Cherry Pie with cream cheese pastry
Ingredients
Method
Preheat the oven to 220 degrees C.Lighty grease a 23cm-24cm shallow flan or pie dish. Place the flour and icing sugar into a food processor bowl fitted with the metal blade. Add the butter and cream cheese and pulse until the mixture looks like fine crumbs. Pulse in sufficient cream to make coarse crumbs.Do not process until the mixture forms a ball as you will have overworked the pastry dough and it will be tough, not short, when cooked. Turn out on to a lighty floured bench and bring together. Roll out to a 30cm round. Roll up and over the rolling pin and then unroll over the prepared dish, allowing the extra pastry to hang evenly over the edges. Place half the cherries in a large bowl and crush coarsely with a potato masher. Stir in the corn flour and sugar. Pile cherries into the centre of the pastry, with whole ones on top. Bring the overhanging edges of the pastry over the cherries, leaving the centre uncovered. Place into the preheated oven, lower temperature immediately to 190 degrees C and bake for 40-45 minutes or until pastry is golden and cooked and cherries well softened. Dust with icing sugar to serve.
Preparation Time- 30 Minutes
Cooking Time- 45 Minutes
Serves 8
