Polka-Dot Cherry Pie
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Serves 6
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Prep 30 minutes + 10 minutes to chill
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Cook 1 hour
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Cost 95 $ a serve
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Make ahead Pie can be made a day ahead. Cover, then refrigerate.
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DIY idea Use different-sized star cookie cutters.
Ingredient
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3 sheets frozen sweet shortcrust pastry, thawed
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670g jar morello cherries, drained
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1½ cups frozen mixed berries, thawed on paper towel
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1 teaspoon finely grated lemon zest
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1½ tablespoons lemon juice
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½ teaspoon mixed spice
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¼ cup caster sugar
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2 tablespoons cornflour
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1 egg, lightly whisked
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1 tablespoon demerara sugar
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Custard, to serve
Recipe
1. Preheat oven to
200°C/180°C fan-forced. Using 2 sheets of the pastry, line a 35cm x 11cm (base
measurement) fluted tart pan with removable base; trim excess. Chill for 10
minutes.
2. Line pastry with
baking paper. Cover the base with dried beans, rice or pie weights. Bake for 10
minutes. Remove weights and paper. Bake for a further 10 minutes or until just
coloured.
3. Meanwhile, combine
cherries, berries, zest, juice, spice, caster sugar and cornflour in a medium
bowl.
4. Spoon cherry
mixture into pastry. Cut remaining pastry sheet in half. Join short sides by
pressing edges together. Using a rolling pin, roll out pastry until large
enough to cover pie. Using a 1.5cm-round cookie cutter, randomly cut small
discs from pastry to form a polka-dot effect. Cover the pie with pastry. Trim
edges. Brush pastry with a little egg. Sprinkle with demerara sugar. Bake for
40 minutes or until pastry is golden and crisp. Stand for 15 minutes. Serve the
pie with custard.
Polka-dot Cherry Pie
