Vickys Cherry Pie, GF DF EF SF NF.
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Ingredients requirements Vickys Cherry Pie, GF DF EF SF NF:
- Need 450 g of (2 crust)GF shortcrust pastry, check my recipe linked below.
- Give 2 - x 400g tins of pitted cherries in light syrup (14.5oz x 2).
- Prepare 50 g (1/4 cup) granulated sugar.
- Provide 3 tablespoons - cornflour / cornstarch.
- Prepare 1 tbsp sunflower spread / butter.
- Prepare 1 tbsp lemon juice.
- Prepare 1/2 tsp for mixed spice / ground cinnamon.
- You need of Light coconut milk to glaze.
- Prepare - Extra sugar for topping.
Vickys Cherry Pie, GF DF EF SF NF steps:
- Roll out 2/3 of the pastry and line a deep 9" pie tin with it. Blind bake for 15 minutes then set aside to cool.
- Drain the syrup from the cherries and put it in a saucepan, keeping 1/3 of it aside - mix the cornflour into the set aside syrup.
- Add the sugar to the syrup in the pan and bring to the boil. Once boiling, stir the cornflour mix in and simmer until thickened, around 3 minutes to cook the floury taste away.
- Stir in the butter, lemon juice and mixed spice.
- Fold in the cherries. Taste the filling and make sure it's sweet enough.
- Fill the pie shell.
- Cut strips from the leftover pastry and decorate the top of the pie however you wish. Glaze with the milk then sprinkle with sugar and a dash extra cinnamon.
- Bake at gas 6 / 200C / 400F for 20 minutes or until the pastry on top is golden.
- Let cool completely before slicing or serve warm with ice cream or custard.
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