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Servings 6
Calories 121 kcal
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins

Ingredients
 

  • 2 discs of sweet dessert pastry
  • 800 g good quality black cherries, (2 x 400g cans )drained well
  • 2 tbsp brown sugar, heaped
  • 2 tbsp cornflour
  • 4 tbsp cold water
  • 1 medium egg
  • granulated sugar for sprinkling on top of the pie

Instructions
 

  • Preheat the oven to 180C, Gas 4.
  • Line the loose-bottomed tart case with 1 disc of pastry, leaving a good overlap.
  • Place the cherries into a saucepan and add a little of the strained juice, add the sugar and mix well. Heat and then thicken with a little of the cornflour and water, once thickened, cool for 15 minutes.
  • Pour into the lined tart, moisten the edges with a little beaten egg. Top with the second disc, seal the edges well. Cut off any excess pastry and crimp decoratively.
  • Brush with beaten egg and sprinkle with sugar. Make 3 small incisions on the top of the pie and place them in the oven.
  • Cook for 30-40 minutes until the top of the pie is golden.
  • Remove from the oven, and cool before eating. Cut into wedges and serve with vanilla ice cream
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition Facts
Cherry Pie
Amount per Serving
Calories
121
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Cholesterol
 
27
mg
9
%
Sodium
 
47
mg
2
%
Potassium
 
251
mg
7
%
Carbohydrates
 
26
g
9
%
Fiber
 
2
g
8
%
Sugar
 
15
g
17
%
Protein
 
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword cherries
Course Dessert, Fruit, Pies / Flans / Tarts
Cuisine ITV This Morning
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