- 250 g sugar
- 2 teaspoons of cornflour
- a pinch of salt
- 1 teaspoon of cinnamon
- 1 sachet of our vanilla sugar or vanilla essence
- 1 jar of our Râureni cherry conserve
- 150 g unsalted softened butter
- 1 large egg
- Edmond Sweet Short Pastry defrosted
Preheat the oven to 180 degrees. Line a tray with baking paper, add pastry case and bake for around 10 – 12 min. Keep some pastry for topping your pie, see picture. (Note: Weight down pastry case with uncooked rice)
In a separate bowl mix sugar, cornflour, cinnamon and vanilla sugar/essence. To this mixture add a full jar of Râureni cherry conserve and stir in. Add softened butter and the egg and mix well again until smooth.
Pull pastry case out of the oven and pour in mixture. Take the extra pastry, cut into strips and lay over the cherry pie. Place tray into the oven and bake for 30-40 min until pastry cooks to a golden-brown colour.
Serve with cream or ice cream.