Vickys Cherry Pie, GF DF EF SF NF
Vickys Cherry Pie, GF DF EF SF NF

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, vickys cherry pie, gf df ef sf nf. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Vickys Cherry Pie, GF DF EF SF NF is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Vickys Cherry Pie, GF DF EF SF NF is something which I’ve loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can have vickys cherry pie, gf df ef sf nf using 9 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Vickys Cherry Pie, GF DF EF SF NF:
  1. Get 450 g (2 crust)GF shortcrust pastry, check my recipe linked below
  2. Prepare 2 x 400g tins of pitted cherries in light syrup (14.5oz x 2)
  3. Prepare 50 g (1/4 cup) granulated sugar
  4. Take 3 tablespoons cornflour / cornstarch
  5. Take 1 tbsp sunflower spread / butter
  6. Take 1 tbsp lemon juice
  7. Prepare 1/2 tsp mixed spice / ground cinnamon
  8. Make ready Light coconut milk to glaze
  9. Take Extra sugar for topping
Steps to make Vickys Cherry Pie, GF DF EF SF NF:
  1. Roll out 2/3 of the pastry and line a deep 9" pie tin with it. Blind bake for 15 minutes then set aside to cool
  2. Drain the syrup from the cherries and put it in a saucepan, keeping 1/3 of it aside - mix the cornflour into the set aside syrup
  3. Add the sugar to the syrup in the pan and bring to the boil. Once boiling, stir the cornflour mix in and simmer until thickened, around 3 minutes to cook the floury taste away
  4. Stir in the butter, lemon juice and mixed spice
  5. Fold in the cherries. Taste the filling and make sure it's sweet enough
  6. Fill the pie shell
  7. Cut strips from the leftover pastry and decorate the top of the pie however you wish. Glaze with the milk then sprinkle with sugar and a dash extra cinnamon
  8. Bake at gas 6 / 200C / 400F for 20 minutes or until the pastry on top is golden
  9. Let cool completely before slicing or serve warm with ice cream or custard

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