Firstly, I need to apologise for the lateness of this post. As usual, Christmas/New Year was a whirlwind of activity, and I didn’t get a chance to sit down and upload my December creation until now. Not an excuse, I know, but better late than never right?
December = Christmastime and for me, when I think of Christmas, I think of all the gorgeous Summer fruits that come into season. I’m thinking mangos, berries of all sorts and most of all, cherries! There is not one Christmas party that we go to where there is not a bowl of luscious looking cherries on the table.
This year was no different. A week prior to Christmas, I had a family BBQ at my place. Of course someone brought a huge box of cherries, too much to be eaten on the day of the BBQ. So I thought, here’s my chance to make a cherry pie! Much talked about, especially in North America, but not around their Christmas.
This pie is best eaten still warm after baking, with a dollop of really good vanilla bean ice cream. So if you’re short on preparation time on the day, the cherry filling can be made in advance and kept in the fridge until you’re ready to bake. Also, if you don’t have a cherry pitter, it’s just as easy to split the cherries in half to remove the seeds. I hope you enjoy this cherry pie dessert! Merry Christmas and a Happy New Year!