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Recipe

Cherry and raspberry pie with sweet short pastry

If you’re lucky enough to live somewhere that you can get heaps of fresh cherries for cheap, this is such a fun pie to make and eat. However, feel free to use frozen cherries (which have the bonus of already being pitted).

By Nadia Lim
  • 45 mins preparation
  • 25 mins cooking plus cooling
  • Serves 6 - 8
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For more delicious ideas like this, check out our collection of 10 sweet cherry recipes.

Ingredients

  • 1 kg fresh cherries or 800g frozen pitted cherries
  • 2-3 tbsp water
  • 3/4 cup sugar
  • 3 tbsp lemon juice
  • 200 g fresh or frozen raspberries
  • 2 sheets (or 400-500g) sweet short pastry
  • 1 egg, beaten

Method

  • 1
    (If using fresh cherries, remove stems and then pit using a cherry or olive pitter or chopstick.) Place cherries and the water in a medium pot on medium heat. Cover and bring to a simmer.
  • 2
    Once there is a considerable amount of juice in the pot, stir in the sugar and lemon juice and continue to cook until thick and jammy. Stir in the raspberries and leave to cool.
  • 3
    Meanwhile preheat the oven to 190°C and grease a pie dish (about 25cm in diameter) with butter.
  • 4
    Roll out 1 sheet (or half a block) of pastry to about 2-3mm thick and line the greased pie dish with it. Don't worry if it tears in places; shortcrust pastry is very forgiving – just squish it back together. You may need to use the off-cuts and some of the other sheet of pastry to line the whole dish. Trim around the edges to create a neat-ish look. Prick the base with a fork in a few places and brush all over with beaten egg. Bake for 12-15 minutes until light golden. Remove from the oven and set aside to cool.
  • 5
    Fill pie shell with cooled filling. Cut remaining pastry into 1cm-wide strips and weave into a lattice then carefully place on top of filling and trim. If you can't be bothered doing a proper lattice (as it can be a little fussy and time-consuming), just arrange the strips on top of the pie in a criss-cross pattern. Brush lattice with remaining egg.
  • 6
    Bake for 20-25 minutes or until the pastry is crisp and golden. Serve warm or hot with custard, whipped cream or vanilla ice cream.

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