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

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

Vickys Cherry Pie, GF DF EF SF NF is one of the most popular of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Vickys Cherry Pie, GF DF EF SF NF is something that I have loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can cook 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. Get 2 x 400g tins of pitted cherries in light syrup (14.5oz x 2)
  3. Prepare 50 g (1/4 cup) granulated sugar
  4. Get 3 tablespoons cornflour / cornstarch
  5. Prepare 1 tbsp sunflower spread / butter
  6. Prepare 1 tbsp lemon juice
  7. Get 1/2 tsp mixed spice / ground cinnamon
  8. Take 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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