Cherry pie and vanilla cream

1,30 min • Serves 8 • A LITTLE EFFORT
June is the start of cherry season, and this pie is a classic way to cook them. Serve at room temperature with a big dollop of the vanilla cream.

shortcrust pastry 500g
cherries 700g, pitted
Granny Smith apples 2, peeled, cored and chopped
vanilla sugar 100g (or use normal sugar mixed with a drop of vanilla extract)
cornflour 1tbsp
whole milk
golden caster sugar 1tbsp
double cream 300ml
vanilla extract 1 tsp

1. Heat the oven to 200C/fan180C/gas mark 6. Roll out half the pastry and line a pie dish approx 23cm across and 4cm deep. Cover the pastry with baking parchment and baking beans, then bake for 15 minutes. Take out the paper and beans, and cook for 5 minutes. Trim any excess pastry and cool.
2. Mix the cherries with the apples and vanilla sugar in a baking dish and cover with foil. Bake at the same temperature for 20 minutes. Take out of the oven and drain off the juice into a saucepan. Cool the fruit.
3. Mix the cornflour with 3 tbsp of the juice, then stir back into the juice in the pan. Bring the juice to a simmer, then cook until it thickens. Cool. Put the fruit in the pie base and pour over the thickened juice.
4. Roll out the rest of the pastry, cut a circle big enough to cover the pie, crimping the edges to seal. Brush with milk and scatter with sugar. Cut two slits in the top. • Put on a baking tray and bake for 25 minutes. Softly whip the cream with the vanilla extract and serve with the pie.

Source:Cherry pie and vanilla cream

Cherry pie and vanilla cream