The Cherry and Berry Pie Recipe is really easy to make you simply scrunch up ready-made puff pastry and fill with your favorite berry fruits! You can serve it with a scoop of vanilla ice cream or whipped cream. Serves: 8
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| Cherry and Berry Pie |
Ingredients:
18 oz (500 g) ready-made puff pastry
1 egg (beaten)
2 tbsp semolina
4½ cups (650 g) mixed berries, e.g., cherries, blueberries, raspberries, red and black currants
2 tbsp sugar
Confectioners’ sugar (for dusting)
Preheat the oven to 400˚F (200˚C). Roll out the pastry on a lightly floured surface. Cut around a 12” (30 cm) plate with a sharp knife to make a circle.
Place the pastry circle on a baking sheet. Use a pastry brush to spread the beaten egg on the pastry, then, using a teaspoon, sprinkle 1 tbsp of the semolina over the pastry.
In a large mixing bowl, place the mixed berries, remaining semolina, and 1 tbsp sugar. Use a large metal spoon to mix the ingredients together gently, making sure not to crush the berries.
Pile the fruit in the center of the pastry, away from the edge. Scrunch up the edges of the pastry, bringing them toward the center, but leaving the middle exposed.
Brush the scrunched-up pastry edges with more beaten egg and sprinkle the pastry with the remaining sugar. Chill for 30 minutes in the refrigerator.
Bake the pie on the top rack of the oven for 30 minutes, until golden. If the pastry starts to become too brown, cover the pie with foil. Dust with confectioners’
sugar and serve in slices.
Chef’s Tip:
You can use defrosted frozen berries or any drained canned fruit if fresh berries are not in season.
