Deep-dish cherry pie with lemon thyme ice cream recipe | delicious. magazine
This cherry pie made with cream cheese pastry is served with homemade lemon thyme ice cream. Decorate the top with any shapes you like.
Ingredients
- 800g whole cherries, stoned
- 3 tbsp golden caster sugar
- 3 tbsp cornflour
- Juice of ½ lemon
- Sunflower oil for greasing
- 15g unsalted butter
- 1 free-range egg, beaten, to glaze
- For the ice cream
- 570ml double cream
- 275ml whole milk
- 20g fresh lemon thyme sprigs
- 9 large free-range egg yolks
- 150g caster sugar
- For the pastry
- 80g unsalted butter, at room temperature
- 120g Philadelphia cream cheese, at room temperature
- 55g double cream (weighed on scales)
- 250g plain flour, plus extra to dust
- 1 tbsp golden caster sugar
- ½ tsp sea salt
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