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Frozen sour cherry & berry pie
Frozen sour cherry & berry pie
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Total Time:
1 hour 30 minutes
Hybrid pear and mixed berry dessert - perfect year-round with pantry and freezer staples.
Ingredients:
  • 400 g plain flour plus extra for dusting
  • 75 g icing sugar
  • ½ an orange
  • 200 g cold unsalted butter plus extra for greasing
  • 1 x 410 g tin of pear quarters in juice
  • 1 teaspoon vanilla bean paste
  • 1 kg frozen sour cherries, blackberries, sweet cherries, blueberries and blackcurrants
  • 150 g caster sugar
  • 30 g cornflour
  • vanilla ice cream to serve
Instructions:
  • 1. In a large bowl, combine plain flour and icing sugar. Finely grate in half of the orange zest. Cut butter into cubes, then rub in with fingertips until mixture resembles fine breadcrumbs. Transfer a quarter of the mixture to a separate bowl. In the main bowl, beat and stir in 1 egg and 1 yolk (reserve the white). Gently shape the dough into a ball and wrap it in plastic wrap. Chill in the freezer for 30 minutes. 2. Drain pears, reserving the juice. In a casserole pan, combine reserved pear juice, vanilla, remaining orange zest, pears, frozen berries, and sugar. Bring to a simmer, stirring constantly. Add cornflour, bring to a boil, then simmer for 5 minutes until slightly thickened. Remove from heat and cool to room temperature. 3. Preheat oven to 180°C/350°F/gas 4. Grease a 26cm non-stick loose-bottomed tart tin. Grate the frozen pastry into the tin, pressing it into the base and up the sides. Brush with reserved egg white. Place a baking tray in the oven. Fill the pastry with the cooled fruit mixture. Top with crumble topping. Bake for 45 minutes until golden. Let it cool in the tin before serving with vanilla ice cream.

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