Cherry pie with cream cheese pastry
You do need to spend the time to pit the cherries for a pie - it makes eating it so much more enjoyable.
View the method
- 2 cup Flour
- 2 tbsp icing sugar
- 175 g butter, chilled and diced
- 125 g cream cheeses, chilled and diced
- 3-4 tbsp cream
- 1 kg cherries
- 1/4 cup corn flour
- 1/4 cup sugar
Back to ingredients
- Preheat the oven to 220ºC.
- Lightly grease a 23*24cm shallow-sided round flan or pie dish.
- Place the flour and icing sugar into a food processor bowl fitted with the metal blade.
- Add the butter and cream cheese and pulse until the mixture looks like fine crumbs.
- Pulse in sufficient cream to make coarse breadcrumbs. Do not process until the mixture forms a ball as you will have overworked the apstry dough and it will be tough, not short, when cooked.
- Turn out on to a lightly floured bench and bring together.
- Roll out to a 30cm round shape.
- Roll ip and over the rolling pin and then unroll over the prepared dish, allowing the extra pastry to hang evenly over the edges.
- Place half the cherries in a large bowl and crush coarsley with a potato masher.
- Stir in the corn flour and sugar.
- Pile cherries into the centre of the pastry, with whole ones on top.
- Bring the overhanging edges of the pastry over the cherries, leaving the centre uncovered.
- Place into the preheated oven, lower temperature immediately to 190ºC and bake for 40-45minutes or until pastry is golden and cooked and cherries well softened.
- Dust with icing sugar to serve.