Sticky cherry pie is topped with a flaky filo top and full of cherries and berries for a delicious fruity pudding that’s tangy and tasty. This cherry filo pie has a super light crust that’s so easy to pop on using readymade filo pastry. The great thing is you can use frozen fruit, so you can make this all year round – and it will cost a lot less too! or if you’ve got plenty of fresh fruit to use up, you can just as easily use fresh fruit and even throw in some strawberries, blackberries, or whatever else is in season at the time.
- 1.4kg frozen cherries, thawed or 1kg tinned (rinsed)
- 400g frozen mixed berries
- 1½tbsp cornflour, mixed with 2tbsp water
- ½tsp vanilla extract
- ½tsp ground cinnamon
- Juice ½ lemon
- 40g caster sugar
- 50g margarine, melted
- 2 egg yolks
- 200g filo pastry
Heat the oven to 180C fan, gas 6. Put 3tbsp of the cherries in a medium pan and mash roughly. Add 1tbsp water along with the cornflour mixture and heat gently until it starts to thicken. Add the berries, remaining cherries, vanilla, cinnamon, lemon juice and sugar, mix well and heat for a few mins. Scrape the mixture into a pie dish and allow to cool slightly.
Mix the cooled melted margarine with the egg yolks until smooth. Take 2 sheets of filo at a time, brush the top half with the egg mixture, fold over the other side, then scrunch up. Set the filo in the pie dish, starting from one corner. Repeat with the rest of the filo, then brush the top generously with the egg mixture. Bake in the oven for 1 hr.
Top tip for making Cherry filo pie
Serve this as a dessert with a scoop of vanilla ice cream - it's delicious while it's still hot, but make sure you don't dish it up straight out of the oven, as the berries will be sticky and gorgeous.