Recipe

Fresh cherry pies with orange cream cheese pastry

These pretty little pies taste just as good as they look. Use fresh cherries when they are in season; otherwise thawed frozen cherries will do.

  • Serves 8
  • 1 hr 30 mins cooking
cherry  pies with orange cream Cheese  pastry

Ingredients

Fresh cherry pies with orange cream cheese pastry
  • 1.2 kilogram (2½ pounds) fresh cherries
  • 1/2 cup (110g) caster (superfine) sugar
  • 1/4 cup (35g) cornflour (cornstarch)
  • 1 tablespoon lemon juice
  • 1 egg, beaten lightly
  • 2 tablespoon caster (superfine) sugar, extra
  • vanilla ice-cream, to serve
  • 320 gram (10 ounces) butter, softened, chopped
  • 250 gram (8 ounces) cream cheese, softened, chopped
  • 3 1/3 cup (500g) plain (all-purpose) flour
  • 1/2 cup (110g) caster (superfine) sugar
  • 2 tablespoon finely grated orange rind
  • 1/2 cup (120g) sour cream

Method

Fresh cherry pies with orange cream cheese pastry
  • 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.

Notes

Do ahead Pastry can be made a day ahead. Pies can be cooked 4 hours ahead; gently reheat before serving.

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