A delicious and juicy pie, ready in no time at all. A perfect summer dessert served warm with some ice cream or whipped cream.
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Ingredients
- 2 x Ready Roll shortcrust pastry
- 480g frozen cherries
- 60g ground almonds
- 4 tbsp caster sugar
- 1 egg
Method
- Firstly preheat the oven to 20 0°C, fan 180 °C, gas mark 6.
- Put a baking tray in the oven to heat up.
- Roll out 1 pack of ready rolled shortcrust pastry and use it to line a 1-litre pie dish, trimming any excess pastry with a knife.
- In a bowl mix together the frozen cherries, ground almonds and 3 tbsp caster sugar, and tip into the pastry-lined pie dish.
- Roll out another ready made shortcrust pastry and cut this into long strips.
- Weave the strips together over the pie filling to form a lattice pattern.
- Press down the edges to seal and trim off the excess pastry.
- Brush the lattice with a beaten egg and sprinkle over half a tbsp of caster sugar.
- Transfer the pie to the hot baking tray and bake for 45-50 minutes until the pastry is golden.