Saturday, 25 June 2011

It's all about cherry pie..

I make the best goddamn cherry really, I do!
Now, I know it may not be the best looking pie..I'll give you that BUT it tastes amazing and of course it's vegan and nothing goes better with cherry pie than a scoop of ice cream. I chose the raspberry flavour of Swedish Glace one of the best vegan ice creams out there and just a squeeze of some dark chocolate sauce.

I have decided to share with you lot out there...if indeed anyone does read this, which I doubt but it's a great sweet shortcrust pastry & so simple to make. So here you are :

Vegan Sweet Shortcrust Pastry Recipe

125g/4½oz Plain Flour 
55g/2oz icing sugar
55g/2oz soya margarine

Sift the flour and icing sugar into a large bowl and add the soya margarine.

Use your fingertips to rub the fat into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of margarine remaining. Try to work quickly so that it doesn't become greasy.

Bring the mixture together to form a dough, adding extra flour if the mixture is too wet, or some water if too dry, a teaspoon at a time.

Wrap the dough in cling-film and chill for 10-15 minutes before using.

See? simple and so tasty!

I remove the stones from the cherries, sprinkle sugar over them & then pop them in a pan on the hob, medium heat & wait till he cherries have softened & the sugar has melted creating a lovely sweet syrup. This is your pie filling..lovely :)

Whack it in the oven at around 150-180degrees & bake for 25-30mins then hey presto - a delicious cherry pie baked with your own loving hands.
* serving suggestion : have it Twin Peaks style & enjoy a slice of pie with a nice hot cup of coffee.

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