Oven Baked Cherry Pie
- Servings: 4-6
- Prep Time: 10m
- Cook Time: 1:15 h
- Ready In: 1:25 h
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- 8 oz (240 g) shortcrust pastry
- 2 pounds (960 g) fresh cherries,pitted
- 1 oz (30 g) ground rice
- 2 oz (60 g) caster sugar
- freshly squeezed juice of 1 lemon
- grated rind of 1 lemon
- 1 egg white,lightly beaten
- caster sugar
Preheat the oven to 450°F(230°C).
Roll out 2/3 of dough and use to line 7½-inch(19 cm) fluted loose-botommed flan tin.
In a sauce pan,combine pitted cherries,rice,lemon juice and grated rind. Bring to a boil,stirring occasionally. Simmer for 2 minutes.Cool.
Spread cherry mixture in pastry case. Roll out remaining dough and lay over filling. Moisten edges and press together to seal. Brush with lightly beaten egg white and sprinkle with caster sugar.
Place in preheated oven and bake for 10 minutes. Reduce heat to 350°F(180°C). Bake for 40-45 minutes,until top is golden and toothpick inserted in the center comes out clean.