Now this is one of the many things I never experienced growing up…! Cherry pies or just having any sort of pie for dessert has always been a strange concept for me, but I always say life’s a lot more fun and interesting when you try new things :-) If it wasn’t for one of my friends, this post would probably never exist – this cherry pie was on the top of his wish list for his birthday.
There are a couple of things of baking I really enjoy – the thrill you experience when you are making something for the first time, not knowing what it is going to taste like, experimenting with different ingredients and changing the recipes to my own liking. But the best part of it all is seeing other people enjoy it!
One tip I want to give you – when making this pie, try to buy pitted cherries… I couldn’t find fresh pitted cherries anywhere in Cape Town, so I had to pit the cherries myself before I could even start making the pie. I love cherries and what I liked about this pie is that it wasn’t too sweet and I could actually taste the cherries!
What you’ll need to make the Cherry Pie:
IngredientsShortcrust pastry 150g butter, softened 150g castor sugar 2 medium eggs 400g flour, sifted 50g ground almonds FILLING 600g fresh cherries, pitted A squeeze of lemon juice 75g Muscovado sugar or Demerara sugar (I used Demerara Sugar) 1 tbsp plain flour You will need a 23cm cake tin or oven-proof bowl for the pie (3cm deep)
To make the pastry: Cream the butter and sugar in a food processor. Beat in the eggs until well-combined, and gradually add the flour & ground almonds. Bring the dough together in a ball and wrap it in clingfilm and chill for at least 2 hours. The pastry will keep for several days, so you can make it in advance if time does not count in your favour
Preheat the oven to 180 °C (fan oven) and 200 °C (electric oven). Allow the dough to come to room temperature and knead it until pliable. On a lightly floured surface, thinly roll out 2/3 of the dough and use it to line the base of the bowl or tin.
To make the filling: Toss the cherries with the lemon juice, muscovado sugar and flour and mix them together. Tip the mixture into the bowl or tin, spreading it out evenly. Roll out the remaining pastry to form a circle the same size as the tin/bowl. Paint the edge of the pastry with milk and lay the pastry over the top.
Press the pastry together around the sides and trim to neaten, then crimp the edge using the tip of you finger. Cut a couple of small slits in the centre to release the steam. Brush the surface of the pastry with milk and dust with castor sugar.
Bake for about 35mins until the pastry is golden brown and the cherries are tender. Serve hot (about 20mins out of the oven) or at room temperature.
Tip: It goes well with some fresh cream or you can use vanilla ice cream as a substitute for the cream.
*Recipe adapted from Annie Bell’s Baking Bible