When I was little, we pretty much lived on canned fruit such as pears, peaches and fruit cocktail with evaporated milk. At school, we had a cherry pie made using canned cherries that was one of the few puddings I liked. I do rather like good-quality canned cherries; in a pie they work well.
MAKES 1 X 24CM PIE
500g ready-rolled shortcrust or dessert pastry
2 x 400g cans good-quality black cherries, drained (reserve some juice)
2 tbsp any brown sugar
2 tbsp cornflour
1 medium egg, beaten
granulated sugar, for sprinkling
1. Preheat the oven to 180C/gas 4. Cut the pastry into two circles – one 30cm, one 26cm (use your flan case as a guide, allowing extra pastry for the overhang). Line a 24cm loose-bottomed flan case with one of the discs of pastry, leaving a good overhang.
2. Place the cherries in a saucepan and add a little of the reserved juice, then add the sugar and mix well. Place the saucepan over a medium heat to warm.
3. In a bowl, mix the cornflour with 4 tablespoons of water then add a little to thicken the cherries: they should be a very thick, creamy consistency. Once thick, cool for 15 minutes.
4. Pour the cherry mixture into the lined tart and moisten the edges with a little beaten egg. Top with the second disc of pastry and seal the edges well. Cut off any excess pastry and crimp decoratively.
5. Brush with more beaten egg and sprinkle with sugar. Make three small incisions in the top of the pie and place in the oven. Bake for 30-40 minutes until the top of the pie is golden. Remove from the oven and cool before eating. Cut into wedges and serve.
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