RETRO DESSERTS

Turn the clock back with these tasty diner-inspired sweets

CHERRY PIE

SERVES 6 PREP 20 MINS + CHILLING COOK 1 HOUR 10 MINS 1 ½ cups plain flour ½ cup self-raising flour ¼ cup custard powder 2 tbsp caster sugar, plus 1 tbsp extra 150g butter, chilled, chopped 1 egg 3-4 tbsp iced water 2 tbsp milk 1-2 tbsp sugar vanilla ice-cream, icing sugar, to serve

FILLING

700g cherries, pitted ½ cup caster sugar 2 tbsp plain flour ½ tsp ground cinnamon

1 In a food processor, combine flours, custard powder, sugar and butter. Process until fine crumbs form. With motor running, add egg and enough water for dough to just come together.

2 Cut dough in half and shape into 2 discs. Wrap in plastic wrap and chill 20 mins. 3 Preheat oven to hot, 200°C.

4 FILLING In a large bowl, combine all ingredients. Mix well to coat cherries.

5 Roll out one pastry disc to fit a 23cm round, 4cm deep pie plate. Line dish with pastry. Spoon filling into case.

6 Roll out remaining pastry disc to 24 x 24cm square. Cut into 2cm-thick strips. Weave pastry strips over top of pie to create lattice pattern. Trim edges and press to seal.

7 Brush lattice top with milk and sprinkle with sugar. Bake 25 mins.

8 Reduce oven to moderately slow, 160°C, bake 35-40 mins. Allow pie to cool completely before serving (at least 1 hour). Dust with icing sugar and serve with scoops of vanilla ice-cream.