Life is Just a Bowl of COTSWOLD Cherry Pie – Recipe and Lyrics 

Cherry pie for twitter

Life is Just a Bowl of (Cotswolds) Cherries………

It’s fresh cherry season in the Cotswolds right now so don’t miss out  – it doesn’t last long.
My husband Randall Montgomery who takes all the lovely photos in my book
Cotswolds Memoir
 (on Amazon) and on my web site makes just one pie a year – and he
waits for the Cotswolds cherries which are particularly juicy and flavourful.
Here’s the recipe for this delicious cherry pie.

Ingredients:

2 Pre-made Shortcrust Pastry Shells
2 lbs Freshly picked cherries (Cotswolds Cherries if possible)
2 tbls Brown Sugar
1 Egg-white beaten with a tsp of water

Method:

Pre-heat oven to 300 degrees F (150 C or gas mark 2)
Pit the Cherries, place in a saucepan sprinkle with Brown Sugar, stir,
cover and stew on low heat for 20 minutes stirring occasionally
While the cherry mixture is cooking,  roll out one Shortcrust Pastry Shell and place in 9″ pie pan
Prick the bottom of the shell with a fork and Bake for 20 Minutes

While the bottom shell is baking roll out the second Shortcrust Pastry to the thickness of a 10p coin and
with a pizza wheel or sharp knife cut the Pastry in 3/4″ strips 10″-12″ long

After baking, remove the first crust from the oven and use a slotted spoon to spoon the cherries into it
reserving the excess juice to use later (possibly as an ice cream topping)
(for decoration reserve one particularly large cherry to place on the top of the pie)
Now brush the egg mixture around the edge of the bottom crust and
use the strips of the second rolled out pastry to form a lattice work top as per this video below:

HOW TO WEAVE LATTICE PASTRY
[youtube https://www.youtube.com/watch?v=7ysJhFas9uE?rel=0&w=560&h=315]

Brush on more of the egg mixture, coating the top of the pie and sprinkle with Brown Sugar
Place in the oven and bake for an additional 30-40 minutes or until the pastry is golden brown

Life is Just a Bowl of Cherries

by Ray Henderson and lyrics by Buddy G. DeSylva and Lew Brown, published in 1931.
Ethel Merman introduced this song in George White’s Scandals of 1931.
Rudy Vallee‘s version, recorded it in 1931, stayed five weeks in the top 10 pop music charts.Life is just a bowl of cherries
Don’t take it serious,
Life’s too mysterious
You work,
You save,
You worry so
But you can’t take your dough
When you go, go, go

So keep repeating “It’s the berries.”
The strongest oak must fall
The sweet things in life
To you were just loaned
So how can you lose
What you’ve never owned

Life is just a bowl of cherries
So live and laugh, aha!
Laugh and love
Live and laugh,
Laugh and love,
Live and laugh at it all!

Cotswolds Memoir_DizWhite

New! Cotswolds Memoir is now available as an AudioBook in addition to Paperback and Kindle

Click below to order
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A portion of the proceeds of every copy of  COTSWOLDS MEMOIR: is donated to Cotswold conservation institutions.

Christmas COTSWOLDS LAMB Pie

Christmas PieFrom Diz White, the author of

COTSWOLDS MEMOIR: Discovering a Beautiful Region of Britain on a Quest to Buy a 17th Century Cottage

Available in E-Book and Paperback on Amazon

This pie is great for Christmas evening when everybody thinks they can never eat another thing and then surprise, get peckish just before bed-time. You could even serve it for Christmas dinner!

Delicious served hot or cold!

Follow this recipe and out of the oven comes the most scrumptious-looking country pie; looking like something you’d see on the table in Downton Abbey or the kind of thing Mrs Bridges would have cooked in Upstairs, Downstairs.

INGREDIENTS IN IMPERIAL MEASURE

(Ingredients in Metric measure are at the end of the recipe)

1 1/2lb Ground or Minced COTSWOLD Lamb

Cotswolds lamb is optional – other lamb is good to use. But Cotswolds lamb tastes so good.

2 Large Onions

4 Sticks of Celery

1 lb. Mushrooms

6 Cloves of Garlic

1 Egg whisked

1 Tin of chopped tomatoes or 4 fresh blanched tomatoes

½ Tin of tomato paste (optional)

1 Table spoon herbes de Provence

1 Teaspoon fresh chopped ginger (optional)

Pinch (large) of Cajun spices

1 Package ready-made puff pastry.

Recipe designed for a 9 Inch Pie Pan

Serves 6

This is my mother’s delicious recipe and I try and cook it the same way that she did.

Have the butcher take a shoulder of lamb and put it through the meat grinder. In England this is called minced lamb. In the United States it would be ground lamb. Get COTSWOLD lamb if you can.

Sauté the lamb in a skillet. When it is about half cooked take it off the heat and drain away any extra fat. Next, in a separate skillet, sauté onions, garlic, mushrooms, celery, tomatoes. Cook until all this is done about halfway through. Drain away any extra liquid. Now add seasoning and stir in well. The seasoning should include herbes de Provence, and other seasonings can be added to taste. e.g. Cajun spices, or a touch of curry powder. Or get creative with your own ideas about seasoning. I will sometimes add a tablespoon of chopped fresh ginger and ½ tin of tomato paste, but these are optional. Combine the ingredients of both skillets; stir well and aside to cool. Now prepare the pastry.

These days it is possible to buy ready-made puff pastry quite easily.

Roll out enough puff pastry and a line the pie dish with it. Next, roll out enough pastry for the top covering of the pie and cut it a good four inches larger than the pie dish. After filling the bottom with all the sautéed ingredients drape the overlarge pastry covering on top and pull the excess back into loops, rather like a curtain valance, before thumbing the top and bottom layers together.

Heart shapes and other decorations can be made with any left over pastry and placed on the top of the pie. Next, paint the top of the pie with a whisked egg. Put the pie in a pre-warmed oven and cook for about forty minutes or until the pastry is lightly browned.

Decorate with sprigs of holly with red berries or other Christmas decoration. Enjoy!

INGREDIENTS IN METRIC MEASURE

675 grams Ground or Minced COTSWOLD Lamb

Cotswolds lamb is optional – other lamb is good to use. But Cotswolds lamb tastes so good.

2 Large Onions

4 Sticks of Celery

450 grams Mushrooms

6 Cloves of Garlic

1 Egg whisked

1 Tin of chopped tomatoes or 4 fresh blanched tomatoes

½ Tin of tomato paste (optional)

30 grams herbes de Provence

5 grams fresh chopped ginger (optional)

Pinch (large) Cajun spices

1 Package ready-made puff pastry.

Recipe designed for a 22 cm Pie Pan

Serves 6