Home-grown: Cherries

You’ve enjoyed the blossom, now get ready to pick (and eat) the delicious fruit!

Cherries are a native fruit that thrive in our gardens – it’s worth having a tree just for its glorious blossom! Over the next few weeks they’ll be ready to pick, and the taste of home-grown fruit is always exquisite.

Cherries prefer a sunny, sheltered When cherries are in season you can’t beat a homely pie with sugar on top. Perfect with cream or custard.

You’ll need a cherry stoner to remove the stones without tearing the cherries

Serves 6 INGREDIENTS Pie filling: 725g (26oz) cherries 10g (½oz) cornflour 40g (1½oz) granulated sugar 6 tablespoons wate water 2 tablespoons lemon juice Pastry:

120g (4oz) plain flour 60g (2oz) cold, salted bu er, diced 25g (¾oz) caster sugar (plus more for finishing) 2 tablespoons cold water METHOD You will need a food processor and a 23cm (9in) pie plate Stone cherries. Set aside. Combine cornflour and sugar in a small pan. Add 2 spot in the garden, in well-drained soil, or can be grown in containers. They should be netted in spring to protect the fruit from birds, and pruned after the harvest has finished.

tablespoons of water and mix to a smooth paste. Gradually add remaining water. Bring to boil stirring throughout. Remove from heat and stir in lemon juice. Transfer to a larger pan and add cherries, turning gently to coat. Cook over a low heat for 5-10 minutes, stirring frequently. Transfer to pie plate and leave to cool. Wh Whiz flour and bu er intonto fine crumbs in a processor. Add sugar and whiz to combine. Add water and whiz until large clumps form. Transfer to an unfloured board and knead into a ball. Shake a li le flour over the board and roll into a circle, large enough to make a lid. Position lid and crimp and trim edges. Brush with water and sca er with sugar. Bake for 20-25 minutes until the pastry’s golden. Cherry Pie