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Clear Up Tuesday: Cherry Pie


Our kitchen gets a lot of traffic and most days, we have to content with at least 4 washing up sessions (each session comprising of at least 9 plates, 8 knives, 8 forks, a baby spoon, 15 drink tumblers- not sure how that happens every time). We don’t own a dishwasher so washing up is definitely high up there on the chore list and the sproglettes do a fair amount of it. Some parents might no agree with the whole concept of a lightly enforced chore rota but in a family our size, we are all more than aware that the success of the day depends greatly on everyone pulling their weight.

Not all baking that happens in the SniffSnort household is decadent. A lot of the time, the baking that is done is just a routine part of the meal planning and often, we try to use up ingredients that have been skulking around for a tad too long. This time, there was the remains of a tin of black cherries in the fridge, a half lemon and also some measly amount of ground almond looking pathetic at the bottom of the container.

Cherry Pie

1 1/2 tins of Epicure Black Cherries in syrup
4tbsp corn flour
100g caster sugar
1/8tsp of salt
Juice of half lemon
1/4tsp almond extract

Drain the cherries and reserve. Pour the syrup, almond extract and salt into a pan and bring up to heat. Mix the lemon juice, sugar and corn flour together in a bowl and add to the simmering syrup. You don’t want to boil the syrup, but only to thicken it slightly. It will thicken further during baking. Take it off the heat and gently stir in the reserved black cherries.

Ground Almond Pie Dough

250g plain flour
65g ground almond
250g butter, cold and cut into 2cm cubes
1 heaped tsp of light muscovado sugar
6tbsp of cold water

In a mixer, pulse together the flour, ground almond, sugar and butter until you get coarse grains. Add the water and mix on high speed until you get a dough. This won’t take long at all. Form the dough into a disc, wrap in film and chill for half an hour.

Preheat your oven to 175C. I used a 20cm loose bottomed cake tin for my pie and constructed the pie crust in two stages. Divide your pie dough into three and reserve one of it for later. Using one of the two remaining doughs, I cut out the round base and placed at the bottom of the tin. I then rolled out a long rectangular length of pie dough out of the second one and lined the side of the tin, melding the edge of the bottom and side pie dough together with my index finger. A normal pie dish will be ok too. I just didn’t have one that size. Using a fork,i priced the base of the dough, lined it with a sheet of aluminium foil and popped it in the fridge to chill for a while whilst waiting for the oven to come up to heat.

When ready, bake for 25 minutes. After that, peel off the aluminium foil, pop any air bubbles in the pastry with a fork and bake for a further 10 minutes until the bake is golden and properly cooked.

Let the pie case cool a little before spooning the cherry filling in. take the reserved pie dough and roll it out into a circle around the same size as the surface of the pie.

Lay it over the filling and just lightly seal the uncooked dough to the side of the pie crust. Do this gently. I didn’t use any water or egg to seal this and it turned out ok.

I failed to get any photos of the pie after it was baked as it got too dark and none of the photos turned out ok.
One of these days, I might actually use a real camera rather than just the one on my iPhone.

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