The Best Cherry pie

INGREDIENTS

600g frozen pitted cherries

1 tablespoon lemon juice

1/2 teaspoon ground cinnamon

1/3 cup raw sugar

2 tablespoons cornflour

1 egg white, lightly beaten

Vanilla ice-cream, to serve

PASTRY

1 1/3 cups plain flour

1/2 cup self-raising flour

1/4 cup custard powder

1/4 cup caster sugar

150g butter, chilled, chopped

1 egg

2 tablespoons iced water

METHOD

Step 1

Make Pastry: Place flours, custard powder, sugar and spread in a sustenance processor. Prepare until blend looks like fine breadcrumbs. Include egg and frosted water. Handle until batter just meets up. Turn cake out onto a daintily floured surface. Work until simply smooth. Shape into a circle. Cover in plastic wrap. Refrigerate for 30 minutes.

Step 2

Then, consolidate fruits, lemon juice, cinnamon and 1/4 glass sugar in a medium pot over medium warmth. Cook, mixing, for 5 minutes or until fruits have defrosted and sugar is broken up. Mix cornflour with 1 tablespoon cool water in a little bowl. Blend into cherry blend. Cook, blending, for 2 to 3 minutes or until blend bubbles and thickens. Cool totally.

Step 3

Preheat broiler to 200°C/180°C fan-constrained. Put a broiler plate in stove. Oil a 4cm-profound, 20cm (base) round pie dish. Take off 66% of the cake between 2 sheets of heating paper until sufficiently vast to line base and side of arranged dish (around 30cm). Line dish with baked good. Trim edge. Refrigerate for 15 minutes.

Step 4

Spoon cooled cherry blend into cake. Take off residual baked good between 2 sheets preparing paper, to frame a 25cm-round (see note). Utilizing a sharp blade, cut cake round into vast strips. Orchestrate baked good strips over filling to make a jumble cross section design. Squeeze edges to seal. Trim edge. Brush baked good with a little egg white. Sprinkle with outstanding sugar. Put pie dish on warmed plate in broiler. Heat for 40 to 45 minutes or until baked good is brilliant and fresh (cover cake edge with thwart if over-carmelizing). Remain for no less than 15 minutes before cutting. Present with dessert.