Hallo everyone.
In honour of the passing yesterday of Warrant's lead singer I dedicate this recipe to him and his family and friends.
Now, I know Warrant are about as far removed from Heavy Metal as Barak Obama is from becoming the next Grand Wizard of the KKK but the song is so dang catchy.
Sing it with me now. You know the words
She's my cherry pie
Put a smile on your face
Ten miles wide
Looks so good bring a tear to your eye
Sweet cherry pieeeeeeeee
Yeah, yah, huh, ow, huh, yeah (and other random noises)
Just a thought. But during the song writing process, at what point do they decide "I think a huh and an ow would work really well in this section" ?????????
Here's the recipe
Cherry (and Blueberry) and Chocolate Pie
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You will need a 9" tart or pie tin and baking beans or dried pulses for blind baking the pastry
Ingredients
400g ready to roll puff pastry
350g pitted fresh cherries (use frozen when not in season)
250g fresh blueberries (again, use frozen if not in season)
100g good quality dark chocolate
2 tablespoons caster sugar
Juice of one orange
Tablespoon kirsch or cherry brandy
2 teaspoons cornflour
1 egg yolk beaten with a splash of water
Flour for dusting
Pre heat your oven to 180 degrees or equivalent
First you want to make the filling for your pie.
Get a big pot and fling in the cherries, blueberries, orange juice, caster sugar and kirsch.
Put onto a medium heat and bring to a simmer. Cook stirring every now and then for about 10 to 15 minutes, until the blueberries have burst a bit and mix is looking a bit jammy. You still want to see whole cherries and blueberries in it so don't over cook. Mix the cornflour to a paste with a splash of water, add to the pot and stir for one minute until sauce thickens.
Take off the heat and leave to cool.
Dust your tin with some flour then dust your work top lightly with flour.
Plop your puff pastry onto your work surface and roll out to fit the size of your tin. Making sure you have pastry left for the top.
Carefully lay the pastry into your tin. Don't worry if it tears a little as you can patch it up with some extra pastry.
Line the inside with tin foil and pour in your baking beans or dried pulses ( I used dried broth mix as that was all I had in my cupboard).
Pop the tin into the oven and bake for 15 minutes.
Take the tin foil out and brush the bottom with some of the beaten egg. Put back into the oven for another 5 to 10 minutes until the pastry is flaky and golden.
Take out of the oven, leave to cool for 5 minutes then push the base of the pastry down so it is flattened and not puffy.
Grate the chocolate over the base then top with the cherry mixture.
On a floured work surface roll the rest of your pastry into strips and lay in a criss cross pattern on top of the pie. Brush with the beaten egg then pop back into the oven for about 20 minutes until filling is hot and pastry on top is nice and golden.
Serve with ice cream.
