Cherry and Strawberry Pie

Ingredients Pastry

250g cold grated butter 500g plain flour

50g icing sugar

100ml cold water 3 teaspoons lemon juice

Filling

2 1/4 tablespoons corn flour 2 tablespoons lemon juice

600g frozen cherries or fresh when in season (pitted)

300g strawberries (frozen work too) or granny smith apple chopped

160g castor sugar

Method

1. Mix together the butter and dry ingredients in your food processor adding the lemon juice and water until it forms a ball.

2. Flatten pastry into a disc and pop into fridge whilst you prepare the pie filling.

3. Combine cornflour with lemon juice place it along with the fruit into a saucepan. Cook together for approx. 10 minutes. Remove from heat and allow to cool.

4. Pre-heat oven 180C (350F).

5. To blink bake your pastry roll out half of the pastry making it nice and even in thickness and so it’s bigger the your pie dish in size.

6. Drape it over your pie tin and let it hang over the edges. Place a piece of baking paper on top and baking weights or rice to weigh it down.

7. Bake for approx. 15 minutes. Remove the paper and weights and return to oven for another five minutes.

8. Fill the pastry case with your cooled filling and roll out your remaining pastry, cutting strips for the lattice top.

9. Brush the top with a beaten egg and a sprinkle of raw sugar. 10. Bake until golden brown (approx 45 minutes).