
- 650g pitted frozen cherries
- 45g caster sugar, plus 1 tbsp extra
- 1 tbsp cornflour
- 15g butter
- 500g packet shortcrust pastry, at room temperature
- Plain flour, for dusting
- 1 egg, beaten
- Icing sugar, for dusting
Method
1. Place the cherries and sugar in a saucepan over a low heat. Increase the heat to a simmer and cook the cherries for 10 - 12 minutes or until the cherries are softened but still hold their shape.
2. Mix the cornflour with 1 tbsp cold water to form a paste. Add to the pan with the cherries and stir in. Cook for 1 - 2 minutes until the cherry filling is thick and bubbling. Remove for the heat. Beat in the butter and set aside to cool completely.
3. Meanwhile, cut one-third of the pastry off the block and set aside. Roll the remaining pastry out on a lightly floured surface to 5mm thick. Use to line a 20cm pie dish or tin. Trim the edges and chill for 20 minutes.
4. Preheat the oven to to 190°C/170°C Fan/Gas Mark 5. Pour the cherry filling into the pastry case.
5. Roll out the reserved pastry and cut into 2cm-wide strips - you will need approximately 10. Weave the pastry strips on top of the cherry filling to create a lattice pattern. Trim the pastry ends. Brush with the beaten egg and dust with the extra caster sugar. Bake for 30 - 35 minutes until golden. Leave to cool or serve warm dusted with icing sugar.
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