Happee Monkee

It took me 23 songs on my iTunes shuffle to finish pitting a bowl of cherries. By then I had sticky blood-stained fingers. There was cherry juice all over the kitchen – it almost looked like a CSI scene. It also took me loads of mental strength not to gorge my self silly with cherries because I love cherries so, so, so, so much.

I. Love. Cherries.

I keep trying to pick faults off the cherries: ‘This is too pink’ or ‘This is too mushy’ or ‘This isn’t cherry-like enough’ so I could pop them in my mouth. I mean, want-not-waste-not right? But, sigh, I didn’t. When I was done pitting the last cherry, I was kinda proud of me.

I. Love. Cherries.

You can either make this in a 22cm pie tin or tart tins (sorry, I don’t have the measurement for mine). I made the pie into mini pies and there are still some leftover cherries. I’m going to transform them into cherry strudel some time today. Will let you know how that goes.

Cherry Pie ( serves 8 )
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Sweet Shortcrust Pastry (adapted from Donna Hay)

• 2 cups plain flour
• 3 tbsp caster sugar
• 150g cold butter, chopped
• 2-3 tbsp iced water
• one egg, beaten
• sugar to sprinkle

Filling:

• 4 (approx. 920g) cups cherries, pitted
• 1 cup sugar
• 1/4 cup flour
• 1/2 teaspoon cinnamon

Method:

1. Preheat the oven to 180C.
2. Put flour, sugar and butter together.
3. Combine everything with fingers or in a food processor until it resembles fine breadcrumbs.
4. Add enough ice water to form a smooth dough.
5. Knead the dough, wrap in a plastic wrap and refrigerate for 30 minutes.
6. Mix ingredients for filling.
7. Roll out pastry on a lightly floured surface or between non-stick baking paper until 2 – 3mm thick.
8. Line the tart tin.
9. Put top crust on. Cut vent slits in top crust.
10. Brush with egg and sprinkle with sugar.

Bake for 30 minutes or until crust is a golden colour.