These cherry pies may take a little time to make but are well worth the effort. Delicious protein free pastry, combined with a sweet cherry filling, makes for an appealing Xmas day dessert.
Process butter, cream cheese, FATE mix, sugar, and rind, until mixture starts to clump together. Add sour cream, process until mixture comes together. It will be quite smooth, and very pale yellowin colour (owing to the well incorporated butter).
Dust a clean work bench, the palm of your hands, and a large sharp knife, with extra FATE mix. Spoon dough onto the FATE mix. Work dough into one large ball. Slice dough in half, work each half so you have two smaller balls. Slice each ball into eight even sized wedges (you may need to dust knife between cuts to stop dough sticking). Shape each wedge into a ball, then flatten (using a rolling pin or palm of hands). You will have 16 discs, each approx
½ - ¾ cm thick. Stack discs into four piles, placing baking paper between each disc. Wrap each stack in plastic wrap, refrigerate 40min.
Place two large oven trays into the oven, and pre-heat to 200°C. Using oil spray, lightly grease eight, 12cm pie tins.
Now for the cherry filling. Combine cherries, sugar, cornflour, and juice in a medium sized bowl.
To assemble, from one pastry stack, working one disc at a time, roll pastry into a 16cm round, on baking paper that has been dusted with extra FATE mix. Using a spatula, carefully lift pastry round, and line pie tin, pressing it gently over the base and side, trim edge. Refrigerate. Repeat with seven more discs. You will now have eight pie shells. Spoon cherry mixture into shells.
From remaining pastry stacks, working one disc at a time, roll pastry into a 14-16cm round on FATE mix dusted baking paper. Cut eight equal sized strips from round; weave strips into a lattice pattern. Using a spatula carefully lift lattice on top of one pie, press ends to seal, trim edge. Repeat with remaining discs and pies.
Lightly spray pies with oil, and sprinkle with extra sugar, if using. Place on heated trays, bake 30min., until pastry is golden and cherry mixture is bubbling.
We have used frozen cherries for ease, but fresh cherries will raise the flavour of these pies to another level! Allow time to pit your cherries and then you are ready to go.
Pastry can be made a day in advance, and the pies can be cooked in advance, gently reheat before serving or enjoy them cold.
Pies are delicious served with a dollop of cream for a truly decadent treat.
Smaller pies can be made if preferred, simply roll pastry discs to a size that accommodates the size of the pie tins (or patty cake tins) you are using.