Saturday, 2 June 2012

This arvo I made a quick and easy Cherry Pie.  Simply delicious with homemade custard, cream or ice cream.  So easy to make.  The use of arrowroot makes it more Paleo friendly. Its an easy yet awesome tasting dessert.


I used store bought puff pastry. 
Morello sour cherries - pitted
Arrowroot (or cornflour) 

  • Preheat oven to 180 degrees celcius.
  • Drain the cherries and reserve the juice.  Place juice into a saucepan and add approx 2 TB of arrowroot power.  Mix so there are no lumps.  If you have a sweet tooth you can add sugar at this point to your taste, as cherries are quite sour for some.  The desert topping ( ie crean, custard or ice cream bring sweetness to the dish)
  • Line your bake wear with greasefroof paper or grease the container.
  • Place cherries into saucepan and heat gently.  The mixture will thicken in approx 1 - 2 min.  Continue to stir constantly.  
  • The sauce will change to a darker colour and thicken quickly.
  • When the mixture is the right thickness (like a thick jam) pour into prepared dish over the pastry.
  • Trim away excess pastry.
  • Place in oven  @180 degrees celcius for approx 30 min or until puff pastry golden and beautiful. 
  • Remove from oven and allow to cool.  The centre of the pie will thicken as it cools. 
  • Enjoy with your fave topping.

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