• 8servings
  • 65minutes
  • 585calories

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Nutrition Info . . .

MineralsFluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 500g shortcrust pastry

  2. 700g cherries , pitted

  3. 2 Granny Smith apples, peeled, cored and chopped

  4. 100g vanilla sugar (or use normal sugar mixed with a drop of vanilla extract)

  5. 1 tbsp cornflour

  6. whole milk

  7. 1 tbsp golden caster sugar

  8. 300ml double cream

  9. 1 tsp vanilla extract

Instructions Jump to Ingredients ↑

  1. Heat the oven to 200C/fan 180C/gas mark 6. Roll out half the pastry and line a pie dish approx 23cm across and 4cm deep. Cover the pastry with baking parchment and baking beans, then bake for 15 minutes. Take out the paper and beans, and cook for 5 minutes. Trim any excess pastry and cool.

  2. Mix the cherries with the apples and vanilla sugar in a baking dish and cover with foil. Bake at the same temperature for 20 minutes. Take out of the oven and drain off the juice into a saucepan. Cool the fruit.

  3. Mix the cornflour with 3 tbsp of the juice, then stir back into the juice in the pan. Bring the juice to a simmer, then cook until it thickens. Cool. Put the fruit in the pie base and pour over the thickened juice.

  4. Roll out the rest of the pastry, cut a circle big enough to cover the pie, crimping the edges to seal. Brush with milk and scatter with sugar. Cut two slits in the top.

  5. Put on a baking tray and bake for 25 minutes. Softly whip the cream with the vanilla extract and serve with the pie.

  6. Cherry sauce for duck Put 100ml chicken stock and 100ml port in a pan. Bring to a boil, then reduce by a third. add a handful of stoned and halved cherries and simmer for 5 minutes, then stir in a spoonful of redcurrant jelly until dissolved. Serve with roast duck.


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