Autumnal Fruit Pie

Autumnal Fruit Pie

One of the best things about the colder months is the good excuse to have a nice hot winter pudding. The big question is, will you have it with ice cream or custard?

If you don’t fancy cherries, why not try filling with some spiced apples instead?

Makes: 1 Pie
Skill: Easy

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Ingredients

 

  • 1 pack of ready rolled shortcrust pastry or some homemade sweet shortcrust pastry
  • 500g frozen cherries
  • 4 tbsp sugar, plus a little extra
  • 1 cinnamon stick
  • 1 egg, beaten for glaze

 

Baking beans or uncooked rice.

Step 1

Making the pie base

  • Grease your tin. Preheat the oven to 180C.
  • Place the pastry into the tin and gently push into shape. Press the edge of the pastry slightly over the rim of the top, this will help to prevent it shrinking too much from the top.
  • Prick the base of the case with a fork. This will prevent any ‘soggy bottoms’.
  • Layover some parchment paper filled with baking beans. Bake for 20 minutes or until the pastry is just starting to take colour. Remove the beans and paper and continue to bake for a further 10 minutes.

Step 2

Making the Filling

  • Place the fruit, sugar and cinnamon stick into a saucepan and cook until the fruit it soft.
  • Check the sweetness, you may want to add a little more sugar.
  • You will find that the fruit has now released a lot of juice, so you may want to drain a little of this off.
  • Remove the cinnamon stick.

Step 3

Completing the Pie

  • Fill the baked case with the fruit.
  • Cut the rest of the pastry with the fondant cutter and cookie cutter shapes. Decorate the top as desired.
  • Glaze with the beaten egg and sprinkle with a little more sugar.
  • Return to the oven and bake for 25 mins or until the top has taken on a golden colour.

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