When we travel, even if only an hour and a bit from home, a main goal is to explore the areal and discover, taste and utilize the local produce.

The second week of the new year we took a break and explored the peninsula area to our south.
An area of boutique wineries and fruit farms/orchards and close to the sea.
The local produce that grabbed our attention on day one was some farmed mussels for $10 a kg.  Not the cheapest mussels , but uber fresh.

I knew of a local cidery from a previous visit, so the plan was to have mussels in local dry cider. It was fabulous.

In our travels we discovered a cherry orchard, so 1/2 kg of sweet and 1/2 kg sour cherries were purchased to later be pitted and encased in a sweet shortcrust pastry- a very cherry pie. I was thrilled with the outcome as I basically made up the pastry and pie recipe.
                                             
Very Cherry Pie

Pastry-
2 cups plain flour
170 g cold butter, diced2 tbs white sugar
1 egg
Method-
Stir sugar into flour.
Rub cold diced butter into flour until the consistency of bread crumbs. Mix in egg and a wee bit of cold water until a pliable dough.Shape into a disc and rest dough, covered, in fridge for 30 mins.
Roll dough and place into greased pie dish.
Freeze pie case for 20 mins. Roll  a circle of pastry for pie lid.

Filling-
1 kg pitted cherries( a mix of sour and sweet. Sour cherries reall y boost the cherry flavour)
1/2 tsp ground cinnamon
2 tbs sugar
3 shortbread biscuits, crumbled.
Method-
Mix drained pitted cherries with cinnamon and sugar.
Place crumbled shortbread biscuits onto base of pie crust. Top with cherries.
Top filling with rolled pastry. Make steam vents in pie top and decorate as desired.
Bake in pre heated 200 C oven for 30 mins or until fragrant and golden.