Fruity Prize Pie
Serves 2. Recipe devised by Kate Morris and Sally Brown.
You will need:
- 125 g shortcrust pastry
- 2 heaped teaspoons rolled oats
- About 140 g fresh cherries
- 2 heaped tablespoons Demerara sugar
- Pinch of cinnamon
Remember to ask a Grown-up for help.
What to do:
You will need - workmat, scales, teaspoon, tablespoon, baking tray and paper, flour dredger, rolling pin, plastic bag (18 x 23cm minimum), mixing bowl, oven gloves (adult use).
Before cooking, wash your hands and put an apron on. Weigh or measure all the ingredients. Put some baking paper on the baking tray. Ask a grown-up to preheat the oven to 180°C (fan), 200°C, Gas 6.
Using your dredger, flour your surface with a little plain flour. Shape the pastry in your hands into a rough circle (disk) shape. You can turn it on its side and roll it or use the palm of your hands to pat the corners until it is round.
Using the rolling pin roll the pastry out. Turn the pastry often so that it stays round. It should be about 5mm thick and about the size of a side plate (about 20cm across). Put onto the baking tray.
Sprinkle the centre of the pastry with the oats, leaving space all around – like an island of oats – these will soak up the fruit juices!
Pull the stalks off the washed cherries and put them into the bag. Bash gently with the rolling pin to split them. Tip the cherries into the mixing bowl and pick out the stones – be sure to double check that all the stones have been removed. Add 1 tablespoon of the Demerara sugar and a pinch of cinnamon, then stir.
Put the cherries into the middle of the pastry on top of the oats. Leave an area of pastry free of fruit all the way round the edge. Next brush the edge with leftover juice.
Now using your fingers, pinch together the sides of the pie to shape (you should still be able to see some of the fruit at the top of the pie). Now brush the pastry with the juice again. Sprinkle a little more Demerara sugar on top.
Ask a grown-up to put it in the preheated oven for 20–25 minutes. Let it cool on the sheet. Serve warm or cold with yoghurt or ice cream.