Polka-dot Cherry Pie

Sa'idah Jaffar | November 2, 2017

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


  1. 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.
  2. 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.
  3. Meanwhile, combine cherries, berries, zest, juice, spice, caster sugar and cornflour in a medium bowl.
  4. 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.

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