Step-by-Step Guide to Make Award-winning Vickys Cherry Pie, GF DF EF SF NF

Hey everyone, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, vickys cherry pie, gf df ef sf nf. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Vickys Cherry Pie, GF DF EF SF NF is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Vickys Cherry Pie, GF DF EF SF NF is something that I’ve loved my whole life. They are fine and they look fantastic.

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

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. Take 2 x 400g tins of pitted cherries in light syrup (14.5oz x 2)
3. Take 50 g (1/4 cup) granulated sugar
4. Make ready 3 tablespoons cornflour / cornstarch
5. Take 1 tbsp sunflower spread / butter
6. Get 1 tbsp lemon juice
7. Get 1/2 tsp mixed spice / ground cinnamon
8. Take Light coconut milk to glaze
9. Prepare Extra sugar for topping

Instructions 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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