Cherry Pie

Yield: 9-inch pie

Cherry Pie

Cherry Pie

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.

Prep Time 20 minutes
Cook Time 30 minutes

Ingredients

Crust

  • 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)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

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.

Nutrition Information:

Yield:

9

Serving Size:

1

Amount Per Serving: Calories: 180Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 77mgSodium: 13mgCarbohydrates: 12gFiber: 1gSugar: 10gProtein: 2g

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32 Comments on “Cherry Pie”

  1. Hayley @ The Domestic Rebel β€” September 15, 2012 @12:59 am Reply

    1) I love this pie. Cherry pie is the bees knees!
    2) I LOVE your dish towel. Totally reminds me of Betsey Johnson, my idollllll.
    3) Sorry about your lack-of cherry pitter. Bummer! However, you have this bada$$ pie now and that's all that matters, right!?

    1. Lisa {Sweet 2 Eat Baking} β€” September 15, 2012 @10:44 pm Reply

      Thanks so much, Hayley. They are the bees knees. Like cool retro, I love me a bit o' retro. The tea towel (or dish towel, as you call them over there) is purty isn't it? It was calling me to use it with this pie. And it's OK about the lack of the cherry pitter, I did it old school way. :)

  2. Dorothy @ Crazy for Crust β€” September 15, 2012 @2:15 am Reply

    It's stunning Lisa!

    1. Lisa {Sweet 2 Eat Baking} β€” September 15, 2012 @10:45 pm Reply

      Thanks Dorothy.

  3. Jerry β€” September 15, 2012 @3:14 am Reply

    I may or may not be singing "Cherry Pie" by Warrant right now as well. Of course as you said, it must be done.

    And regardless of having or not having some of the equipment you might have liked, that's still one heck of a pie. Congrats!

    And Flo would be proud.

    1. Lisa {Sweet 2 Eat Baking} β€” September 15, 2012 @10:45 pm Reply

      Haha, glad you're singing along too.

  4. Deirdre β€” September 15, 2012 @1:21 pm Reply

    I want to eat that now! Wow! And beautiful photography! Thanks for linking up with photo Friday blog hop- hope to see you next week!

    1. Lisa {Sweet 2 Eat Baking} β€” September 15, 2012 @10:47 pm Reply

      No problem Deirdre. I sometimes forget to party (don't hurt me now) I'm on the case now and hope to be partying my butt off each week.

  5. Laura Dembowski β€” September 15, 2012 @1:22 pm Reply

    I love cherry pie. I'm so glad you made it from fresh cherries, as many people use frozen or canned and the end result just isn't the same. I pit them like a peach too, and I find it kind of relaxing. After enough for a pie my hands are definitely tired though.

    1. Lisa {Sweet 2 Eat Baking} β€” September 15, 2012 @10:50 pm Reply

      Thanks for stopping by, Laura. To be honest the thought of making them with anything else but fresh cherries never even crossed my mind. Fresh cherries all the way!!

      And yes, cherry pitting was annoying to start off with but after I finished the first punnet, I was kinda in the zone. My arthritis hands were screaming at me after though.

  6. Smitten Foodie β€” September 15, 2012 @4:04 pm Reply

    Looks so good brings a tear to my eye and leaves a smile on my face 10 miles wide......

    My hubby loves cherry pie and cheesecake (prefers the quick jello box mix) total insult to a cook! Think this will blow his socks off for his b-day dessert = )

    Take care
    Connie

    1. Lisa {Sweet 2 Eat Baking} β€” September 15, 2012 @10:52 pm Reply

      Hehe, looks like we have a band already, there's a trio of us singing it now! ;) Bagsy drums!

      And whaaaat? Jello mix cherry pie? For real? Duuuude, that is a total insult, especially since you're a great baker too. He needs slapping out of it with a wet fish!

  7. Marjorie (Sugar for the Brain) β€” September 15, 2012 @4:34 pm Reply

    Love love love love your photos <3!!! I'm not a big fan of cherry pie, but I would totally eat this one!!!

    1. Lisa {Sweet 2 Eat Baking} β€” September 15, 2012 @10:55 pm Reply

      Aww thanks Marjorie, I love cherries but they sometimes don't agree with me (I think it depends where they come from and the pesticides) so I bought organic and I've been able to enjoy it for the first time in a while.

      You could totally come over for a slice but then I'd make you something you'd love even more. Requests? lol.

  8. Karyn - Pint Sized Baker β€” September 15, 2012 @5:38 pm Reply

    That looks wonderful!! I want some now. So much better with fresh cherries versus canned stuff.

    1. Lisa {Sweet 2 Eat Baking} β€” September 15, 2012 @10:56 pm Reply

      Thanks for stopping by Karyn. It didn't even cross my mind to use canned but thinking about using canned would make me nervous. Fresh all the way!

  9. Choc Chip Uru β€” September 15, 2012 @8:36 pm Reply

    This pie looks incredible my friend, perfect in both flavour and crust :)

    Cheers
    Choc Chip Uru

    1. Lisa {Sweet 2 Eat Baking} β€” September 15, 2012 @10:57 pm Reply

      Thanks Uru, glad you like it chica.

  10. Anna @ Crunchy Creamy Sweet β€” September 15, 2012 @9:43 pm Reply

    Oh so pretty! I love the crust on this pie - perfection, Lisa! Have a great weekend!

    1. Lisa {Sweet 2 Eat Baking} β€” September 15, 2012 @10:59 pm Reply

      Thanks Anna, I'm glad you think so, it's my first ever pie so I was a little nervous when to take it out of the oven. Soggy bottoms aren't my thing! And the bottom did turn out perfect. Glad I made the pie a little foil hat so the top crust didn't go too far with that extra 5 mins.

  11. Julia β€” September 16, 2012 @6:03 am Reply

    Love, love cherries! Do you ever use sour cherries?

  12. The Partiologist β€” September 16, 2012 @1:00 pm Reply

    You make everything look delicious and so gorgeous - probably because it is. Glad you went to the extra work to pit the cherries! :)

  13. Paula β€” September 16, 2012 @11:11 pm Reply

    I don't own a cherry pitter either and I have never baked a cherry pie. I suppose I should as it is on my husband's Top Three Favourite Pies list! I know he'd love a slice or two of this gorgeous one.

  14. Paula β€” September 16, 2012 @11:11 pm Reply

    I don't own a cherry pitter either and I have never baked a cherry pie. I suppose I should as it is on my husband's Top Three Favourite Pies list! I know he'd love a slice or two of this gorgeous one.

  15. sally @ sallys baking addiction β€” September 17, 2012 @1:12 pm Reply

    a simple & beautiful dessert... nothing beats a fat slice of classic cherry pie. That crust looks like perfection. golden + soooo buttery!

  16. sally @ sallys baking addiction β€” September 17, 2012 @1:12 pm Reply

    a simple & beautiful dessert... nothing beats a fat slice of classic cherry pie. That crust looks like perfection. golden + soooo buttery!

  17. Me And My Sweets β€” September 17, 2012 @2:45 pm Reply

    It look heavenly!!! Never had a cherry pie before...but now I'm intrigued:-)

  18. Me And My Sweets β€” September 17, 2012 @2:45 pm Reply

    It look heavenly!!! Never had a cherry pie before...but now I'm intrigued:-)

  19. Choclette β€” September 17, 2012 @4:08 pm Reply

    Well it looks gorgeous and must have been worth all that pitting.

  20. Choclette β€” September 17, 2012 @4:08 pm Reply

    Well it looks gorgeous and must have been worth all that pitting.

  21. The Queen of Tarts β€” November 14, 2012 @4:30 pm Reply

    Hi Ladies,
    Just want to make the case for canned red tart cherries in water. Here in the US you can't really get fresh cherries around Thanksgiving but you can buy Oregon Fruit Red Tart Cherries packed in water to make a traditional cherry pie. It's the next best thing to fresh, no sugar, no thickeners but already pitted for your convenience. You can buy them in most grocery stores.

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