Loveable Sour Cherry Pie

Spinach Dip


1 x 397g package frozen puff pastry, defrosted in refrigerator
1 x 600g bag of Nudefruit Loveable Sour Cherries
1 cup sugar plus 2 Tbsp for sprinkling, if you prefer a more tart pie reduce the sugar to ½ cup
¼ cup Tapioca
½ tsp salt
½ tsp cinnamon
1 Tbsp vanilla

Cooking Instructions

In a small bowl mix together sugar, tapioca, salt and cinnamon. In a pan on medium heat, cook the cherries stirring for 2–3 minutes until softened and the juices start to be released. Using a slotted spoon remove the cherries to a bowl.

Add the sugar, tapioca mix to the cherry juices in the pan, mix well and cook on medium low heat stirring, until thickened 2–3 minutes.

Add the vanilla and mix into the cherries, cool. Preheat oven to 375oF, roll out half the pastry to fit a greased 9 inch pie plate.

Pour filing into pastry case, and chill.

Roll out the remaining pastry to an 11” square, cut the pastry into 1” wide strips.

Brush the edges of the filled pastry case with water and weave the 1” strips in a lattice pattern crimp the edges and trim off any excess pastry.

Brush the top lightly with water and sprinkle with sugar.

Bake for 40–45 minutes. Serve warm with vanilla ice cream.

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