Cherry Ripe . . . Julie Andrews

Cherry pie is now on my Christmas Menu.  I will let the U.S blippers tell me if mine is anything like a real American pie.  I couldn't wait to make it so I chose a recipe online by Sally McKenny from Maryland.  I learnt that we call cornstarch, cornflour and we don't have shortening so I made  her recipe for a buttery pastry.  It was better than my usual short pastry so now that will be my go to.  The cherries are easy to pit with an olive pitter. It pays not to clean out the kithen draws.  When the pie was cooked the cherries remain whole and somehow I thought they might go to mush.  The pastry was crisp and the flavour just like fresh cherries.  Another variable is I don't know what kind of cherries my brother in law planted but they worked.  We invited Amanda and Pete down to share and we sat on the deck and watched the evening come down.  Sunset is now about nine p.m.
They had seconds but not me so there is one piece left for Andrew.