Cherry Pie
A quick cherry pie made with ready-made ingredients.
Ingredients
shortcrust pastry (chilled)
500 g
Flour (for rolling pastry)
to taste
egg white (whisked with a fork)
1
cherry pie filling (410g/14oz each)
2
Instructions
1
Prepare the pie base
Cut the pastry block in half. Take one half and roll it out using a floured rolling pin on a floured work surface or board, dusting flour under the pastry and on the rolling pin as needed to prevent sticking. Roll to 30cm x 30cm (11x11 inches) to fit a 23cm/9 inch pie dish. Lay it in the pie dish, ensuring it fits snugly against the bottom. Trim off any excess with a knife and discard.
2
Prepare the pie top
Roll out the remaining pastry to approximately 27cm x 27cm (10x10 inches) for the pie top.
3
Assemble the pie
Place the cherry filling in the pastry base. Brush the edges with the egg white using a pastry brush. Place the top over, pressing along the edges to seal. Trim off any excess pastry with a knife. Cut a slit in the centre to allow steam to escape.
4
Bake
Bake at 200°C (400°F, gas mark 6) for about 25 minutes until golden.
5
Finish
Remove and sprinkle a small amount of sugar over the pie. Serve hot or cold with custard or cream.
