INDIVIDUAL CHERRY PIES

Preparation time 45 mins plus

31/2 hours chilling Cooking time 1 hour Makes 6

3 3/4 cups plain flour, plus extra, to dust

1 1/2Tbsp caster sugar

11/2 tsp sea-salt flakes

325g unsalted butter, chilled, cubed 2 tsp vanilla bean paste

11/2 Tbsp apple cider vinegar

3/4 to 1 cup cold milk

1 free-range egg, beaten

2 Tbsp demerara sugar

CHERRY FILLING

1kg pitted frozen cherries, halved

(if using fresh you’ll need 1.2kg before pitting)

1/2 cup caster sugar, plus 1/4 cup extra 1 Tbsp Grand Marnier (or lemon juice) 1 tsp vanilla extract

Zest and juice of 1 lemon

1 tsp cinnamon

1/3 cup cornflour

50g unsalted butter

STEP 1 For cherry filling, in a large saucepan combine 3 cups of cherries, sugar, Grand Marnier, vanilla, lemon zest and cinnamon. Cook on medium heat until simmering and liquid begins to reduce. Meanwhile, in a small bowl, combine cornflour and extra sugar. Sprinkle mixture into fruit while it cooks, stirring, for 1-2 minutes until thickened. Remove from heat and stir in butter and lemon juice. Transfer to a large heatproof bowl and chill for 1-2 hours until completely cooled. STEP 2 Meanwhile, in a large bowl, combine flour, sugar and salt. Use your fingertips to rub in butter until mostly incorporated and there are pea-sized bits of butter throughout mixture. With a butter knife, mix in combined paste and vinegar and 1/2 cup of the milk, and just enough extra liquid until dough starts to come together. Empty dough onto a clean work surface and use your hands to gently bring dough together (being careful not to overwork dough). Divide pie dough into 7 even discs, cover with plastic wrap and chill for 30 minutes.

STEP 3 Preheat oven to 180°C fan-forced (200°C conventional). Lightly grease six 10cm wide pie tins. Working with 1 dough disc at a time, roll between 2 sheets of baking paper into a 15cm circle. Gently ease dough into pie dish, pushing pastry against base and side. Trim overhanging dough. Repeat to make six all up.

STEP 4 Fold remaining cherries into chilled pie mixture. Divide filling between pie dishes and arrange on an oven tray. Refrigerate while you roll out remaining dough.

STEP 5 Roll out remaining dough disc between 2 sheets of baking paper to 3mm thick, and slice into 5mm strips. Arrange strips on top of pies to form branches, trimming to fit.

STEP 6 Re-roll pastry excess to 3mm thick. Using a 3cm round cutter, cut 12 rounds from pastry. Using a 2cm round cutter, cut 24 rounds from pastry. Place 3cm rounds on a work surface, then arrange a 2cm round on top quarters to form heads.

STEP 7 With remaining 2cm rounds, use fork to gently press on one edge to form feathers. Pinch in the end using your fingers to form feather tip. Place on birds.

STEP 8 Cut remaining pastry into small triangles and press onto heads to form beaks.

STEP 9 Arrange birds on top of each pie. Brush pastry with egg and sprinkle with demerara sugar.

STEP 10 Bake pies for 15 minutes, then reduce the oven to 160°C fan-forced (180°C conventional), bake for a further 30-35 minutes, until crust is golden brown and filling is bubbling in the centre (cover with foil if over browning). Allow pies to cool in their dishes, on wire rack, for at least 1 hour before serving.