Homemade Cherry Pie

Crust

To make the crust blend together flour, salt and sugar in a food processor until thoroughly mixed. Add butter and blitz until combined and the mixture resembles sand. Pour a 1/4 cup of water in a slow, steady stream, while the processor is running until the dough just holds together when pinched. If necessary, add more water. Turn out onto a bench and gather into a ball. Split dough in half, flatten each ball into a disc then cover in glad wrap. Place in the fridge for 45 minutes to allow dough to firm up.

Filling

For the filling whisk together cherry juice, corn flour, white sugar, vanilla extract, lemon juice and salt. Gently stir through cherries.

Pie

Preheat oven to 200 degrees.

Grease a 20 cm tart tin with high sides. Roll out each disc of pastry to 25 cm in diameter. Gently transfer one disc to your tart tin and carefully press into the dish.

Spoon your cherry filling into the pie and then cover with the other disc of rolled out pastry. Cut away any excess then crimp together the top and bottom as desired.

Refrigerate for 15 minutes, then cut out a small shape in the centre to allow steam to exit the pie.

Brush with milk and sprinkle with sugar.

Bake for 20 minutes on a baking sheet in the bottom third of your oven, then turn down oven to 180C. Cook for a further 25-35 minutes until pastry is golden brown and the filling is bubbling.

Leave to cool. Once the pie has cooled to room temperature cut and serve your pie with whipped Natures Charm Coconut Cream.

Best eaten within two days of making.