TV CHEF PHIL VICKERY’S FAMILY FEASTS: Canned cherry pie
When I was little, we pretty much lived on canned fruit such as pears, peaches and fruit cocktail with evaporated milk. At school, we had a cherry pie made using canned cherries that was one of the few puddings I liked. I do rather like good-quality canned cherries; in a pie they work well.
I do rather like good-quality canned cherries; in a pie they work well
MAKES 1 X 24CM PIE
500g ready-rolled shortcrust or dessert pastry
2 × 400g cans good-quality black cherries, drained (reserve some juice)
2 tbsp any brown sugar
2 tbsp cornflour
1 medium egg, beaten
granulated sugar, for sprinkling
- Preheat the oven to 180C/gas 4. Cut the pastry into two circles – one 30cm, one 26cm (use your flan case as a guide, allowing extra pastry for the overhang). Line a 24cm loose-bottomed flan case with one of the discs of pastry, leaving a good overhang.
- Place the cherries in a saucepan and add a little of the reserved juice, then add the sugar and mix well. Place the saucepan over a medium heat to warm.
- In a bowl, mix the cornflour with 4 tablespoons of water then add a little to thicken the cherries: they should be a very thick, creamy consistency. Once thick, cool for 15 minutes.
- Pour the cherry mixture into the lined tart and moisten the edges with a little beaten egg. Top with the second disc of pastry and seal the edges well. Cut off any excess pastry and crimp decoratively.
- Brush with more beaten egg and sprinkle with sugar. Make three small incisions in the top of the pie and place in the oven. Bake for 30-40 minutes until the top of the pie is golden. Remove from the oven and cool before eating. Cut into wedges and serve.