![\"\"](\"http:\/\/www.belly.net.au\/wp-content\/uploads\/2012\/02\/IMG_0323.jpg\" "\\"IMG_0323\\"")
<\/a>Deanna's Cherry Pie<\/p><\/div>\n
Recipes and tips below by Deanna Sudmals<\/p>\n
<\/p>\n
CHERRY PIE<\/strong><\/span><\/p>\n 1 quantity sweet shortcrust pastry for double crust pie (see related recipe) Place a baking tray in the oven, and pre-heat to 200 degrees. Place the pie in the oven on top of the hot baking sheet and bake for 15 minutes.\u00a0 Reduce the temperature to 160 degrees and cook for a further 25 to 30 minutes or until the pie is golden and the\u00a0 cherry filling is bubbling.\u00a0 Allow to cool completely before serving. Really nice with vanilla ice cream.<\/p>\n Enjoy!<\/p>\n <\/p>\n SHORTCRUST PASTRY TIPS<\/strong><\/span><\/p>\n \u2022Don\u2019t overwork the dough.\u00a0 Mix until just together. <\/p>\n BASIC SHORTCRUST PASTRY<\/strong><\/span><\/p>\n <\/p>\n 300g flour<\/p>\n 150g cold butter cubed<\/p>\n 4-6 tbsp ice water<\/p>\n <\/p>\n For a savoury pastry: add a pinch of salt<\/p>\n For a sweet shortcrust pastry, add 2 tbsp icing sugar<\/p>\n Blend flour, salt or icing sugar and butter in food processor until mixture resembles fine breadcrumbs. Slowly add ice water and pulse until just combined. Using hands, gently knead together until pastry comes together in a ball. Separate into two portions, flatten into disks, cover in cling film and chill in refrigerator for 30 minutes before rolling out.<\/p>\n NOTE: be careful not to over work the pastry or it will become tough.<\/p>\n If you do not have a food processor you can make the pastry by hand by using your finger tips to squash the butter in with the flour, working quickly to ensure the butter stays cold. This process can also be done by \u201ccutting in\u201d the butter using two butter knives. Note: the pastry will not be as smooth done by hand as the food processor method, as with the food processor the butter has been cut through the flour more evenly.<\/p>\n <\/p>\n Make sure you tune in to Bayfm on the first Monday in March for more delicious Easy as Pie – shortcrust.<\/p>\n <\/p>\n Miss February’s Seasonal Bounty<\/strong><\/span><\/p>\n words by Alison Drover<\/p>\n www.forkinthefield.com <\/a><\/a><\/p>\n www.alisondrover.com<\/a><\/p>\n Passionate Miss February! Loving not wasting….<\/p>\n <\/p>\n VALENTINES DAY<\/span><\/strong><\/p>\n We love food that is why we listen to Belly but we are all guilty of wasting food as well. Be inspired by being thrifty – help save the planet with every mouthful visit www.lovefoodhatewaste.com<\/a> to see how you can help.\u00a0 Also http:\/\/www.lovefoodhatewaste.nsw.gov.au\/<\/a>.<\/p>\n Email us with your recipes for using left overs. (belly(at)belly(dot)net(dot)au)<\/p>\n Passionfruits on the vines hanging glory to be used. I can see my Mum whisking wildly on the floor surrounded by dishes at one of the many dinner parties making passionfruit flummery with real cream drizzled over it.<\/p>\n The bowl was a air spun glass bowl which I still have and is reserved for my flummeries.<\/p>\n <\/p>\n SEASONAL IN NSW<\/strong><\/span><\/p>\n <\/p>\n Avocado<\/p>\n Banana<\/p>\n Blackberry<\/p>\n Blueberry<\/p>\n Chilli<\/p>\n Cucumber<\/p>\n Eggplant<\/p>\n Fennel<\/p>\n Fig<\/p>\n Grapes<\/p>\n Green Beans<\/p>\n Guava<\/p>\n Kiwifruit<\/p>\n Leek<\/p>\n Lemon<\/p>\n Lemongrass<\/p>\n Lettuce<\/p>\n Lychee<\/p>\n Mango<\/p>\n Mangosteen<\/p>\n Okra<\/p>\n Onion<\/p>\n Orange<\/p>\n Peach<\/p>\n Pear<\/p>\n Peas<\/p>\n Plums<\/p>\n Radish<\/p>\n Rambutan<\/p>\n Raspberry<\/p>\n Rockmelon<\/p>\n Squash<\/p>\n Tamarillo<\/p>\n Tomato<\/p>\n Watermelon<\/p>\n Zucchini<\/p>\n Zucchini Flower<\/p>\n <\/p>\n On our doorsteps…..<\/p>\n <\/p>\n \u2022\tTomatoes – use them any way you can bottle, sauce, soup and salad – be forgiving for the farmers and the rain a few bruises are okay<\/p>\n \u2022\tPassionfruits<\/p>\n \u2022\tCucumbers<\/p>\n \u2022\tHerbs – nourishing<\/p>\n \u2022\tChillies<\/p>\n \u2022\tEggplants bountiful<\/p>\n <\/p>\n PASSIONFRUIT FLUMMERY<\/strong><\/span><\/p>\n You can use gelatin leaves or powder for the recipe.<\/p>\n <\/p>\n 1\/2 cup caster sugar<\/p>\n 2 tbs plain flour try and use organic<\/p>\n 115g (1\/2 cup) caster sugar<\/p>\n 2 tbs plain flour<\/p>\n 1 tbs powdered gelatine<\/p>\n 250ml (1 cup) water<\/p>\n 2 oranges, juiced, strained<\/p>\n 1 lemon, juiced, strained<\/p>\n 125ml (1\/2 cup) passionfruit pulp<\/p>\n Whipped cream, to serve<\/p>\n 2 tbs passionfruit pulp, extra, to serve<\/p>\n <\/p>\n 1.Place the sugar, flour, gelatine, water, orange juice and lemon juice in a medium saucepan. Whisk well. Bring to the boil over medium heat, stirring constantly. Simmer for 2 minutes.<\/p>\n 2.Pour the mixture into a heatproof bowl and place in the fridge for 1 hour or until the mixture begins to set around the edges. Stir in the passionfruit and transfer to a large bowl. Use an electric beater to beat for 15 minutes or until the mixture is thick and pale.<\/p>\n 3.Pour the mixture evenly into four 310ml (1 1\/4-cup) serving glasses. Cover the glass tightly with plastic wrap and place in the fridge for 1-2 hours or until the mixture is set.<\/p>\n 4.Serve topped with whipped cream and with extra passionfruit pulp.<\/p>\n <\/p>\n MUSIC<\/strong><\/span><\/p>\n <\/p>\n Oh Well, That’s What You Get Falling In Love With A Cowboy – Lanie Lane<\/p>\n Love Letter\t–\tClairy Browne & the Bangin’ Rackettes<\/p>\n If I Knew You Were Coming I’d Have Baked a Cake – Bob Hope and Bing Crosby<\/p>\n Love Is Blind\t– Annie Lennox<\/p>\n Hooray for Love\t–\tElla Fitzgerald<\/p>\n Nakutamani (I Am Longing For You)\t– Paul Mbenna feat Nicky Bomba<\/p>\n <\/p>\n love and triple chocolate shortcrust pie, Sister T<\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" Our lovely seasonal bellysister,\u00a0 Alison Drover, is wearing her very loving and very waste free Miss February apron with matching bikini today, and we welcome episode one of Mullumbimby baking legend Deanna Sudmal’s pastry making series to the belly kitchen.\u00a0 We are starting super easy with shortcrust, and even playing with store-bought pastry.\u00a0 Is it […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[33],"tags":[161,248,250,249,247],"class_list":["post-2114","post","type-post","status-publish","format-standard","hentry","category-radio-show-posts","tag-cherries","tag-cherry-pie","tag-flummery","tag-passionfruit","tag-shortcrust"],"_links":{"self":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/2114","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2114"}],"version-history":[{"count":16,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/2114\/revisions"}],"predecessor-version":[{"id":2157,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/2114\/revisions\/2157"}],"wp:attachment":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2114"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2114"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2114"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n4 cups fresh pitted cherries
\n\u00be cup white sugar
\n2 \u00bd tbsp arrowroot (tapioca) flour
\n1 tsp vanilla extract
\nJuice of half a lemon
\nOne egg, beaten<\/p>\n
\nMix cherries, sugar, arrowroot, vanilla and lemon juice in a large bowl and allow to sit for 15 minutes. Roll out bottom crust of pie and place in pie dish.
\nBaste inside of pie with beaten egg. Fill pie with cherry filling.
\nNow get creative:\u00a0 for Valentines day, I cut out small heart shapes in the rolled out top crust with a small cookie cutter to allow the pie to vent.\u00a0 You can also vent the pie using a knife or fork, can cut a hole in the centre of the pie, or if you are feeling really creative, you can make a lattice top to your pie by covering it with strips of pastry in a criss cross pattern.\u00a0 Crimp the edges of the pie using either your fingers, or making indentations with a fork around the outside of the pie.
\nBrush the entire top crust with beaten egg.<\/p>\n
\n\u2022Place on a preheated tray in oven to firm up the crust.
\n\u2022Make sure to keep butter cold and mix with ice cold water.
\n\u2022If making pastry by hand, remember that your hands are warm (the finger tips are the coolest part of the hand) so mix quickly with fingertips to avoid butter getting warm
\n\u2022Chill for at least half hour and then take out of fridge to relax a bit before rolling.
\n\u2022Make sure your surface is clean and well floured.
\n\u2022When blind baking make sure you prick the base with fork so it doesn\u2019t rise up.
\n\u2022Roll in one direction only and then flip.
\n\u2022Bring up pastry on rolling pin and lay on tray, leaving a bit extra to allow for shrinkage
\n\u2022If you want to change the amount of pastry (more or less) remember the ratio is half butter to flour
\n\u2022For a fruit pie that contains moisture (eg. Apple pie) baste the inside of the bottom crust to ensure the finished pie does not become soggy
\n\u2022Glazing the finished pastry with a beaten egg gives a nice shiny golden appearance<\/p>\n