This Cherry Pie is an all American classic! Absolutely packed with delicious fresh cherries, this cherry pie recipe is the epitome of summer.
I’ll admit that I may have or may have not sang Cherry Pie by Warrant the entire time I made this pie. I couldn’t help myself, it needed to be done. 😆
I had a crazy time making this cherry pie. First of all, I thought I had a cherry pitter. Turns out I don’t own such a gadget… yet.
Do you know how time consuming it is to hand remove the stones from 2 large punnets of cherries? I tried to put a X in the cherries and remove the stone that way but that didn’t work out so well so I had to do it the peach way but halfing the cherries and removing the stones. It took foreverrrrrrr!
But it was oh so worth it in the end.
I’ve never made a cherry pie before, [don’t faint now] so I thought I’d do a little research on it. I was quite surprised what I found. Apparently the ability to make cherry pie was once the test of an American girl’s suitability as a wife. Can you believe that? In fact, I can believe that. My arthritic wrists are screaming! 😆
I’m going to guess that I pass the test being stood there for ages stoning those cherries! *hint hint* (if you’re reading, my dear giant man-baby.) 😉
Then again, I suppose the manual removal of the stones is like those said days. No gadgets back then but really, I must get a cherry pitter and soon!
I would have preferred to have made my cherry pie in an enamel pie dish but that’s still on my purchase/Santa list so to compromise, I decided to do a deep dish version instead with extra cherries.
You can’t beat extra cherries in your pie, right?
I’m lovin’ this all American classic. I’m picturing myself in an all-American retro diner with a huge glass of malt milkshake on a table with red gingham tablecloth, and of course this classic cherry pie with a nice blob of vanilla ice cream.
Perhaps it might’ve been served by the famous waitress, “Flo”, too!
Yield: 9-inch pie
Prep Time:20 minutes
Cook Time:30 minutes
A Classic all-American Cherry Pie recipe made with fresh cherries. Think American diners with a glass of malt milkshake and a wonderful cherry pie – NOT served by Flo.
- 300g plain (all-purpose) flour
- 150g unsalted butter, cold and cubed
- 75g golden caster (super-fine) sugar
- 1 large egg yolk
- 2-3 tbsp ice cold water
Cherry Pie filling
- 1 tbsp cornflour (cornstarch)
- 25g golden caster (super-fine) sugar
- 1 pinch ground cinnamon
- 500g cherries, pitted
- 4 tbsp water
- 1 tbsp milk, for brushing
- 2 tbsp golden granulated sugar (you can use regular if you prefer)
- To make the crust; Add the flour, butter and golden caster sugar into a food processor and pulse until the mixture resembles crumbs. Add the egg yolk and 2-3 tablespoons cold water. Pulse until the mixture comes together to form a ball. Turn out, wrap in plastic wrap and chill for 30 minutes.
- To make the Cherry Pie Filling; Mix the cornflour (cornstarch), golden caster sugar and ground cinnamon together, then gently toss with the cherries in a bowl. Meanwhile, Put a baking sheet into the oven and preheat it to 220°C/430°F/Gas Mark 7.
- Grease a 9-inch/23cm pie dish — ideally one made of enamel or metal. Roll out half the pastry on a lightly floured surface and use to line the dish. Trim the edges, pile the cherry mixture into the centre and spoon over 4 tablespoons water. Brush the pastry edges with water. Roll out the remaining pastry and use to cover the fruit, making a hole in the centre. Press the edges to seal, trim off the excess pastry and crimp the edges with your forefinger and thumb, if you wish.
- Brush the pie with milk and sprinkle with the granulated sugar. Place the pie on the baking sheet in the centre of the oven and bake for 15 minutes. Reduce the oven temperature to 180°C/350°F/Gas Mark 4, and bake for a further 15-20 minutes until the pastry is a pale-golden brown colour.
- Remove from the oven and serve warm with ice cream, whipped cream, or pouring cream. Or allow to cool to room temperature on a wire rack, before covering with plastic wrap and refrigerating, if enjoying cold or serving later.
For the crust, only add enough water that when pulsing in the food processor that a ball starts to form. Adding too much water with result in a tough pastry. You may or may not need any water.
If you cannot get golden caster sugar (aka. golden super-fine sugar) in your area, you can substitute with golden granulated sugar, regular white granulated sugar, or light brown sugar.