Method

• 1.
  For the pastry, combine flours, cinnamon, custard powder and a good pinch of salt in a food processor. Add butter and whiz to fine crumbs. Add egg and 2 tbs chilled water, then whiz until mixture comes together in a smooth ball. Shape into a disc, enclose in plastic wrap and chill for 30 minutes.

• 2.
  Meanwhile, combine wine, sugar, cinnamon, cloves, orange zest, star anise and vanilla in a saucepan over low heat, stirring until sugar dissolves. Remove pan from heat and set aside for 15 minutes to infuse. Strain through a sieve (discard solids), return to pan with cherries, then simmer gently over low heat until cherries start to soften. Combine arrowroot with 2 tbs cold water in a small bowl and stir until smooth. Add 1 tbs cherry liquid and stir to combine. Add arrowroot mixture to pan and cook, stirring, for a further 2-3 minutes until mixture thickens. Cool.
• 3.
  Preheat oven to 180°C. Grease a 22cm loose-bottomed tart pan.
• 4.
  Divide pastry into 2 equal portions.
• 5.
  Roll out 1 portion on a lightly floured work surface and use to line the base and side of the tart pan, trimming and reserving excess pastry for decorating. Roll out second portion of pastry to a 24cm round. Fill tart base with cooled cherry mixture. Brush edges of pastry with a little cold water. Place second pastry round over the top, trimming excess pastry, then press and crimp edge to seal.
• 6.
  Roll out reserved pastry trimmings and, using a star cookie cutter, cut out star shapes. Brush one side of each with a little cold water, then place, brushed-side down, on top of pie. Dust with extra caster sugar, then bake pie for 35 minutes or until pastry is golden and crisp. Stand for 5 minutes, then serve with ice cream.