INGREDIENTS
500 g fresh cherries (pitted)
50 g caster sugar
some strawberries (optional)
1 tea spoon cinnamon
1 or 2 anise star
2 sheets of shortcrust pastry (or DIY)
2 eggs
METHOD
Combine all the ingredients (except the pastry) in a saucepan and wait until the sugar starts bubbling.
Reduce heat to low. Cook, stirring, until cherries have thawed and sugar is dissolved.
Once the cherries get a jam texture, turn off the heat and remove the anise star.
Pre-heat oven at 180C.
Lay 1 sheet of pastry in an oven silicone mould and spoon cooled cherry mixture into pastry. Using a sharp knife, cut pastry round into 2cm-wide strips. Arrange pastry strips over filling to create a criss-cross lattice pattern. Press edges to seal. Trim edge. Brush pastry with a whisked eggs. Sprinkle with remaining sugar. Place pie dish on heated tray in oven. Bake for 40 to 45 minutes or until pastry is golden and crisp
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