‘Tis the season

*insert the 1862’s Christmas carol*

I can’t really explain how much I love Christmas and everything that comes with it; all that fuss, all the chaos, buying gifts, wrapping gifts, decorations, lights, carols, snow, John Lewis’ ads, seeing people I love, seeing people I don’t, spending time with people I’ve been missing, bumping into people I’d hoped I’ll never see again when I moved out of my hometown, eating, eating loads, drinking, watching Jack Frost, abusing all Spotify’s Christmas playlists, come home late and drunk, opening presents, beeing happy, getting sad, getting excited, the smell of mulled wine, cinnamon, cloves and oranges and so many more. Yup, I’m that friend that lets you know Christmas is 6 months due. Then 5. And so on. 

I’m also the friend who, while getting excited about Christmas on a late June afternoon, will start baking/cooking anything Christmassy.

Pie. Cherry Pie. Morello cherry pie. And fresh berries, because summer. And rum, cloves and cinnamon because ‘let them know it’s (almost) Christmas time!’.

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For the pie filling, heat the morello cherries (about 500g), 2 tbsp of brown sugar, 10-12 cloves, 1 tsp cinnamon, and some rum (be generous!!!) in a pan over a low heat, stirring continuously, until it becomes jam…ish. You get the point. Set aside to cool. 

For the pastry you’ll need about 250g plain flour, plus extra for dusting, 175g fridge-cold unsalted butter, cut into cubes, 2 tbsp caster sugar, 2 eggs, 1 tbsp cold water. Easy-freakin’-peasy! Pulse the flour, butter and sugar together in a food processor until the mixture resembles fine breadcrumbs. Or use your hands, it’s how I do it. Mix together the beaten egg and water. Add the eggs and water to the bowl of the food processor a little at a time, until the mixture comes together as a dough. Or use your hands, as I was saying.

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Preheat the oven to 180 C.

Roll out the pastry onto a lightly floured work surface until it is few centimeters larger in diameter than the pie dish. Cut two or three long strips from the edges of the pastry. Gently lift the rolled pastry, using the rolling pin, and place it into the baking tray. Add the morello cherry thing, add some fresh berries. Bake the pie in the oven for 30-35 minutes, until the pastry is golden-brown and the pie filling is bubbling. Merry Christmas!

Also, you could buy some pastry at the nearest shop and go for these pretty pies, also delicious. Sprinkle with sugar and cinnamon and thank me later.

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