Ingredients:
- shortcrust or whole wheat pastry
- 4 cups pitted cherries
- 1/2 cup water
- 1/4 cup sugar
- 2 tablespoons corn starch
- 1/4 cup lime juice
Directions:
Dissolve sugar into water in a large saucepan.
Add cherries.
Bring to a boil.
Cover and simmer for five minutes.
Strain off 1/4 cup juice into a small bowl.
Add cornstarch to juice, stirring until well blended.
Pour cornstarch/juice mixture back over cherries.
Add lime juice.
Return to heat and cook until juice has thickened. (1 - 2 minutes)
Roll pastry out into two disks of appropriate size to line and cover your pie plate.
Grease and flour pie plate.
Line with larger circle of pastry, trimming off any excess.
Fill with cherry mixture.
Top with second pastry disk.
Pinch edges of the pastry together.
Pierce centre with a knife or fork to allow steam to escape.
Bake at 450°F for 30 minutes.
Enjoy hot out of the oven or cooled to room temperature.
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