Cherry Pie
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 forever-shire.
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? 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.
I’m lovin’ this all American classic. I’m picturing myself in an all-American retro diner with a huge glass of malt milkshake, red gingham tablecloth and of course this classic cherry pie. Perhaps it might’ve been served by the famous waitress, “Flo”, too!
Cherry Pie Recipe
Prep Time: 20 mins
Cook Time: 30-35 mins
Yield: 23cm pie
Ingredients:
- 300g plain/all purpose flour, plus extra for dusting
- 150g unsalted butter, cubed, plus extra for greasing
- 100g golden caster/super-fine sugar
- 1 large egg yolk
- 1 tbsp cornflour/corn starch
- 1 pinch ground cinnamon
- 500g cherries, stoned
- 1 tbsp milk, for brushing
- 2 tbsp golden granulated sugar (you can use regular if you prefer)
Directions:
- Put the flour, butter and 75g 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.
- Mix the cornflour/corn starch, remaining golden caster/super-fine sugar and ground cinnamon together, then gently toss with the cherries in a bowl. Put a baking sheet into the oven and preheat it to 220°C/430℉/gas 7.
- Grease a 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. Put the pie on the baking sheet in the oven and bake for 15 minutes. Reduce the oven temperature to 180°C/350°F/gas 4 and bake for a further 15-20 minutes until the pastry is pale-golden.
- Serve warm or cold with cream.
Will you be making a grown man cry with your sweet cherry pie? Or just swinging’ by? Heh!
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About Lisa Crunkhorn
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!?
Hayley @ The Domestic Rebel recently posted…The Friday Roundup!
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.
Lisa {Sweet 2 Eat Baking} recently posted…Cherry Pie
It’s stunning Lisa!
Dorothy @ Crazy for Crust recently posted…Whatever Friday
Thanks Dorothy.
Lisa {Sweet 2 Eat Baking} recently posted…Cherry Pie
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.
Haha, glad you’re singing along too.
Lisa {Sweet 2 Eat Baking} recently posted…Cherry Pie
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!
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.
Lisa {Sweet 2 Eat Baking} recently posted…Cherry Pie
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.
Laura Dembowski recently posted…Blueberry Boy Bait
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.
Lisa {Sweet 2 Eat Baking} recently posted…Cherry Pie
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
Smitten Foodie recently posted…SPICY KALE CHIPS WITH PARMESAN
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!
Lisa {Sweet 2 Eat Baking} recently posted…Cherry Pie
Love love love love your photos <3!!! I'm not a big fan of cherry pie, but I would totally eat this one!!!
Marjorie (Sugar for the Brain) recently posted…1st blogiversary – Chocolate Cupcakes with Raspberry Filling Topped with Caramelized Meringue
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.
Lisa {Sweet 2 Eat Baking} recently posted…Cherry Pie
That looks wonderful!! I want some now. So much better with fresh cherries versus canned stuff.
Karyn – Pint Sized Baker recently posted…Review of Easy Bake Oven Cake Pop Kit
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!
Lisa {Sweet 2 Eat Baking} recently posted…Cherry Pie
This pie looks incredible my friend, perfect in both flavour and crust
Cheers
Choc Chip Uru
Choc Chip Uru recently posted…Guest Post #6: A Double Whammy
Thanks Uru, glad you like it chica.
Lisa {Sweet 2 Eat Baking} recently posted…Cherry Pie
Oh so pretty! I love the crust on this pie – perfection, Lisa! Have a great weekend!
Anna @ Crunchy Creamy Sweet recently posted…Crunchy Creamy Sweet joins ZipList
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.
Lisa {Sweet 2 Eat Baking} recently posted…Cherry Pie
Love, love cherries! Do you ever use sour cherries?
Julia recently posted…Pistachio crusted rack of lamb
You make everything look delicious and so gorgeous – probably because it is. Glad you went to the extra work to pit the cherries!
The Partiologist recently posted…Sunflower Stemware!
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.
Paula recently posted…The Ultimate Canadian Cocktail – Friday Cocktail Party with Creative Culinary
a simple & beautiful dessert… nothing beats a fat slice of classic cherry pie. That crust looks like perfection. golden + soooo buttery!
sally @ sallys baking addiction recently posted…apple spice cupcakes with salted caramel frosting.
It look heavenly!!! Never had a cherry pie before…but now I’m intrigued:-)
Well it looks gorgeous and must have been worth all that pitting.
Choclette recently posted…Peanut Butter Brownies
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.
The Queen of Tarts recently posted…A Restaurant Dessert to Make at Home