Pre-heat oven to 180 degrees Celcius (fan forced).
Line a 9” pie tin either with a round of baking paper or by spraying with oil. Place pastry in tin and cut to size, use excess pastry from the edges to fill any gaps so there is even pastry along the whole tin. Place in fridge.
For the filling combine in a large bowl; cut cherries, apple, vanilla, nutmeg, cinnamon, sugar and brandy (if using) and toss.
Once ingredients are evenly combined toss in the flour and salt and mix until flour is evenly spread.
Take pie crust out of fridge and spoon in the cherry mix. Don’t stress if the pie filling is a little higher than the crust top, it will cook down.
For the pie top you can either place the pastry on top and cut to size as a standard pie top (making sure you have ventilation, you can do this by making a cross with a knife in the middle of the pie, or alternatively you can make a lattice top (there are some pretty good YouTube clips to show you how to do this it’s really easy) or you can use Christmas themed cookie cutters of choice as long as you have a good amount of the top covered.
Cook in the oven for 30 – 40 minutes or until nice and brown. You may need to turn the oven down after 20 minutes depending on your oven.
Allow to cool in the fridge before serving.
To Serve: Top with fresh cherries and cream.
2 sheets short crust pastry
NOTE: for individual pies you will require up to 4 short crust pastry sheets depending on tin sizes.
You can add more or less apple depending on budget and pie tin size.
3 cups cherries – pitted cut in half
1 green apple roughly diced into 1cm pieces
¼ cup flour
1 cup caster sugar
2 tablespoons Brandy (optional)
1 teaspoon ground cinnamon
1 teaspoon vanilla bean extract
½ teaspoon ground nutmeg
2 tablespoons caster sugar (optional)
Extra cherries for garnish
Freshly whipped cream to serve