Tag Archives: Dessert

Bye, bye Miss American Pie


In the spirit of Thanksgiving, and out of jealousy of my sister who spent Thanksgiving with our wonderful American family in California, I rolled out some pastry and baked a USA inspired cherry pie. It involves very little ingredients and if you’re feeling extremely lazy you could buy ready made pastry. The cherries are tinned (or in a jar, as mine were) Morello Cherries, preferably buy them in syrup, as this saves you making your own. Super quick and easy, its a great pudding (or dessert I should say, in the spirit of America) for a cold winters night. Perfect with a scoop of vanilla ice cream.



For the filling;

2 jars of morello cherries in syrup (I got mine from student favourite Lidl. You need a lot of cherries as when they cook they reduce down, so these jars were 680g each, you could get away with 1kg of cherries, although this is a minimum)

75g caster sugar.

For the pastry;

250g/8 oz plain flour

pinch of salt

110g/4 oz unsalted butter, cubed

2tbsp icing sugar

enough water to bind.

1 egg, beaten (for the egg wash)


1) Place the cherries and the syrup in a deep saucepan. Mix in the caster sugar, bring to the boil, reduce the temperature and simmer for 30-40 mins, until the syrup has thickened enough to cover the back of a spoon. Once thickened, leave to cool.

2) Meanwhile, place the flour, icing sugar, and cubed butter in a bowl (or a food processor). Mix until they resemble breadcrumbs, pour in enough water to bind and make a dough. Flatten the dough into a disc and cover with cling film. Chill for a minimum of half an hour.

3) Once your pastry has chilled, preheat the oven to 190C/fan 170C/gas 5. Split your dough in half. Roll out one half to cover the base of a 22inch pie dish, so your pastry is about 3mm thick. Place inside the dish and, using a fork, prick holes on the bottom of the base, ensuring you do not pierce all the way through the pastry.

4) Roll out the remaining pastry to make the pie top, I decided on a stars and stripes effect, so I cut the pastry into thin strip and, using a cookie cutter, cut out four stars. You can do whatever you wish, or keep it simple with a plain lid.

5) Pour the cherry mixture and syrup into the base. Using a pastry brush, brush the egg wash around the edges of the pastry bottom, cover with your lid, lattice or chosen design. Using a fork, press down the side of the pastry to ensure the bottom and the top stick together, cut off the excess pastry and egg wash your lid.

6) Bake in the middle of the oven for 30-40 minutes, until the pastry is golden and crisp.

Best served warm with a scoop of vanilla ice cream.


Kyle in the Kitchen- Stranoffee Pie.

Whether it’s called ‘Stranoffee’ pie or just ‘Stroffee’ Pie , I do not know and the debate rages on. What I can tell you with absolute certainty is that Kyle’s strawberry take on Banoffee is damn delicious.

Stranoffee Pie


300g/10.5 ounces Digestive Biscuits

60g/2 ounces Butter, melted

200g/7 ounces Strawberry

200ml double cream

50g/ 1-2 ounces dark chocolate,melted

For the Caramel;

115g/ 4 ounces Butter

55g/2 ounces Caster Sugar

130ml Condensed Milk


1) Put the biscuits into an air tight bag and seal. Using a rolling pin, bash the biscuits into crumbs. Tip the biscuit crumbs into a bowl. Add the melted butter and mix together,  spoon the crumbs into the base of a loose bottom cake tin and about halfway up the sides of the tin to make a pie shell. Chill for 10 minutes.

2. Melt the butter and sugar in a non-stick saucepan over a low heat, stirring all the time until the sugar has dissolved. Add the condensed milk and bring to a rapid boil for about a minute, stirring all the time for a thick golden caramel. Spread the caramel over the base, cool and then chill for about 1 hour, until firm or until ready to serve.

3. Carefully lift the pie from the tin and place on a serving plate. Slice the strawberries; fold half of them into the softly whipped cream and spoon over the base. Decorate the top with more halved strawberries, complete the look by melting dark chocolate and drizzling it over the cream. Additionally, if desired, extra dark chocolate can be grated over the top of the pie.