Worst kitchen jobs ever;
3. Potato peeling
2. Cleaning up the mess you’ve made
And the worst ever;
1. Cherry pitting – WITH NO CHERRY PITTER.
Seriously I thought I was going to be there for the rest of my life. I don’t live in a country where you can readily buy cans of readily pitted cherries that aren’t covered in syrup – so I decided to go the whole hog and de-stone 700g worth of cherries, with a knife.
Not only was I completely covered from head (literally, I had cherry all over my face) to toe (SO many slipped out of my hands and onto the floor – I’m genuinely surprised I didn’t lose a finger, or an eye) but there was cherry juice EVERYWHERE. It looked like a scene from CSI. Never again. For the love of God Alex, buy a cherry pitter.
Other than that, this turned out well. Except I made my pastry too thin (booooo) so it was a bit feeble looking. But hey the filling is the best part so who cares (yayyyyy)
You can’t beat a hot cherry pie covered in sugary whipped cream. Can you?
- Adapted from BBC Good Food
- 1 CHERRY PITTER – PLEASE
- 500g of Shortcrust Pastry (I got my recipe here)
- 700g of cherries
- 2 granny smith apples
- 100g caster sugar
- 1 tbsp cornflour
- Make your pastry. I made mine using this recipe here.
- Preheat the oven to 180 degrees and line your pie tin with the pastry. Add baking paper, your baking beans (I used rice) and bake for 15 minutes. Take out your beans/rice and the paper and cook for 5 minutes. Keep an eye on it though. Remove any excess pastry.
- Pit your cherries (sob) and core your apples. Chop the apple into small pieces and mix in an oven proof dish with the cherries. Mix in the sugar. Cover with foil and place in the oven for 25 minutes.
- When done, drain the juice into a saucepan and set the fruit aside to cool. Take 3 tbsp’s of the juice from the saucepan and mix with the cornflour in a bowl until thickened. Then add this paste into the saucepan with the rest of the juice. Mix, and then cook the juice at a simmer until it all thickens.
- Place the now cooled fruit into the pie base and cover with the thickened juice. Cut out a pie lid and place on top. Crimp if necessary. Make cherries for the top. (This is necessary) Make two small slices in the lid to let air out. Brush with milk and then sprinkle with caster sugar.
- Bake for roughly 20mins – 30 mins. Make sugared whipped cream, and enjoy.