Cherry 3.14

Who can say no if you’re in the know of this one…

I’ve never actually made this delight before and wanted to try it, Sunday afternoon, time to relax after a morning of teaching and where do I head, but for the kitchen. Fresh cherries are not in season so the best next thing is canned pitted cherries and mixed berries in their natural juices,

cherry pie mosaic

…I love making pastry, but just wasn’t up to waiting an hour for it to rest in the fridge so opted for the ready made pastry sheets. No rocket science here…my friends..just making good use of pre-canned, pre-cut, pre-made…and the test kitchen is in business.

cherry pie 008 And as you can see, the results were fantastic, a beautiful crusty rustic pastry, with the glorious ‘beefy’ plump taste of cherries and mixed sweet fruits.

cherry pie 003 Read on for the recipe…

cherry pie mosaic2…Recipe: Cherry Pie

3 sheets pre-made short crust pastry

2 x canned 400g  pitted cherries or 2kg fresh cherries

1 x  canned mixed berries

1 egg

1 lemon ( finely grated zest and juice)

100g icing sugar, sifted (confectioners sugar)

50g cornflour (corn starch)

Method:

Preheat oven to moderate temp 180°C. Line with baking paper a loose – bottomed tart tin, or ceramic pie dish. With first sheet of pastry  ( my sheets were square) cut to measure the base size of the tin, with second sheet cut four equal strips of about 3cm in width and do the sides of the dish. Line the pastry with foil and fill with pastry weights ( dried beans or rice will do fine) and blind bake for 20 minutes. Remove the foil and weights, prick the base of the tart with a fork and bake for a further 8 minutes. Take out of oven, lightly beat egg and brush the pastry case lightly. Return the tart to oven for a further 2 minutes to seal and then set aside. Lets move onto the filling.

Drain both the canned cherries and mixed berries, put into bowl and combine gently, avoid breaking up the fruit. Add the zest and juice of the lemon and icing sugar, let rest for a couple of minutes. Tip the fruit then into a colander and drain away any excess juice. This is the secret of no more mushy pastry bases, and a luscious fruit filling..we’re not making jam here…see how the fruit is still in pieces.

cherry pie 012 …to make that tart filling glow, plump up without all that extra juice. Sprinkle the fruit with the cornflower, just give it a shake and pile into the tart pastry shell.

With the third pastry sheet,weave pastry strips of a 1cm wide forming a lattice, brush the top pastry strips with the egg wash, sprinkle with brown sugar and bake for 20 minutes, or until pastry is golden brown.

Leave to cool, serve with strawberry ice cream and a sprinkle of icing sugar.

cherry pie 005-001 And why not even a petite bottle of fresh milk…

cherry pie 011

cherry pie mosaic

Enjoy, my friends…

Linking to:

Little Red House – Mosaic Monday

The TableScaper- Seasonal Sundays

A Rural Journal – Rural Thursday Blog Hop#18

Have a great week everyone,

Yvette …x

About these ads

29 thoughts on “Cherry 3.14

    • This is my first attempt at cherry pie, and I was so happy with the result, just enough for all the family again tonight, served with homemade custard!Thanks for calling by and leaving a comment! x

  1. The second pie mosaic I’ve visited. Now I am really craving one and must get in the kitchen tomorrow morning.
    Yours looks yummy and I often use the Pillsbury pie dough from the dairy section.

    • Thanks for calling by and leaving a comment, I’ll be sure to visit you soon, This is my first cherry pie – the real easy Sunday afternoon version! x

  2. Your pie looks delish, and cherry is one of my favorites. Maybe it’s about time to make a pie, it’s summertime. Well not officially but the temps here say it is.
    Have a great week.

    ~Emily
    the French Hutch

    • You have a great week too, Emily. Thanks for calling by, anytime is great for making and eating pies. Oh such wonderful choices for Summertime fruits. A banquet of choices! x

  3. I’ve never thought to add berries to a cherry pie but now I cannot wait to give it a try. Sour cherry season is just around the corner and what better way to celebrate? Of course! A bit of strawberry ice cream! You really do think of everything, Yvette!

    I should be going to bed and now all I want is cherry pie! :)

    • My sister doesn’t have the crinkle pastry cutter, I think it gives a better finish! On the shopping list for next time! Have a great week, Tandy x

    • Always a pleasure having you visit Pat, a first timer for me making this cherry pie. I guess the sign of an empty plate means all signs good!

    • I’m sure sour cherries would work, this technique of coating the fruit with cornflour(cornstarch) ensures the fruit stays whole, and ensures theres just enough sauce…. make sure all the excess liquid is drained first, and there won’t be an overpour of syrup.

  4. I love the name Yvette! That pie looks so good, and even though it is early morning, i would have a slice right away~

    • Thanks Lisa, I’m getting around visiting everyone through Rural Thursday, enjoying all the ‘country’ style living. Thank you for hosting. Have a great day. x

  5. oh yummy…i think i shall make one this weekend! and i love your cute little bottle of milk with the pretty doily and straw! pretty presentation!

  6. I love cherry pie — and I love how you’ve presented your masterpiece! Beautiful.

    Thank you for sharing at Rural Thursdays this week!

  7. Anything to do with cherries I’ll eat. Not only are they very yummy but I found out a while ago that they are great for arthritic pain. Sounds a bit weird I know, but seems to work for me. Beautiful recipe and photos as usual, thank you for sharing. Tovah

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s