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South African

Wholesome quick chicken broth with poached chicken

30 minutes

Root vegetable

Home-made Ricotta cheese with exotic tomato salad

5 minutes

Asian recipes

Blueberry-and-cherry pie

45 minutes

Blueberry-and-cherry pie

Serves 6

Difficulty Easy

Prep Time 1 hour

Cooking Time 45 minutes

Ingredients

300 g flour
¼ t salt
230 g Woolworths Ayrshire salted butter, cubed
8 t iced water (or whey)

For the filling:

4 T organic brown sugar
⅓ cup water
1 lemon, juiced
450 g blueberries
540 g cherries, stoned and torn

Method

Preheat the oven to 180°C and grease a 25 cm pie dish.
Sift the flour and salt into a large bowl. Add the butter and rub into the flour using your fingertips until it resembles breadcrumbs.
Gradually add the water or whey, mixing with a fork, until the dough comes together. Cut the dough in half, wrap in clingfilm and chill.
To make the filling, heat the sugar, water and lemon juice in a saucepan. Add the blueberries and cherries. Cook over a low heat for 10 minutes, or until the berries release their juices.
Roll out both pieces of pastry into rough discs. Place one pastry disc at the bottom of a pie dish, fill with the berries and top with the other pastry disc. Pinch the edges of the pie closed.
Cut 4 slits into the dough, sprinkle over a little brown sugar and bake for 45 minutes, or until cooked through.

Cook's note: Nothing says abundance likes a rustic pie made with thick, crumbly pastry and packed with seasonal fruit (berries, citrus, rhubarb) for maximum sweetness. A tradition in Maine, the Taste office and now your house. Anytime.

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Blueberry-and-cherry pie

Blueberry-and-cherry pie

Ingredients

Method