Photo by Tam West
|1 handful||Cherries, pitted|
|½||Orange, zested, or use lime zest|
|¼ cup||Caster sugar|
|½ tsp||Spice mix|
|¼||Vanilla pod, seeds scraped out|
Cheese spread and finishing
- Make the pastry: Sift flour with icing sugar and salt. Add finely chopped fresh thyme, and rub in chilled butter till sandy. Using a butter knife, stir in enough ice cold water, a little at a time, until it just binds. Press pastry onto a baking paper sheet, wrap and chill for an hour.
- Make the fruit filling: Put all sliced fruit and cherries into a bowl along with the zest of ½ an orange or lime, caster sugar, spice mix and the vanilla seeds. Mix together carefully and leave to macerate for 15 minutes.
- Assemble the pie: Preheat oven to 200C. On a floured surface carefully roll the pastry out into a large approximate circle, about 3-5mm thick. Rolling it around the rolling pin, gently lay it out on to a baking paper-lined baking sheet.
- Whisk goat's cheese with mascarpone, a little icing sugar, and the zest of ½ an orange or lime. Spread cheese mix in a 5cm border evenly around the edges of the pastry. Pile the fruit into the middle of your circle and spread it out, keeping it clear of the cheese border. Fold the bordered pastry edges up and over the fruit, tucking if necessary to keep the circular shape, and leaving the centre open.
- Eggwash and sprinkle with a little caster sugar, then bake until pastry is golden and fruit bubbling, about 45-60 minutes. Cool slightly, then serve pie warm with whipped creme fraiche or vanilla anglaise.
More of Warren's stonefruit recipes