I worked along side the lovely Briony from Toast Event Design on this winter lifestyle shoot last year. With locally foraged flowers, assembled by US based floral designer Ana Le Pley Taylor . What could make a girl happier, delicious food, beautiful flowers and a stack load of film to photograph them all together!
I’m going to blog this shoot in two parts, this first part will include a recipe for the Cherry Latice Pie, such an easy recipe. Created by Briony! Enjoy!
Cherry Latice Pie
- Shortcrust pastry
- 480g Cherries
- 60g ground almonds
- 3 tablespoons of caster sugar
- 1 egg
Pre-heat the oven to 200C, fan 180C, gas 6. Put a baking sheet in the oven to heat up.
Roll out 375g of the pastry and use it to line a 1 litre pie dish, trimming and excess pastry with a knife
Mix together the cherries, ground almonds and 3 tbsp of caster sugar and tip into the pastry-lined pie dish
Roll out the remaining pastry and cut into long strips. Weave the strips together over the pie filling to form the lattice pattern. Press down the edges to seal and trim off any excess pastry. Brush the lattice with the beaten egg and sprinkle over the rest of the sugar.
Transfer the pie to the hot baking sheet and bake for 45-50 minutes until the pastry is crisp and golden.