There’s something heart-warming and homely about a freshly baked pie, whether it’s the aroma of buttery pastry that appeases my soul and fills my kitchen, or the time and effort that was put into making it. Everybody Loves a piece of pie!
This recipe is extremely versatile and allows you to make use of fresh seasonal fruits.
Nothing beats juicy plump cherries. Sweet and sticky, adding voluptuousness – a slice of this pie is simply sinful!
Cherry Crumb Pie
150g Marzipan, grated (Keeping the marzipan in the fridge makes it easier to grate)
400g Self-raising flour
1 Medium egg
400g Cherries, stoned and halved
250g Black cherry and vanilla soft jam
Icing sugar, for dusting
Melt the butter and leave to cool.
Place in a large bowl together with the marzipan, caster-sugar, flour and egg.
Mix well with an electric beater until a crumbly dough is formed.
Grease a 23cm diameter pie tin.
Put two-thirds of the crumble dough in the pie tin and press into the base and halfway up the sides.
Place in the fridge to chill for 30 minutes, together with the remaining crumble dough.
Preheat the oven to 200C.
Blind bake the pie base for 10 minutes.
Mix the cherries and jam and spread in the pie base.
Sprinkle the remaining of the crumble dough evenly over the top and bake for 25-35 minutes until golden brown.
Dust with icing sugar.
Best served hot or cold with a good dollop of fresh cream.
Savour every crumb … and don’t forget to have a second helping – cherries are packed full of anti-oxidants which are good for you!