Afternoon Tea Party

Ingredients:

For the filling:

125g sugar
35g cornstarch
120g cherry juice blend
900g cherries, fresh or frozen (thawed), and pitted
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon almond extract

For the pastry:

280g all-purpose flour
1/2 teaspoon salt
125g shortening
5 to 7 tablespoons cold water

Method:

1. To make the filling, combine the sugar and cornstarch in a large saucepan, then gradually stir in the cherry juice until smooth.

2. Bring the mixture to a boil, then cook and stir for two minutes or until thickened. Remove from the heat. Add the cherries, cinnamon, nutmeg and almond extract, then set aside.

3. To make the pastry, combine the flour and salt in a large bowl. Cut in the shortening until crumbly.

4. Gradually add cold water, tossing with a fork until a ball forms. Divide the dough in half so that one ball is slightly larger than the other.

5. On a lightly-floured surface, roll out the larger ball of dough to fit a 23cm x 3cm pie pan. Transfer the dough to a pie plate, then trim it even with the edge of the plate. Add in the filling.

6. Roll out the remaining dough and make a lattice crust. Trim, seal and flute the edges.

7. Bake at 220 degrees Celsius for 10 minutes. Reduce heat to 190 degrees Celsius, then bake 45 to 50 minutes longer or until the crust is golden brown. Cool on a wire rack.