Monday, 20 August 2012

deep-filled cherry pie with a chocolate shortcrust lattice top



... it took me four years to reach gold with my scones at The Aby Village Show... with much in-fighting and back-stabbing and many a jovial dig at the wonderful Elaine... who didn't even hit the scone medals board this year, I may add... I finally did it...

... my cherry pie however is a different story... I placed third... out of three entries... and whilst I feel a little like Tom Daley who was rightly ecstatic with his bronze medal, I also feel that those delightful ladies from the WI really need to fucking lighten up a bit... I mean come ON... look at the beauty... look at the perfect lattice work... the divine chocolate pastry... the deep, deep filling of cherries, sultanas and candied fruit... the way I look at it is that it must have stumped them a little... they have their rules... pies should be less deeply filled... a fruit pie is a fruit pie, whereas a lattice pie is something else... and chocolate pastry... well...

... to be fair I actually like the rules... we all need boundaries and regulations and if we can't excel in these simple things then how can we move on to be more creative... much like Picasso who excelled at fine art before he turned to cubism, I guess I need to go back to the drawing board... we have asked the powers that be to give us creative types our own 'anything goes' category for next year... I guess it all depends on who the judges are...


deep-filled cherry pie with a chocolate shortcrust lattice top
of course the real person I have to blame for my third place ranking is Janice from Farmersgirl Kitchen who chose cherries as this months we should cocoa theme as she is guest hosting for Choclette from Chocolate Log Blog who owns the concept that tortures us every 30 odd days... yes, blame Janice as it was for her that I decided to go so avant guard for this fruit pie entry...

for the filling
500g of fresh, frozen or tinned cherries - de-seeded
a large handful of sultanas and candied fruit (this was left-over from Christmas)
2 tablespoons of sugar
1 teaspoon ground ginger

for the chocolate shortcrust
250g plain flour
100g butter
1 heaped tablespoon cocoa powder
1 tablespoon caster sugar
1 egg
a little milk to bind

- stone the cherries and then with what look like blood-stained hands, place all the filling ingredients into a bowl and stir - set aside whilst you make the pastry

- combine all the pastry ingredients to form a dough and then refrigerate for at least an hour

- halve the pastry and place one half back in the fridge - on a floured surface roll out one half of the pastry and line your pie dish then fill the pie with the cherry mix

- now roll out the pastry for the lattice top and cut into strips - I watched this excellent, if cheesy, video but it really is very easy to do...

- brush with a milk and egg wash and sprinkle with sugar - bake for 30 mins of 160C

eat and of course, enjoy!


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