Cherry pies with coconut topping

Recipe~Finder

Cooking time: Less than 60 minutes

Cuisine: Modern Australian

Serves: 8

Type: Kids; Cake; Family

Tools

Kitchen friendly view

Ingredients

½ cup (75g) plain flour
½ (110g) brown sugar
1/3 cup (30g) rolled oats (not quick cooking)
1/3 cup (15g) flaked coconut
¼ teaspoon ground cinnamon
60g unsalted butter, chilled, cut into small cubes

2 sheets frozen shortcrust pastry
1.5kg fresh or frozen cherries, stoned
2/3 cup (170g) caster sugar
2 tablespoons lemon juice, plus 1 teaspoon grated lemon zest
1 heaped tablespoon cornflour
defrosted vanilla ice-cream, to serve

Preparation method

To make topping, combine flour, sugar, oats, coconut, cinnamon and a quarter teaspoon salt in a bowl. Add butter and rub with fingertips until mixture resembles crumbs. Cover with plastic wrap and refrigerate.

Preheat oven to 220°C (200°C fan). Line 8 individual pie dishes with pastry. Place on a baking tray and refrigerate for 10 minutes.

Mix cherries, sugar, lemon juice and zest and cornflour in a bowl. Stand for about 10 minutes or until juices run. Spoon into pie dishes and bake for 10 minutes. Reduce oven temperature to 190°C (170°C fan) and sprinkle pies with coconut crumb mixture. Bake for about 15 minutes or until cherries are tender and bubbling, and topping is golden and crisp. Cool for 20 minutes. Serve warm or at room temperature with ice-cream on top.

Also in this section

Cherry and nougat torronata

Cheats cherry crumble

French muffins with cherries

Cherry lardy cake

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