Cherry Pies

Cherry Pies

Cherry Pies

Recipe Michael Weldon

Ingredients

  • 400g cherries, pits removed and chopped

  • 2 apples peeled and diced

  • 50g butter

  • 1/4 cup brown sugar

  • 1tbs cider vinegar

  • 1/4 cup raisins

  • pinch of salt

  • 2 sheets butter puff pastry, cut in half lengthways

  • 2 egg yolks, whisked

  • Raco saucepan

Method

  • Heat a saucepan over a medium heat. Add the butter, once melted add the cherries, apple and brown sugar, cook until the apple begins to soften. Add the vinegar, raisins, rosemary and a pinch of salt, cook until the mixture thickens. Remove from the pot and cool completely.

  • Lay the pastry out and top each piece with ¼ of the filling. Placing the filling down the centre of the pastry. Fold over the pastry to form a rectangle shape. Crimp the edges of the pastry with a fork. Repeat the process with all 4 pieces of pastry.

  • Heat an oven to 180deg C. Brush the pies with the egg yolk and back for 20-25 minutes until the pastry is puffed and golden.