Do you love cherry-stained smacking lips? You do? You do? Well, get out of here and grab yourself a bucket for some happy-tra-la-la-la cherry picking! If you're a super cherry enthusiast, you'll even have not one ...(wait for it)... but TEN sticky red juicy fingers! Don't forget to spit out those pits. Make it fun! Make it naughty. Stick it in a straw and pit shoot your nasty neighbours.
I love cherries. I go crazy with cherries. I so l-u-r-v-e cherries.
It's not cherry season yet but they had some imported from the U.S. (you lucky people). The other week, I was craving for apple pie and Mr. G wanted cherry. So I bought granny smiths and cherries to have double the pie glutton! Oh why not? There's always spring to lose the winter weight.Cherry Pie ( serves 8 )
Sweet Shortcrust Pastry (adapted from Donna Hay)
- 2 cups plain flour
- 3 tbsp caster sugar
- 150g cold butter, chopped
- 2-3 tbsp iced water
- one egg, beaten
- sugar to sprinkle
- 4 (approx. 920g) cups cherries, pitted
- 1 cup sugar
- 1/4 cup flour
- 1/2 teaspoon cinnamon
- Preheat the oven to 180C.
- Put flour, sugar and butter together.
- Combine everything with fingers or in a food processor until it resembles fine breadcrumbs.
- Add enough ice water to form a smooth dough.
- Knead the dough, wrap in a plastic wrap and refrigerate for 30 minutes.
- Mix ingredients for filling.
- Roll out pastry on a lightly floured surface or between non-stick baking paper until 2 - 3mm thick.
- Line the tart tin.
- Put top crust on. Cut vent slits in top crust.
- Brush with egg and sprinkle with sugar.
- Bake for 30 minutes or until crust is a golden colour.