“She’s my cherry pie, cool drink of water such a sweet surprise, tastes so good makes a grown man cry, sweet cherry pie” – I pretty much sing this every time I make this delicious dessert.
Hey there cherubs I’ve got a delicious recipe that is kind of healthy-ish. I’ve modified this recipe from one I found in Issue 60 of Frankie Magazine. It serves 8 and is so quick to prepare and cook I highly recommend having the ingredients on hand so you can whip it up at a moments notice when unexpected guests pop in. Or you can do what I do and make a pie to “share” with everyone you live with, but end up eating the entire thing yourself, it’s up to you.
125g butter melted
1/2 cup of rapadura (raw unrefined) sugar
1 free range egg
1/2 cup plus 1 Tbsp of LSA mix
1 tsp vanilla essence
1 tsp ground cinnamon, plus extra for dusting if you’re so inclined
1 1/2 cups of organic wholemeal spelt flour
1 tsp baking powder
1/4 tsp salt (I use maldon flakes)
700g jar of morello cherries, drained
Heat the oven to 180C, grease a 22cm pie dish.
Pour melted butter into a medium sized mixing bowl, add the sugar, egg, 1/2 cup of LSA, vanilla and cinnamon, beat well. Add the flour, baking powder and salt. Stir together to form a soft dough.
Take two thirds of the dough and press into the bottom of your pie dish, ensuring it is pressed up the sides of the about 1cm. Sprinkle the extra 1 Tbsp of LSA over the prepared dough. Add the drained cherries on top.
Crumble the rest of the dough over the top of the cherries evenly, then bake for 25-30 minutes or until golden (I’d keep an eye on your pie carefully because depending on the type of oven you have it may cook quicker).
Serve warm with natural yoghurt or if you want to be a little naughty whipped cream or marscapone would be amazing!
– Cass xo –
Frankie Magazine – always informative and incredibly beautiful