Wicker Pie

Name: Wicker Pie
Prep time: 45 min
Cook time: 2 h
Yield: 8-10
Ingredients: Medium Plums 3; Cherries (Pitted) 250 g; Blueberries 170 g; Cranberries 110 g; Sugar 195 g; Salt 1/2 tsp; Cornflour 30 g; Pre Rolled Shortcrust Pastry 3 Sheets; White Sugar Paste

So good it'll have your neighbours coming back for seconds...

45 minutes prep

2 hours cook

Serves 8-10

Chris Cahill

Ingredients

3 Medium Plums

250 gCherries (Pitted)

170 gBlueberries

110 gCranberries

195 gSugar

1/2 tspSalt

30 gCornflour

3 SheetsPre Rolled Shortcrust Pastry

White Sugar Paste

So maybe we all can't have our own wicker man at home but you can have this wicker pie, which we dare say, is more delicious - Sorry Aleksander! This juicy fruit filled shortcrust pie is perfect for those cooler nights when you just want to warm up with a sweet treat.

Method

Prepare the base of the pie shell then leave to one side. Wash the fruit then slice the plums. Add all the fruit to a bowl then toss with sugar, salt and cornflour.

Create the lattice top. Slice stipes of pastry and lay on top of baking paper, then weave through more strips of pastry to create a basket weave or herringbone pattern. For the plaited parts use 3 slightly thinner strips of pastry for a tighter pattern.

Pour the fruit into the prepared case, wet the edge and carefully place on the weaved pastry top. Add the plaits in place then chill the whole pie for 30 mins. Heat the oven to 205ºC (185 fan) while you wait.

Egg wash the top of the pie (egg with a dash of double cream works wonders) then bake for 1 hour on top of a lined tray. Then cover the pie with some loose silver foil then bake for a further 15 mins to ensure the middle is cooked properly.

Enjoy the pie warn with custard or go further like we have a decorate the cooled pie with a sugar paste shirt to really accentuate that wicker chest!