Ingredients
Method
1.For the orange cream cheese pastry, Process butter, cream cheese, flour, sugar and rind until mixture starts to clump. Add sour cream; process until ingredients just come together. Divide dough in half; divide each half into eight discs. Stack discs in two piles with baking paper between each disc; wrap stacks in plastic wrap. Refrigerate 30 minutes.
2.Wash cherries and pit with a cherry pitter with a cherry stoner. If you don’t have one, use a knife to cut a small slit in the side of the fruit. Open the slit slightly and remove the stone. Combine cherries, sugar, cornflour and juice in a large bowl.
3.Place two large oven trays in the oven; preheat oven to 200°C/400°F.
4.Lightly grease eight 12cm (4¾-inch) pie tins. From one pastry stack, and working with one disc at a time, roll pastry on floured baking paper into a 16cm (6½-inch) round. Line a pie tin with pastry round, pressing pastry gently into base and side; trim edge. Refrigerate. Repeat with remaining pastry discs in stack and pie tins, to make eight pie shells in total. Spoon cherry mixture into shells.
5.From remaining pastry stack, and working with one disc at a time, roll pastry on floured baking paper into a 16cm (6½-inch) round. Cut eight equal strips from round; weave strips into a lattice pattern. Carefully lift lattice pattern on top of one pie, press lattice ends to seal; trim edge. Repeat with remaining pastry discs and pies.
6.Brush pies with egg, sprinkle with extra sugar. Place on heated trays; bake 30 minutes, swapping trays from top to bottom, halfway through cooking or until pastry is golden. Serve with ice-cream.
Do ahead Pastry can be made a day ahead. Pies can be cooked 4 hours ahead; gently reheat before serving.
Note
