This classic cherry lattice pie is made easier in your pie maker! Just a few sweet ingredients and dessert is ready in less than 30 minutes.
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Ingredients
Method
1.Line an oven tray with baking paper. Place a sheet of shortcrust pastry on a floured work surface, cut into 1cm wide strips. Weave pastry strips into a lattice pattern; place on tray. Freeze for 5 minutes.
2.Meanwhile, drain cherries through a fine sieve, pressing down with the back of a spoon to extract as much syrup as possible; discard syrup. Combine cherries, jam, sugar, cornflour and vanilla in a medium bowl. (Makes 1⅓ cups.)
3.Lightly grease a 4-hole (⅓-cup/80ml) pie maker.
4.Using pastry cutter provided, cut four large rounds (11cm) from the remaining sheet of shortcrust pastry and four small rounds (9.5cm) from the lattice sheet. With pie maker turned off, line prepared holes with large shortcrust pastry rounds, pressing into base and side.
5.Spoon ⅓ cup cherry mixture into pie cases. Top with shortcrust lattice rounds; press edges firmly to seal. Brush lattice with egg. Turn pie maker on. Close lid; cook for 8 minutes or until golden. Remove pies; transfer to a wire rack to cool slightly.
The pies are best served on the day they are made, but will keep refrigerated for up to 3 days.
Note
