Monday, 5 July 2010

a non-cherry, cherry pie

should have posted this yesterday but too knackered to finish it!...


...still living in a 'Famous Five' novel, Tracey and I took a driving trip up into the wolds to the beautiful village of Tealby... her brother has bought a beautiful house there but I was more interested in the plump white cherries that were hanging lugubriously from the tree in his orchard.

... they were so perfectly ripe I couldn't get enough and we were quite surprised as it's slightly early in the season, or maybe not for the white fleshed ones... we usually pick the dark red ones that hang along the lanes around the cottage, tempting us like mini rubies hanging just out of reach!

... so we picked a bag full and went on our merry way... she drove... I ate.. and ate.. and ate.. and THEN had the idea to make a cherry pie!... with only about 10 cherries left we were disheartened until we remembered our cherry lane...

... I ran home and whipped up some sweetened shortcrust pastry (with a little added ground almonds for extra depth) then off we went, armed with large Tupperware, parked off the road in a hidden copse, ready to pick, only to discover that our cherries were not the same cherries and have at least 3 weeks to go before they ripen...

... I've made my pastry... what do i put in my pie? Tracey suggested freezing the pastry, a perfectly good suggestion I'll agree but I wanted my pie!

... so, like so many good things in this world, I cobbled together a pie from the 10 cherries I hadn't eaten, a couple of apples, a pear, some frozen brambles and rhubarb (thanks Tracey) and some sultanas for good measure!  ... also, a little tip from mum... always spread some jam or marmalade in the bottom of the pie... this way i can use less sugar in the fruit and it adds a nice sticky quality to the finished pie.



here's the recipe... it's a bit odd but that's the nature of the pie...

Ingredients


Pastry:
9oz plain flour
3oz ground almonds
3oz soft butter or margarine
1 tablespoon sugar
pinch salt
cold water to mix and bind


Filling:
2 apples - roughly chunked
1 pear - roughly chunked
3 frozen bags of brambles (roughly a large mug per bag)
1 frozen back of chopped rhubarb
10 small white fleshed cherries (stones cut out)
a handful of sultanas
a pinch of cinnamon
a glass of pink wine
2 table spoons of sugar

jam or marmalade to line the pastry...

Make the pastry in a large bowl, rubbing the butter into the flour and ground almonds, then add the sugar and then the water, using a pallet knife to bring it together until till it forms a dough. Wrap in a plastic bag and place it in the fridge for 30 mins.

In a large pan add all the fruit and the sugar and simmer till it's warmed through, then turn up the heat and add the wine and cinnamon and let it reduce slightly.

Roll out half of the pastry and line your pie dish and pre-bake for 15 mins, then spread some jam or marmalade on the bottom of the pie.  Pour the fruit in and place the rolled out pastry lid on top,  make four slits for the air to escape and brush with a little milk and sprinkle with sugar.

Bake on 150 until pastry is golden.

eat and of course, enjoy





9 comments:

  1. Your pie looks fantastic and fruity.

    Love the idea that you can pick cherries along your local lanes, blackberries are the best we can do around here.

    I made a codged together pie yesterday, strawberries, nectarines and apples - not very popular :-(

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  2. Sounds good- my mum grows cherries but not enough to make a full pie I think, although probably enough to make your non-cherry pie. I love recipes that are thrown together- they are just the best type.
    And what do you mean you feel guilty about *not* blogging? You are blogging and then some...you've been busy!!!!!!
    How was the veggie paella?

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  3. cheers ladies...

    didn't make paella yet... just had bonkers weekend... trying to get back into the flow of it, you know what it's like.
    D
    x

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  4. Dominic...thank you for your comments on my post! I'm totally in awe of your pie...gorgeous! Pastry is one of things I shy away from...but this is just so tempting! thanks again! happy growing and creating! xx

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  5. The pie looks most tempting, lack of cherries notwithstanding. The crust looks particularly good. I love pastry but always find it a faff to make so don't do it very often. Next time I think I shall try yours with almonds - great idea. Also highly envious of your cherry picking - nothing like that down here in the SW. AND white cherries to boot!

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  6. Thanks all for the lovely comments

    Choc... pastry is the easiest thing in the world to make... I can't believe you're prepared to make all the tempting food you do, but not make what is essentially the ingredients for wallpaper paste!

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  7. That was an interesting and creative recovery and - bottom line - there was pie :-) It actually sounds quite good. I hope you've had a wonderful day. Blessings...Mary.

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  8. Did you dream of roasties before or after you saw my blog? If before, you're psychic...and note how I don't think it's weird that you dream of food! I do it all the time. Guilt-free eating. Not that I ever feel guitly about eating actually, and luckily, but I mean it's calorie-free!
    I preferred your pics of the roasties, but mine were good too :-)

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  9. before... I am a psychic food dreamer....

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