Bryan Martin's recipe for the perfect cherry pie

By Bryan Martin
Updated January 26 2015 - 10:13am, first published November 17 2014 - 11:45pm
Pip pip: Cherry pies should have a cracking shortcrust pastry and perfect, freshly picked fruit. Photo: David Reist
Pip pip: Cherry pies should have a cracking shortcrust pastry and perfect, freshly picked fruit. Photo: David Reist
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And just like that, the first stone fruit arrives – the start of the new fruit season. It was the clapped out ute, sitting on the side of the road, with its brief but direct marketing message "Cherries", that had me pull over in a cloud of dust. This dust is the key to a good cherry season. If it was muddy I would have kept going as cherries are delicate when it comes to the weather.

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