Cherry, blueberry and coconut bottomless pie

Cherry, blueberry and coconut bottomless pie

By
From
The Pie Project
Serves
4
Photographer
Kirsten Jenkins

There are sometimes those recipes that come along that you just really love. You love the way they look, you love the way they taste and you love the way others respond to them. This is one of them. It is so easy to make, tastes brilliant, is beautifully oozy and has the nostalgia of a good crumble. Yes, it has no pie base but that just means it’s all about the fruit and topping (and that’s why we call it a cheats’ pie). Hope you love it as much as we do. — Kirsten

Ingredients

Quantity Ingredient
720g pitted morello cherries, drained juice reserved
180g caster sugar
2 tablespoons cornflour
100g frozen blueberries

Streusel topping

Quantity Ingredient
75g cold unsalted butter, chopped
1 1/2 tablespoons soft brown sugar
35g desiccated coconut
35g plain flour
90g rolled oats
2 tablespoons slivered almonds
cream or ice cream, to serve

Method

  1. Bring the cherry juice and sugar to a rapid simmer in a saucepan over medium–high heat for 15 minutes, stirring to dissolve the sugar, or until reduced by half. Combine 4 tablespoons of the cherry syrup with the cornflour in a small bowl, then stir the thickened cornflour into the rest of the syrup in the saucepan, along with the cherries and blueberries. Simmer for a further 10 minutes or until the liquid is thick and glossy. Remove from the heat and leave to cool completely. Preheat the oven to 180°C .
  2. For the streusel topping, combine all the ingredients in a bowl, rubbing the butter into the dry ingredients but leaving some big chunks of butter.
  3. Pour the pie filling into a shallow baking dish and scatter over the crumbly topping. Place on a baking tray and bake for 35 minutes or until bubbling and jammy. Serve with cream or ice cream.
Tags:
the pie project
pie
pies
project
kirsten
jenkins
phoebe
wood
pastry
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