Phil Vickery's canned cherry pie recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Phil Vickery’ s canned cherry pie By You Magazine - May 19, 2019 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. Tara Fisher MAKES 1 X 24CM PIE SERVES 6 JUST £3.50 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. BUY THE BOOK WITH 20 PER CENT OFF Save Money Good Diet by Phil Vickery will be published by Kyle Books on 30 May, price £14.99. As well as brilliant recipes, there’s useful advice on eating healthily on a budget from nutrition therapist Ian Marber and every dish comes with a full nutrition breakdown. To order a copy for £11.99 until 2 June, visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved