Five minute baby cherry pies

Serves: 4 | Preparation Time: 5 min


  • Melted butter, to grease
  • 1 410g can pitted cherries, drained
  • 150g (1 cup) self-raising flour
  • 250ml (1 cup) milk
  • 115g (1/2 cup) caster sugar
  • 60g butter, at room temperature
  • 1 egg
  • 1 tsp vanilla essence
  • Icing sugar, to dust


Preheat oven to 200°C. Grease four 250ml (1-cup) ramekins or ovenproof dishes with melted butter. Divide cherries evenly into greased ramekins.
Place the flour, milk, sugar, butter, egg and vanilla essence in the bowl of a food processor and process until smooth. Pour the mixture evenly over the cherries.
Bake in preheated oven for 20-25 minutes or until golden and cooked through. Dust with icing sugar and serve immediately.


Orange meringue pie

Serves: 8 | Preparation Time: 85 min


  • 125ml (1/2 cup) fresh orange juice
  • 1 tbs finely grated orange rind
  • 155g (3/4 cup) caster sugar
  • 200ml pouring cream
  • 5 eggs, lightly whisked
  • 225g (1 1/2 cups) plain flour
  • 125g chilled butter, chopped
  • 60g (1/3 cup) icing sugar mixture
  • 1 egg yolk
  • 1-2 tbs chilled water
  • 5 egg whites, at room temperature
  • 155g (3/4 cup) caster sugar, extra


Whisk orange juice, orange rind, sugar, cream and egg in a bowl. Cover. Place in the fridge for 1 hour to develop the flavours.

Meanwhile, process flour, butter and icing sugar mixture in a food processor until the mixture resembles fine breadcrumbs. Add egg yolk.
Process with enough water to just bring the mixture together. Wrap in plastic wrap. Place in fridge for 30 minutes to rest.
Preheat oven to 200ºC. Roll out pastry on a lightly floured surface to a 4mm-thick disc. Line a round 3cm-deep, 23cm (base measurement) fluted tart tin, with removable base, with pastry.
Trim, allowing 2cm to overhang. Press pastry into the flutes. Cover with non-stick baking paper and fill with pastry weights or rice. Bake for 15 minutes.
Remove paper and pastry weights or rice. Bake for 8 minutes or until base is light golden. Set aside to cool slightly. Use a serrated knife to trim excess pastry. Use a pastry brush to remove any crumbs. Place the tin on a baking tray.
Reduce oven temperature to 160ºC. Pour orange mixture into the pastry case. Bake for 40 minutes or until just set. Set aside to cool. Place in the fridge for 2 hours to chill.
Increase oven temperature to 180ºC. Use an electric beater to beat the egg whites in a large clean, dry bowl until soft peaks form.
Add the extra sugar, 1 tablespoon at a time, beating constantly until thick and glossy.
Spoon meringue over pie. Use the back of a spoon to create peaks. Bake for 8 minutes or until light golden. Set aside to cool completely.

Jerusalem Artichoke, Pea & Ham Pie

Serves: 8-10 | Preparation Time: 20 min


  • 1 1/2 cups (225g) plain flour
  • 50g butter, chopped
  • 5 eggs
  • 1/4 cup (60ml) ice cold water
  • 300g Jerusalem artichokes
  • 150g kaiser fleisch, diced (Kaiserfleisch is a German Ham made only from the eye of the pork loin)
  • 1 large onion, thinly sliced
  • 3/4 cup grated vintage cheddar cheese
  • 1 1/2 cups peas
  • 3/4 cup (180ml) cream
  • 2 tsp fresh thyme leaves
  • Sea salt & freshly ground pepper


Preheat oven to 220°C. Grease a 20cm spring form cake pan. Place flour and butter in a food processor. Pulse until combined. Add 1 egg and cold water and pulse.

Tip dough onto a lightly floured surface and roll into a round large enough to line base and sides of pan. Line pan with pastry and trim edges. Prick sides and base all over and freeze for 20 mins. Bake pastry blind for 15 mins.

Remove paper and weights, and bake for a further 10 mins and then cool. Reduce oven temperature to 170°C.

Peel artichokes and steam or boil for 10 mins. Slice thickly and cool.

Cook kaiser fleisch in a large non-stick pan, over medium heat. Remove from pan, leaving 1 tbs of fat in pan, and drain. Add onion to pan and cook over medium heat.

Layer cheese, Jerusalem artichoke slices, peas, onion and then kaiser fleisch into pastry shell. Whisk remaining eggs, cream, thyme, salt and pepper in a bowl or jug until well combined and pour over ingredients in tart shell. Bake for 50 mins.

Allow to stand for at least 10 mins before cutting into wedges and serving.

Rhubarb pie

Serves: 10 | Preparation Time: 60 min


  • 2 whole Pie Crusts, Your Favorite Recipe For A 2 Crust Pie, Or Store Bought If You Must
  • 6 cups Sliced Rhubarb, Approximately 1/2-inch Thick
  • ¾ cups Light Brown Sugar
  • ¾ cups White Sugar
  • 6 Tablespoons All-purpose Flour
  • 1 whole Zest Of One Orange
  • 1 pinch Salt
  • 2 Tablespoons Cointreau, Optional
  • ¾ teaspoons Freshly Grated Nutmeg (reduce To 1/2 Teaspoons If Using Ground)
  • 3 whole Eggs, Slightly Beaten
  • ¼ cups Heavy Cream
  • ¼ cups Butter, Cut Into Cubes
  • 2 Tablespoons Cream, For Brushing Top Pastry
  • 2 Tablespoons Raw Sugar, For Sprinkling Top PastryPreheat oven to 375 degrees F.


If you’re making your own crust, prepare the dough according to directions. Divide dough into two sections and refrigerate for at least one hour (this allows the gluten to relax and will reduce the amount of crust shrinkage so don’t skip this step). If you’re using a store-bought crust, skip to next step.
Place rhubarb, both sugars, flour, orange zest, salt, Cointreau (if using) and nutmeg in a bowl; toss to coat.
In a separate bowl, add eggs and cream; blend well and add to rhubarb mixture; stir to combine. Set the filling mixture aside in the refrigerator until you’re ready to fill the pie.
Take out one section of pie crust dough and on a slightly floured surface, roll out to a 13-by-16 inch rectangle; place in the bottom of a sheet pan. NOTE: you want to make sure the crust goes up the side of the pan. Refrigerate bottom crust for 5 minutes.
Remove crust and rhubarb filling from refrigerator and spread rhubarb filling evenly over bottom crust. Dot with butter pieces. Refrigerate while you get top crust rolled and ready to place.
On a lightly floured surface, roll out the remaining piece of dough into a 12-by-15-inch rectangle. Drape this over the filling. Bring bottom pastry up and over top pastry. Pinch edges to seal.
Using a fork, prick top crust all over, or if you’re fancy, cut a design in the top. Brush with heavy cream and sprinkle with raw sugar. Refrigerate the entire pie for 5 minutes before baking – you want your crust to be cold when you place it in the oven – this helps create a nice, flaky crust.
To prevent over-browning, loosely cover the pie with foil and bake at 375 °F for 30 minutes; remove foil and bake for another 30 minutes or until crust is golden and filling is bubbling – mine actually took about an hour and 10 minutes to fully bake.

You can always loosely place foil over pie if it is browning too much.
Transfer to a wire rack until just warm to the touch, about 45 minutes.