Method

Place flours & custard powder in a bowl mix, then grate in half cold butter, then mix in using finger tips, then grate in the other half of the butter & mix in or pulse to a breadcrumb in a food processor, in a bowl add the egg & water to the flour mixture & combine to form a dough, if dry add more water a little at a time, then wrap in cling film & place in the fridge to rest for at least 45 mins.

Put the cherries, port, sugar, star anise, orange peel strips, vanilla & cinnamon into a saucepan bring to a simmer on a low heat for 3 minutes, take off the heat & allow to cool for 15 minutes, then mix arrowroot powder with water, stir in & place back in a med heat stir & simmer until it thickens, then set aside to cool.

Pre-heat oven to 170°C fan.

Take cold pastry & cut a 1/3 off for the top, then with the remaining 2/3s form a ball then roll out on a floured work top with a rolling pin to fit a loose bottom tart/pie tin (24cm for 6 portion recipe), scrunch up some greaseproof paper line over the pastry then fill with baking beads of raw rice & bake for 12 minutes, remove form the oven & allow to cool, remove paper etc.

Remove spices & peel then tip cherry mixture into the pie case then roll out the top & cover & trim off any excess pastry, brush over beaten egg with a pastry brush & bake for 25 minutes or until golden brown on top.