CHERRY PIE AND CHRISTMAS
This has become my staple tart base recipe because it always ends up flaky perfect and all you need is your hands to get it done. I’ve taken a step further by varying the filling based on season and what I’m in the mood of but I always keep the freshly ground Sichuan pepper as a constant. The fruity sweet and perfume pepper contrast is ideal. I’ve noticed that fruits with fragile skin work belter in pies. For example strawberries are easier than cherries; I discovered this wile testing out this very Cherry and Sichuan Pie! Thankfully the cherries I used were ripe and juicy so I ended with a voluminous filling rather than a chunky jam filling. My favorite parts of this recipe are sanding the cold butter and flour together, stamping the top layer and smelling the first hint of the dough becoming pie.
I like getting festive and I know many complain how things are too commercial but it’s defiantly up to you how much or how little you prefer to get involved. For myself festivity is also another form of welcoming and transitioning into a new season and this season is the Holidays!
Wishing everyone Happy Holidays from My Heart to yours.
For the full recipe visit the wonderful Lady and Pups.
For a video of my pie being created visit my TALA SOUBR FB PAGE.
Location: United Arab Emirates