Cherry and Tonka Bean Pies and the Course that Changed my Photography

Cherry and tonka bean pies as good as a giant hug.

Cherry and tonka bean pies

Before I get into talking about these bloomin amazing cherry and tonka bean pies, I wanted to share with you my experience of a course I recently completed which has changed my photo editing game. I know some of you will only be here for the pie and that’s fine you can skip ahead, but I know there will also be a lot of my fellow food blogger friends who may be interested.

A while back I mentioned how excited I was that Rachel from Two Loves Studios was bringing out a lightroom magic course. Well I did the course and my mind was blown. Lightroom magic has seriously changed my editing workflow and opened my eyes to so much opportunity and potential. I realised I had only ever scratched the surface with lightroom before.

Since completing the course I got my first client booking for a photography job that was out with the comfort of my own shooting environment. I have had clients before but never on location . It pushed and challenged my photography, but knowing I was now able to use lightroom effectively I was more confident on the shoot. Rachel Korinek is so approachable and friendly but she seriously knows her stuff and it feels like she is sharing all her secrets with you, which you will want to know because her work is beautiful. So if you have been wanting to learn more about lightroom and how to unleash its and your super powers I highly recommend giving the lightroom magic course a go. Rachel is just about to re-open enrolment again with heaps of bonuses too so head over to the lightroom magic page to find out more if your interested.

Cherry and tonka bean pies

Cherry and tonka bean pies

Cherry and tonka bean pies

So back to pie. I love pie. I don’t make it all that much but every time I do I think, Oh man why don’t I make pie more often? Its so satisfying and makes me feel all cosy inside. Im heading home this weekend to spend time with my family and give them a much needed great big hug. Until I can be there to do that this pie is a hug in food form sent via the internet. Cherry and tonka bean are seriously a match made in heaven. If you haven’t tried tonka bean before try and get your hands on some if you can. Its one of my favourite flavours like sweet almond, you would never guess from looking at this wrinkly black bean it would have such an amazing scent and flavour.

So have a great week everyone. Thanks for reading. x

Cherry and tonka bean pies

Cherry and tonka bean pies

Cherry and tonka bean pies

This post contains affiliate links, all opinions are my own and I will only ever work with brands, people, services I use and am passionate about.  

Cherry and Tonka Bean Pies

Cherry and tonka bean pies

  • Prep Time: 1h
  • Cook Time: 40m


For the shortcrust pastry

  • 240 g Plain flour
  • 50 g Icing sugar
  • pinch Salt
  • 150 g Cold unsalted butter cut into cubes
  • 2 Egg yolks
  • Splash of water
  • 1 Egg for egg wash

For the filling

  • 600 g Cherries halved and with stone removed
  • 150 g Caster sugar
  • 1/2 tsp. Grated tonka bean
  • 1 tbsp. Cornflour
  • Icing sugar to dust


For the pastry

  1. Mix together the flour, icing sugar and salt then add the butter and either in a food processor or by hand combine with the flour to form a crumb. Now add the egg yolks and combine together until forms a ball, if its too dry add the splash of water. Cover in clingfilm and refrigerate for 30 minutes.

For the filling

  1. In a pan add the cherries, sugar, tonka bean and cornflour mix together. Heat on a medium heat until sugar fully dissolved, the cherries are just starting to break down and has thickened a little. Set aside until needed.

For assemby

  1. Grease and flour four small pie dishes and preheat the oven to 180c/gas 4/ 350f . Lightly flour a clean surface and roll out the pastry, cut into four squares and press into the pie dishes. Prick with a fork and cut off the excess roll back into a ball to use for the lids. Line the pies with baking paper and baking bean and blind bake for 10 minutes.
  2. Remove pies from the oven and take out the baking beans and paper. Fill each pie case evenly with the cherry filling. Roll out the rest of the pastry and cut into four square again and place on top of the pies cut off excess and crimp the edges. Cut two air vents in the top and brush with egg wash. Bake for 30 to 40 minutes. Remove from the oven when golden brown and dust with icing sugar.
  • I totally agree with you and the course has changed my photographs too. I am simply enjoying it…
    This pie looks awesome and the tones .. you have played it so well.
    keep it up .

    • Thank you for your comment, yes the course was really great wasn’t it and all the content Rachel shares is so helpful.

  • These pies look fantastic and I do feel the same every time I make pies, like “hey you lazy ass Gemma, you should bake pies more often”. lol
    Your food photography improves with each new post you publish, girl you really are talented! So elegant, cosy and visual delight. <3


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