I like cherries. I really like cherries.
Not quite as much as my colleague who buys them from roadside stalls, waters the roadways of the South with the stones, and has none left by the time she gets home.
But I'm not far behind. Cherry pie is also a favourite thing, but like Gill I didn't find this a particularly useful bake - it is hard to take to work or Bible study.
The Fair Physiologist and The Pure Mathematician in Exile appreciated an impromptu Sunday night dessert, however, so all was well in the end.
Despite the internal egg wash, I think I had a bit of a soggy bottom - it hadn't had quite enough time in the oven, but the top was already a good colour - this might be just getting used to the new non-fan oven, however.
For the crust
220g cold unsalted butter, cubes
450g plain flour plus extra for dusting
160g caster sugar plus extra for sprinkling
3 large eggs
For the filling
700g fresh, tinned or frozen (then thawed) pitted cherries - I used 350g of jarred cherries and 350g of fresh cherries - someone seemed to have eaten my other jar of cherries. Can't imagine who that would have been *ahem*
150g caster sugar
1/2tsp vanilla extract
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