Deep ruby red cherries are a special treat so stretch them with a few sliced apples to make this homely yet attractive pie. Using bought frozen sweet short pastry makes the task easier and allows you time to get creative with a basket weave topping. This pie is ideal for a family gathering or for entertaining. In winter serve hot with icecream and in summer serve at room temperature with fresh yoghurt or whipped cream.

Ingredients

• 300 gram packet frozen cherries, defrosted
• 2 tblsp water
• 2 medium-sized eating apples, peeled and sliced
• 1 tblsp cornflour
• 600 grams sweet short pastry, defrosted
• 1 egg, beaten

Method

1. Place the frozen cherries into a saucepan with the water and poach only until the cherries are warm. Use a slotted spoon to lift the cherries from the liquid. Set aside. Add the finely sliced apples the cooking liquid and cook for 5 minutes until the slices are tender.
2. Dissolve the cornflour in a dash water or kirsch and stir in the saucepan and cook until the liquid thickens. Remove from the heat add the cherries and cool.
3. Cut the pastry in half, making one a little bit larger than the other. Roll out the larger portion large enough to cover the base and sides of a 23cm shallow pie dish. Trim the edges and refrigerate.
4. Roll out the second block of pastry to 3mm thickness. Rest for 5 minutes before cutting into 2cm wide strips. You will need about 12 strips. The number of strips required will depend on how close you wish to make your basket weave top.
5. Brush the edge of the pastry with the beaten egg. Fill the centre with the cherry and apple mixture. Place sufficient strips across the top of the pastry dish so that the strips almost touch. From the left hand side, press just one strip of pastry onto the edge and weave it over and under the pastry strips placed along the top edge. Repeat this process, ensuring the strips alternate being over and under. Trim the edges and brush the top of the pie with egg wash.
6. Bake at 200 degrees Celsius in the middle of the oven for 10 minutes, cover with paper and then lower the temperature to 180 degrees Celsius for a further 20 minutes or until the pastry is golden brown and the cherry sauce is bubbling through the top of the pie. Allow to cool for 15 minutes before serving as the filling will be very hot.

Cooks Tips

Use 1 ½ packets of frozen sweet pastry or 4 sheets or pre-rolled pastry. You will need to roll 2 sheets together to make the base of the pie. Cut the strips from the remaining 2 sheets.