The warming flavours of cinnamon complement the rich cherry filling in this delicious pie. Cut a little whole in the middle of your topping to give people a sneak peek
- 375g packet all-butter puff pastry
- Beaten egg, to glaze
- 1-2 tablespoons granulated sugar
- For the filling:
- 600-750g (1¼lb-1½lb) cherries, stoned and halved
- 4 level tbsp caster sugar
- 1 level tbsp cornflour
- 1 level tbsp ground cinnamon
- 2tbsp lemon juice
- You will also need:
- 24cm (9½in) enamel pie plate
- 5-7cm (2-2¾in) flower cutter
Set the oven to 220°C/425°F/Gas Mark 7 and put a baking sheet in the oven to heat up.
Roll out half the pastry on a lightly floured surface and line the pie plate.
To make the filling: Tip the cherries into a bowl and stir in the sugar, cornflour and cinnamon.
Brush water around the edge of the pastry and spoon the cherries into the centre, spreading them out evenly and leaving about a 2-3cm (¾-1¼in) clear rim of pastry around the base. Sprinkle over the lemon juice.
Roll out the remaining pastry and use the tip of a knife to score a criss-cross pattern over the surface, taking care not to cut all the way through. Use the cutter to cut a hole in the centre, then lift the pastry, supporting it so it keeps its shape, and lay it over the cherry filling. Press down the edges to seal; trim off any excess. Cut around the pastry edge at regular intervals with a small, sharp knife to make a pattern.
Brush the top of the pastry with the beaten egg and sprinkle over the granulated sugar.
Place the pie on the baking sheet in the oven and bake for 15 mins, then reduce the temperature to 180°C/350°F/Gas Mark 4 and cook for a further 25-30 mins, or until the pastry is evenly golden. Serve hot.
Top tip for making Cherry and cinnamon pie
Ordinary puff pastry can be used for this recipe, but we prefer the flavour and texture of an all-butter variety.