Ingredients:
• Roll out the pastry, and use to line a greased 20cm/8in pie dish, allowing the sides of the pastry to hang over the edge. Fill the lined dish with the cherries. Fold the edges of the dough over the filling, sealing them where they meet in the centre. Prick the pastry top with a fork.
• Bake in the oven for 30 minutes or until the pastry is lightly browned.Serve with cream.
- 450g/1lb shortcrust pastry
- 450g/1lb pitted sour cherries
- double cream,
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Roll out the pastry, and use to line a greased 20cm/8in pie dish, allowing the sides of the pastry to hang over the edge. Fill the lined dish with the cherries. Fold the edges of the dough over the filling, sealing them where they meet in the centre. Prick the pastry top with a fork.
• Bake in the oven for 30 minutes or until the pastry is lightly browned.Serve with cream.
No comments:
Post a Comment