Cherry Pie Recipe and other news

The raised bed is heaving with goodies now and I had my first peas this week and they are so sweet you really do see what they mean when they say there is nothing better than peas you grow, they are lovely and I am not a huge fan of peas to be honest. The tomatoes are setting fruit and the runner beans are in full flower – admittedly the slugs are always going to drive me crazy but I love growing stuff.

Cherry Pie

Becca and I made something sweet and good too – Cherry Pie. I have cooked Apple Pie before but had seen cherry pie doing the rounds in blog land recently and had to give it ago. It is actually a cherry, blueberry and blackberry pie as that was the bag of frozen fruit I picked up for the filling but it was still good.

Serves 6
Takes 55 minutes to make, plus chilling


  • 300g plain flour, plus extra for dusting
  • 150g chilled unsalted butter, cubed, plus extra for greasing
  • 100g golden caster sugar
  • 1 large egg yolk
  • 1 tbsp cornflour
  • Pinch of ground cinnamon
  • 500g cherries, stoned ( we cheated and used a bag of frozen fruit)
  • 1 tbsp milk, for brushing

Method: How to make cherry pie

1. Put the flour, butter and 75g golden caster sugar into a food processor and pulse until the mixture resembles crumbs. Add the egg yolk and 2-3 tablespoons cold water. Pulse until the mixture comes together to form a ball. Turn out, wrap in cling film and chill for 30 minutes.
2. Mix the cornflour, remaining golden caster sugar and cinnamon together, then gently toss with the cherries in a bowl. Put a baking sheet into the oven and preheat it to 220°C/fan200°C/gas 7.
3. Grease a 23cm pie dish – ideally one made of enamel or metal. Roll out half the pastry on a lightly floured surface and use to line the dish. Trim the edges, pile the cherry mixture into the centre and spoon over 4 tablespoons water. Brush the pastry edges with water. Roll out the remaining pastry and use to cover the fruit, making a hole in the centre. Press the edges to seal, trim off the excess pastry and crimp the edges with your forefinger and thumb.
4. Brush the pie with milk and sprinkle with the granulated sugar. Put the pie on the baking sheet in the oven and bake for 15 minutes. Reduce the oven temperature to 180°C/fan160°C/gas 4 and bake for a further 15-20 minutes until the pastry is pale-golden. Serve with cream or custard.
Printable Recipe here

We are definitely going to have to try this one again soon.

Caitlin asked me to take pictures this week and it is was a bit strange to be asked if I am honest, I mean this is Cait the camera queen who always lets me take pictures and here she was asking me to take them and being quite awkward about it . I can see the teenage nature forming already – help !!

She can still do sweet and innocent once in a while ( trust me it is all an act !! ) but my baby is definitely growing up before my eyes.

I manage to bring out the kid in her by bringing the girls to the park last week in a brief spell of decent weather – seriously why, oh why must the rainy season start in July ? You know just when the kids are totally bored being out of school for 2 weeks. The kids enjoyed getting out for awhile though and it was fun to see them play chase and hide and seek.

Rachel even managed to find herself a little friend to follow about – his name was Ben and he was 3 apparently.

Rachel is growing up too she had her developmental checks today and of course passed them all with flying colours – she is meter tall and I think she is growing again because she is eating food like there is no tomorrow but is still very slightly underweight for her height, it reminds me so much of Becca always tall and skinny and always eating like a horse !!


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