My fingers are by no means green. I can't even keep a pot of basil alive. But I love my Cherry Tree. I really love it, and I think that's why it has not only survived since I planted it last Spring, but has really bloomed.
Sweet Cherry Pie ~ dairy free
For the Pastry:
250g plain flour
75g caster sugar
110g dairy free spread
50ml cold water
Combine the flour, sugar and spread until the mixture resembles breadcrumbs.
Add the water and using a butter knife bring it all together until you get a golden dough.
At this point, I judge by eye whether or not the dough is too sticky and therefore needs a little more flour, or too dry and therefore needs a little more water.
Wrap your dough (not too sticky, not too dry) in clingfilm and refrigerate for at least half an hour.
For the Filling:
275g cherries, cut in half and stoned
2 bananas, chopped
3 tbsp caster sugar
Combine all ingredients in a pan and bring to the boil.
Cover with a lid, turn the heat down and simmer for about 15-20 mins, or until the bananas have gone gloopy.
Leave to cool.
Preheat oven to 200 degrees.
Break off about a third of the pastry and put to one side.
Roll out your 2/3 of pastry and use it to line an ovenproof dish, pricking the bottom a few times with a fork.
Bake for 15 mins. Meanwhile, roll out the remaining third of pastry - this is the pie's lid, so feel free to decorate as you wish, just be sure to include a few pricks in the decoration to allow air to circulate while it bakes.
Fill the pastry-lined dish with the cherry and banana filling, and carefully put the lid over the top, gently sealing the edges.
Bake for a further 20 mins.
Allow the pie to cool a little before serving with vanilla ice-cream/custard/clotted cream...