Cherry's Fresh Cherry Pie

I have always been rather afraid of pies. Thinking, incorrectly, that they were super hard to make or at least to get right. But I'm discovering that in actual fact a pie is constructed in a very similar way to a stew. Which in my head equates to creating or providing a receptacle for a whole bunch of ingredients that taste wonderful when put together, adding a lid or a top and baking the whole lot in the oven for a certain period of time.

With this in mind I set about making my own version of the classic Cherry Pie. Using fresh cherries and adding crunch and texture by a sprinkling of baked almonds on the top.

Take enough shortcrust pastry (shop bought or home made) to line the bottom and sides of your pie dish while leaving enough to form a lattice pattern on top. I rushed the lattice on mine as I was peckish at the time and really should have made some more pastry. De-stone enough fresh cherries ( a large punnet or a generous sized paper bag full) to cover the bottom of the pie dish, one layer of cherries deep. Add two thirds of a tin of tapioca to a separate bowl along with one tablespoon of caster/baking sugar, three drops of a very good quality almond essence and two drops of a good quality vanilla essence and mix well. Pour the mixture over the cherries and add some semblance of a lattice top (ahem!!). Brush the top with egg and sprinkle a large handful of flaked almonds on to the top of the pie.

Bake in the middle of your oven at 180c for the first thirty mins and 200c for the last thirty mins. Keep a good eye on the pie as you don't want it to burn in the last twenty minutes but at the same time you'll want it to be browned to perfection when you cut through the top of it. You should also keep an eye on the pie overspilling when it heats up and covering your over floor with cherry mixture. It's a pain to have to remove!

Serve with ice cream or cream of a variety that suits your fancy or custard of course. But I prefer to leave custard until the days are shorter.

Pie. It's good for the soul and doesn't last long!!!!!!!!!!

I should remind you that it's the last day(s) of this months In The Bag blog event. Please get your entries in to me by the end of the weekend at the very latest.

Comments

[jale fikircioglu]

I like your pie.wonderful

[heftJotte]

Hello! When I publish a blog about my personal experience I’ll definitely have it linked in the side bar.
[url=http://bestvaigra.info/vigrex/site_map.html]vigrex wholesale[/url] Great job!

[Jeanne]

Oh how wonderful that looks! I also have a deep-rooted fear of pastry but when I do make my own pie-crust I always think "what was all the fuss about?" - and there's no arguing that it really does taste better. Cherries are the best :)

[Marie]

Cherry Pie is one of my favourites and you sure did it up good! Looks positively delicious! Well done!

[Belinda]

It turned out beautifully...I am always a bit wary of attempting pie crusts, but I think I am going to try and conquer the anxiety, and make my very own homemade pie tomorrow. :-)

[Julia]

Oooh my favourite, and my name sake!

[writershand]

The pie looks beautiful. I'll definately serve that one with Cornish ice cream. Mmm my mouth's watering.

[Amanda]

p.s. Fab pie!

[Amanda]

Hi Cherry, So sorry, I haven't forgotten about in the bag. I even bought everything we needed from the village yesterday but I was just so tired I ended up throwing the lamb and potatoes in the oven and microwaving the broad beans (I must have been tired to do that!) Hardly worth blogging about, though I did take pics (how sad!!). I'll try again over the weekend if that's okay with you. xx

[Ivonne]

Well I for one am thrilled that you got over your fear of pies! This one is tremendous and so beautiful!