What better way to celebrate watching the last episodes of the TV show Twin Peaks than to make a cherry pie? This is my first fruit pie, so I based it on a recipe from the BBC and made it refined sugar-free and egg-free.
- 1 full packet ready-roll puff pastry
- c. 250g good-quality black cherry jam (no added sugar if possible)
- 100ml water
- 2 tbsp ground arrowroot, mixed to a paste with 4 tbsp water
- 350g fresh red cherries, stalks and stones removed
- 120g foraged blackcurrants
- 2 plums, peeled and stones removed
- flour for rolling the pastry
- Make sure the pastry has defrosted, perhaps a bit below room temperature.
- Heat the jam and water in a pan on a low heat, stirring continuously, until the jam has melted and started to bubble.
- Stir in the arrowroot mixture, then simmer until the sauce is thick and smooth. Turn on the oven to 200 °C.
- Add the fruit and stir to make sure it is all covered in jam. Transfer to a wide dish to allow to cool. (Should be about a litre in volume.)
- Roll out the pastry on a floured board, and transfer to the pie dish. Make sure there is enough to go just over the edges of the dish, and slightly wet the edge with water.
- Roll out the rest of the pasty larger than the size of the dish. Pour the cooled fruit into the base.
- Loosely place the pastry top on, then carefully fold the edges underneath the top — this will give a nice thick crust. Press the edges together all the way around, and cut off the excess. (See picture below for how it came out.)
- Cut a few air slits on the top and put in the oven. Bake for 25-30 minutes at 200 °C, then reduce the temperature to 160 °C and cook for a further 15-20 minutes, or until the pie is golden brown.
- Serve warm with Oatly cream or similar.