Easy Cherry Pie
“This is an incredibly easy recipe with just a few ingredients. But it looks really impressive. Serve it with our Whole Lemon Ice Cream for dessert heaven!”
Prep time - 20 minutes
Cook time - 30 minutes
Difficulty - Easy
Serves / makes - 4 portions
Ingredients
1 x 280g roll gluten free puff pastry
300g frozen cherries
1T sugar
1/2T cornflour
1/4t cinnamon (optional)
1t syrup (agave, rice, golden)
1t water
Equipment
Bowl or plate to cut round, slightly bigger than the tart tins
Baking paper
Baking balls or rice for blind baking
Knife
Chopping board
Saucepan
4 individual/mini tart tins or a 20cm tart tin
Small bowl
Pastry brush
Method
Heat your oven to 180c/360f/GM4.
Cut 4 rounds of pastry big enough to fit into the tart tins with a little over hang. Keep any remaining pastry for the top. Press the pastry into the tart tins and trim off the excess with a knife.
Put baking paper into each tart tin then fill them with uncooked rice or baking balls. This will stop the pastry from puffing up. Bake the tart cases for 10-15 minutes until the pastry is starting to turn golden.
Whilst the tart cases are baking make the filling. Put the cherries, sugar, cornflour and cinnamon in a saucepan. Heat on a medium heat, the cherries will release juice that will mix with the cornflour to make a sauce. Cook for around 10 minutes, stirring occasionally, until the sauce is thick.
Cut the remaining pastry into strips and mix 1t syrup with 1t water in a small bowl or cup.
Once the tart cases are part baked remove the rice/baking balls and baking paper. Divide the filling between the tart cases, top with the strips of pastry in a lattice and brush the pastry with the syrup/water mixture. Bake for a further 10-15 minutes until the pastry lattice is golden.
Tips
To minimise the shrinkage of pastry when blind baking you can freeze the tart bases before baking them. However, I created this recipe without doing that as I want this recipe to be very easy and quick. There was a little shrinkage but not enough to cause a problem. If there is too much shrinkage the tart base will be too shallow for the filling.
Easy Cherry Pie
Ingredients
- 1 x 280g roll gluten free puff pastry
- 300g frozen cherries
- 1T sugar
- 1/2T cornflour
- 1/4t cinnamon (optional)
- 1t syrup (agave, rice, golden)
- 1t water
Method
- Heat your oven to 180c/360f/GM4.
- Cut 4 rounds of pastry big enough to fit into the tart tins with a little over hang. Keep any remaining pastry for the top. Press the pastry into the tart tins and trim off the excess with a knife.
- Put baking paper into each tart tin then fill them with uncooked rice or baking balls. This will stop the pastry from puffing up. Bake the tart cases for 10-15 minutes until the pastry is starting to turn golden.
- Whilst the tart cases are baking make the filling. Put the cherries, sugar, cornflour and cinnamon in a saucepan. Heat on a medium heat, the cherries will release juice that will mix with the cornflour to make a sauce. Cook for around 10 minutes, stirring occasionally, until the sauce is thick.
- Cut the remaining pastry into strips and mix 1t syrup with 1t water in a small bowl or cup.
- Once the tart cases are part baked remove the rice/baking balls and baking paper. Divide the filling between the tart cases, top with the strips of pastry in a lattice and brush the pastry with the syrup/water mixture. Bake for a further 10-15 minutes until the pastry lattice is golden.
Notes:
Equipment
Bowl or plate to cut round, slightly bigger than the tart tins
Baking paper
Baking balls or rice for blind baking
Knife
Chopping board
Saucepan
4 individual/mini tart tins or a 20cm tart tin
Small bowl
Pastry brush
Tips
- To minimise the shrinkage of pastry when blind baking you can freeze the tart bases before baking them. However, I created this recipe without doing that as I want this recipe to be very easy and quick. There was a little shrinkage but not enough to cause a problem. If there is too much shrinkage the tart base will be too shallow for the filling.