Share Your Most Favorite Useful Blogging Tip.

There are several things I can say is a top tip about blogging, in my humble opinion. I have been blogging for a long time but consistent blogging since maybe 2005-06 and then on this blog since 2007. I am in no way the top level of bloggers in terms of advertising, popularity and income but yeah I have made a good chunk of change for posting some sponsored content over here. Especially since 2019. So what I am picking as a top tip is based solely on my experience.

I would say that be true to yourself and blog about the things that you want to blog about. The things that you are passionate and feel is important and close to your heart. If it’s a sport then write about that or a particular team that you support. If it’s rock music, then do that. Or if it is movies, television, atheism, religion, technology or books or anything under the sun, write about that. But you don’t have to restrict your blog to just one topic; if you have many things that you can and want to write about, then make it a personal blog so you can write about anything and everything. Which is what I do!

And I think that is why I have been able to make the money that I have made on my blog. The kind of topics, or categories as blogs state them to be, are vast and varied and therefore any of the agencies can contact me for sponsored posts on various topics. It won’t matter as I will do almost everything. Kinda like life itself.

Prompt from 121 LIFESTYLE BLOG POSTS IDEAS TO WRITE ABOUT IN 2022 at SheMeansBlogging

Cherry Pie : Pie With Cherry Filling

Ingredients

  • Homemade Pie Crust or All Butter Pie Crust (both recipes make 2 crusts, 1 for bottom and 1 for top)
  • 4 and 1/2 cups halved & quartered pitted fresh cherries (see note)
  • 2/3 cup (135g) granulated sugar
  • 1/4 cup (28gcornstarch
  • 1 Tablespoon (15ml) lemon juice
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon almond extract
  • 1 Tablespoon (14g) cold unsalted butter, cut into small cubes
  • egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
  • optional: coarse sugar for sprinkling on crust

Instructions

  1. The crust: Prepare either pie crust recipe through step 5.
  2. Make the filling: In a large bowl, stir the cherries, sugar, cornstarch, lemon juice, vanilla, and almond extract together until thoroughly combined. Cover filling and place in the refrigerator as you roll out the pie dough or for up to 24 hours.
  3. Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Use a slotted spoon to spoon and spread the cherries into the crust. Reserve the juice for the next step. Refrigerate pie, uncovered, as you reduce the juices in the next step.
  4. Pour the few Tablespoons of leftover juice into a small saucepan over low heat. Cook and stir for 3-4 minutes or until juice has slightly reduced and thickened. Cool for 5 minutes, then pour over cherries in filling. Do your best to gently toss together– doesn’t have to be perfect. The reduction will harden and thicken as a result of mixing with the cold cherries. This is normal and it will melt again in the oven. Dot the pieces of butter on top of the filling.
  5. Preheat oven to 400°F (204°C).
  6. Arrange the lattice: Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips of dough– I cut four strips 2 inches wide and two strips 1 inch wide. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Press the edges of the strips into the bottom pie crust edges to seal. Use a small paring knife to trim off excess dough. Flute or crimp the edges with a fork.
  7. Lightly brush the top of the pie crust with the egg wash. Sprinkle the top with coarse sugar, if using.
  8. Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-40 minutes or until the top crust is golden brown and the filling juices have been bubbling up around the edges or through the lattice/vents for at least 5 minutes.
  9. Remove pie from the oven, place on a cooling rack, and cool for at least 3-4 hours before slicing and serving. Filling will be too juicy if the pie is warm when you slice it.
  10. Cover leftovers tightly and store in the refrigerator for up to 5 days.