CHERRY PIE

sweetness for summer

Hi and welcome back to COME FOR SUPPER.

Something sweet for you this week. CHERRY PIE. Ideally served with lashings of double cream or a generous scoop of good vanilla ice cream.

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There is something almost ceremonial about a pie. The way it commands attention from everyone at the table. All eyes glued with anticipation as the first slice is cut and lifted to reveal the filling. How will it look? Will it be set? Will there be a soggy bottom? Lets hope not.

There is a uniqueness to the process of pie making too. Rarely is it a one bowl situation but then there’s also the fact that unlike a cake it tends to already look quite marvellous before even going into the oven. The hard work and satisfaction already beginning to pay off, and the kitchen hasn’t even filled with the delicious smells of buttery pastry and bubbling sweet fruit yet.

I love a pie and once you find your way with them there is no going back. It’s up to you whether you make the pastry. Zero shade on store bought pastry. In fact whoever created ready rolled puff pastry deserves a medal in my opinion. Rarely can I be bothered to make puff pastry but when it comes to shortcrust I tend to make my own and the key is to CHILL.

CHILL THE PASTRY AND CHILL OUT

Do not rush the pastry. You will be grateful later.

If you’re new here, scroll down to find the written recipe and scroll ALL the way down for the printable PDF where you’ll also find some MUSIC TO COOK TO. This one is for paid subscribers. If that’s you already, thank you!! Your support goes right back into my work developing recipes, shooting videos, and writing about all of it.

THE RECIPE