600g YV Fresh cherries
1 tablespoon lemon juice
1/2 teaspoon Ground Cinnamon
1/3 cup raw sugar
2 tablespoons cornflour
1 egg white, lightly beaten
Vanilla ice-cream, to serve
1 1/3 cups plain flour
1/2 cup self-raising flour
1/4 cup custard powder
1/4 cup caster sugar
150g butter, chilled, chopped
2 tablespoons iced water
Make Pastry: Place flours, custard powder, sugar and butter in a food processor until it resembles fine breadcrumbs. Add egg and iced water till there is a firm dough. Turn pastry out onto a lightly floured surface. Knead until just smooth. Shape into a disc. Cover in plastic wrap. Refrigerate for 30 minutes.
On the other side, combine YV Fresh cherries, lemon juice, cinnamon and 1/4 cup sugar in a medium saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar is dissolved. Blend cornflour with 1 tablespoon cold water in a small bowl. Stir into cherry mixture. Cook, stirring, for 2 to 3 minutes or until mixture boils and thickens. Cool completely.
Preheat oven to 200°C/180°C.
Grease the round pie dish and spread two-thirds of the pastry between 2 sheets of baking paper until large enough to line base and side of prepared dish.
Line dish with pastry. Trim edge. Refrigerate for 15 minutes.
Spoon cooled cherry mixture into pastry.
Roll out remaining pastry between 2 sheets baking paper.
Using a sharp knife, cut pastry round into 2cm-wide strips.
Arrange pastry strips over filling to create a criss-cross lattice pattern and press edges to seal.
Sprinkle the pastry with remaining sugar.
Place pie dish on heated tray in oven. Bake until pastry is golden and crisp
*You can serve the freshly made cherry pie with some ice-cream.