Seriously if you haven't tried macadamia butter in pastry and biscuits you are in for a treat. Not only does its slightly sweet flavour mean you have to use less butter, but it's SO much better for you than butter. Comprising mainly of monounsaturated fat, here's a pie where the pastry is good for your heart.
Place flour, sugar and macadamia butter in the food processor with the dough blade fitted. Process until the mixture resembles a breadcrumb consistency.
Slowly add enough cold water with the motor running and process until the dogh clumps together.
Remove the dough from the food processor and lightly knead into a ball. Transfer to a plastic bag and place in the fridge for 25 minutes.
Gently heat the reserved cherry juice in a pan with the sugar and almond meal. Simmer until the juice thickens and reduces by about a half.
Preheat the oven to 180° C.
Roll out 2/3 of the pastry to fit the base and sides of a 22 cm pie dish.
Lightly grease the pie dish then line the dish with the pastry. Trim the edges then cover with a piece of foil and fill with dried beans to weight it down.
Place the pie case in the oven to bake for 15 minutes. Remove the foil and bake for a further 10 minutes. Allow to cool.
Roll out remaining pastry. Fill the pastry case with the cherry filling.
Cut strips of pastry and lay across the pie in a lattice pattern.
Brush with milk and bake on a baking tray for 20 to 25 minutes until golden.
Makes 6 servings
| Prep Time: | 55 mins |
| Cooking Time: | 45 mins |
| Ready in: | 100 mins |
Suitable for: |
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| Dessert | |
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| Nutritional Information - Per Serve | |
| Kj | 1582 kj |
| Calories | 378 kcal |
| Fat | 16 g |
| Saturated Fat | 1 g |
| Total Carbohydrate | 49 g |
| Total Protein | 7 g |
| Fibre | 4 g |
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