Vickys Cherry Pie, GF DF EF SF NF

Name: Vickys Cherry Pie, GF DF EF SF NF
Yield: 12 servings
Cuisine: British
Ingredients: 450 g (2 crust)GF shortcrust pastry, check my recipe linked below; 2 x 400g tins of pitted cherries in light syrup (14.5oz x 2); 50 g (1/4 cup) granulated sugar; 3 tablespoons cornflour / cornstarch; 1 tbsp sunflower spread / butter; 1 tbsp lemon juice; 1/2 tsp mixed spice / ground cinnamon; Light coconut milk to glaze; Extra sugar for topping

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

I aquired several tins of pitted cherries that I wouldn't normally have bought myself and the only other thing I had in the fridge at the time was shortcrust pastry. It was there for another purpose but it occurred to me that I've never made cherry pie before and this was an ideal opportunity. The boys really enjoyed it, her Ladyship wasn't so enamoured but she has a very sweet tooth and I didn't add a lot of sugar being the cherries were already in syrup so feel free to add more to your own liking!

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

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Ingredients

12 servings

450 g(2 crust)GF shortcrust pastry, check my recipe linked below
2x 400g tins of pitted cherries in light syrup (14.5oz x 2)
50 g (1/4 cup)granulated sugar
3 tablespoonscornflour / cornstarch
1 tbspsunflower spread / butter
1 tbsplemon juice
1/2 tspmixed spice / ground cinnamon
Light coconut milk to glaze
Extra sugar for topping

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Steps

1

Roll out 2/3 of the pastry and line a deep 9" pie tin with it. Blind bake for 15 minutes then set aside to cool
2

Drain the syrup from the cherries and put it in a saucepan, keeping 1/3 of it aside - mix the cornflour into the set aside syrup
3

Add the sugar to the syrup in the pan and bring to the boil. Once boiling, stir the cornflour mix in and simmer until thickened, around 3 minutes to cook the floury taste away
4

Stir in the butter, lemon juice and mixed spice
5

Fold in the cherries. Taste the filling and make sure it's sweet enough
6

Fill the pie shell
7

Cut strips from the leftover pastry and decorate the top of the pie however you wish. Glaze with the milk then sprinkle with sugar and a dash extra cinnamon
8

Bake at gas 6 / 200C / 400F for 20 minutes or until the pastry on top is golden
9

Let cool completely before slicing or serve warm with ice cream or custard

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Cooksnaps

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Vicky@Jacks Free-From Cookbook @allergyfriendlycook

on May 14, 2020 19:21

Scotland

Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!