I was lucky enough to pick my wild cherries for this pie. When I went into the supermarket today the price of cherries were a whopping £4.99p per kg, some had even been £7.99p last week. It's really worth going into the countryside and foraging, much more rewarding too.
Put 250g plain flour in a bowl with 125g cold butter which has been cut into small pieces (you can also use margarine which has been in freezer about half an hour or a combination of half lard half spread of your choice). Knead in 2tbs sugar, a pinch of salt and 1tbs cream to form a pastry doug. Add 2tbs water if it is to dry. Divide and shape pastry into 2 balls. Wrap in clingfilm and fridge for 1hr.
Mix the juice and zest of 1 lemon with 2.5tbsp cornflour & 2 tbs sugar (if your cherries are tarty add another tbsp sugar), add 750g pitted cherries and leave for 30 mins.
After an hour roll out the two pastry balls on a flour surface between layers of clingfilm. Lay the larger circile on a greased 9" and make a rim up the sides. Sprinkle the base with 2 tbsp dry breadcrumbs.
Set aside a quarter of the cherry mixture and let it drain. Catch the liquid and add to the rest of the cherries. Put this cherry mix onto the base then cover with the 2nd pastry circle pressing edges down firmly. Arrange the remaining cherries on top pressing gently into pastry. Bake 50 minutes at 200c, 180 fan, 400f, gas 6.
Another lush easy to make cherry recipe:
Black Cherry Cream Pie
New blog post 12/8/15:
Apple, Blackberry and Banana Crumble (in microwave)
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