Cherry pie ice cream
Cherry pie


I completely cocked up this cherry pie recipe. I had an idea of making individual pies that you could take with you on a picnic; sturdy little pies that you could prise the lids off, spoon in whipped cream, then eat in a messy fashion.

I didn’t think this through when making the pies. I saw a half bag of almonds and thought: ‘I could use those up in the pastry. Best make it quite buttery, then.’ Didn’t think about how the pastry would need to be quite tough to stand being lifted out of the muffin tins and carted about. Result: six mimsyish, buttery, crumbly pies that refused to leave the tin in one piece.

My housemates are not prissy and will normally chow down on whatever I throw at them, but even they baulked at eating something that looked like it had been attacked with a baseball bat. The pies were too good to chuck but too ugly to serve. In  my despair, I turned to ice cream.

Cherry pie (ice cream)
Serves 6, whichever you make

200g plain flour
150g cold butter, cubed
65g caster sugar
50g ground almond
450g , pitted
Juice of 1/2 lemon
Milk, for glazing
1 litre clotted cream ice cream (optional)

1  Sift the flour into a large mixing bowl and rub in the butter using your fingertips until the mixture resembles fine breadcrumbs. Stir in 15g of the sugar and the almonds, then stir in 2–3 tablespoons of iced water and bring the mixture together to make a dough. Wrap in clingfilm and chill in the fridge for 30 minutes.

2 Meanwhile, place the cherries in a small pan with the remaining sugar and lemon juice. Place over a low heat and cook until the juices begin to run. Reduce the heat and continue to cook for 5 minutes. Remove from the heat. Preheat the oven to gas mark 4/180°C/fan oven 160°C.

3 If you want to make a cherry pie, spoon the cherries and juices into a 20cm pie plate or dish. If you want to end up with cherry pie ice cream, spoon the cherries only into the dish, reserving the cherry juices (you can use them to make Cherry martinis).

4 Roll out the pastry on a work surface dusted with flour. Brush the edges of the pie dish with water and lay the pastry over the cherries to cover. Press the edges of the pastry down to seal and trim to fit the dish. Slash a little cross in the centre of the pastry, then brush it with milk to glaze. Bake for 20–30 minutes until golden.

5 At this point you can either serve it with cream, custard or ice cream or, if you want to make the ice cream, set it aside to cool. Once cooled, smash the pie with a spoon to break the pastry into small chunks. Take the clotted cream ice cream from the freezer and leave it for 15 minutes to soften, the spoon into a large bowl and stir in the broken pastry and cherries. Spoon back into the tub and freeze until solid. Serve in scoops with hilarious, boastful tales of how you managed to turn a disaster into triumph.

Tagged with: CherriesIce cream

One Response to A glut of cherries: Cherry pie ice cream

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