PREP 30 Mins + 10 Mins to chill COOK 1 Hour SERVES 6
+ Make ahead Pie can be made a day ahead. Cover, then refrigerate.
+ DIY idea Use different sized star cookie cutters.
3 sheets frozen sweet shortcrust pastry, thawed
670g jar morello cherries, drained
1 ½ cups frozen mixed berries, thawed on paper towel
1 tsp finely grated lemon zest
1 ½ tbsps lemon juice
½ tsp mixed spice
¼ cup caster sugar
2 tbsps cornflour
1 egg, lightly whisked
1 tbsp demerara sugar
Custard, to serve
- Preheat oven to 200°C/180°C fan-forced. Using 2 sheets of the pastry, line a 35cm x 11cm (base measurement) fluted tart pan with removable base; trim excess. Chill for 10 mins.
- Line pastry with baking paper. Cover the base with dried beans, rice or pie weights. Bake for 10 mins. Remove weights and paper. Bake for a further 10 mins or until just coloured.
- Meanwhile, combine cherries, berries, zest, juice, spice, caster sugar and cornflour in a medium bowl.
- Spoon cherry mixture into pastry. Cut remaining pastry sheet in half. Join short sides by pressing edges together. Using a rolling pin, roll out pastry until large enough to cover pie. Using a 1.5cm-round cookie cutter, randomly cut small discs from pastry to form a polka-dot effect. Cover the pie with pastry. Trim edges. Brush pastry with a little egg. Sprinkle with demerara sugar. Bake for 40 mins or until pastry is golden and crisp. Stand for 15 mins. Serve the pie with custard.