Wild Cherry is also known as the bird cherry because birds help the reproduction process by spreading the seeds. It seems that not only birds like this ornamental fruit, but so do we. This fruit tastes really yummy in the wild cherry pie we make based on the Foraging with Kids (UK amazon affiliate link) book. Why not try out some of the foraging recipes for yourselves?
Foraging with Kids is a fun, informative and practical book to introduce children and their parents, guardians or teachers to foraging together. It is written by Adele Nozedar, one of the UK’s bestselling foraging authors. After taking out hundreds of families over several last years and finding how smart children to show adults their knowledge, Adele is inspired to write this book.
There are various natural foods that we can consume to stay healthy. In addition, being introduced to the wild and edible food provided by nature, kids will get closer to nature and it will reduce their screen time. Foraging recipes are a wonderful way to inspire kids to cook too.
Through exploration and play, Foraging with Kids encourages readers to get up close to the environment and to gain knowledge and practical understanding of the world around them. There are over 50 projects that help readers to identify the plants easily in parks, forests and hedgerows worldwide. This book also shows that it’s as easy to find plants in the city as in the countryside.
This wonderful educating and fun book is going to be launched on 20th September 2018. Don’t miss it!
Today I would like to share a recipe we got from the book, Wild Cherry Pie. Find out more about great foraging projects as well as other fun activities in Foraging with Kids
Wild Cherry Pie
- 350 g plain (all-purpose) flour We need extra for dusting
- 180 g butter at room temperature
- 100 g icing sugar
- 2 tbsp ice-cold water
- 3 egg yolk
- pinch of salt
- pinch of ground nutmeg optional
- 1 tbsp cornflour or constarch
- 1 tbsp orange or apple juice
- 1 tbsp demerara sugar
- 100 - 350 g caster sugar or superfine sugar
- 1 kg wild cherry pitted
Put all the ingredients except for the egg yolks and water into a food processor and whizz until it looks just like breadcrumbs.
Add the egg yolks, pulse a few times to blend.
Drop by drop, Add the ice-cold water until the mixture comes together.
Put the dough into a surface with some flour and knead it quickly.
Chill for 1 hour after you pop into a plastic bag.
Put the cherries into a mixing bowl
Add the sugar a few at a time and taste. You can add more sugar if you need it.
Add the cornflour (cornstarch)
Add the juice
Leave to stand.
Pastry and Filling
Preheat the oven to 160°C/325°F/Gas Mark 3.
Put some butter on a 20-cm (8-in) pie dish.
Remove the dough from the fridge and cut it in half.
Put some icing (confectioners’) sugar over the work surface. Roll half of the dough into a circle large enough to line the pie dish.
Line the dish with the pastry and heap the cherry filling on top.
Roll out the remaining pastry to a 20-cm (8-in) circle, then lay it on the top of the cherries. Press down the edges to seal.
Make a series of 5 or 6 small slits in the pastry, brush with water and sprinkle the demerara (turbinado) sugar over the top.
Bake in the hot oven for about 30 minutes, turning once, until golden brown. Leave to cool and serve with cream or ice cream.
If you like the foraging recipes in the book and here, you should pop to these posts:
- Spring Foraging with Kids from Multicultural Kids Blog
- Foraging Tips, Tricks, and Recipes from Red Ted Art
- Coastal Foraging for Food – Survival Skills for Kids from Kids Craft Room
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Thanks so much for taking the time to read this, and see you again next time.